½ cup mashed banana (about 1 medium)
½ cup pumpkin puree
2 eggs
2 tablespoons maple syrup
1 ½ cups certified gluten free oats
1 cup cooked quinoa
⅓cup sugar
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon salt
Preheat oven to 350 degrees, prepare an 8X8 baking pan with cooking spray. In a large bowl mix banana, pumpkin, egg and syrup until smooth. Add remaining ingredients and mix until fully incorporated. Pour into prepared pan and bake for 22-28 minutes and firm to the touch. Remove from pan and let cool completely. Cut into 16 squares, store in airtight container in the refrigerator.