Gluten-Free Pumpkin Oat Bread Directions:
-
In a large bowl, combine oats with warm water and let sit for 10 minutes.
-
Add pumpkin, sweetener, cinnamon, salt, and olive oil. Mix well.
-
Stir in chopped apricots, chia seeds, and walnuts.
-
Add trail mix and baking powder, mixing until dough is uniform. Do not expect classic bread dough texture.
-
Line a baking pan with parchment paper and pour in the mixture, spreading evenly.
-
Lightly moisten the top with warm water.
-
Bake in a preheated oven at 360°F (180°C) for 20 minutes, or until golden and cooked through.
WW Points Calculation
-
1 cup Bob’s Red Mill Gluten Free Oats: 9.00
-
400 g pumpkin, cinnamon, salt, baking powder, water: 0.00
-
1 tbsp Truvia Sweet Complete: 0.00
-
1 tbsp Bertolli Extra Light Olive Oil: 3.00
-
1 tbsp dried apricots: 1.00
-
1 tbsp Bob’s Red Mill Chia Seeds: 2.00
-
1 tbsp walnuts: 2.00
-
1 tbsp Planters Unsalted Trail Mix: 2.00
Points Information:
Total Points: 19.00
Servings: 8 slices
Points per serving: 2.38
Nutrition Information
Calories: 127
Fat: 5 g
Protein: 3 g
Carbohydrates: 17 g
Sugar: 4 g
Sodium: 62 mg
I'm waiting for your comments! Enjoy!
