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Posts Tagged ‘pumpkin’

Today’s recipe comes from a very lovely friend. She has years of experience in vegan cooking and baking, so you can trust this recipe works.

According to J:

This next one is based on a banana bread recipe I changed to suit my pumpkin loving ways.

1 mashed ripe banana
2/3-1 cup pumpkin puree
2/3 cup sugar
2/3 cup oil (I used grapeseed oil)
2 cups flour (white whole wheat and spelt flours both work lovely if you are into that sort of thing)
3/4 tsp each baking soda and baking powder
1/2 tsp salt
1 1/4 tsp pumpkin pie spice (or its equivalent in separate spices)
Splash each vanilla extract and your favorite non dairy milk
1/2 cup chopped walnuts (optional)

1.  Lord, Bless my work.

2.Preheat oven to 350.

3.  Mix wet ingredients.

4.  Mix in the rest of the ingredients(except splashes of vanilla and milk) until well incorporated…. it will be a bit thick.

5.  Add splashes of non dairy milk and vanilla and mix well. Spread in a 9 x 5 in loaf pan and bake for 1 hour.

6.  Let cool for at least 30 mins. before enjoying.

Thumbs up to adding walnuts for protein and grapeseed oil for healthy fat!

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Pumpkin Cookies

Day two of the great fast.  Ready to devour your brother yet?  I am ready to go hunt up a chocolate tree myself.

Our first desert recipe is courtesy of my loving sister in law.  She brought us a tin of these great cookies after our cross country move.  See, told you she’s thoughtful.  (I have made a few adjustments from the original recipe to improve the nutritional value.)

One cup of old fashioned oatmeal (rolled oats) has five grams of protein.  One cup of whole wheat flour (4 ounces) has sixteen grams of protein.  Two thirds of a cup of walnuts has about 12 grams of protein.  The nuts are optional, but they are a complement to the grain proteins.  Molasses has iron and other trace minerals.

This recipe calls for pumpkin, a vitamin rich vegetable.  Actually, all orange foods have something in common- massive amounts of beta-carotene.  The body turns beta carotene into vitamin A.

My grocery store only carries pumpkin seasonally.  I used a small sweet potato boiled and pureed.  You may also use any orange winter squash.  (Not yellow summer squash.  Winter squash has a hard skin.)  If you use a fresh cooked vegetable AND choc/carob chips make sure that you cool the vegetable first.  If you don’t it will melt the chips before you bake the cookies.  I made this mistake on my second batch.  Unfortunately, that made the cookies too ugly to picture.  Martha Stewart I am not.

For a chewy cookie follow the recipe as written.  For a soft, cakey cookie add 1 tsp baking soda to the dry ingredients.  Bake for 15 minutes.

Pumpkin Oatmeal Cookies

2 cups flour

1 1/3 cups rolled oats

¾ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 2/3 cup sugar

1/3 cup oil

1 Tbsp molasses

1 cup canned pumpkin, cooked squash or sweet potato

1 tsp vanilla

¾ c carob chips or fasting chocolate chips (optional)

3/4 c walnuts or pecans

Step 1. Lord, bless my work.

Step 2. Preheat oven to 350 degrees.  Grease or (line with parchment paper) two baking sheets.  These cookies are really sticky even on a nonstick sheet-you have to grease the pans.

Step 3. In a medium bowl, combine flour, oats, salt, cinnamon, and nutmeg.  Set aside.

Step 4. In a large bowl, combine sugars, oil, pumpkin, and vanilla.  Add dry ingredients, folding to combine.

Step 5. Drop by tablespoon onto baking sheets about one inch apart.  Bake for 20 minutes.

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