#glutenfree #oatmeal #pumpkin
Ingredients
3 cups rolled oats, Gluten Free
2 TBs Pumpkin Spices or your own mixed holiday spices
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs, jumbo size( 60-70 grams each)
1/2 cup unsweetened milk( I like to use almond milk), if the final batter is too thick, add more almond milk)
1/4 cup oil( avocado or light olive oil)
2 cup your favorite winter squash or pumpkin( my favorite is Kabocha)-cooked or pumpkin puree from a can
1/2 cup honey or maple syrup
Instructions
1. Preheat oven to 400F. Line a bread pan (8×4 or 9×5 inches) with parchment paper
2. combine all ingredients in a blender and blend until well combined.
3. Pour the batter into the parchment lined pan and tap to smooth the top.
4. Bake for 30 minutes at 400 F.
5. When a toothpick inserted in the center of the bread comes out clean.
6. Remove pan from the oven and place on a cooling rack for 10 minutes
7. enjoy!
Easiest way of cooking winter squash or pumpkin: microwave winter squash or pumpkin with a little water, covered, for 7 mins. let it cool down and peel off the skin.