Pumpkin Oatmeal LoafPrint Recipe
- adapted from No Meat Athlete
- 3 tablespoons of ground flaxseeds
- ½ cup of water
- 1 cup of honey
- ¼ cup of unsweetened applesauce
- ½ cup of coconut oil
- 2 cups fresh pumpkin or pumpkin puree
- 3 cups of oat flour
- 1 teaspoon of each cinnamon, nutmeg, and ground ginger
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup of chopped toasted walnuts (optional)
- sprinkles of oats for garnish
Preheat the oven to 350 degrees. And spray your loaf pans with cooking spray.
In a small bowl, mix together the flaxseed and water until thickened
Combine flax mixture in a large mixing bowl with honey, applesauce, oil and pumpkin.
In a medium bowl combine all dry ingredients. Flour, baking soda, baking powder, salt and spices.
Stir the dry ingredients into the wet. This batter is very thick. Fold in the walnuts.
Divide the batter into 2 regular loaf pans or 4 mini loaves.
Sprinkle the top with oats to garnish.
Bake the large loaves around 45-50 minutes and smaller loaves around 35-40 minutes. Watching closely after 30 minutes, oven times vary. Remove from oven when toothpick comes out clean and tops are a light pumpkin brown.
Let sit for 10-15 minutes before removing from pan and let completely cool on a wire cooling rack.
Enjoy with a warm mug of chia tea and welcome fall right into your home. Your kitchen will smell amazing
Preparation Time: 10-15 minutes