Today was National Dessert Day. I happily indulged in some homemade larabars that I prepared a few days ago. Extra fudgy mmm…It was also my birthday, happy birthday to me. How beautiful is this set of flowers. Thank you to my friends April and Jenn for this special surprise.
The upcoming week will be a busy week in terms of school, I pretty much spent the day on my butt and giving it my all to avoid distractions. Last weekend was an amazing few days spent in Waterloo with my friends Mavis and Jona. I count that as my blessed birthday present.
And exactly one week ago was Thanksgiving here in Canada, which means…pumpkin! There are 3 recipes I will be sharing.
The first one is this pumpkin loaf. I mentioned in the last post that I found this recipe at the farmers market. After making some changes to the recipe and baking it at home, I am very happy with how it came out. It was not too sweet and was very moist and dense. Loaves like these make a great breakfast and is good for snacking during the day. For the pumpkin puree I bought it canned, but it is always fun to make your own if you have some extra time on your hands.
Yield: 2 loaves
Adapted from Foodland Ontario. I used whole wheat flour instead of all-purpose, halved the amount of sugar and used brown sugar instead with a bit of honey. But if you prefer a sweeter taste, 1 cup of sugar would be better. The original recipe called for 1/2 each of nutmeg, cinnamon and allspice. I did not have allspice so I doubled the cinnamon. But I would guess that 1 tsp cinnamon with 1/2 tsp of allspice and 1/2 tsp of nutmeg would be just fine.
- 1 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup chopped walnuts
- 1 cup pumpkin puree
- 1/4 cup water
- 1/2 cup olive oil
- 2 tbsp honey
- 2 eggs or 2 flax eggs ( 2 tbsp ground flax + 6 tbsp water)
1. Mix together the flour, salt, sugar, baking soda, spices and walnuts.
2. In another bowl, whisk together pumpkin, water, olive oil, honey and eggs.
3. Combine both mixtures and pour into lined loaf pans. Top both with walnuts before baking.
4. Bake at 350 degree F for 35-40 minutes or until a toothpick poked into the loaves come out clean.
The second recipe is a vegan pumpkin pie. I first found this recipe about a year ago from Peachy Palate and I have stuck with it as my go-to pumpkin pie recipe.
- 2 1/4 cup pumpkin puree
- 1/2 cup honey or agave
- 1/4 cup coconut cream
- 1 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 2 tsp vanilla
- 3 tbsp cornstarch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- graham cracker crumbs (about 1 to 1 1/2 cup)
- olive oil or melted coconut oil (about 4 tbsp)
1. To make the filling, combine the pumpkin puree, honey, coconut cream, coconut oil, maple syrup and vanilla. In another bowl, mix together the corn starch, cinnamon and nutmeg.
2. Prepare the crust by mixing together the graham crumbs with oil. Use only enough only to bring together the crumbs, it should not be soggy wet. Then press into your dish pan and press it down with a spoon or the back of a measuring cup.
3. Pour the filling onto the crust and smooth out with a spatula.
4. Bake at 350 degrees F for 40-45 minutes. When it is completely cooled, refrigerate for at least an hour before slicing.
I served mine with a dollop of coconut milk and agave.
The last recipe is a pumpkin cookie. There was so much pumpkin puree left over after making the pumpkin pie. I searched up a recipe and found a hit. The recipe is from Eating Bird Food. Mine came out so fluffy and chewy. The taste of pumpkin was not too distinct but they are really good! I brought them to share at work and everyone who tried them like it.
Gently adapted from Eating Bird Food. I used whole flour instead of spelt flour, used 1/4 cup less sugar and substituted olive oil for flax seed oil.
- 1 cup whole wheat flour
- ½ cup old fashioned oats
- 3/4 cup brown or raw sugar
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- a handful of dark chocolate chips
- ¾ cup pumpkin puree
- ¼ cup extra virgin coconut oil, melted
- ½ tbsp olive oil
- 1 teaspoon pure vanilla
1. Mix together flour, oats, sugar, cinnamon, nutmeg, baking soda, salt and chocolate chips. In another bowl, combine the pumpkin puree, coconut oil, olive oil, and vanilla. If the pumpkin mixture becomes hard as the coconut oil cools down, pop it in the microwave for about 15 seconds.
2. Combine the two mixtures but do not over mix.
3. Drop tablespoon sizes of the batter onto a lined baking sheet. Flatted the cookies before baking.
4. Bake at 350 degrees F for 13-15 minutes.