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Recipes | 28 by Sam Wood
founder, IQS
 

Pumpkin + Walnut Bouchon

By Chit Chat Chomp

I Quit Sugar - Pumpkin + Walnut Bouchonc by Chit Chat Chomp
  • 5-6 servings
  • Prep - 5 mins
    Cooking - 40 mins
  • Total - 45 mins
I Quit Sugar - Pumpkin + Walnut Bouchonc by Chit Chat Chomp

 

Servings: 5-6
Preparation: 5 mins
Cooking: 40 mins

Tags: , , , ,

Ingredients

  • 2 cups almond flour.
  • good pinch of sea salt.
  • 1/2 teaspoon baking soda.
  • 2 teaspoons cinnamon.
  • 2 organic eggs (lightly beaten).
  • 1/4 cup rice malt syrup.
  • 1 cup pureed pumpkin.
  • handful walnuts.

Directions

1. Preheat oven to 180 degrees (350F) and line 5-6 timbale molds with squares of parchment paper (or you can simply use a muffin tin).

2. Combine all ingredients in a bowl (except for the walnuts). Pour mixture into the molds all the way to the top and sprinkle with the walnuts. Bake for 35-40 minutes or until set and golden brown.


Ingredients

  • 2 cups almond flour.
  • good pinch of sea salt.
  • 1/2 teaspoon baking soda.
  • 2 teaspoons cinnamon.
  • 2 organic eggs (lightly beaten).
  • 1/4 cup rice malt syrup.
  • 1 cup pureed pumpkin.
  • handful walnuts.

Directions

1. Preheat oven to 180 degrees (350F) and line 5-6 timbale molds with squares of parchment paper (or you can simply use a muffin tin).

2. Combine all ingredients in a bowl (except for the walnuts). Pour mixture into the molds all the way to the top and sprinkle with the walnuts. Bake for 35-40 minutes or until set and golden brown.