2 cups flour (can use gluten-free blend)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg1/2 cup shortening
1 1/2 cups sugar1 1/4 cups canned pumpkin
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet.
Bake 18-20 minutes
Use wheat and/or gluten free ingredients as needed.
Created by Amy Hugon
We made these tonight and they were pretty good! They remind me of pumpkin bread. I would probably cut the xantham gum down to 1/2 tsp.
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