Pumpkins are more than just a Halloween project. They’re amazing to add to many recipes. I decided to experiment my pumpkin cookies this past thanksgiving weekend on my family because my youngest and me love them, but does other people love them too. Well it’s unanimous, its a winning recipe. I decided to try many variations of this pumpkin cookie and every time they turned out great. I used different flour combinations, but I always used half coconut flour. I wanted to be able to feed them to anyone with allergies so I used sorghum flour instead of almond flour and used ground flaxseed and water to make an egg alternative. I used crappy dollar store measuring cups and the handles broke off so when I was measuring the flour I thought I was measuring 1/4 cup, I was actually using 1/3 cup and I realized after but they still turned out great. I also want to mention that fancy molasses taste way better than cooking molasses. I also tried unsulphured blackstrap molasses and it was really good too. I don’t think you can mess up these cookies.
1 egg or 1 Tbsp ground flaxseed with 3 Tbsp water and let sit for 5 minutes
1 cup pumpkin puree
2 Tbsp melted coconut oil
1 or 2 Tbsp molasses
1/2 tsp vanilla
1/4 cup coconut sugar
1/4 cup almond flour or another kind
1/4 cup coconut flour
1 Tbsp cinnamon
1 tsp pumpkin pie spice or use a spice you like
1/2 tsp baking soda
Beat wet ingredients in a large bowl, and mix dry ingredients into wet.
Scoop dough cookie size onto a baking sheet with parchment paper.
preheat oven to 350 and bake for about 25 minutes.
Makes 12 cookies.
Roast pumpkin ahead of time. Cut the top off so that it is easy to scoop out seeds and the top stays on. Sprinkle the inside with cinnamon and put the top back on and roast at 375 for about 35 minutes. When cooled the skin should peel off easy and puree the pumpkin and put them in 1 cup glass containers in the fridge or it freezes well so you can make cookies whenever.
Spaghetti squash is a great alternative for replacing pasta. At first I mixed it half pasta, half spaghetti squash so my kids could get used to it. It took them a couple of times before they really enjoyed it.The Walden day care has an awesome farmers market every Thursday, the staff there are always helpful and they make samples so people can try an unusual fruit or vegetable. That’s wear I first discovered romanesco cauliflower, that’s the alien broccoli picture I have on my title. Yesterday they were sampling Roasted spaghetti squash and I thought that was pretty cool because I was sending out this post today.
You need the biggest sharpest knife you own because it’s very hard. Little squash are easier.
Wash and cut length wise, scoop out the seeds and rub coconut oil in it. Sprinkle with salt and pepper or any other spices you like. This time I tried garlicky dill topper by Epicure.
Preheat oven to 375 and roast for 30 to 40 minutes. Cook both halves upside down. It’s ready when it’s soft and you can scrape it out easily.
So if you’ve decided to replace pasta, just top it with your regular pasta sauce, or have it as a side dish as one of your veggies. Enjoy.
The secret to good waffles is always using pure vanilla and to beat the egg whites. I’ve been making waffles my whole life. My first waffle maker was an antique! I was the queen of waffle making, a connoisseur. Another secret is adding a little oil to the batter at the very end will help it from sticking.
Mix the first group of dry ingredients in a small bowl. Add 1 tsp vinegar to milk. Separate your egg whites and beat (set aside), mix egg yolk with sugar in a separate bowl, adding the rest of the liquid ingredients. Mix dry ingredients with the liquid and then add chocolate chips, zucchini and fold in your egg whites and a little oil. Once your waffle iron is heated and ready to use, grease and pour in some batter, careful not too much, it does expand! Soon as it stops steaming, it’s probably ready, about 5 mins.
To top it off, instead of pouring too much maple syrup over the waffles (as I have done), I layer on the almond butter for a low glycemic alternative. Throw on some fresh strawberries and bananas, and Enjoy.
1/2 cup almond flour
1 cup ground oatmeal
2 Tbsp arrowroot (or use tapioca or corn starch)
2 Tbsp coconut flour
1/4 cup cacao powder (or use cocoa powder)
1/4 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
2 eggs (or flax eggs)
2 Tbsp coconut sugar
2 Tbsp maple syrup
3/4 cup coconut milk mixed with 1 tsp apple cider vinegar (or lemon)
1/4 cup oil (I usually use grapeseed oil)
2 tsp Vanilla
1/2 cup mini chocolate chips
1 cup shredded zucchini
These waffles are good in the fridge and freezer, just toast them and there amazing! Breakfast or Dessert?
Always a hit with my kids! My daughter licked her bowl clean and that’s how you know it’s really good soup! I love making soup because there are so many benefits like finishing off extra veggies, lots of health benefits and I make a big batch to eat for leftovers. Feel free to add more or less of something, also cauliflower is a great addition or use leeks instead of onion.
In a big pot start by frying coconut oil with an onion for 2 minutes, then add Celery for a couple more minutes, then add Butternut squash and carrots for a few more minutes then add garlic, salt, pepper and herb de province, until you smell the garlic. Add broth and simmer until veggies are tender. Cool for 10 minutes then blend. My blender works better than my food processor. It’s a bit of a challenge transferring the soup so use a large glass bowl or large glass measuring cup. If you have an immersion blender you can use it.
1 Large onion chopped
3 Celery stock chopped
2 Carrots chopped
2 Garlic chopped
1 Butternut squash chopped
1/2 can of white beans
Salt or herbamare
Herbes de provence
1 carton chicken or vegetable Broth
I use the beans as added protein and creaminess. Feel free to substitute with potatoes or cauliflower and sprinkle with hemp seeds later for added protein.