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| Picture from Gluten Free Easily.com |
(Gluten Free, Dairy Free, Refined Sugar Free + More Free)
1 cup pumpkin puree, chilled (fresh or canned)
½ cup full-fat coconut milk, chilled
½ cup filtered water
1 sliced, frozen ripe banana
1 tbsp almond flour (optional) (I would use coconut flour instead)
1 tbsp hemp seed (optional) (I don't have these, and would just omit this)
A tablespoon or two of honey, to taste (or other sweetener, agave, stevia, etc)
½ tsp pumpkin pie spice, or more to taste
Prepare glasses by dipping rims into shallow bowl of water and then cinnamon.
Combine all ingredients in blender. Cover and blend on high until smooth, about 30 to 60 seconds.
Pour into prepared glasses or pint-sized Mason jars as I did.
Enjoy!
This recipes was highlighted by InCyst today, and since I have lots of pumpkin to use up I may have to make a shake tonight.
Vegan Pumpkin Pie Ice Cream - Elana's Pantry
½ cup cashews (raw)
¼ cup coconut milk
2 cups roasted pumpkin, or other squash (learn how to roast pumpkin in 10 easy steps!)
1 ¼ cups water (I would use more coconut or cashew milk to make it creamier)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
- In a Vitamix (blender) combine cashews, coconut milk, pumpkin, water and agave
- Blend ingredients on high speed until smooth
- Add vanilla, cinnamon, ginger and nutmeg
- Pour mixture into an ice cream maker and process according to instructions
- Serve
Now this one from Elana's Pantry is nice, but thin. It is more like a sorbet, and I was hoping for something a bit more creamy. Luckily she included links to others posts and recipes, and this one sounds delicious, although not dairy free or vegan, if that is what you are looking for. Next time I might even add in the heavy cream in place of the water.
Pumpkin Cookies
1/4c butter, softened (or coconut oil)
1/3c pumpkin puree
3 eggs
1/4c agave
1/2tsp vanilla
1/2c coconut flour
1/4tsp salt
1/4tsp baking soda
1 1/2tsp pumpkin pie spice
1. Preheat oven to 350 and line a baking sheet with parchment.
2. Combine wet ingredients in a large mixing bowl.
3. Combine dry ingredients in small bowl.
4. Blend or whisk dry ingredients into wet, making sure no lumps remain.
5. Let batter sit for a couple of minutes to thicken. Dough should be soft but hold its shape when scooped.
6. Scoop dough onto parchment-lined sheet, about 1" scoops.
Cookies will not spread much during baking.
7. Bake 17-20 minutes. Cookies will be set and very lightly browned.
It should be noted that Monika brought to my attention that Almonds have plenty of Omega 6 in them, so it does add up over time, and we need to focus more on getting our Omega 3's, you can also read up on it here.
"You can make flour out of any nuts with your food processor. You may want to mix up the nut you choose since almond is high in omega-6 and that will add up over time. Try pecan for the holidays!" - Monika
Well, have a great time celebrating and being thankful. I will have more posts on food, and celebrations to come. We get to celebrate twice every year! So how wonderful is that? Luckily our celebrations are very different. One is much more the "traditional", cream based type foods. The other is much more like a fall roast, with the foods being very unadulterated. Those recipes are much easier to post, example. Cranberry side, one bag of cranberries, one orange put in blender, and puree. Mix in Stevia, or honey to taste (this is generally still very tart). The sweet potatoes are similarly made, by cutting into chunks and sprinkling with cinnamon and baking, add a bit of butter (or Brummel and Brown) as desired.
I found this free e-cookbook over at the Baking Beauties.
I found this free e-cookbook over at the Baking Beauties.
the smoothies sound delicious. I am totally trying this recipe!
ReplyDeleteLet me know what you think when you try it, and if you make any adjustments as well.
ReplyDelete