Gluten Free Autumn Cake Squares

I was first introduced to "Spice Cake" by a friend of ours while living in Vietnam. Up to that point, in my book, if it wasn't chocolate cake it wasn't cake. She made a spice cake believer out of me. I have made some adjustments to meet our dietary requirements and we were very pleased with the results! Enjoy this incredibly moist one layer cake as we welcome in Fall. 

GF AUTUMN CAKE SQUARES

1 C ALMOND FLOUR
1/2 C GARBONZO BEAN/ FAVA BEAN FLOUR
1/2 C QUINOA FLOUR
1 t BAKING POWDER
1 t BAKING SODA
1/2 C COCONUT PALM SUGAR (HIGH NUTRIENT-LOW GLYCEMIC)
2 t CINNAMON
1 t NUTMEG
1 FLAX EGG
1 C MAPLE SYRUP
1 C ALMOND MILK
1/2 C COCONUT OIL
1 t  VANILLA


PREHEAT OVEN TO 350.  MAKE FLAX EGG SET SIDE FOR 5 MIN. MIX DRY INGREDIENTS IN LARGE BOWL. MIX WET INGREDIENTS IN SMALL BOWL, STIR WELL.  ADD WET TO DRY, INCLUDING FLAX EGG, STIR WELL USING WOODEN SPOON. SPOON INTO 8X8 GLASS DISH PREPARED WITH A BIT OF COCONUT OIL TO KEEP FROM STICKING. BAKE FOR 30 MIN. 

* WOULD BE GREAT WITH COCONUT WHIPPED CREAM ON TOP. TRY SITES: OH SHE GLOWS OR DETOXINISTA FOR EASY STEP BY STEP TUTORIALS.