The Hub made these gluten-free pumpkin pie bites from the blog Fat Free Vegan Kitchen. The crust is made with rolled oats and sorghum flour. I recommend using the quick oats because the whole ones are too chewy and distracting. Although as the author mentions in her blog, they soften up over time. The filling is a can of pumpkin, tofu, a little sugar and some spices. The topping is chopped crystallized ginger, rolled oats, brown sugar and walnuts. The Hub forgot the walnuts, but we didn't really miss them. This recipe makes a big pan, which when cut into 48 pieces come in at 68 calories each (probably less for us without the nuts). Both the Hub and I like these as snacks although it will take us a while to finish the pan.
these sounds/look so good and put me in the mood for the pumpkin season- I hope I can make them as good as you this year!
ReplyDeleteKatie