Recipe: Savoury Paleo Pumpkin Bites (Vegan too!)

As a coeliac who reacts to even the slightest trace of gluten, I feel like I always have food in my bag. 

A quick lunch at a restaurant or cafe just isn't going to happen, lunches are always packed and wrapped, snacks are always close at hand in case the hunger monster strikes - and a barbecue with friends means bringing along a "safe" dish so the host doesn't have to fret.

Because of this, I've come up with a plethora of "portable" recipes that I know I can make for those times I need to eat on the run. 

This is one of those recipes. 

Whilst I have plenty of falafel and lentil bite recipes, I didn't have a savoury bite recipe that was paleo - so when Jess sent me an email asking if I had a paleo alternative to falafel that was portable, easy to make and delicious - I knew I had to get to work. 

Enter these savoury pumpkin bites - or butternut squash bites, if you're reading this in the US of A. 

They're super simple to make and seriously delicious - and they make the perfect snack or meal addition. I've been having these for lunches on top of salads or with veggies - and they're perfect for dunking into guacamole or your favourite paleo dip. 

So let me share the recipe with you! >> 

Savoury Paleo Pumpkin Bites Recipe

makes 14 bites that are gluten free, grain free, legume free,

paleo, vegan, nut free, soy free and sugar-free

2 cups (280g) diced pumpkin/butternut squash (peeled and deseeded)

1 medium carrot 

1 small onion 

A handful of fresh parsley, roughly chopped 

1 tsp ground cumin 

1 tsp garlic salt 

1/4 cup coconut flour (plus more, if needed) 

• Steam or boil your pumpkin until soft (you can also roast it in the oven, however, I find the texture is better if you steam your pumpkin). 
• In a food processor, process your carrot and onion until finely chopped. Add your parsley and process until chopped. 
• Add your cooked pumpkin to your food processor and process until everything is mixed together and no large chunks remain. 
• Add in your cumin, garlic salt and coconut flour and pulse until combined, mixing with a spatula to ensure everything is incorporated. 
• If needed, add a little bit more coconut flour to make your mixture just firm enough to roll into balls. 
• Roll your mixture into balls, about a heaped tablespoon in size and place each ball onto your baking sheet.
• Bake for 25-30 minutes or until lightly golden and the top appears "cracked" as the picture shows. These will firm up as they cool. Note: the bottom will be a darker brown - but don't worry!
• Leave your bites to cool for 10-15 minutes before removing them from the tray. 
• Eat warm, hot or chilled however you like! We like to use ours as a salad topper or to dip into our favourite dips. 

But tell me, 

What's your go to on-the-go lunch? 

    

   

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