Gluten, Wheat & Grain-free Pumpkin Balls

1 cup of coconut flour (you can substitute other flours)
1 large egg with the shell
2/3 cup of organic pumpkin puree
1/2 teaspoon of baking soda

Preheat the oven to 350 degrees. In a medium bowl whisk together egg, egg shell and pumpkin puree until smooth. Be sure to crush up the egg shell. Mix in the coconut flour and baking soda using your hand. The dough will be crumbly but moist. Form 1 large ball and refrigerate for about 15 minutes. Then gently form small bite-sized balls using the palms of your hands. Place the balls on a parchment lined baking pan. Bake for about 15 minutes. Yields approximately 18 balls.

If you substitute the flour in this recipe, it will change the texture a bit. Just be patient and add your flour a little at a time until you have a "workable" dough. For the rest of the month, I will be posting recipes with pumpkin to celebrate fall. 
Christy & Granger