About the Recipe
Pumpkin errthang. I may be a broken record here but I think pumpkin spice season should be year round. For eating seasonally pumpkin is really on brand for the transition between summer and into autumn. Cooked warm with it's soft and moist texture pumpkin is an easy to digest root veggie. This provides moisture to our digestive lining with soluble fiber, the sweet flavour soothes our nervous system, and is a source of impact carbs (carbs with fiber!) Pumpkin is an excellent source of vitamin A - a safe food source of this vitamin that supports our skin! Vitamin A is an antioxidant that maintains the epithelial tissue of our skin which reduces and supports acne, aging skin, eczema, sunburns, and warts. Containing vitamin c in pumpkin this boosts our collagen production which further supports our skin, scar tissue, and connective tissue repair.
Ingredients
3 cups gluten free oats
1 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves or allspice
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce (or sub 1/3 cup melted butter or coconut oil)
1/2 cup packed dark brown sugar or coconut sugar
1 tablespoon olive or melted coconut oil
1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top