Buck Naked Kitchen
Home
**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.
Service Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Total


Close
**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.
Service Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Total


Close


Pumpkin Pie Bites

1 comment |


Latest Recipes



Sign me up!



Is it just me or is there always just a litttttle bit of canned pumpkin puree left at the bottom of the can that ends up going bad in the fridge? This is a great way to use it up to avoid waste! Plus these little bite size treats are delicious and NUT-FREE, perfect addition to school lunches. I’m not 100% sure about USA, but in Canada we have a no nut/tree nut rule in our grade schools. For the most part, I think most schools here are nut-free zones!

When it comes to Pumpkin Spice, I’m someone who likes a mellow pumpkin spice flavour. Just a touch, and not too overpowering! So, feel free to bump up the amount of ginger, nutmeg, and clove used if you would like a stronger spice flavour.

Last thing, If you plan on enjoying these randomly throughout the week, I would recommend just keeping them in the refrigerator. They stay a nice cakey texture that way. They will keep for a long time in the freezer, but make sure you let them thaw out a little bit before eating them, as they solidify.

Enjoy!

 

Share


Pumpkin Pie Bites

Ingredients

  • cup room temperature coconut butter
  • cup sunflower butter (or any nut/seed butter if they're not going to school)
  • ⅓ cup + 2 tablespoons unsweetened pumpkin puree
  • 5-6 Medjool dates, pitted
  • 1½ tablespoons coconut flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¾ certified gluten-free oats (rolled or quick are fine)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (or more, to taste)
  • teaspoon nutmeg (or more, to taste)
  • teaspoon ground clove (or more, to taste)

 

Method:

  1. In a food processor, combine the coconut butter, sunflower butter, pumpkin puree, and dates. Pulse until a smooth paste has formed.
  2. Add the remaining ingredients and pulse until fully combined. Add more spices to taste, if necessary. Shape into small sized bites (about 1 heaping tablespoon per bite) with your hands and roll in more oats to cover, if you like.
  3. Organize on a parchment lined baking sheet and place in the fridge to set before transfering to an air-tight container. Store in the fridge and enjoy throughout the week.

Note: These can be frozen, but let them thaw a little bit before eating for the best texture.

1 comment


  • Barbara |

    This looks interesting, but I am concerned about the raw oats… I am thinking that perhaps toasting them in the oven before adding them to the mixture might be better.


Leave a comment

Latest Recipes



Sign me up!



X

Lets Connect!

Please e-mail or message me with any business inquiries, questions, or comments! I'd love to hear from you!