Pumpkin Puffs

Banana Pumpkin PucksAutoimmune friendly: nut-free, egg-free, seed-free, dairy-free, grain-free

NOTE: when we published this recipe on August 19th we posted it incorrectly (used a version from a flop test batch). We have since updated to the below, we apologize for the inconvenience!

Ingredients

1 C pumpkin puree
2 very ripe bananas (medium)
7 dates, pureed
1/4 C applesauce
1/3 C coconut oil, liquified
2/3 C coconut flour, sifted
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Instructions

1. ♥ In a food processor combine all wet ingredients together until smooth.
2. ♥ Add dry ingredients to food processor and pulse until combined
3. ♥ Fill 3/4 full in lined muffin cups or greased muffin tin (they will not rise but more would be too dense IMO)
4. Bake at 350 degrees for 25-35 minutes, will be firm to the touch

Makes 1 dozen pucks. They’re not quite as ‘puck’ and velvet-like as our original recipe, but they’d be a perfect in-school snack since they’refree of all top allergens!

Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!). Do these easy and fun steps (♥) with your little one!