Oat Flour Pumpkin Bread

It's more photogenic with real oat flour. This one is made from baby oatmeal powder for the extra iron.

I've tried a lot of oat-flour baking concoctions for the toddler. He is generally so excited to have anything resembling bread that he eats them no matter what, but lots of them haven't held together and/or haven't tasted great. This one has been reliable, even when I do things like swap the oat flour for baby oatmeal powder, and it's simple to make. And it tastes good!

I never cared before about "healthier" recipes that bragged that they used only maple syrup as sweetener, with no white sugar. It felt all the same to me. But toddler belly definitely seems happier digesting maple syrup, so here we are.

It's from Detoxinista, and I didn't make any changes to the recipe except that I usually use butter instead of coconut oil.

The Recipe:
1.5 c oat flour
3/4 c pumpkin puree
1 c maple syrup
4 tsp pumpkin pie spice
3 eggs
1/4 c melted butter or coconut oil
2 tsp baking powder
1/2 tsp sea salt

Combine all ingredients, and pour into prepared loaf pan.
Bake at 350 for about 1 hour, until a toothpick comes out relatively dry.

The Verdict:

Overall grade: A

Overall reason: Toddler likes it and can digest it.
Time to prepare: 10 minutes of work, 1 hour of baking

Toddler quote: "More huh-heeen ded!"

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