Pumpkin and Ginger Blondies

75g crystallised ginger
75g toasted walnuts, pecans or almonds
60ml almond or other non-dairy milk
28g ground flax seeds
60ml olive, grapeseed or other high-heat cooking oil
150g cane sugar
175ml pumpkin puree
2 teaspoons vanilla extract
225g whole wheat or plain flour
half teaspoon baking powder
quarter teaspoon ground ginger
quarter teaspoon cinnamon
quarter teaspoon salt

1 Set oven to 180°C. Grease a 20cm x 20cm baking tin.
2 Chop the ginger and nuts (aim for chocolate chip size).
3 Mix together the flax seeds and milk and set aside.
4 In a bowl, mix together the oil, sugar, pumpkin puree and vanilla.
5 In a separate bowl, mix the dry ingredients: flour, baking powder, spices and salt.
6 Now add the milk and the pumpkin mixture to the dry ingredients to make a thick batter. Fold in the chopped ginger and nuts. You can also save some ginger and nuts for decoration.
7 Pour the batter into the baking dish and use a spatula to spread it evenly. Sprinkle on the remaining ginger and nuts if you wish.
8 Bake for 35 to 45 minutes or until a knife comes out clean.
9 Leave it to cool for at least 20 minutes before cutting into squares.

Recipe from badmanners.com