pumpkin spice almond butter

Yep, here's the follow on recipe from my previous post.

As mentioned - I've recently come into a wealth of pumpkin.

I was so happy when I came in to work and saw a large jap pumpkin sitting under my desk.

To be honest, right then and there I was already looking forward to getting home and preparing this recipe - needless to say, it was a long day.

Smooth and creamy, this pumpkin butter won't last long in your household.

Spread over some homemade bread or use as a fruit dip, it's like you're eating a pumpkin pie - only healthier!

Ingredients

(makes 500mL)

1 c roast almond butter

1 c roast pumpkin puree

1 tblsp back strap molasses

1 tsp ginger, ground

1 tsp cinnamon, ground

2 clove heads, crushed

1 cardamon pod, crushed

1/2 tsp nutmeg, grated

1 tsp vanilla essence

pinch of vanilla salt

Combine all ingredients in a food processor and blend until creamy and smooth.

Store in refrigerator for up to 2 weeks.

Thank you dear pumpkin bringer - this one's for you! xo

roast pumpkin, zucchini and spelt pan quiche - vegan

What to do when a friend gives you a giant pumpkin.

Roast the heck out of it, of course!

Then it's a matter of finding recipes to incorporate the roast pumpkin in to.

I've been playing around with some pan breads lately using my cast iron pan as it's own oven.

It's been working pretty good so I thought I would share one of my recipes with you.

Not really coming out as a bread, but more of a quiche - this was a tasty winner.

Joel came up with the name pan-quiche. He thinks he's a genius - I gave him a high five.

Ingredients

(makes 8+ slices)

3 c fresh roast pumpkin, puree

2 medium zucchini, grated

1 tsp salt

1 tblsp olive oil

1 tblsp chia seeds

1 tsp bi carb soda

2 c wholemeal spelt flour

1-2 tblsp pinenuts

1-2 tblsp pumpkin seeds

Place all ingredients (omitting the pumpkin seeds) in a large bowl and combine thoroughly.

Next, line a heavy based saucepan with baking paper, and spread mixture into the pan - evenly.

Sprinkle over the pumpkin seeds.

Place lid on top and put on stove.

Cook over low heat for 15-20 mins.

Remove from heat and flip the pan quiche over*.

Cover and cook for a further 15-20mins.

Cool, slice and serve.

*To Flip:

Cut a piece of baking paper, the roughly the same size as the one in the pan.

Spread it on a wooden chopping board.

Place board over the pan and flip.

The pan quiche should now be face down on the new sheet of baking paper.

You then simply slide the baking paper with the quiche on it, back into the pan.

there's another pumpkin post coming - stay tuned.. xo

pumpkin spice oatmeal

It's been super drizzly lately and my morning breakfasts have progressed from being raw to cooked.

Even more so after this mornings refreshing swim in the local outdoor pool. It's raining, but so what - you're wet anyway!

Anyways, it's coming to that time of year when the markets start to stock mountains of fresh pumpkins.

Not only are they cheap but so deliciously healthy and flavoursome.

Roasted pumpkins are a bit of a favourite for me at the moment. And after a recent roasting batch, I kept some of the flesh aside for a recipe such as this one.

Ingredients

(serves 3-4)

1 c roast pumpkin flesh, mashed

1 c rolled oats

2 tblsp molasses

1 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp freshly grated nutmeg

1 tsp vanilla essence

1/2 c homemade cashew milk

1 1/2 c water 

Combine all ingredients in a medium sized pot and cook for about 15 - 20 mins until nice and thick like cooked oats.

Serve warm with a drizzle of homemade brown rice milk, pumpkin seeds, sliced bananas and agave syrup.

mmmm..