Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Sweet & Savoury Maple Pumpkin Bites with Fresh Sage and Macadamia

Posted Sep 20 2012 7:33am
  "I don't know what's in these that makes them so good mom, but they're so good ..."     -----------------   There you have it.  That's all the evidence you'll ever need.   The funny thing is, I had made one of those quiet promises to myself that I wasn't going to post anything with pumpkin in it until October (kind of like my habit of listening to Christmas music in November - a bit annoying).  And here it is, prime apple month, and what am I doing?  Leapfrogging right over my draft apple post (which is lovely by the way), to bring you pumpkin.   But not just any pumpkin.  These may be the tastiest bites I've ever made... (so far).  I think it's the fresh sage that just kills it.  (Note to Mom: 'kills it' in this context means it makes it really good).     Sweet & Savoury Maple Pumpkin Bites with Fresh Sage and Macadamia (Gluten Free)
  • 1 + 1/3 cup almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, fresh ground if possible (the taste is incomparable)
  • 1/4 tsp allspice
  • 1/2 tsp baking soda
  • 2 heaping Tbsp fresh sage, chopped
  • 1 egg
  • 2 Tbsp olive oil
  • 2 tsp vanilla essence
  • 2 Tbsp pure maple syrup
  • 1/2 cup pumpkin purée, (pumpkin only not 'pumpkin pie' filling)
  • 1/8 cup macadamia nuts, chopped into small pieces (I used dry roasted)
  • Sea salt
  --------------------------   Makes about 24 bites.   Directions:   Heat oven to 350 F.   In a large bowl, assemble: almond flour, cinnamon, nutmeg, allspice, baking soda and fresh sage, mixing to combine.   In a separate smaller bowl, whisk together: egg, olive oil, vanilla and maple syrup.  Add pumpkin purée and whisk until well integrated with other ingredients.   Add wet ingredients to dry, mixing just until combined.  Place bowl with batter in the fridge to allow it to firm up slightly (about 30 minutes - or about 10 minutes in the freezer if you prefer).   Remove bowl from fridge/freezer and roll pumpkin batter in the palm of your hands (it will still be quite soft) into bite-sized shapes using just less than 1 tablespoon per bite.  If the batter is still too wet to work with, simply return it to the fridge.   Place bites on a parchment lined baking sheet with some room separating them.         Top each bite with a touch of sea salt and a few macadamia pieces before placing them in the oven for 10-12 minutes.  For testing, the bites should still be soft to the touch but have a nice golden colour on the bottom.  Allow them to cool for a couple minutes before enjoying.  
 
Post a comment
Write a comment:

Related Searches