I get emails from VegNews magazine and this was one that came a week or two ago. I instantly knew I wanted to try it- and I did this morning. It was SO easy to make. i even made my own oat flour using whole oats in my blender. I also only used 1 cup of chocolate chips in the recipe i made today. the next time i make it, though, i will use a little less sugar and let it cook a little longer. mine was still sorta soft in the middle. they are like cookie bars. YUM!
What You Need:
3 cups gluten-free oat flour (make your own by grinding rolled oats in a blender)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup canned pumpkin
1/2 teaspoon baking powder
1/2 cup canola oil, plus more for pan
1-1/2 cups sugar
1 tablespoon gluten-free vanilla
2 cups allergen-free chocolate chips
What You Do:
1. Preheat oven to 375 degrees and lightly oil a 9 x 13-inch baking pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon and set aside.
2. In a large bowl, combine pumpkin with baking powder. Add oil, sugar, and vanilla. Stir to combine. Mix dry ingredients into wet ingredients, one half at a time, and stir to combine. Mix in chocolate chips.
3. Pour batter into pan. With damp hands, press batter to evenly fill pan. Bake 18 minutes, and cool completely before cutting into bars.