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| my solution to leftover pumpkin.... |
Balls:
2/3 cup pumpkin puree (canned or fresh)
2 Tbs maple syrup
2 Tbs dry roasted almond butter
1/4 cup apple sauce
2 cups quick cooking oats
1/3 cup pepita seeds (pumpkin seeds)
1/3 cup walnuts
Coating:
1/4 cup quick cooking oats
1/4 cup pepita seeds
For Balls: Mix pumpkin, maple, almond butter and apple sauce. Add in oats, nuts and seeds. Roll into two dozen balls.
For coating: In a coffee grinder, grind oats and pepita seeds into a flour. Pour the mixture onto a plate and roll each ball in the flour until covered.
Variation: Roll balls in shredded coconut instead of oat and pepita mixture.
Pumpkin-Oat Power Bar
Press the ball mixture into a 8x8 baking dish and bake at 350 for 30 minutes. Once cooled, cut into squares.
2 Tbs maple syrup
2 Tbs dry roasted almond butter
1/4 cup apple sauce
2 cups quick cooking oats
1/3 cup pepita seeds (pumpkin seeds)
1/3 cup walnuts
Coating:
1/4 cup quick cooking oats
1/4 cup pepita seeds
For Balls: Mix pumpkin, maple, almond butter and apple sauce. Add in oats, nuts and seeds. Roll into two dozen balls.
For coating: In a coffee grinder, grind oats and pepita seeds into a flour. Pour the mixture onto a plate and roll each ball in the flour until covered.
Variation: Roll balls in shredded coconut instead of oat and pepita mixture.
Pumpkin-Oat Power Bar
Press the ball mixture into a 8x8 baking dish and bake at 350 for 30 minutes. Once cooled, cut into squares.
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