Try these delicious fall treats for the perfect egg and dairy breakfast or dessert! You won’t even miss the eggs! Baking with Young Living oils adds an exceptional taste.
4 Tbsp. Dairy-Free Butter (I use Earth Balance)
1/3 c. sugar (Turbinado, or Raw)
1/3 c. brown sugar
1 egg substitute (any of the following act as 1 egg replacement: 1/4c unsweetened applesauce, 1Tbsp. of flax meal mixed with 3 Tbsp. of water, 1/4 c. mashed banana, 1 Tbsp. of water)
1 tsp. vanilla
1 c. pumpkin
1 1/4 c. flour
1/2 tsp. ginger or 1 drop of Young Living’s Ginger Oil
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp salt
1 c. oats
1/2 c. Egg/Dairy Free chocolate chips (I use a brand from Whole Foods)
1/2 c. dried fruit (cranberries, apricots, berries)
Cream together butter and sugars. Add the egg substitute. vanilla, ginger, cinnamon, baking soda, and salt. Mix well.
Stir in oats, chocolate chips and fruit, if desired.
Flatten in a 9×13 pan and bake at 350′ for 20-25 min.