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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | oatmeal | 2 | cups | wheat flour, wholewheat | 1 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1/4 | teaspoon | cloves, ground | 3/4 | cup | pumpkin puree, canned | 3/4 | cup | orange juice | 2 | teaspoons | Pure vanilla extract | 1 | cup, pitted, chopped | Dates, dry | 1/4 | cup | honey |
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Steps
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Sequence
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Step
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| | 1 | Put oats in a food processor, pulse int a fine meal (about 25 times). | | 2 | Put ground oats, flour, baking soda, cinnamon, and cloves in a mixing bowl and stir together. | | 3 | Add pumpkin, orange juice, honey, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. | | 4 | Make a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula. | | 5 | Scoop about 2 tablespoons of batter onto baking sheets lined with parchment paper, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container. |
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