<p>Bursting with flavors of holiday cheer, these Pumpkin Bites are cinnamon-y, sweet and, best of all, healthy and paleo friendly.</p>
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Ingredients
- 2 cups Coconut, Shredded, Unsweetened
- 2 teaspoons Cinnamon
- 1 tablespoon Coconut Flour
- 1/8 teaspoons Salt
- 1/8 teaspoons Baking Powder
- 1/2 cups Pumpkin, Canned
- 1/4 cups Maple Syrup
- 1/4 cups melt Coconut Oil
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
- Stir in pumpkin puree, maple syrup, and coconut oil.
- Place on a parchment lined baking sheet and bake at 350F for 18 minutes. Cookies will not brown.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
- Stir in pumpkin puree, maple syrup, and coconut oil.
- Place on a parchment lined baking sheet and bake at 350F for 18 minutes. Cookies will not brown.
- Flash freeze.
- Once frozen, divide into indicated number of gallon freezer bags, label, and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Heat in microwave until warm or enjoy at room temperature.