I’m not going to lie to you: these were supposed to be bagels. Ah bagels, how I’ve missed you. You used to be popped in my toaster every morning, but you were made out of processed bleached flour, preservatives, and boiled with no love. Lender’s frozen bagels – meet TWENTYSOMETHINGAND PALEO Pumpkin Patties. They don’t have holes, they’re not dense and chewy BUT you can’t really go wrong with pumpkin baked goods AND they’re KILLER when warm with some melty coconut cream smeared on top. F cream cheese (sorry Philadelphia)
15 oz can pumpkin puree
¼ cup almond meal or flour
2 tbsp coconut flour
2 tbsp water
1 tbsp lemon juice
3 tbsp honey
2 tbsp cinnamon
3 tbsp pumpkin pie spice (if you have it)
1 tsp baking soda
1 tsp salt.
Preheat oven to 350F.
Mix wet ingredients (i.e. pumpkin, eggs, water, lemon juice and honey) then mix in the dry ingredients (i.e. almond meal, coconut flour, cinnamon, pumpkin pie spice, baking soda and salt).
Plop nicely on a cookie sheet and bake for 17-20 minutes.
Let cool, and then bag it up for freezing.