Ingredients
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp sea salt
- 1/4 cup date or coconut sugar
- 1 cup pureed pumpkin Can be store bought or homemade. For homemade, see mini-recipe below.
- 1/2 cup maple syrup
- 2 flax or chia “eggs” see mini-recipe below
- 1 tsp pure vanilla extract
- 1/2 cup pecans or walnuts
Instructions
- 1. Blend all ingredients, except nuts, in a food processor until smooth – about 1-2 minutes.
- 2. Pour batter into 8 x 5 pan lined with parchment paper. Sprinkle nuts on top.
- 3. Bake at 350° until a toothpick inserted into the center comes out clean, about 35-45 minutes.
- 4. Remove from the oven and allow to cool on a wire rack before removing from the baking dish. Once cooled, wrap and refrigerate or you can leave it wrapped at room temp for a day or so (mine rarely lasts longer than that!)
Notes
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.
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.
