Ahh fall…cooler weather, back to school (woohoo!), and pumpkin spiced EVERTHING!! So in keeping with that theme I made these cute little cake balls (I seriously wanted to call them that, as anything with the word ‘balls’ in it make me laugh a little)….however my son saw them today and said “Oh Mom you made TIMBITS!!! (If you don’t know anything about timbits, they are just donut holes sold at the infamously Canadian, Tim Hortons coffee and donut shop) So now they will be known as ‘timbits’ around here.
Alas real donut holes are a pretty rare occurrence in my kids’ lives (I know, mean mommy!), so it was pretty awesome to see them scarf down this super healthy version of a fall favourite (there is even a nut free option so will be perfectly fine to take to school for a snack). These are grain-free, gluten-free, sugar-free, paleo, vegan and low glycemic (I like killing many birds with one stone!).
First you mix all your dry ingredients together (and watch the coconut flour, it’s known for it’s lumpiness), and then all your wet, and combine. Then you roll up your dough into cute little balls, about 2 tbsp in size, and bake on a parchment lined cookie sheet.
Bake for about 30 minutes at 350 F and voila!
BUT…don’t get toooooo excited yet. You’ll notice while they are still hot they are very crumbly. You will do best to wait until fully cooled (feel free to speed up the process by sticking your cookie sheet in the fridge or freezer for a bit – once it’s cooled enough to handle of course).
Then you’ll want to very gently remove them from the parchment as they may want to still stick a bit (I used a metal serving scraper thingy – you know what I mean- to get under them). At this point you are allowed to eat them, if you haven’t sneaked a taste already!
They are super amazing when just out of the fridge (yep, just had one), but definitely excellent at room temperature too.
- 4 tbsp ground flax (grind your own if possible)
- ¾ c water
- ½ c coconut flour
- ¾ c almond flour (or sub finely ground raw pumpkin seeds for nut free)
- 1.5 tsp baking soda
- 3 tsp pumpkin pie spice
- pinch salt
- ½ c Lakanto
- ⅔ c coconut oil, melted
- 1.25 c pureed pumpkin (canned or fresh)
- 1 tsp apple cider vinegar
- ½ c pumpkin seeds
- optional ½ c raisins
- Preheat the oven to 350F.
- Mix ground flax and water, set aside for 10 minutes.
- Mix coconut flour, almond flour, baking soda, pumpkin spice, salt and Lakanto together, ensuring there are no clumps.
- Mix coconut oil, pumpkin, vinegar and flax/water mixture together.
- Combine wet into dry, adding pumpkin seeds and raisins (if using), mix thoroughly.
- Roll into balls about 2 tbsp in size and place on parchment lined cookie sheet.
- Bake for 25-30 minutes until they have become light golden brown (it's ok if they crack a little).
- Let cool completely before removing from cookie sheet (speed up the process by placing sheet in freezer or fridge once it's cool enough to handle)
- Remove very carefully from cookie sheet (use metal scraper if necessary).
- Store in refrigerator.