Thursday, October 23, 2014

*RECIPES* pumpkin pudding-bread & fall melt-aways

You didn't think I'd let October go by without a PUMPKIN recipe, did you?!?!?!

well, here's TWO.... actually one is pumpkin-y and one fall-y... enjoy!

Chocolate Studded Pumpkin Bread2 mini loaves
1 cup pumpkin puree (or other winter squash) need a whole case?
2 very ripe bananas (organic please!)
1/4 cup soaked dates
4 eggs (pastured please!)
1 tsp vanilla
2 tbs maple syrup
1/2 cup coconut flour, sifted
1 tsp baking powder
1 tbs pumpkin pie spice (or mix of nutmeg, ginger, cinnamon, allspice)
1 tsp salt

1. lightly oil 2 mini-loaf pans or 12 cupcake cups, preheat oven to 350°
2. combine pumpkin, banana, date in stand mixer with whisk attachment, beat until no longer lumpy
3. add eggs, vanilla, maple syrup, mix well to combine
4. add coconut flour, baking powder, spice, salt, mix well to combine
5. fold in chocolate chips
6. transfer to baking pans and bake 25-35min for muffins and 40-50min for mini-loaves, until toothpick comes out clean
7. let cool in loaf pans for 5min then transfer to cooling rack
8. enjoy as is... or toasted with butter!

Fall Spiced Melt-aways, 16-24 pieces 
1/2 cup coconut butter
1/2 cup coconut oil 
3 tbs honey or maple syrup
1 tbs gelatin
1 tsp vanilla
1 tbs pumpkin pie spice (or mix of nutmeg, ginger, cinnamon, allspice)

1. combine coconut butter + oil in small saucepan over medium heat, stirring occasionally until melted
2. add honey or maple, stir until dissolved
3. remove from heat, stir in gelatin
4. stir in vanilla, spice, essential oil
5. transfer to silicone molds (or parchment lined glass casserole pan) & chill in fridge for 1 hour
6. remove from molds (or lift out parchment & slice)
7. store in fridge

BONUS: drop one into your cup o'joe or hot cocoa for a healthier version of a pumpkin spiced latte.

i have more fun silicone molds listed in my Amazon store. you should totally check it out.

hApPy HaLlOwEeN!

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