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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gluten Free Pumpkin Choc Cip Oatmeal Bars Recipe

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This recipe for Gluten Free Pumpkin Choc Cip Oatmeal Bars is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Wet ingredients:
1/2 c 100% pure pumpkin puree
2 tbsp. melted coconut oil
3 tbsp. pure maple syrup
3 tbsp. coconut sugar
1 flax egg (1 tbsp. ground flax plus 3 tbsp. water, whisk together and set for 15 minutes)
Dry ingredients:
1-1/4 cup gluten free rolled oats
1/2 cup plus 2 tbsp. gluten free oat flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. salt
Add-in ingredients:
1/4 cup vegan chocolate chips
1/4 cup pecans chopped
Optional Topping:
1 tbsp. vegan chocolate chips
1 tbsp. pecans, chopped
Directions:
Directions:
Preheat oven 350º. Line an 8" square baking pan w/ parchment paper or greased foil.
Add the wet ingredients to a large bowl:, pumpkin, coconut oil, maple syrup, sugar, flax egg and vanilla. Whisk.
Add dry ingredients, oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated making sure no flour patches remain. Fold in choc chips and nuts.
Pour batter into baking pan. Smooth into an even layer. Add the optional toppings in desired.

Bake for 20-30 minutes until edges have browned. I cooked mine for 25-30 minutes. Let cool on rack for one hour. Cut and enjoy.
Number Of Servings:
Number Of Servings:
16 bars
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I store mine in the refrigerator.

 

 

 

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