Tuesday "Try"... Pumpkin Bites

Pumpkin Bites

Yesterday I posted on my facebook page for Monday "Mention" 100 snack ideas. Today I decided to make the Pumpkin Bites which I picked from the many ideas. I changed it slightly for what worked for me. I used mostly no sugar almond butter and just a couple tablespoons of the natural peanut butter with added sugar.

Another trick I learned when I use to work in a bakery was to soak the raisins before you put them in with the ingredients ( you can drain them or if a recipe calls for liquid you can use the raisin water). It makes them soft and easier to eat, plus it adds moisture, because cooking will dry them out a little.

I then creamed the canned pumpkin, and the nut/ peanut butters together and added my nuts and seeds. I used walnuts, almonds, cashews and some pumpkin seeds.

Next I added all the remaining ingredients, and mixed together. Another alteration I made was adding half (2 Tb.) molasses and (2 Tb.) maple syrup instead of all maple syrup as the recipe suggested. 

I used mini muffin tins to bake the Pumpkin Bites. But before I put them in the oven I sprinkled a little coconut sugar on top.

This was my final product, a bit size treat. My daughter tried them and said they tasted healthy. I'm not sure if that is good or bad. Guess I'll find out if she ends up eating more. They can be made with banana instead of pumpkin, which I think I would try next time because I love the combination of banana and peanut butter.

Here is the original recipe:

Healthy Pumpkin Bites Recipe

http://www.snack-girl.com/snack/pumpkin-bar-recipe

(makes 14 or 28)
1/2 cup peanut butter (or any of your favorite nut butters)
1 15 ounce can pumpkin
1/2 cup whole nuts (choose your favorite)
1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 cup rolled oats
2 teaspoons pumpkin pie spice (optional)
4 tablespoons maple syrup (or to taste)

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and pumpkin until a well blended. Add the rest of the ingredients and mix. Taste to ensure the right level of spice and sweetness. Spoon into lightly greased muffin cups and bake for 30-35 minutes. Can be stored in refrigerator for 5 days.

For one pumpkin bite (14 in recipe) = 168 calories, 6.9 g fat, 25.2 g carbohydrates, 4.6 g protein, 3.0 g fiber, 47 mg sodium, 5 Points+

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Holiday Adjustments...

       The holiday season brings with it, recipes of family favorites both old and new. But when you are trying to avoid that certain ingredient because of wanting to be healthier or for dietary reasons, it can leave you feeling confused.
        One of my favorite pie's is pumpkin whether it's for Thanksgiving or Christmas ( I'll take one for both ) and having to avoid gluten and dairy, I have to say I hadn't been as eager to make it as much as I once did... Until I learned to "adjust" my ingredient and realizing it was just as good as I remember. The more you exchange ingredients the more your palate becomes accustom to the taste. A lot of times the difference is so subtle that you don't even notice. Below is my mothers Pumpkin Pie recipe I grew up making every year. I only made a few minor "adjustments" with the ingredients and I was a little too happy with the results, as you can see from the last couple of pieces left in the pie pan.

Mom's Pumpkin Pie ( original recipe)

1 1/2 cup pumpkin

3/4 cup sugar

1/2 tsp. salt

11/4 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

3 beaten eggs

1 1/2 cups milk

1 - 6oz can ( 2/3 cup) evaporated milk

 1- 9 in pie shell

Combine pumpkin, sugar, salt, spices. Blend in eggs, milk, and evaporated milk. Pour into pie shell. Bake 400 degrees for 50 minutes or until knife is clean.

* my "adjustments"

~ 1/2 cup of organic coconut sugar ( which makes it a bit darker in color)

~ no nutmeg

~ 2 cups of organic coconut milk in a can ( used a little less because when exchanging non dairy milk for regular milk, it sets up better is you use a little less

~ And a store bought pie crust... because there is nothing wrong with making life easier!

This is the store bought crust I purchased at Earthfare. When we took our first bites - almost right out of the oven the crust seemed a bit tough. But the next day it actually softened with the moisture from the filling.

The pie looked beautiful going in the oven and it tasted SO good when it came out ~ as you can see from what is left! I have another pumpkin recipe that I altered over on my website http://wholefood-living.com/recipe.html check it out. Can you tell I LOVE everything pumpkin!

If you would like some help making Holiday Adjustments to your recipes or just some "adjustments" to your everyday meals...

Contact me at: http://wholefood-living.com/contact.html