ana They have the whole taste of pumpkin pie, but in a portable, small form. They are sugar free, high in fiber, gluten-free, egg-free and vegan.
The balls are easy to make, pack, store and eat. The perfect solution for a very hungry girl during a long shift at work or during a trip or traveling by car.
Ingredients
- 1 cup pumpkin puree
- ½ cup peanut butter
- 1-2 teaspoons honey
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup Quinoa flakes
- ½ cup oat flakes
- coconut (optional)
Put the pumpkin puree, peanut butter, honey extract, cinnamon and salt in a mixer bowl. Mix at low speed.
While mixing, add quinoa (oat quinoa) and oat flakes.
Scrape the sides of the bowl and mix for the last time. Cover the bowl and put in the fridge for 30 minutes.
Line a tray with parchment paper. Divide the dough and form balls. You can coat it in a coconut.
Serve immediately or cover and store in the fridge for later!
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