Isabelle Gaetz, RHN

Recipes

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Pumpkin Snacks

¾ Cup almond butter (you can also use cashew or hazelnut butter)
3 Cups puréed pumpkin (or canned unsweetened pumpkin, organic)
½ Cup maple syrup (or to taste)
½ Cup pumpkin seeds
1 Cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 ½ Cup rolled oats
2 tsp pumpkin pie spice (optional)
¼ tsp salt
½ Cup carob chips (healthier version of chocolate chips)optional

Preheat oven to 350 F. Mix nut butter,pumpkin and maple syrup until it is well blended. Add the rest of the ingredients and mix. Spoon into lightly oiled muffin cups and bake for 35-40 minutes.

Makes approximately 20-24.



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