Ingredients
- 2 1/2 cups oat flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 16 oz. weight pureed pumpkin
- 1/2 cup dried tart cherries - no sugar added
- 1/2 cup chopped and pitted dates
- 1/4 cup honey
- 6-8 oz. maple syrup see note below in directions to clarify amount
- 2 flax or chia "eggs" see mini-recipe below
- 1 tsp vanilla
Instructions
- 1. Combine dry ingredients above (flour, cream of tartar, baking soda, cinnamon, cloves, allspice, nutmeg) in a large bowl.
- 2. In a medium bowl combine
- • pumpkin (either a 16 ounce can of pumpkin puree or instructions below for making fresh pumpkin puree - always my preference if possible);
- • cherries
- • dates
- • honey
- • maple syrup (8 ounces if canned pumpkin OR 6 ounces if homemade pumpkin puree)
- • flax or chia "eggs,"
- • and vanilla
- 3. Slowly mix wet ingredients into dry ingredients. Do not overmix.
- 4. Pour mixture into 8 x 11 glass baking dish and bake 45-50 minutes in preheated 350 degree oven (until toothpick comes out clean when inserted).
- 5. Cool, cut into bars, and serve warm or cold.
To make flax or chia "eggs"
Ingredients
- 2 Tbs ground flax or chia seeds *
- * Ground flax or ground chia can be purchased or can be made from whole seeds at home. To make ground seeds at home, use a clean coffee or spice grinder which has been stored in the freezer. Grind seeds until transformed into a fine powder. My preference is golden flax seed. Store ground seeds in the freezer. Whole seeds can be stored in either the refrigerator or the freezer.
- 6 Tbs water
Directions
- 1. Mix 2 Tbs of ground flax seeds or ground chia seeds into 6 Tbs of water.
- 2. Refrigerate mixture for a minimum of 15 minutes before using.
OPTIONAL
Homemade pumpkin puree
Ingredients
- Whole pumpkin, cut in half
- Olive oil
Directions
- 1. Scoop out seeds from each half pumpkin (ice cream scoop works well).
- 2. Rub olive oil onto cut edge of each pumpkin half and place cut edge down on a baking sheet.
- 3. Bake at 350° for 45 to 60 minutes, until fork stuck into outside can easily penetrate the skin. Remove pumpkin from oven and let cool.
- 4. When cool, scoop out the pumpkin from the skin. Purée cooled pumpkin in a food processor or a blender.
