Gooey Spiced Squash Blondies - alive magazine

Ingredients

• 1 Tbsp (15 mL) ground flaxseed
• 2 1/2 Tbsp (37 mL) warm water
• 1 1/4 cups (310 mL) mashed butternut or kabocha squash (steamed or roasted, then puréed)
• 1/2 cup (125 mL) tahini or almond butter
• 1/3 cup (80 mL) maple syrup
• 1/3 cup (80 mL) coconut sugar
• 2 Tbsp (30 mL) coconut oil, melted
• 1 1/2 tsp (7 mL) vanilla bean paste or extract
• 1 1/4 tsp (6 mL) ground cinnamon
• 1/2 tsp (2 mL) ground ginger
• 1/4 tsp (1 mL) nutmeg
• 1/4 tsp (1 mL) ground cloves, peeled
• 1/4 tsp (1 mL) salt
• 3/4 tsp (4 mL) baking soda
• 1 cup (250 mL) oat flour
• 3/4 cup (180 mL) almond flour