Gluten-Free Pumpkin Nuggets

• 1 cup amaranth flour
• 12 cup garbanzo flour
• 14 cup cornstarch
• 14 cup tapioca starch
• 14 cup potato starch
• 2 12 teaspoons xanthan gum
• 1 teaspoon salt
• 12 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 eggs
• 2 egg whites
• 12 cup soymilk
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 14 cups pumpkin puree

1. In a mixer, mix wet ingredients on low.
2. Add dry slowly.
3. When just mixed, put into lightly greased pan.
4. I used a loaf pan, just for the convenient size.
5. Bake for about an hour at 350F
6. Cut in desired sized pieces when cooled.

amaranth flour, garbanzo flour, cornstarch, tapioca, potato starch, xanthan gum, salt, cinnamon, nutmeg, eggs, egg whites, soymilk, vegetable oil, honey, pumpkin puree

Taken from www.food.com/recipe/gluten-free-pumpkin-nuggets-190921 (may not work)