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  • Writer's pictureSandra Witt

Banana Pumkin Pellet

Pipe out your pellets to the desired size. Smaller pellets will cook faster.


  • 1c organic pumpkin puree or pureed sweet potato (or 1/2 cup of each)

  • 2 - 3 tbsp powdered greens or 1/3 c pureed greens or chop (optional)

  • 1/4 c organic unsalted almond butter

  • 1 tsp cinnamon

  • 1 tsp celery seed

  • 1/2 tsp fennel

  • 1/2 tsp sesame

  • 1 tbsp red palm oil

  • 1 banana (very ripe)

  • 1/4 c unsweetened organic apple sauce

  • 1 tbsp reduced sodium, aluminum free, baking powder

  • 1 tbsp ground flax meal

  • 1 tbsp whole golden flax

  • 1 tbsp organic coconut/palm syrup

  • 1 c almond or coconut flour


  1. Mix everything in food processor.

  2. Heat oven to 350 deg F.

  3. Cover a baking sheet with parchment paper and using a piping bag, pipe out small chips approximately size of a large garden pea.

  4. Bake for 10 min on top rack then switch to bottom rack for 10 more minutes.

  5. Remove from the pan with a spatula and put on a flat dish, single layer to cool.

  6. Store in an open container, gently tossing the pellets every day for the next several days to allow them to dry out and get hard.

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