Pumpkin mochi baked squares

15 oz canned pumpkin 

1 large ripe banana

1 packet instant yeast 

1 cup of hot water 

2 cups sweet rice flour

1 cup coconut flour

3 TBSP sugar 

1/3 cup of coconut milk

1/2 cup vegan chocolate chips (Whole Foods brand) 

1/2 cup of dried cranberries

1/2 cup of raw cashew pieces

Mix the hot water and yeast packet in a bowl. Set aside. 

In a mixing bowl mash the ripe banana. 

Mix in the canned pumpkin & sugar. 

Blend ingredients with spatula. 

Add in the sweet rice flour. 

Fold in the ingredients.

Add in the coconut flour. 

Fold in the ingredients.

Add in the water with yeast. 

Mix the liquid with dry ingredients. 

Add in chocolate chips, dried cranberries, cashews and coconut milk. 

Mix the batter well. It should be very light and fluffy. 

Grease a large baking pan. 

Preheat oven to 375 degrees. 

Cook for an hour. 

Cool & cut into squares.