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Pumpkin All the Way!!

Happy Friday Everyone!

Many people go wild for “Pumpkin Anything” this time of year.  While pumpkin is delicious and has some healthy nutritional components such as vitamin A , vitamin C, riboflavin, potassium, copper, and manganese, the pumpkin craze that we see this time of year can be anything but healthy.  Watch out for added sugars and high fat content in pumpkin lattes, muffins and loaf cakes….just because they are labelled pumpkin, it doesn’t always mean a healthy choice.

This afternoon we came across two recipes that we plan on trying this weekend….we will try and let you know how they turn out!

Homemade Pumpkin Chai Latte (source: http://cookieandkate.com/2014/homemade-pumpkin-chai-latte/)

 

 

 

coconut whipped creampumpkin chai

Homemade pumpkin chai lattes made with real pumpkin, almond milk, maple syrup and spices—rich and creamy, naturally sweetened and only 90 calories! cookieandkate.com

 Prep time: 
Cook time: 
Total time: 
Serves: 1 drink
Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). Amounts listed below yield one latte so multiple up as necessary. If you want to save some time, I think you could use about ½ teaspoon pumpkin pie spice instead of the spices listed below. I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine).
INGREDIENTS
Latte
  • 1 tea bag of spiced chai (or decaf spiced chai rooibos)
  • ½ cup plain, unsweetened almond milk or milk of choice*
  • 2 tablespoons real pumpkin purée
  • 1 tablespoon real maple syrup or honey
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Dash nutmeg
  • Dash cloves
  • Tiny dash salt
  • ½ teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
  • Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
Optional coconut whipped cream
  • 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon

 Paleo Pumpkin Pancakes – Source: (http://www.muffintinmania.com/2012/11/almond-banana-pancakes.html)

classic

3 large eggs

1/3 cup low-fat milk or non-dairy alternative

2 medium sized ripe bananas

2 cups almond flour

1/3 cup ground flaxseed

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon almond extract (optional)

1/4 teaspoon salt

1/2 cup dark chocolate chips

Sauce:

1 cup pumpkin puree

Juice of 1/2 orange

3 tablespoons maple syrup

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

Preheat oven to 350°F. Place all of the pancake ingredients in a blender container and blend until smooth. Stir in chocolate chips.

Divide matter among 12 standard sized greased or paper lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding.

To make the sauce, place pumpkin, orange juice, maple syrup, cloves, and vanilla in a blender container and blend until smooth.

Serve almond pancakes warmed and topped with pumpkin sauce. I prefer to warm the pumpkin sauce in the microwave or on the stovetop.

 

 

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