Hudson's Healthy Pumpkin Snack Stacks

I've made quite a few versions of these little snacks for Hudson, but this time I wrote the recipe down! That's one of my biggest problems.... I make things and never write down the exact measurments of what I put in! I'm getting better though!:) Basically these are and easy go-to snack for your kids that you won't feel guilty giving them. They are sweetened with maple syrup, and only a little, so they won't spike the blood sugar or makes your kids run around like maniacs. White sugar is really really bad for you, so I never use it anymore. It is so processed, and stripped of the minerals that naturally occur in it, your body has to compensate for the missing pieces, so as a result, your blood and bones are leached of very important vitamins and minerals. Not to mention the havoc it wreaks on your body by spiking your blood sugar level, only to send you crashing a short time later and making you feel like garbage! It is also usually processed using bone char from animals, so that is another reason I don't like using it. Better choices for sweetening are brown rice syrup (which you could also use in this recipe), barley malt, maple syrup, applesauce (or other fruit), blackstrap molasses, and agave nectar. Enough talk, let's get to the recipe!

Preheat oven to 350 degrees.

You will need:

1 cup spelt flour
1/4 cup rolled oats
1/4 cup finely chopped raw walnuts
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup canola or safflower oil
1/4 cup pure maple syrup
1/2 cup pumpkin puree

Combine all the dry ingredients in a medium bowl and mix together. Once mixed, add the wet ingredients, and combine thoroughly. Drop tablespoon sized spoonfuls onto a baking sheet that is either greased, lined with parchment paper or a silicone baking sheet liner. You should get about 20 out of this recipe. Bake for 12- 14 minutes (mine took 13 minutes). They should be lightly browned on the bottom, but still soft. Let cool on baking sheet and then transfer to an airtight container. I keep them in the freezer, and pull a few out every couple of days. This way they won't go bad on you!:)