Happy Halloween, all!
I love any excuse to celebrate, especially when it involves dressing up, and particularly when there are goodies involved. While today's festivities tend not to be the most conducive to reducing sugar - or dairy - there are always fun options using plant-based, whole ingredients that can make an otherwise sugar-hangover-inducing day feel a little nicer on the body. (Or at least balance out the effects of pillowcases full of Snickers and Reese's Peanut Butter Cups.)
These little Carrot Pumpkin Bites are a quick way to whip up some seasonal sweetness AND give you an excuse to eat a cakey ball of deliciousness for breakfast if that's your thing.
They take just a few minutes to toss together and will keep up to a week in the fridge... if you can make them last that long. This batch disappeared from our place in about 3 days.
In addition to being sweetened with carrots and pumpkin in true fall fashion, they're also nutritionally dense, using healthified versions of ingredients you might find in typical Halloween candy:
For a nice dense graininess, instead of say, wafers in a Kit Kat. If you're toasting your buckwheat from scratch, spread raw buckwheat in a large wide flat pan and place over medium heat. Shake occasionally to prevent burning, and toast for ~5 minutes. Buckwheat should start to turn a little golden brown. Allow it to cool before handling.
Natural Cashew Butter
A huge hit of magnesium and copper (which you're obviously concerned about on Halloween), along with heart-healthy polyunsaturated fats. You could of course swap in any nut butter of your choice, just avoid those with hydrogenated oils, sugar and salt added (like that found in a Reese's).
This ground nut flour provides tons of fiber and useable protein, unlike the nutrient-void white flours found in baked Halloween treats like Ring Dings or Twinkies.
Whether you're looking for foodie inspiration for a Halloween-themed breakfast [they're quick, really! You could make these before you go to work!] or a last-minute take-along for tonight's foodie Halloween party, these are a super yummy way to go.
Have a very spooky night!
- 3 cups shredded carrots (roughly 6 medium carrots)
- 1/2 cup pumpkin puree
- 1 1/4 cups toasted buckwheat groats
- 3/4 cup almond flour
- 1 cup cashew butter (or nut butter of choice)
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- a pinch of sea salt
- Combine carrots and pumpkin in a large mixing bowl, stirring until evenly mixed.
- Add remaining ingredients and mix thoroughly.
- Use your hands to form batter into 1" balls and place on waxed paper or parchment. Store in a seal contained in the fridge for up to a week.
- If you're toasting your buckwheat from scratch, spread raw buckwheat in a large wide flat pan and place over medium heat. Shake occasionally to prevent burning, and toast for ~5 minutes. Buckwheat should start to turn a little golden brown. Allow it to cool before handling.