Monthly Archives: October 2013

Pumpkin Pancakes

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Breakfast foods, in particular pancakes, waffles, and german pancakes are regular menu items for Sunday morning family breakfast at our house. During the Fall weeks and months, we like to add pumpkin and other spices like cinnamon, ginger and allspice to our pancakes. They smell divine and taste amazing! I love this recipe because not only is it moist and yummy but it is full of nutritious things to eat and your kids (and husband) won’t even know. Pumpkin, whole white wheat flour and ground flax seeds are just a few.

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You’re going to start off by combining your pumpkin and other liquids into a mixing bowl. Warm up your milk for a minute before you add it in so that it doesn’t make your melted coconut milk solidify into little chunks…but if you forget, that’s okay, they’ll still turn out, but your mix will be a little more clumpy. You can use other oils in place of coconut, but coconut is my personal favorite, nutrition-wise. Whisk them together and add your dry ingredients. Whisk to combine.

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Allow this to rest a few minutes while you warm up your griddle which will give the baking powder time to start working it’s magic. Pour 1/4 c of batter onto griddle for each pancake. When bubbles form all around the pancake then it’s time to flip. Pancakes are done when both sides have been lightly browned (they’ll be darker than normal pancakes because of the pumpkin).

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This is great served with pure maple syrup and a little whipped cream. Coconut milk makes a great whipped cream and tastes awesome with this particular recipe! You can find the link to a coconut milk whipped cream below.

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THE RECIPE:

Pumpkin Pancakes

2 c whole white wheat flour

2 Tbsp flaxseed meal (golden or brown)

3 Tbsp coconut sugar or other granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp sea salt

2 c milk (almond, rice, cows, etc)

1 c pumpkin puree

1 egg

3 Tbsp coconut oil, melted (can sub another oil)

2 Tbsp vinegar

Measure milk in liquid measuring cup and warm in microwave for 1 minute(we do this so the coconut oil doesn’t solidify into little chunks). Mix together the milk, pumpkin, egg, oil and vinegar. In another bowl combine the flour coconut sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to the pumpkin mixture and stir together. If too thick, add a little milk, a Tbsp at a time until pancake batter consistency. Heat pancake griddle to 300 degrees. I don’t grease my griddle but if you find that your griddle tends to have foods stick to it, you can brush a little coconut oil on the griddle with a pastry brush to grease it. Pour 1/4c batter onto the warmed griddle. When small bubbles form all around the pancake top, flip. Brown lightly on both sides and serve warm with pure maple syrup, whipping is great on top too! HERE is a recipe to make your own whipped cream (scroll down to the bottom under under ‘whipped topping’)and  HERE another one to make whipped cream from coconut milk! This makes about a dozen pancakes.

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Coconut Milk Whipped Cream

Did you know you can make whipped cream from canned coconut milk? Well, you can. But you must follow a few very particular instructions or it will not turn out. Like, when you buy your canned coconut milk, give it a little shake and if you can hear liquid sloshing around inside, that’s not the one for this recipe. Thai Kitchen brand will always work and their are some other brands that work great too. You must chill the can in the fridge overnight before opening it or it will not be thick enough.  Once it has chilled over night and you’re ready to make your whipped cream, open the can, and drain the water into another container (you can save this and use it for smoothies!).

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Next, scoop out your coconut milk into a medium bowl, add your sweetener and vanilla and stir to combine. No need to beat this with a hand mixer like normal whipped cream because coconut milk is different and it will be hard and thick just from being separated from it’s coconut water, and from being chilled.

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This is great on top of pancakes or waffles, as a dip for strawberries, on cakes, everything really! My family loves it on top of pumpkin pancakes (pictured below).

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THE RECIPE:

Coconut Milk Whipped Cream

1 can coconut milk, chilled overnight in fridge, upside down
1 tsp pure maple syrup, or agave
1/4 tsp vanilla extract

Turn chilled can of coconut milk right side up and open lid. Drain coconut water into a pint jar (or you can toss it but I like to save it and put it in a smoothie). Scoop the white coconut cream into a bowl. Add sweetener and vanilla and stir to combine. Serve right away or store covered, in fridge.

