Christmas Spice Kabocha Balls

Just in time for Christmas, here is a festive (or not) recipe! _MG_0687

Christmas Spice Kabocha Balls!!

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These are tasty little things! With or without the coconut flakes! And very substantial tasting- a dense cookie ball texture. I tried rolling the cookies in erythritol but it didn’t really work. So if you wanted a traditional rolled sugar cookie texture, you might want to use real sugar, brown sugar or etc.

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Christmas Spice Kabocha Balls

Ingredients:

400 g kabocha squash, cooked, (or sweet potato or other winter squash or pumpkin)
1 cup egg whites
72 g coconut flour
1 tbsp stevia glycerite (or 1/3 c sugar or substitute)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp salt
1 tbsp lemon juice
1/2 tbsp lemon rind
1 tsp vanilla
for rolling:
erythritol (or sugar)
coconut flakes

Method:

1. Blend all ingredients in food processor or with beaters until blended, starting with wet and adding in dry.
2. Put dough in fridge/ freezer til cold and shapeable.
3. Preheat oven to 350 when dough is cold.
4. Roll into balls and roll in erythritol or coconut flakes.
5. Bake for 8-10 minutes until done.

Serves 4- I made about 11 balls for one serving! Pretty good for just over 100 calories!

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Are you excited for Christmas? This will be my second in Korea- how about you?

Shared on Gluten Free Fridays

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3 thoughts on “Christmas Spice Kabocha Balls

  1. Pingback: Dried Orange Peel | A blog about all things sweet, healthy + delicious

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