Posts tagged ‘Pumpkin’

Pumpkin Pancakes

I’ve been trying to use up last fall’s frozen pumpkin puree before this fall hits with a fresh batch. We’ve had these pancakes over and over.

1 cup all purpose flour
1/2 cup whole grain spelt flour
2  teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1 cup almond milk
1 egg
3/4 cup pumpkin puree
2 tablespoons coconut oil (or softened Earth Balance margarine)
2-4 tablespoons agave
1 teaspoon vanilla

1.In a bowl mix both kinds of flour, baking powder, salt, cinnamon, cardamom, and ginger.
2. In another bowl whisk the milk,  pumpkin puree, egg, oil, agave, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix using a spatula until combined.
4. Spray a pan with oil.
5. Use an ice cream  scoop or 1/4 cup measuring cup to scoop the batter.
6. Spread the batter using a spoon or the back of the icecream scoop.
7. Cook on medium low heat till you see small bubbles on top.
8. Flip the pancake and cook on the other side.

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September 2, 2017 at 9:18 pm Leave a comment

AMERICAN INDIAN: Pumpkin Bread

I tried all winter to find the perfect pumpkin bread recipe. Finally, with my last tray of frozen pumpkin from the fall, I found it. This recipe is adapted from RootStock, the twice-a-year flyer for Organic Valley.

1/2 cup Earth Balance margarine, softened
1 cup maple syrup
2 large eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups white spelt flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans

1. Heat oven to 350 degrees. Generously grease a loaf pan.
2. Cream the margarine, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Use a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
3. Fold the wet ingredients into the dry until barely incorporated–do not over mix. Spoon batter into loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on wire rack, then remove the loaf from the pan to cool the rest of the way.

May 3, 2010 at 11:42 am 1 comment

NORTH AMERICAN: Tofu Pumpkin Pie

Recipe adapted from Stevia by Rita DePuydt. I first ate this with Michael and Buffy on Thanksgiving. I had to make about five different pies because I couldn’t get the amount of stevia quite right. We had pumpkin pie for weeks.

1-9 inch unbaked pie crust, graham, commercial or homemade
1 12.3 oz. box silken tofu
1/3 cup canola oil
1 15 oz. can pumpkin
2 Tbs. maple syrup (optional)
1/2 tsp. maple flavoring (optional)
3/4 tsp. powdered stevia extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Preheat oven to 350°. Combine tofu and oil in blender jar or food processor and blend until smooth and creamy. You can also use a whisk or mixer. Add remaining filling ingredients and blend until very smooth. Pour into pie shell and bake in preheated oven about 45 minutes, until set. Chill before serving.

March 16, 2007 at 12:32 pm Leave a comment


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