Ingredients
1/2 Cup of pumpkin puree
1/2 Cup of almond butter (I used smooth Barney Butter)
1/4 Cup of organic maple syrup
1 Teaspoon of pumpkin pie spice
1 1/3 Cup of gluten-free rolled oats
1/3 Cup of pumpkin seeds
1/3 Cup of raisins
2 Tablespoons of chia seeds
Directions
1. Combine the pumpkin puree, almond butter, maple syrup, and pumpkin pie spice in a large bowl and stir until smooth
2. Fold in the oats, pumpkin seeds, raisins, and chia seeds
3. Cover the bowl with plastic wrap and refrigerate for about 2 hours (If you want to have it chilled faster, put it in the freezer for an hour)
4. Roll the mixture into balls
5. Store the balls in the refrigerator or freeze
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