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

'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