Preheat oven to 350
Bakes for 45-50 mins
Serves: 8
1/2 Cup Chopped Pecans
8oz Pumpkin Purée
1 1/2 Cups Almond Milk (or milk alternative of your choice)
2 Cups GF Oats
1/4 Cup Agave nectar or Honey
Pinch of Salt
1/8 Teaspoon Allspice
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1 Tablespoon of butter alternative to dot on top ( I like the soy free Earth Balance)
3 Tablespoons Organic Pure Maple Syrup
Grease a 1 1/2 Quart baking dish.
Mix all ingredients together in a large bowl. ( will be a bit thicker than pancake batter)
Add to baking dish and dot the top with butter.
Bake at 350 for 45-50 Mins
Top with Maple Syrup
Serve warm.
Could also be made the day before and reheats well.( Can add 2 Tablespoons of Almond Milk to rehydrate it a little if needed.)
I make this on Sunday and eat it all week.
(GF,RSF,DF,YF,Vegan)
Optional Add In's:
1/2 Cup Rasins
1/2 Cup diced Apple
Link to the butter subsitute I use:
http://earthbalancenatural.com/product/soy-free-buttery-spread/
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