Pumpkin Poppers … now here’s a recipe that has me ready to do some sampling! This recipe comes from Starlene of GAPS Diet Journey. These treats are made with coconut flour so they’re grain free. Starlene uses coconut oil in this recipe to ensure that these delicious bites are dairy free as well, but she says that Pumpkin Poppers are also wonderful when made with butter. She adds that “these remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or hot chocolate.” Oh my, this recipe is getting closer and closer to reality in my house. And Starlene’s picture further convinces me that making these Pumpkin Poppers would be a great way to kick off November!
Kate of Eat | Recycle | Repeat made some delightful little treats from sunflower butter, shredded coconut, coconut flour and, optionally, raisins. Technically these are Sunbutter Drops, of course, but after much discussion Kate and her sister decided to call them Ghost Pops. Obviously, there was a seasonal consideration involved. Go with the name that appeals to you the most, or simply make them, eat them, and call it a done deal. A delicious done deal!
Get Kate’s Ghost Pops recipe over at Eat | Recycle | Repeat.