PUMPKIN SPICE OAT BITES (Gluten-Free, Sugar-Free, Egg-Free, Dairy-Free) - by Jennifer Skyler - With Love From Portland

in #food8 years ago (edited)

'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


Sort:  

I don't want to offend but may I make a suggestion? - it really matters what kinds of oils/fats we consume, and cooking oils such as sunflower, rapeseed, canola, corn, soybean and safflower etc are very bad. The 'good' oils are coconut, avocado, butter, olive and palm (though palm is not very ethically sustainable), and all would be great in this recipe. Thanks for sharing, they sound yummy :-)

Oh I couldn't agree more! When I was typing up the recipe, I forgot to add that I use Avocado oil or Coconut oil. I'll do so right now. Thank you!

:-) No worries. I will try this recipe out... I was baking myself this afternoon, experimenting with a new muesli snacks recipe. Yours is kinda similar and sounds very tasty!

Can't wait to slam that taste in my face!

You had me at gluten-free....then egg-free....and again at dairy-free. ;) Also, you're from Portland and that happens to be my favorite place in the world. Can't wait to visit there again.