April 22, 2013 Leave your thoughts
OK, I’m not going to lie: dessert is probably my favorite part of the day. I love closing my eyes and feeling the creaminess of a mousse against my tongue or smelling a batch of freshly baked cookies.
Unfortunately, decadent desserts probably shouldn’t be enjoyed daily. But what happens if you’ve got that hankering for something sweet?
My solution: pumpkin. It not only is a nutritional powerhouse with nearly 400% of your RDA for Vitamin A, but also needs very little added sweetness to satisfy your craving. Both of these recipes can easily be enjoyed for breakfast, snack, or even dessert without any guilt. How sweet is that?
First up are my pumpkin pancakes with blueberry sauce. You can ZipList the recipe here.
In the bowl of a food processor, puree 1 ripe banana until the consistency of a light batter, about 2 minutes. Then, add 1 cup of canned, pureed pumpkin and process to incorporate, 1 minute longer.
Next, add 6 eggs and process for another 2 minutes. It seems like a lot of eggs, but it’s worth it. This recipe yields a dozen pancakes, so by eating 4, you’re getting the nutrition of 2 eggs inside a little treat. Score!
Pour in 3 tablespoons of coconut flour, 1 tablespoon of vanilla extract, 1 tablespoon of vanilla, 1/2 teaspoon of baking soda, and 1/2 teaspoon of apple cider vinegar. The combination of the baking soda and vinegar helps “fluff-ify” the pancakes, which would otherwise wind up pretty flat.
If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.
Process for another minute. Your batter is ready to be pancaked!
Heat 2 tablespoons of ghee or refined coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.
Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.
Today, I made a basic blueberry sauce to go on top. Simply combine 1 cup of blueberries and 1 cup of water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.
These also taste awesome smothered in nut butter or with some sliced fresh fruit.
Store leftover pancakes in an airtight container in the fridge. Pop them in the toaster on a busy morning for a quick, ready-made breakfast!
Next up is my Hawaiian Pumpkin Trifle. You can ZipList the recipe here.
In a small saucepan, toast about 1/4 cup of flaked (or shredded) coconut with 2 teaspoons of cinnamon over medium heat until golden and fragrant, about 3 to 4 minutes. Remove to a separate bowl, then add a handful (approximately 1/4 cup) of raw, finely chopped macadamia nuts to the pan. (By the way, here’s a great article on the nutritional power of macadamia nuts.) Toast until beginning to brown, about 3 minutes.
Meanwhile, heat 1/2-3/4 cup of canned, pureed pumpkin in a saucepan with 2 tablespoons of full-fat coconut milk, 1/2 tablespoon of coconut butter, and 1/4 cup of water over low heat. If you’d like, you can also stir in a teaspoon of vanilla, almond, or coconut extract or two teaspoons of maple syrup, honey, or coconut sugar. The pumpkin mixture is done when it’s warm but not scalding, about 5 to 7 minutes.
Here comes the fun part: assembling the trifle! Scoop out a little less than 1/4 cup of the pumpkin mixture and place it on the bottom of a small bowl or cup. Add about 2 tablespoons each of the coconut and macadamia nuts, then top with the remaining pumpkin. Sprinkle the top with the rest of the coconut and macadamia nuts and douse with a scoop of creamed coconut.
All that’s left to do is dig in. Yum!
If you could have anything for breakfast, what would you have? Leave me a comment on Facebook and let me know!