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Tag Archive: pumpkin

One Bowl Pumpkin Chocolate Chip Cookies

October 18, 2013 Print this page

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 2 dozen cookies

1 16-ounce jar of creamy almond butter

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree

2 tablespoons of coconut oil

1 tablespoon of vanilla extract

1/3 cup of coconut flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chunks

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, maple syrup, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  pumpkin pie spice, baking soda, and salt. Stir a few times, then fold in the dark chocolate chunks.

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.


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One Bowl Pumpkin Chocolate Chip Cookies (vegan, gluten-free, paleo)

October 7, 2013 Leave your thoughts Print this page

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Fall is officially here. In case you haven’t noticed the abundance of pumpkin recipes floating around the internet, I’m telling you it’s so. Put away those shorts and take out your fuzzy sweaters.

I like the idea of fall. I like the pretty colors on the trees. I like picking apples. I like sweatshirts in the morning and t-shirts in the afternoon. I like the smell of decaying leaves. I like the perfect blueness of the sky and the little breeze constantly dancing around.

Unfortunately, I spend most of fall like every other season hiding inside. I watch the weather do what it may from my bedroom window, slouched over a book or an essay, wearing pajamas regardless of whether it’s 37 or 73 degrees outside. I like to think it’s whatever season I decide to make of it. And that’s the season of a lazy teenager.

I do, however, love coming up with seasonal recipes. There is nothing like smelling the garlic and wine of a stew, the cinnamon and sugar from something baking. And I promise—these pumpkin cookies are sure not to disappoint with their wonderful autumnal-ness.

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See? See? There’s a leaf in the background. I am affirming it’s fall.

These cookies are SO easy to make. All you need is a bowl, a spatula or big spoon, and a baking sheet. That’s it. If you have all of the ingredients, these cookies can easily go from mixer to mouth in under half an hour—perfect for sudden cravings or uninvited guests.

Ready? Let’s get started.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Tinfoil or just greasing the sheets WILL NOT work here: these cookies are soft and sticky, so they need a surface they won’t get stuck to. 

In the bowl of a stand mixer (or just a plain old bowl), mix together 1 16-ounce jar of creamy almond butter (raw or roasted, it doesn’t matter), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1 cup of pumpkin puree (see instructions below), 2 tablespoons of coconut oil, and 1 tablespoon of vanilla extract until well-combined. 

Sift in 1/3 cup of coconut flour, 2 tablespoons of pumpkin pie spice (see instructions below), 1 teaspoon of baking soda, and a generous pinch of salt. Stir a few times, then fold in 1/2 cup of dark chocolate chunks. 

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

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Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

These are best eaten within a day or two, but it’s highly unlikely they’ll last that long, anyway.

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If you have the time, I highly recommend you make your own pumpkin puree and pumpkin pie spice. They’re cheaper and taste way better than their store-bought counterparts—plus, you’ll have plenty of leftovers to use in another dish!

FOR THE PUMPKIN PUREE:

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Preheat the oven to 375 degrees. Using a small but sharp knife, stab 1 medium sugar pumpkin all over. Stab it like you are a St. Antoine peasant imagining what you’d do to Marquis. It starved and murdered your child and your father. Release your frustrations and barbaric anger. Clearly, I have been reading too much of A Tale of Two Cities.

Bake it until your pumpkin begins to darken and is soft to the touch, about an hour. Slice it in half to let it cool down, then scrape out the seeds and peel off the skin. Throw all of your roasted pumpkin in the food processor and blend until completely smooth.

FOR THE PUMPKIN PIE SPICE:

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To make this spice mixture, simply combine 3 tablespoons of cinnamon, 2 teaspoons of ginger, 1/2 tablespoon of nutmeg, and 1 teaspoon each of cloves and allspice in a small bowl. Seal with a lid and use whenever you need a little taste of fall.

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What is your favorite fall dessert? Leave me a comment on Facebook and let me know!


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Pumpkin Treats…for Breakfast (Gluten-Free, Dairy-Free, Paleo)

April 22, 2013 Leave your thoughts Print this page

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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!


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