Although I confuse words’ actual pronunciation a lot, I am fully aware that this way is wrong.
That being said, I am in pure punkin mode right now. I’ve learned a few things:
1. Punkin baked goods MUST be sweetened, or they are tasteless, and gross all at the same time. Period. No debating.
2. Punkin is best with when combined with cinnamon, nutmeg, and cloves.
3. Punkin is good for dog’s coats. SO, if you had a mishap or two like I did, feed them to your favorite furry friend.
Now, here is the recipe for those bars I promised you. The verdict was, well, there are only 2 left after our get together last night. Get after it.
This is a gluten free recipe, that can also be made dairy free, should you choose to use vegan chocolate chips. Preheat the ‘ol oven to 350!
3 cups gluten free oats
1 can punkin
pinch of salt
2 t baking powder
1/2 t baking soda
1/8 t nutmeg
1 1/2 t cinnamon
pinch of ground cloves
2 t pure vanilla extract
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 T coconut oil
1/3 cup vegan chocolate chips, or regular, another 1/8 cup to sprinkle on top!
First, let’s make those oats into oat flour by placing oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. I did it 1 cup at a time to make sure it was smooth!
Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and 3 spices, and stick that out of the way.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth. Slowly add in oat flour mixture and mix until they are all completely combined.
Lastly, add in 1/3 cup of chocolate chips. Pour batter into 9×13 pan and sprinkle remaining chocolate chips on top. Bake for 15 minutes, then check every 4 minutes after. I baked mine for a total or 23 minutes- that’s when that toothpick came clean.
Yum, enjoy! And hide a few if you’re hoping to still enjoy them this weekend 🙂