Banana Pumpkin Pucks for fall

[Zizzle]

From the Paleo Parents

Banana Pumpkin Pucks

Autoimmune friendly: nut-free, egg-free, seed-free, dairy-free, grain-free

Ingredients
1 C pumpkin puree
2 very ripe bananas (medium)
7 dates, pureed
1/4 C applesauce
1/3 C coconut oil, liquified
2/3 C coconut flour, sifted
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Instructions
♥ In a food processor combine all wet ingredients together until smooth.
♥ Add dry ingredients to food processor and pulse until combined
♥ Fill 3/4 full in lined muffin cups or greased muffin tin (they will not rise but more would be too dense IMO)
Bake at 350 degrees for 25-35 minutes, will be firm to the touch
Makes 1 dozen pucks. They’re not quite as ‘puck’ and velvet-like as our original recipe, but they’d be a perfect in-school snack since they’re free of all top allergens!
Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).

http://paleoparents.com/featured/banana-pumpkin-pucks/

[JLH]

Thanks, looks like I might be able to eat them. I haven't tried coconut flour, yet.

I had banana-peach "ice-cream" tonight. It was even better than bananas and strawberries.

My hairdresser and my Terminix lady remarked on my weight loss. I guess that happens when you can't eat anything. GI said she wanted to see me with more weight because the Entocort.

[Lesley]

I made mango papaya ice cream. Delicious.

What could I substitute for bananas?

[ldubois7]

Lesley,

Any fruit puree should work in place of the bananas.