CROCK-POT PUMPKIN APPLE HARVEST SNACK CAKE

• Crock-Pot Size 3.5 Quart Crock-Pot

Ingredients

• 15 ounces canned pumpkin puree
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup whole wheat flour
• 1 cup old fashioned rolled oats
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 2 medium apples diced
• 1 cup walnuts or pecans (toasted & chopped), sweetened dried cranberries, raisins, or chocolate chipschips optional - add up to 1 cup total

Instructions

1. In a large mixing bowl mix together the pumpkin, honey, brown sugar and eggs by hand with a silicone spatula or wooden spoon.
2. Add the flour, oats, baking powder, pumpkin pie spice and salt and mix very well by hand.
3. Fold in chopped apples and up to 1 cup of optional ingredients such as toasted and chopped walnuts or pecans, dried cranberries, raisins or chocolate chips.
4. Spread batter evenly into lightly oiled 3.5 quart casserole Crock-Pot.
5. Place the lid on the slow cooker with a single layer of paper towels (or a clean flour sack type kitchen towel) between the lid and the slow cooker.
6. Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the middle of the cake comes out clean.
7. Let cake cool completely uncovered before serving.

Servings	12people
Prep Time	15minutes
Cook Time	3 - 4hours on LOW