'Tis that time of year again, Steemers; pumpkin spice season is upon us! Before you roll your eyes or cheer, you should know - spices are not only tasty, they're also good for you. Spices have anti-inflammatory and anti-oxidant properties. The more you consume, the better.
Hi, I'm Jennifer Skyler - fiction writer and nutrition nerd.
If - like me - you're trying to avoid sugar and gluten (and dairy and eggs) but you have a penchant for pumpkin spice, then break out your mini-cupcake baking tins!
Here's a recipe to try.
PUMPKIN SPICE OAT BITES (Gluten-free, Sugar-Free, Dairy-Free, Egg-Free)
Preheat the oven to 350 Fahrenheit. Grease the mini-cupcake baking tins.
In a large baking bowl, combine:
4 1/2 cups canned organic pumpkin
3 cups Avocado Oil or Coconut Oil (If you use coconut oil, melt it into liquid form first.)
2 cups Erythritol (Erythritol is a sugar-free sweetener that can be bought at natural food stores or online.)
4 tablespoons vanilla extract
Whisk wet ingredients until smooth. Then, whisk in:
2 1/2 teaspoons Sea Salt
2 1/4 teaspoons Baking Soda
5 Tablespoon Cinnamon
5 1/2 teaspoons Nutmeg
1 1/2 teaspoon Cardamon
1 teaspoon dried Ginger
1/4 teaspoon powdered Cloves
Whisk until smooth. Then, fold in:
9 cups of Rolled Oats (I use Trader Joe's Gluten-Free Rolled Oats)
3 cups of Sweet Rice Flour (I use Bob's Red Mill)
Once the batter is well mixed, spoon the mixture into your mini cupcake tins.
Bake for 5 minutes, then rotate and bake for another 3-5 minutes.
Remove from the oven when just passing the knife test. The middle will still appear moist.
Let cool in tins, on baking racks. Remove when completely cool.
This recipe is a big one - you'll have plenty of Pumpkin Oat Bites to share, or freeze.
Enjoy, Steemers!
With Love From Portland,
Jennifer Skyler