Pumpkin Seed Treats

These gluten-free, grain-free goodies taste like they’re from the oven, but they’re raw. Kids just love these as a special surprise in their lunchbox or waiting for them on the kitchen table when they get home. Dip them in some soymilk for extra deliciousness!

 

INGREDIENTS:

1 c pumpkin seed meal (butter)

3 tbsp date paste

1 tbsp vanilla bean, ground

1 ½ tbsp spirulina or chlorella

2 tbsp coconut oil (optional)

 

DIRECTIONS:

1. Place bite-size balls on dehydrator sheet and flatten them.

2. Dehydrate at 104 degrees for 3 to 7 hours.

3. Optional: Add 2 tbsp coconut oil to make them less dry.

4. Store in the fridge when they’re done.

 

Tina Turbin

www.GlutenFreeHelp.info

k.m.

 

 

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

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About Us

My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.