Christmas Spice Kabocha Balls

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

Christmas Spice Kabocha Balls!!

_MG_0674

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

Christmas Spice Kabocha Balls!!

_MG_0674

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!

kb

Squash
Blended
Lemon juice and egg whites
Blend
Other ingredients
Coconut flour
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Add dry to wet
Blended
Chill dough
Roll balls in erythritol or sugar or coconut flakes
Little ball
Roll in sugar or coconut flakes
Bake
Bake
Finished Balls when rolled in erythritol
Not as pretty..
As coconut-rolled ones!
Dense and tasty!

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



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