How to Make Pumpkin and Almond Butter Balls with Spices - Gluten Free

I eat gluten free and have for over four years. I grew up eating wheat galore. Through college, the same. Pizza was my favorite food!! Oh and spaghetti. About 4-5 years ago I started seeing a Nutritionist/ Chiropractor who did Nutrition Response. We discovered that all grains were seriously bothering me. In fact they were causing so much stress and inflammation that my body was kind of going backwards in health and not stabilizing or healing. This perplexed me greatly because grains are the "staff of life." "The daily bread." How could I have problem with foods that have sustained people for thousands of years. Well what I discovered was that grains were A. Not GMO thousands of years ago. Wheat had much, much less gluten before the seeds were messed with. B. The modern processing left grains very acidic, and very hard to digest. In ancient times people knew how to prepare grains properly with soaking, sun-baking, fermenting, grinding. A many step, loving system that made the grains easy to assimilate.

Consequently I have had to remove Gluten foods from my diet for the past 5 years, and honestly do not even miss them! Mainly because I feel amazing without them. ONCE in a while I will test and see, but sampling something. I know within a short time that my body is still saying NO to that food. That is ok. That is where I am right now, and like I said, a whole new world of food opened up to me with removing the same old crackers, pancakes, bread, bread, bread, pasta, donuts, everything everything wheat! 

Below is one of my recipes. I love these! I have various alterations to this main recipe, but to me it is satisfying, especially to my sweet tooth, nutrient dense, and nourishing. Hope you make some and comment down below.

Pumpkin and Almond Butter balls, with a sesame seed coating. Being gluten free is challenging in finding foods, especially dessert-like foods that are delicious. It is however, really rewarding to cut the grain.

No more brain fog. More energy. No excess weight. Digestive stress gone. Clear breathing. Waking up energetic. Some of the benefits of going gluten free.


Recipe:
1 1/2 cups pumpkin (I like Libby's- linked here, unless I have time to cut my own pumpkin and grind it). 
1 cup Almond butter
*almond butter is much tastier than peanut butter in this recipe.
3/4 cup ground raisins. (I heated the raisins on the stove with a little water first.)
1 tsp. Cinnamon (Moutain Rose herbs- see banner in footer has great cinnamon powder)
1 tsp. Orange extract
1 tsp. Chinese 5 powder spice 
1/4 cup Slippery elm powder ( https://amzn.to/37G6s8b )
**Slippery elm is an herb that is powdery and can absorb liquid. It is very soothing to the digestive tract and absorbs toxins.
1/3 cup Licorice root powder ( https://amzn.to/3glwX6L )
1/2 cup cocoa powder
1/2 cup chia seeds
Sesame seeds to roll
Mix all the ingredients together, except for the sesame seeds, and let sit for 10 minutes. If you mixture is too wet, add a little more Slippery elm.
Roll into balls, and then in a bowl, pour in about a half cup sesame seeds and roll the balls before setting on a clean plate.

#glutenfree, #glutenfreedesserts, #pumpkinballs, #healthytreats, #healthyfoods, #cinnamon, #slipperyelm, #licoriceroot,

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My pumpkin and almond butter balls with sesame seed coating.