Ingredients
1 1/2 cups rolled oats
1 cup oat flour
1/4 cup sultanas
1 1/4 teaspoons baking powder
1 1/4 teaspoons Ceylon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3/4 cup pumpkin (cooked weight, pureed)
1 1/2 tablespoons ground chia seeds
1/2 cup + 2 tablespoons pure maple syrup
3 tablespoons unsweetened mylk
1/2 tablespoon lemon juice
1 teaspoon pure vanilla extract
2-3 tablespoons chocolate chipsPre-heat oven to 180C / 350F. Line a baking sheet with parchment paper.In a large bowl, combine the rolled oats, oat flour, raising, baking powder, cinnamon, sea salt, nutmeg, allspice, and cloves, stirring to mix well.In a medium sized jug, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla extract, whisking through to smooth out the pumpkin puree, and allowing to stand a moment for the chia to absorb liquids.Combine the wet and dry ingredients , stirring until well incorporated. Add the Chocolate Chips.Using clean hands, roll 1 tablespoon sized balls onto the prepared baking sheet. Bake for 13-14 minutes, until just firm to the touch. Remove from oven, let cool for about a minute, then transfer to a rack to cool completely.
Butternut or Jap pumpkin is delicious in these balls. Roast extra for this recipe or use left-overs from dinner.
Cinnamon Balls
- 1 1/2 cups rolled oats
- 1 cup oat flour
- 1/4 cup sultanas
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoon Ceylon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin (cooked weight, pureed)
- 1 1/2 tablespoons ground chia seeds
- 1/2 cup + 2 tablespoons pure maple syrup
- 3 tablespoons unsweetened non-dairy mylk
- 1/2 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons chocolate chips
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, oat flour, raising, baking powder, cinnamon, sea salt, nutmeg, allspice, and cloves, stirring to mix well.
- In a medium bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla extract, whisking through to smooth out the pumpkin puree.
- Add the wet ingredients to the dry, stirring through until well incorporated. Add the chips.
- Using a cookie scoop, place mounds of the batter (about 2 tablespoons in size) onto the prepared baking sheet. Bake for 13-14 minutes, until just firm to the touch. Remove from oven, let cool for about a minute, then transfer to a cooling rack to cool completely.
Pumpkin Note: Canned pumpkin can vary in consistency. Use a thick and dense one.
Kitchen Tip: Add chocolate chips to only half the batch. Scoop out about half the snackles, then stir in a few chocolate chips, and finish off scooping the batch.
Idea: Try adding toasted chopped pecans to these snackles.
