Fall time, I love pumpkins. Anything pumpkin, I’m all about it. So here are some dessert or snack type things that I love to make up, and in my house a batch lasts about a day.
Ginger is very warming and comforting for me, so I’m pretty liberal with the ginger. Okay, here we go:
PUMPKIN BARS
preheat the oven to 350
Grease a 9×13 baking pan. I use Genesis Kitchen butter flavored olive oil.
Combine in a bowl:
1 cup of pumpkin puree (baked fresh or use canned pumpkin)
1 cup of almond butter
1/2 raw honey
4 eggs
4 tsp pumpkin pie spices (or to taste)
2 tsp vanilla extract
1 tsp baking soda
Blend until it’s a smooth batter. Then pour it into the greased pan and bake it for about 40 minutes – the top will get lightly browned. You can serve this warm or cold. My kids like it better cold. I think I’ll be baking a lot of this all this month, we really whip through these bars.
GINGER COOKIES
These are really easy and have a great texture. I wouldn’t substitute anything, it changes the flavor totally. Don’t be tweaking this one if you can help it, okay?
Preheat the oven to 350. Line a cookie sheet with parchment paper.
3 cups almond flour (a finer grind is better)
4 TBS softened coconut oil (extra virgin)
1/2 cup maple syrup
2 TBS molasses
4 tsp powdered ginger
1/2 tsp baking soda
Combine in a bowl and mix until batter is formed. I know you’ll want to bake them right away – but CHILL THE BATTER for about 30 minutes. I’ve chilled it overnight, too – that works well. You want the batter FIRM before scooping and baking.
Using heaping teaspoon, scoop the batter and plop it onto the parchment paper, leaving about 2 inches per cookie. Use a wet fork to flatten each dough mound. Or use damp fingers, whatever.
BAKE for about 10 minutes, and cool for 10 minutes ON THE BAKING SHEET before transferring to a rack or whatever you use.
Posted on October 13, 2014 by Sheri Lynn
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