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Pumpkin Sweet Potato Bites

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Ingredients Method Notes

Ingredients
  

  • 1½ cups brown rice flour
  • 1/2 teaspoon cinnamon
  • 1 cup mashed sweet potato
  • 1/2 cup 100% pure pumpkin purée
  • 1/2 cup water
  • 1 egg

Method
 

  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together brown rice flour and cinnamon.
  3. In a separate bowl, mash sweet potato.
  4. Add pumpkin, water, and egg to sweet potato and mix until thoroughly combined.
  5. Add wet ingredients to dry ingredients and mix together with a spoon until you're left with a thick batter.
  6. With your fingers, pinch off a small amount of the mixture (approx. 3/4 teaspoon) and roll into little balls. Place the balls on the baking sheet, spacing them about an inch apart.
  7. After treats are placed on the baking sheet, take a fork and flatten the little balls to around a ¼” thick.
  8. Bake at 350ºF for 20 minutes.
  9. Flip them over and continue baking another 10 minutes.
  10. Transfer to a wire rack to cool.

Notes

Store in refrigerator for up to a week in an airtight container, or in freezer for up to a month.