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Pumpkin-Cranberry Cookies

I had about a cup of pumpkin puree left over from the pumpkin maple scones I had made. I was trying to think of something to make with the remaining pumpkin so it would not go to waste. I do not like waste, especially food. I had been thinking of making some type of cookies, and then I remembered I use to make some soft and fragrant pumpkin cookies. Perfect! I had to search for the recipe, and then change it to fit how we eat now compared to those many years ago.

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I first did not realize it, and was a little bit surprised, but these are VEGAN. Yep, I said the V word, and they are so delicious. My house smells incredibly good from baking these cookies.  They are cooling on the counter. I can’t wait anymore, gotta have one now.

  • 3/4 c maple syrup
  • 1 c pumpkin puree
  • 1/2 c almond butter
  • 1 tsp vanilla
  • 2 1/2 c Paleo All-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c dried cranberries
  • 1/2 c pecans, chopped

Preheat oven to 350 degrees. Line sheet pans with parchment paper.

Mix maple syrup, pumpkin puree, almond butter and vanilla.

In a separate bowl mix together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, ginger, cranberries, and pecans.

Mix dry ingredients into pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are of substantial size. that is just the way I like my cookies. Bake 15-18 minutes. Let cool for at least 5-10 minutes. Share. 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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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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Paleo All-Purpose Flour

Here is the recipe for the paleo all-purpose flour I use for almost all my baking. I make a  large batch and store it in a gallon size mason jar. I make a large batch probably every week. Any of the recipes that call for paleo all-purpose flour, this is the one. I will also have it available for sale soon from my website for those that do not want to buy separate flours or do not have the time to mix it up yourself. Contact me through the website if you are interested.

Paleo All-Purpose Flour Blend

  • 3 c almond flour
  • 2 c tapioca flour
  • 1 c coconut flour

Combine all flour into a mixing bowl, mix until well combined. Transfer into a large container. Now you have grain free all-purpose flour. Bake. Eat. Enjoy.