- Flax egg (2 Tbsp flax + 4 tbsp water)
- 1/ 4 cup grapeseed oil
- 1/ 2 teaspoon vanilla extract
- 1/ 2 cup maple syrup
- 1 cup pumpkin puree
- 2/ 3 cups brown sugar
- 1/ 2 teaspoon sea salt
- 2 teaspoons baking soda
- 1/ 2 teaspoons ground cinnamon
- 1/ 2 teaspoons agar powder
- 1 teaspoon pumpkin spice
- 1 cup rolled oats
- 1 1/ 2 cups gluten-free flour blend
Preheat oven to 375 F 190 C and line your loaf pan with parchment paper.
Prepare your flax eggs in a large mixing bowl and add pumpkin, maple syrup, and grapeseed oil then whisk to combine.
Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin spice, oats and flour and stir until well combined. If it appears too wet, add in another couple Tbsp of flour. It should thick yet pourable.
Empty contents into your loaf pan and bake for 40-47 minutes or until toothpick or knife comes out clean.
Remove from oven and let set in pan for at least 10, then slice. Enjoy!