pumpkin pie oat slices
Pumpkin, spice and everything nice.... I know I know... this has become an overused phrase BUT it truly is a wonderful combination. In a variation from the classic American pumpkin pie I used to enjoy when living in New-York, I have kept the warming pumpkin and spice element and dressed it into an oat square. Perfect to enjoy with a cup of spiced apple or cinnamon tea. Kids loved it too!
ingredients
makes 12
1 can pumpkin puree (make sure it is 100% natural pumpkin)
3/4 cup buckwheat flour
1 1/2 cup gluten free oats
100g butter, softened
2 eggs
4 tablespoon maple syrup
5 tablespoon greek yoghurt
1/2 cup pecans, chopped roughly
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
method
Prep time: 15mins
Cook time: 60mins
Preheat oven to 180°C
Lightly grease and line a baking pan ( I used a 9.5 x 9.5 inch)
In your food processor bowl combine the flour, oats, 2 tablespoons of maple syrup and butter
Blitz until well combined
Empty into the pre-pared baking pan and press well into all corners until evenly distributed
Bake for 15 minutes
While the base is baking, rinse the bowl and blade well
In the food processor bowl, add the pumpkin puree, 2 tablespoons of maple syrup, greek yoghurt, eggs and spices
Beat until well combined
Poor over the baked base and spread evenly
Bake for 20 minutes
Take out of the oven and sprinkle the chopped pecan over the top
Bake for a further 20 to 25 minutes
the health boost tip
There's nothing like a home baked treat! Pumpkin, like the other darker-flesh squash, provides excellent levels of carotenes. They are also a good source of vitamin C and B1, folic acid, panothenic acid, potassium and dietary fibre. Diets rich in carotenes appear to offer protection against developing type 2 diabetes.
