Pumpkin Breakfast Cakes

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Recipe of the Day – Pumpkin Breakfast Cakes

 1 c. mashed pumpkin
¼ c. coconut oil
¼ c. coconut syrup or sweetener of choice
1 c. oats
1 c. platano or other gluten-free flour
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
¼ c. flaxseed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
pinch vanilla powder or 1/2 tsp. vanilla extract
½ tsp. salt
2 T. flax in 6 T. water, or 2 eggs, beaten
options: shredded coconut, cacao nibs
  1. Preheat oven to 350 F. Line a baking sheet. OR line your dehydrator sheets with paper.
  2. In a large bowl combine both kinds of oats, flour, pumpkin seeds, ground flax, spices and salt. Add pumpkin puree, eggs/flax, oil and sweetener. Stir until fully combined.
  3. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cakes won’t spread while baking). Or put them in a muffin papers. Bake for about 15-20 minutes until edges are lightly browned. OR Dehydrate at 105 degrees F. for 4 hours or until desired texture and warmth.
  4. Let cookies cool on baking sheet before moving to an airtight storage container.

Word of the Day – donacion – donation

Tip of the Day – The Sunday market sells squash already all peeled and chopped up! The ladies are wonderful. So easy to make these wonderful cookies with them.

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