3 cups old fashioned rolled oats
2/3 cup pumpkin seeds
2/3 cup uncooked quinoa
2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
A dash of salt
1/3 cup agave syrup
1 teaspoon vanilla extract
2 egg whites
1/2 cup pumpkin puree
2/3 cup dried cranberries
1/4 cup carob chips ( or chocolate)
1 tablespoon of stevia baking sugar
Preheat oven to 325F degrees. Line a large baking sheet with parchment paper and put aside. In a bowl, mix together your oats, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt .In a separate bowl, mix the egg whites, pumpkin puree, agave, Stevia , and vanilla until smooth. Pour this over your dry ingredients and mix well until all ingredients are covered. Spread the granola onto your baking sheet and bake for about 40-45 minutes. Be sure to check and shift granola every 10 minutes or so to prevent any burning. Allow granola to cool , then add your cranberries and carob.
Baked cinnamon & sugar donut holes.
A great fall recipe and healthy alternative!
1 16 Oz can 100% pumpkin puree
2 cups oat flour
1/2 cup baking stevia
3 egg whites
1 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 cup baking stevia
spray “I can’t believe it’s not butter”
preheat oven to 350. Mix together flour, stevia, cinnamon, and baking soda. Add in pumpkin purée and egg whites and be sure to mix well. Grease a mini muffin pan and fill each 3/4 the way up with your batter. Place in oven & cook for 15-20 mins. While those are cooking mix together your cinnamon and sugar topping. Allow donut holes to cool . Take each one and lightly spray butter on it then roll into cinnamon and sugar coving the donut hole.