Pumpkin Oat Cakes

These happen to be gluten free and dairy free and are made with no eggs. In developing this recipe, I started off making them as a scone, but the pumpkin purée keeps them moist and it resembles more of a little cake or muffin in texture after baking. You certainly could make them in a muffin tin, but there is something more rustic and inviting about these free-form cakes. They freeze beautifully and reheat in the microwave for 30 seconds for a quick warm treat.

Ingredients:

• 1 cup rolled oats (gluten free)
• 1 cup unsweetened almond milk
• 1 tsp real vanilla extract
• 3/4 cup oat flour (gluten free)
• 1/4 cup potato starch
• 1/2 tsp salt
• 1 1/2 tsp Xantham gum
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 6 Tbsp coconut oil
• 1/2 cup puréed pumpkin
• 1/4 cup agave or honey
• 1/2 cup chopped walnuts
• Sprinkle of cinnamon and sugar or agave for the top

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not grease.

1. In a small bowl, mix rolled oats with almond milk and vanilla. Let soak for at least 20 minutes.
2. In a large mixing bowl, add flours, Xantham gum, baking powder, salt, cinnamon. Using your fingers, blend in the coconut oil.
3. Add oats to flour mixture. Add pumpkin purée and agave. Fold in walnuts. Mix together with a rubber spatula.
4. Use an ice cream scoop to place 11 scoops onto the parchment lined baking sheet. Flatten each mound lightly with your hand to form the cakes.
5. Sprinkle cinnamon and sugar over the top or drizzle the tops with agave or honey.
6. Bake until golden and set in the center. Cool on wire rack and store them in a ziplock bag in the freezer.

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