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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
Pumpkin Pie Balls (Gluten-FREE)
Ingredients
Pumpkin Pie Balls (gluten-free):
1 c. oat flour
1 ¼ c. almond flour
3 T. dark amber maple syrup
1/3 c. pumpkin puree
½ t. cinnamon
½ t. pumpkin pie spice
¼ t. pink salt
½ t. vanilla
Coconut Sugar Coating:
¼ c. coconut sugar
¼ t. cinnamon
¼ t. pumpkin pie spice
Directions
In a large bowl combine oat flour and almond flour. Toss to combine.
Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing.
In a small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine and set aside.
Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.
Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.
Repeat the above two steps with the remaining pumpkin pie ball mixture.
For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Store in the refrigerator or freezer (if they’re not gone after 3 days!) in a glass container. Do not store in airtight Tupperware type container. They will get soggy