Pumpkin and Quinoa Protein bites

pennybenjaminBaked Goods, Main Meals, Nourish, SuperfoodsLeave a Comment

Pumpkin Bites

PumpkinThese savoury pumpkin bites came about because I was trying to invent a plant-based, delicious protein alternative for me to have with my lunches and dinners. I wanted to avoid using whole lentils/legumes because they tend to make me really gassy, and I had a few ingredients in my pantry and fridge… so I started to experiment. After a bit of tweaking, you have the result below!

Nutritionally. Quinoa is a pseudograin that not only packs a mean punch in protein content when compared to other pseudograins and grains but also contains a complete amino acid profile (that is, it has a complete protein, most non-animal protein sources are incomplete). Organic Brown Rice Protein powder is also another really easy and clean source of protein. Once you combine the anti-inflammatory effects of the turmeric and Beta-carotenes in the pumpkin, you’ve got yourself a superfood right here!

Recipe Type: GF, DF, RSF, V

pumpkinMakes 12-14 Small balls
Time 45mins

Ingredients:

  • 1 C roast pumpkin puree
  • 3 T EVOO
  • pinch salt
  • 1/2 C organic quinoa flakes
  • 1/2 C organic brown rice protein powder
  • 2 T linseed meal
  • herbs and spices as desired
  • (to these ones I added a teaspoon each of turmeric, garam masala, ground coriander seed, a dash of cayenne and a tablespoon of savoury yeast flakes)

Method:

  1. Preheat oven to 180degC.
  2. Place all ingredients into a bowl and bring together with a spoon and/or your hands.
  3. Roll into balls and place on a greased baking tray
  4. Bake for 20-25mins or until just a little crusty on the outside.
  5. Remove from oven, allow to cool.
  6. Serve as you would falafels through salads or on a cabbage wrap or sandwich.

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