As I shared in my previous post, I’ve been following the AIP (Autoimmune Protocol) diet to help manage my inflammation. If you’re familiar with AIP, you know it’s pretty restrictive. No grains, no eggs, no refined sugars—basically, it’s like the opposite of most fall treats, which usually have all the ingredients I can’t eat. And let’s be honest, I’ve been seriously bummed out about not being able to enjoy pumpkin goodies this season.
But the good news? AIP Pumpkin Bread Bites to the rescue! These little bites are everything I’ve been missing when it comes to that cozy fall flavor, and I can indulge without any guilt.
AIP Pumpkin Bread Bites: Cake-Like Delight Without the Guilt
These bites are AIP and Paleo compliant, grain-free, gluten-free, dairy-free, egg-free, and even vegan. While they might look like cookies at first glance, they have a more cake-like texture, which is why I call them pumpkin bread bites.
If you’re looking for a fall treat that fits into almost any dietary restriction, these bites are just what you need. Whether you’re on AIP or just trying to eat cleaner, this recipe is a perfect way to satisfy your pumpkin cravings.
AIP Pumpkin Bread Bites Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 14-16 bites
Ingredients:
-
¼ cup arrowroot starch
-
¼ cup coconut flour
-
1 tsp pumpkin pie spice
-
½ tsp pink Himalayan salt
-
½ tsp baking soda
-
½ cup organic unrefined coconut oil (hardened but soft)
-
¼ cup organic canned pumpkin puree
-
¼ cup organic 100% pure maple syrup
Instructions:
-
Preheat the Oven:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Prepare the Dough:
In a food processor, combine the arrowroot starch, coconut flour, pumpkin pie spice, salt, and baking soda. Pulse until the dry ingredients are well mixed.
Add the coconut oil, pumpkin puree, and maple syrup to the processor. Pulse until the dough comes together. -
Shape the Bites:
Scoop out one level tablespoon of dough at a time. Roll the dough into a ball with your hands, then gently flatten each ball between your palms. -
Bake:
Place each flattened dough ball on the parchment-lined baking sheet. Bake for 10-15 minutes, or until the edges turn golden brown. -
Cool and Serve:
Once done, remove the bites from the oven and allow them to cool on the baking sheet for at least 30 minutes before moving them. This helps them firm up, making them easier to handle.
Notes:
-
These bites are best stored in the fridge and will stay fresh for about 3-5 days in a sealed ziplock bag or airtight container.
-
The recipe makes 14-16 bites, but you can easily double it if you need a larger batch.
