As I mentioned in my last post, I have been following an AIP (autoimmune protocol) diet in order to get my inflammation under control, and if you know anything about the AIP diet, it’s incredibly restrictive. In my particular case, we’re talking no grains, eggs, refined sugars – you get the gist.
Given these restrictions, I have been pretty bummed out that I haven’t been able to indulge in any pumpkin goodies this fall, but not anymore! These AIP Pumpkin Bread Bites are the PERFECT way to get my pumpkin fix, minus the guilt.
These little guys are AIP and Paleo Compliant, grain free, gluten free, dairy free, egg free and vegan.
While they may look like cookies, looks can be deceiving. They are definitely more cake-like in terms of texture, which is why I refer to them as pumpkin bread bites.
If you’re looking for the perfect fall treat that falls in line with pretty much any dietary restriction out there, give these a go! This recipe makes about 14-16 ‘bites,’ and can be stored in the fridge for 3-5 days in a ziplock.
- 1/4 cup Arrowroot starch
- 1/4 cup Coconut flour
- 1 tsp. Pumpkin pie spice
- 1/2 tsp. Pink Himalayan salt
- 1/2 tsp. Baking soda
- 1/2 cup Organic, unrefined coconut oil; hardened, but soft
- 1/4 cup Organic canned pumpkin puree
- 1/4 cup Organic 100% pure maple syrup
- Set oven to 350F.
- In a food processor, combine flours, pumpkin pie spice, salt and baking soda.
- Pulse in coconut oil, pumpkin and maple syrup until dough forms.
- Remove blade from food processor.
- Scoop dough one level tablespoon at a time, rolling between hands to form a ball, then slightly flattening out between hands.
- Place each slightly flattened ball of dough on a parchment paper lined baking sheet, then bake for 10-15 minutes, or until edges are golden brown.
- When finished, remove from oven and let cool on the baking sheet for at least 30 minutes before trying to move them.
‘