Pumpkin Oatmeal Squares
Makes 9-12 squares
What you need:
1 pasture-raised egg or 1 flax/chia egg
1/2 cup unsweetened canned pumpkin purée
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon Himalayan salt
1 1/2 teaspoons "true" Ceylon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup rolled oats, ground into a flour
3/4 cup rolled oats
3/4 cup almond flour
1 tablespoon arrowroot powder
1/4 cup pecan halves, chopped
3 tbsp hemp hearts for garnish
What to do:
-Preheat oven to 350 degrees F and line an 8-inch square pan with parchment paper.
-In a large mixing bowl, beat together the pumpkin and sugar until well combined.
-Add in the egg and vanilla extract and beat until combined.
-Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
-Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.
-Spoon dough into prepared pan and spread out until smooth and even with a spatula
-Bake for 15-20 minutes, until lightly golden and firm to the touch. Be sure not to over bake as this will firm up after cooling.
-Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool.
-Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
-Keep in an airtight container and store in the refrigerator
-Lasts 4-5 days