November.  This is my favorite month because it represents Thanksgiving.  When I think of Thanksgiving I think of family, good eats, and wonderful conversations.  In my household, the meal is always the most poignant part since there is something for each person to munch on and no one is the odd man out.  We give thanks for our friends and family while reminiscing and looking ahead – I tend to look ahead at dessert.

This is an awesome dessert because it is gluten-free and friendly for most sufferers of celiac disease.  If you are trying to reduce inflammation, a great way is to reduce your intake of gluten, or one of the other many inflammatory agents which include eggs, nuts, dairy, sugar, alcohol, and trans fats.  Start small by taking something out of your diet that has one of these inflammatory agents and then add it back to see how your body reacts.  Negative reactions include cramping, diarrhea, headaches, gargling of the stomach, vomiting, and nausea.

Remember – – – > > >  Desserts are loaded with inflammatory ingredients but remember they do not have to be 100% ‘bad‘ or ‘off limits.’  Just consume in moderation rather than the whole thing at once.  Keep something to be savored.  

INGREDIENTS

• 1 1/2 cups margarine – melted
• 1 cup dates – no pits
• 1 cup sugar (or brown stevia)
• 1 cup brown sugar (or stevia)
• 2 cups oats (quick cooking – I always aim for the holy grail of oats aka Quakers 1-minute Oats)
• 15 ounces Pumpkin (or 1 can) – pureed          
• 1 egg
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 4 cups almond flour
• 1 tsp sea salt (or regular salt)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup semi-sweet mini chocolate chips
• OPTIONAL: 1/3 cup pecans – crushed

METHODOLOGY

1. With a mixer combine the margarine and sugars.
2. Add in the dates and mix until pureed.
3. Transfer to a large mixing bowl, fold in the pumpkin, egg, flour, baking soda, baking powder, and spices.
4. Add in the chocolate chips (and pecans if used) and mix well.
5. On a parchment paper lined tray or non-stick tray drop 2 heaping spoonfuls (tbsp sized) of batter then slightly flatten with a fork.
6. Cook under 375 degrees Fahrenheit for 18-20 minutes until slightly browned on the edges or check for completion by inserting a butter knife in the center and if it is free of residue then you are ready to set them aside.
7. Serve warm, at room temperature, or freeze with a scoop of ice-cream in the middle…
8. Try to limit yourself to 3… Or 4.
9. Got Milk?

xxx – Sarah