2 1/2 cups oats
3 tablespoons pumpkin spices (see NOTES)
1 cup puréed pumpkin
1/2 cup natural applesauce
2 tbsp vanilla
1/4 cup whole cranberries
Process oats, salt and spice into a food processor and pulse until you get a flour texture, then place in a large bowl. Add the walnuts to dry ingredients, if desired.
Place the remaining ingredients into the food processor and blend until smooth, with small specks of cranberry.
Add this mixture to the dry ingredients and mix completely. Since there is no gluten, don’t worry about over mixing as the product will not toughen.
Form into a rectangle on top of a parchment-lined cookie sheet pan. Optional: top with more fresh cranberries and/or walnuts.
Bake in 350 degree oven until toothpick comes out clean, about 10-15 minutes. Cool and cut into pieces. Enjoy!
~~Copyright 2015 by Lauren Bradford (aka The Food Puzzler)~~
NOTES: Make your own pumpkin spice blend if you have the spices on hand: 2 tablespoons cinnamon, 1 teaspoon each ground ginger and ground nutmeg and 1/2 teaspoon each ground cardamom and clove. Or add your own preferred pumpkin-friendly spices. 😊