• 1 cup egg whites
• 2 cups oats, ground
• 1 cup oats, left whole
• 1/2 cup pumpkin puree
• 1 apple, diced
• 3 tsp. cinnamon
• 1/2 tsp. cardamom
• 1/8 tsp. nutmeg
• 2 tsp. maple extract
• 1 tsp. caramel extract
• 1 tsp. pecan extract
• 1 tsp. apple extract (optional but adds a sweet apple flavor)
• 1/4 tsp. mineral salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup Greek yogurt (or cottage cheese)
• 1/2 cup Gentle Sweet
• 1/4 cup peanut powder

*You can whip up your egg whites with 1/2 tsp. xanthan gum or 3/4 tsp. cream of tartar and then fold into the rest of the batter but it isn’t necessary.

Pour the batter into a 9x13" pan. Bake at 350 degrees for 35-40 minutes.

When the cake is nearly cooled but still a little warm, top with the Glosting:

• 4 Tbsp. Neufchatel cream cheese (1/3 less fat)
• 2 Tbsp. Greek yogurt
• 2 Tbsp. Gentle Sweet (or Swerve)
• 2 tsp. nut milk
• 1/4 tsp. cardamom
• 1/2 tsp. cinnamon
• 1/4 tsp. caramel extract
• 1/4 tsp. pecan extract
• 1/4 tsp. maple extract
• 1/2 tsp. apple extract (optional)
• a sprinkle of nutmeg

Mix with stick blender or in Ninja chopper. Spread onto the cake.

 enJOY!!!