Ingredients

The following ingredients have 16 Servings
  • 2 1/2 cups oat flour (gluten-free regular is ok if gluten-free is not needed.)
  • 2 tsp baking powder (~ corn-free if needed)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 pinch of ground cloves
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup dark brown sugar; if you don't have dark brown regular is fine too.
  • 1 Tbsp coconut oil
  • 1/2 cup dried blueberries

Instruction

  • Preheat oven to 350
  • Line a 9"x 9" square or 7"x 11" rectangle baking pan with parchment paper or spray with a non-stick spray. I actually just line the very bottom of the baking pan with parchment paper...it's so much easier. The edges are easily loosened with a knife after cooling.
  • In a mixing bowl add oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Mix to combine.
  • In a smaller bowl add pumpkin, vanilla, applesauce, sugar, and oil. Mix well.
  • Add pumpkin mixture to flour mixture. Stir to combine. Fold in dried blueberries.
  • Pour mixture into prepared baking pan and bake for about 20 minutes. Mine actually take closer to 25 minutes to bake but check doneness with a toothpick or knife inserted in the center. It should come out clean of uncooked dough.
  • Cool on wire rack about 10 minutes before removing from pan.