Rolled Oats 2 cups, roasted and coarsely powdered
Pumpkin Puree 1/4 cup
Sugar 1/2 cup
Flaxmeal 2 Tbsp mixed in 6 Tbsp of water
Olive Oil 2 Tbsp
Salt 1/2 tsp
Cinnamon Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Chopped Almonds 1/4 cup
Method Of Preparation -
In a mixing bowl, add the coarsely ground Oats. Mix in the salt, cinnamon powder, baking powder, baking soda and chopped almonds.
Blend the pumpkin puree, sugar, the gooey flax egg (flaxmeal soaked in water) and olive oil. Mix it in the Oats mixture to make a gooey dough.
Wrap in a cling wrap and refrigerate for couple of hours.
Preheat the oven to 350 F.
Remove from the refrigerator and pinch a tablespoon of dough and roll in your palm and flatten into a small disc.
Continue for the rest of the dough and place them on a parchment paper lined baking tray.
Bake for 15-17 min until the undersides are golden brown.
Cool them on wire racks and gobble them up. They stay fresh and chewy for 2 days (have not checked beyond that :) ).
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