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Filed under Breakfast, Desserts, Uncategorized, vegan

Honey Sweetened Pumpkin Cookies

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It’s Fall! I love the Fall! I love all the changing colors on the leaves, so bright and vivid, the crisp, cool air, pumpkins, the smell of baking and spices! Canned pumpkin is a wonderful thing and can be used in so many different ways. Over the past couple of weeks we have made honey sweetened chocolate chip pumpkin bread, whole wheat pumpkin pancakes (I’ll share both of these later…hopefully sooner rather than later since we’re in a good season for it), and honey sweetened carob/chocolate chip pumpkin cookies which is the recipe I am posting today. My family meaning my husband, myself and our five children LOVE all three of these recipes so I’m sure others will enjoy them too.  AND because they’re honey sweetened, contain pumpkin and whole wheat flour and I used grain sweetened carob chips, I think they’re totally great for an after school snack.

Here are the ingredients: Whole white wheat flour, spelt flour(or white if you can’t come up with spelt flour; there is only a little), pumpkin, butter, vanilla, egg, carob or chocolate chips, baking soda and powder, salt, cinnamon, cloves, ginger and nutmeg.

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First thing, preheat your oven to 350 degrees and line a couple of baking sheets with parchment paper; this makes clean up a cinch…no scraping/washing dirty cookie sheets! In a large mixing bowl or in a stand mixer(I use my bosch) you’re going to cream together your butter, honey, vanilla, pumpkin and egg.

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Add in your flours, salt, soda and powder, and spices and mix. Stir in your baking chips. Notice I switched out my whisks for my cookie paddles once I creamed together the liquids. If you are using a bosch and you keep the whisks in, it’ll chop up your chocolate chips into little pieces.

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Drop by the tablespoon full (I use my cookie scoop) onto your parchment paper-lined cookie sheet.   I have large cookie sheets and can fit 16 on each. Put them in your preheated oven and cook for about 10-12 minutes until the edges on some of the cookies begin to turn lightly brown. IMG_9723

You can pull the entire parchment sheet onto a cooling rack. Try and let them cool a few minutes before you take a bite so you don’t burn your tongue…not that I’ve ever done that :).  These soft, cakey, moist cookies are very yummy.

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This recipe makes about 3 dozen cookies.

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And here are a couple of my girls, just helping mom in the kitchen. Yes, they’re in costumes, but they like to dress up all year round and thankfully not in scary costumes :). Here’s our beautiful Snow White having a taste test. I think that smile means a thumbs up!

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And this pretty ballerina has also got an apron on to protect half of her costume. I think she ate more of these than anyone, but that could be because she stays home with me all day and knows how to pull a chair up to the counter and so basically has unlimited access…if I really didn’t want her to eat them I’d hide them on top of the fridge, but like I said, whole wheat and honey sweetened pumpkin cookies seem pretty good to me!

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THE RECIPE:

Honey Sweetened Chocolate Chip Pumpkin Cookies

½ c butter, softened

¾ c honey (preferably raw)

1 egg (no hormones/cage free is nice)

1 tsp vanilla

1 c canned pumpkin (not the pumpkin pie spice can with additives)

2 c whole white wheat flour

½ c spelt flour (or white flour if you’re in a crunch, preferably unbromated)

1 tsp baking soda

1 tsp baking powder

½ tsp sea salt

1 tsp nutmeg

1 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1 c chocolate or carob chips (I like to get the grain sweetened carob chips)

Preheat oven to 350 degrees. In large bowl cream butter, honey, egg, vanilla and pumpkin. Add all dry ingredients and mix well. Add chocolate/carob chips and stir to combine. Drop by Tbsp on cookie sheets lined with parchment paper. Bake 10-12 minutes. Yield about 3 dozen.

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