There is a distinct difference between organic and non-organic canned pumpkin. Believe me, I've tested this out and have found organic to be much more flavorful and naturally sweet. So, it's even possible to cut the sugar on this recipe a bit more if you prefer. I use an organic stevia baking mix when I can find it. Second to that I look for an organic monk fruit - one with the least amount of erythritol mixed in. Both the stevia and the monk fruit will not spike glucose levels, hence are good options for sweetening while sticking to a low to no sugar eating plan.
Organic Pumpkin, 1 Cup
Organic Egg Whites, 2
Organic Brown Sugar, ¼ Cup
Organic Cane/Stevia Baking Mix, 3 Ts
Organic Almond Flour, ½ Cup
Organic Gluten Free Flour, 1 Cup
Baking Soda, 1 t
Cinnamon, 1 t
Nutmeg, ½ t
Kosher Salt, ½ t
Gluten Free Oats, 3 Cups
Dried Sugar Free or Reduced Sugar Cranberries, ½ Cup
Organic Pecans, ½ Cup chopped
Pre-heat oven to 375º F.
Using a clean non-reactive bowl (metal/glass) whip egg whites just until they hold their shape – aprox. 1 min. Mix sugars with the pumpkin and fold in this mix into the whipped whites. In a separate bowl, sift together almond and gluten free flours with baking soda. Add cinnamon and nutmeg (+ a pinch of cloves if you like) and salt. Whisk to combine and add to the pumpkin mix. Add the cranberries and pecans. Using gloved hands, add about ½ teaspoon of olive oil to your gloved hands and mix all of the ingredients until they are combined. Pour a slight amount of oil onto your gloved hands once again, just enough to coat them. Portion out 1 – 1 ½” globs (yes, this is a technical baking term) on a cookie sheet. These bites do not spread, so feel free to crowd the sheet pan. Cook for 20 minutes or until the edges are slightly browned.
Store in covered container once they are cooled, or if you like them extra crunchy, keep out overnight. These bites freeze nicely for up to 6 months. Unfrozen, they will last for a solid three weeks.
** Note, the olive oil will NOT change the flavor of the bites – they add just a trace of oil that will be absorbed into the batter.