Ingredients for Pumpkin Bar base:
2 Tbs. flaxseeds
1/3 cup water
1 cup soymilk
1 Tbs. lemon juice
1/2 cup canned pumpkin puree
1/4 cup safflower oil
1/2 tsp. vanilla
1 cup unbleached flour
3/4 cup whole wheat pastry flour
11/2 tsp. cinnamon
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
2/3 cup dates, pitted and sliced
I cup sucanat

Ingredients for frosting:
1 1/2 cups confectioner's sugar
1/4 cup maple syrup
1 tsp. vanilla
1/3 cup pecans, toasted and chopped

To prepare base: In a blender or food processor, place flaxseeds and grind into a fine powder. Add the water and blend for 1 minute.

Transfer the mixture to a large bowl and set aside for 10 minutes.In a medium bowl, whisk together the soy milk and lemon juice, set aside for 10 minutes to thicken. Add the canned pumpkin, oil and vanilla to the soy milk mixture, whisk well to combine and set aside. In another medium bowl, sift together both types of flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add the chopped dates and toss gently to coat them with the flour mixture.

Using an electric hand mixer, beat the Sucanat into the reserved flaxseed mixture, and continue the beat over high speed for 3-5 minutes or until light and fluffy. Scrape down the sides of the bowl with a plastic spatula, then fold in 1/2 of the dry ingredients, followed by all of the wet ingredients, and then the remaining dry ingredients, and stir until well combined and free of lumps.

Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan. Pour the batter evenly into the prepared pan. Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean.

Place on rack to cool completely. While the pumpkin bar base is cooling, prepare the frosting: Place powdered sugar in a medium bowl. Add the maple syrup and vanilla and whisk well to form a smooth frosting. Spread frosting over cooled pumpkin bars and sprinkle with chopped pecans. Chill for 5-10 minutes to set the frosting. Remove the pan from the refrigerator and cut the pan into 24 equal bars. Store in an airtight container with waxed paper between layers.

Yields 24 bars