Carob & Sprouted Pumpkin Seed Bites

Carob & Sprouted Pumpkin Seed Bites

*Makes 24

1/2 Cup of Otto’s Cassava Flour

5 Tablespoons of Rice Bran Oil

1 Cup of Coconut Sugar

3/4 Cup of Carob Powder

1/4 teaspoon of Celtic Sea Salt

1 1/2 teaspoons of Pure Vanilla Extract

2 Eggs

Organic Raw Salted & Sprouted Pumpkin Seeds

Preheat the oven to 325 degrees and lightly oil a mini muffin pan. Whisk the oil, sugar, carob, and salt in a small saucepan and heat on low stirring consistently until smooth. Add the eggs and vanilla to a mixing bowl and slowly add the warmed mixture as you beat the eggs and vanilla. Mix in the flour and spoon into the mini muffin pan. Sprinkle a few pumpkin seeds on each bite and  bake for about 15 minutes or until they bounce back and a center test comes out clean.