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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.

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Baked Apple Cider Donuts

I found another use for apple cider syrup – Donuts. When these are baking in the oven the house smells like fall: apples, cinnamon, nutmeg, mmm. These donuts are loaded with apple flavor. There are grated apples, apple cider syrup and applesauce. Well, if you are going to have apple in a donut you might as well go for all the apple you can get.

Baked Apple Cider Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c apple, grated, fresh
  • 1/2 c apple cider syrup
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 3/4 c almond flour
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/4 tsp sea salt
  • 1/4 c unsweetened cinnamon applesauce

Apple Cider Syrup

  • 2 c apple cider

In a medium saucepan boil apple cider on high heat. Stir occasionally. Reduce cider to 1/2 cup. Remove from heat and set aside.

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, apple cider syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well combined. Fold in grated apples

I found piping the donut batter into the donut pan works the best and is much faster than spooning the batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan (if using silicone) onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Brush donuts with applesauce. Share. Eat. Enjoy.

Note: You could add a little crunch by dipping the donuts into some crushed dehydrated apples.

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Apple Spice Pancakes with Quick Butter Pecan Maple Syrup

Fall is one of my favorite times of year. It is the end of the summer vegetables and fruits, and the beginning of fall produce. It is a bountiful time of year. Fall, apples and warm spices inspired these pancakes. It is a comfort breakfast food to the max. Top the Apple Spice Pancakes with the Quick Butter Pecan Maple Syrup and a side of Oven Bacon and you are fueled for the morning.

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  • 1 c paleo all-purpose flour (see website)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs, beaten
  • 1/3 c almond milk, plus extra to thin out batter (see website)
  • 1 tbsp butter, melted
  • 2 tsp honey
  • 2 tsp pure vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1 apple, small, grated

In a large bowl mix together the dry ingredients: flour, baking soda, salt, cinnamon and vanilla.

In a large measuring cup mix: almond milk (1/3c), eggs, butter, honey and vanilla.

Pour wet ingredients into dry and whisk until well combined. Add grated apple and stir. Set aside – you will be adding more almond milk just before pouring your batter onto the griddle/skillet. Heat griddle/skillet.

The batter will be thick. Add more almond milk until bater is to your desired consistency. Pour batter onto griddle.

The pancakes are ready to flip when little bubbles begin to appear.

Quick Butter Pecan Maple Syrup

  • 1/2 c pure maple syrup
  • 1 tbsp butter
  • 1/2 c pecans
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg, freshly grated
  • pinch of sea salt

Combine all ingredients in a measuring cup. Stir. Set aside while you are making the pancakes. This lets the pecans soak up the spices and some of the syrup. Microwave for about 30-60 seconds. Spoon over buttered Apple Spice Pancakes. Serve. Eat. Enjoy.

 

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Blueberry Pancakes with Quick Blueberry Maple Syrup

It seems like forever since I have made pancakes. My husband was so ecstatic that he said ,” We have pancakes in the house again.” Frankly, I was pretty happy about the idea too. I made some oven bacon to go along with the blueberry pancakes. Mmm, breakfast ( in this case lunch) heaven. I have to admit I sort of miss going to a pancake house and getting pancakes. It is a trade-off, either I feel good, or have my head in a toilet. Well, feeling good wins. Now I have the pancake house home and enjoy every minute.

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  • 1 c paleo all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs
  • 1/3 c almond milk plus extra to thin out batter (see website)
  • 1 tbsp butter, melted
  • 2 tsp honey
  • 2 tsp vanilla
  • 1 c blueberries, divided into thirds (reserve 1/3c for syrup)

In a large bowl mix together the dry ingredients: flour, baking soda and salt.

In a large measuring cup mix until well combined: almond milk (1/3 c), eggs, butter, honey and vanilla.

Pour wet ingredients into dry and whisk until well combined. Set aside – you will be adding more almond milk just before pouring your batter onto the griddle. Heat griddle or skillet.

The batter will be thick, Add more almond milk until batter is to your desired consistency. Pour batter onto griddle; sprinkle blueberries onto batter.

Note: Sprinkling the berries work better for consistency. The berries can sink to the bottom of the batter.

The pancakes are ready to flip when little bubbles begin to appear. Just to be sure, double check color of pancake.

Quick Blueberry Maple Syrup

  • 1/2 c pure maple syrup
  • 1/3 c blueberries

Combine both maple syrup and blueberries into a glass measuring cup. With a fork mash some of the blueberries so that they release some of their juices. Stir. Microwave for about 30-60 seconds. Pour of buttered blueberry pancakes. Serve. Eat Enjoy.

 

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Blueberry-Lemon Donuts

The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.

Blueberry-Lemon Donuts

  • 5 large eggs
  • 1/2 c almond milk 
  • 1/2 c blueberries, fresh
  • 1/4 c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 tsp vanilla
  • 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 lemon, zested
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for  at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.

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Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.