So THIS came in my Full Circle Farm Box Delivery! I was so excited, 'cuz I've never tried it before! As a matter of fact, I never even heard of it before seeing it on the Full Circle list of potential veggies choices...that's why I picked it! Do you know what it is? C'mon, take a guess!
Thursday, October 15, 2020
Monday, October 5, 2020
Wish you could just gobble up a piece of pumpkin pie without worry of tummy upset, bloating or acid reflux?
Well, guess what? These yummy little morsels of pumpkin-y goodness are gonna be right up your Autumn Alley! Yup, no dairy, no eggs, no gluten! And no added sugar either! Plus, if you’re an almond-milk-maker, it’s a good way to use up that leftover almond pulp! (If you’re NOT an almond-milk-maker, you can always sub out the almond pulp for almond meal...just add it in a little at a time until you get the desired consistency. You probably won’t need the full ¼ cup as it is much drier than almond pulp!)
Be aware...these are addictive and yummy! Seriously, just like the inside of a pumpkin pie. And no baking needed! Oooh, and even though they’re made of good, whole food ingredients, they are NOT low cal or low sugar, so be mindful!
Now that you’ve been warned...here’s the recipe!
Pumpkin Pie Morsels
¼ C shredded unsweetened coconut
½ C Pecans
Approx. 12 Dates (1 C pitted)
¼ C Almond Pulp
⅓ C pumpkin puree
2 tsp vanilla
½ tsp salt
1 ½ tsp Pumpkin Pie Spice
Chuck coconut and pecans into your food processor. Process until well blended.
Add in pitted dates. Process until well blended.
Add remaining ingredients. Process until well blended.
Form “dough” into 1 inch balls.
Refrigerate at least 1 hour.