#pumpkinspiceeverything

Fall in American no longer means the leaves are changing colors or the weather is get cooler… it means pumpkin spice everything! Pumpkin spice lattes, pumpkin spice Jell-O pudding, pumpkin spice creamers and cookies and liquors!

And, you know what? I friggin LOVE it!

Here’s my logic…

Sara+fall=love

Fall=pumpkin spice everything.

Therefore, Sara+pumpkin spice everything= love.

(Undergrad philosophy 101 did teach me something after all.)

However, I don’t enjoy how pumpkin spice everything usually means processed everything. So, I’ve made a few deliciously non-processed pumpkin-laden things over the past few weeks and thought I’d share. (especially since the last time I posted was way way way way too long ago).

Pumpkin Spice Oat Bars

Oatbars

  • 2.5C rolled oats
  • 1 tsp powdered stevia
  • 1 TBPS cinnamon
  • dash of nutmeg
  • dash of all spice
  • 1C pumpkin puree
  • 1 TBSP vanilla
  • any other add-ins you enjoy (craisins or fresh cranberries with a little extra melted honey are a great addition! and I usually add in a scoop or two of protein powder to make them a more well-rounded snack)
  • TIP: add a dash of almond milk if it looks too dry or a little more pumpkin

Mix dry, add wet, PRESS (really press) into a pan (smaller pan if you want em thicker, bigger pan if you want em thin… but the thinner they are the more likely they are to crumble!)

Bake in 350 degree oven  for ~10-12 minutes or until the tops are dry to the touch.

Overnight Slow-cooker Pumpkin Butter

pumpkin

  • 1 medium “pumpkin pie” pumpkin
  • 1/2C coconut sugar
  • 1/2 tsp of all spice
  • 2 TBPS cinnamon
  • 1/4 tsp ground cloves
  • 1/2 C water
  1. Gut the pumpkin like you would a jack-o-lantern. (Clean and roast the seeds if you love some peppitas on your oatmeal like I do).
  2. Split it in half and place flesh side down in a casserole dish with about 1 in of water in the bottom.
  3. Roast in 350 degree over until you can pierce the skin easily with a knife.
  4. Allow to cool and then skin the pumpkin.
  5. Place pumpkin flesh and all other ingredients in a crockpot.
  6. Allow to cook on low overnight (8 hours) or on high for ~4 hours.
  7. Puree in a high-end blender or with a blender stick.
  8. Enjoy on everything… even cardboard. 😀

TIP: if you’re having a hard time blending it add some apple cider/juice to it to help the process.

Enjoy all the tasty pumpkin treats this season! And, feel free to share your faves below!

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It’s not too late for Pumpkin goodness! #GF Pumpkin Buckwheat Pancakes & Pumpkin Butter

Oh how the days just seem to slip away. I swear just yesterday I saw the first leaves start to turn the slightest tinge of orange and the next thing I know it’s November!

Well, October is my favorite month for many reasons, so I am sad that it’s gone. But, while it was here I did manage to whip up some amazing pumpkin concoctions that I’ve been meaning to share so….

Gluten-free Pumpkin Buckwheat Pancakes

*Adapted from my friends the Walberg’s Aunt Gina’s buckwheat recipe…thanks Aunt Gina!

Image

  • 1C buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 TBSP pumpkin pie spice (more or less to your liking)
  • 1TBSP coconut oil
  • 1TBSP honey (I used raw)
  • 1 tsp vanilla
  • 1/2 C pumpkin puree (If you use the “pie mix” kind eliminate some of the spices! And… I’ve tried adding more…. it doesn’t work…trust me on this one!)
  • 1C almond milk (or regular milk for you lactose enzyme producing folk)
  • 1 egg
  1. Mix dry ingredients
  2. Melt together coconut oil and honey
  3. Add vanilla to coconut/honey mix
  4. Add coconut/honey/vanilla mix, pumpkin and egg to dry mix. Stir to combine.
  5. Start to add milk little by little until you get a pancake batter consistency to your liking.
  6. Heat griddle (med or so) and coat with your favorite kind of cooking lubricant (I either use coconut oil or butter). Cook and enjoy!

NOTE: if you’re not a good pancake maker… these are very much so like regular pancakes in that they tell you when they need flipped. They will get tiny pockets (burst bubbles) in them. Flip, cook about 1min more and then remove from heat!

I also made this….

5min Pumpkin Butter

image (1)

  • 1C pumpkin puree
  • 1 TBSP raw honey (or reg honey)
  • 2 tsp pumpkin pie spice
  • A splash or two of almond milk
  1. Mix all of the ingredients together in a microwave safe dish.
  2. Microwave on high for about 2 minutes.
  3. Stir, stir, stir.
  4. Taste…adjust sweetness to your liking, and enjoy on top your pancakes!

So, there you have it two super easy, GF, DF, Vitamin A packed recipes to help you enjoy some pumpkin… and there are a few more still to come… so get some pumpkin and get to cookin… it’s still fall after all!