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Soaked Gluten-Free Pumpkin Spice Breakfast Cake

Lindsey Dietz
  • 40 minutes
  • Serves 8

INGREDIENTS

1 cup

Pumpkin puree

1 cup

Egg whites

2 1/2 cups

Rolled oats, gluten-free

1 tsp

Allspice

2 tsp

Baking powder

1 tsp

Baking soda

2 tsp

Cinnamon

1/2 cup

My diy sugar alternative blend

1 tsp

Nutmeg

1/2 tsp

Salt

2 tsp

Vanilla extract

1

Coconut oil

1

ground 2 teaspoon ground cloves Essential oil

1 cup

Yogurt, plain

1/2 cup

Water