How about some new back to school treats with a pumpkin flair
Pumpkin yogurt
1 c. Greek yogurt
1/2 c. pumpkin puree
1 tsp pumpkin pie spice
1 tsp cinnamon
Pumpkin yogurt
1 c. Greek yogurt1/2 c. pumpkin puree
1 tsp pumpkin pie spice
1 tsp cinnamon
You could certainly eat this seasonal yogurt with fruit or cereal. I put the made yogurt into light saber Popsicle molds cause that is how this should be eaten...well at least one way.
Pumpkin protein balls
Ingredients
1 cup medjool dates, pitted (about 10)
1/2 cup pumpkin seeds
1/2 cup almonds
1 tbsp chia seeds
1 tbsp flax seeds
Pumpkin protein balls
Ingredients
1 cup medjool dates, pitted (about 10)
1/2 cup pumpkin seeds
1/2 cup almonds
1 tbsp chia seeds
1 tbsp flax seeds
1 1/2
cup organic rolled or steel-cut oats, ground
1/2 can pumpkin puree
1/2 can pumpkin puree
1/4
cup almond butter
1/4 cup dark chocolate chips (optional)
1/4 cup shredded coconut (optional) I actually didn't add this time
In a food processor, combine the pumpkin seeds, almonds, chia seeds, flaxseeds and oats. Process until all ingredients are grounded up. Transfer mixture to a bowl.Rinse the food processor and add the medjool dates, pumpkin puree and almond butter. Process until a smooth, creamy consistency is reached.Add the wet ingredients to the dry ingredients and mix with a wooden spoon until well combined. Fold in the chocolate chips.Place batter in the fridge for about 30 mins to chill.Form batter into 1-inch balls and roll half of them in shredded coconut (can omit if you like), coating balls completely.Transfer to a baking sheet and refrigerate for a few hours or overnight.Keep chilled, or freeze in an airtight container for a few months (though I guarantee they won’t last that long!).
1/4 cup dark chocolate chips (optional)
1/4 cup shredded coconut (optional) I actually didn't add this time
In a food processor, combine the pumpkin seeds, almonds, chia seeds, flaxseeds and oats. Process until all ingredients are grounded up. Transfer mixture to a bowl.Rinse the food processor and add the medjool dates, pumpkin puree and almond butter. Process until a smooth, creamy consistency is reached.Add the wet ingredients to the dry ingredients and mix with a wooden spoon until well combined. Fold in the chocolate chips.Place batter in the fridge for about 30 mins to chill.Form batter into 1-inch balls and roll half of them in shredded coconut (can omit if you like), coating balls completely.Transfer to a baking sheet and refrigerate for a few hours or overnight.Keep chilled, or freeze in an airtight container for a few months (though I guarantee they won’t last that long!).
Enjoy 1 or a couple for a snack or yummy dessert.
Comments
Post a Comment