These pancakes are moist, delicious, fluffy and packed full of warm spices. They are perfect for the cold winter mornings, but can be enjoyed any time of the year.
Serve for breakfast, brunch or dessert with maple syrup and chopped walnuts.
Ingredients (Serves 2):
- 40g Ground Almonds
- 40g Wholemeal Spelt Flour
- 40g Coconut Flour
- 1 tsp Baking Powder
- 1tsp All Spice (or more, if you fancy!)
- 200ml Almond Nut Milk (or any other)
- 1tsp Agave Or Maple Syrup
- 1 Egg
- 100g Pumpkin steamed and mashed (or Pumpkin Purée)
- Chop up the pumpkin flesh into chunks and steam until soft and able to mashed. I used a microwave tubberware steamer which takes approx 6 mins. (Or skip this step if using pumpkin purée)
- Mix all pancakes ingredients, including the mashed pumpkin, until thoroughly combined – use a food processor to speed up this process and for a smooth batter.
- Heat 1tsp coconut oil in a frying pan over a low to medium heat and begin with approx 1/6 of the pancakes batter. Heat until bubbles form, and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.
- Serve and enjoy
Find Steph’s recipe on her blog here too:
I created this loaf spontaneously one evening last week when, with pumpkin puree remaining and meal prep looming, I needed something easy to eat for lunch during the week.
A high protein meal that will keep me full until snack time is something that I, alongside most others, desires. Therefore, when making this loaf, I decided to make sure the protein content was as high as possible. I’ve added in protein powder, but, if you don’t have this, a combination of chia seeds and extra flour will do just fine!
You will need:
Simply combine all of the wet ingredients together before mixing in the dry until well combined.
Pop in to a lined loaf tin and then place in a pre-heated oven at 160C for 30 minutes.
Once cooked, remove from the tin before leaving to cool for until required.
It’s Friday, it’s half term and, therefore, we need CAKE CAKE CAKE to celebrate and as its pumpkin week on my blog, Pumpkin cheesecake blondies are what I’m devouring.
And, now you can too as here is the recipe.
For the base you will need:
Simply mix all of the ingredients together, pop in to a small, lined baking tin and then put in the oven for 10 minutes at 150C.
Whilst the base is cooking, mix together:
Pour over the base, top with 50g of granola and place in the oven for a further 10 minutes.
Then, leave to cool and ENJOY!
Okay, so their name is a lie really and I should call them a ‘Cheeselesscake’, but, nonetheless, they are delicious.
Having seen many a pumpkin cheesecake on the internet, and whilst scrolling through pinterest pumpkin recipes, I decided that I had to give a pumpkin cheesecake a go.
These are high in protein, contain no refined sugar and are super tasty, what more could want? Well, in actual fact, they only use 4 ingredients soooo, what are you waiting for?
Simply blend the granola until it becomes quite sticky and then press an even amount in to the base of 6 cupcake moulds.
Now mix together the remaining ingredients and spread over the base.
Pop in to the fridge for 2-3 hours until set and voila, you have tasty pumpkin cheesecakes.
This seasonal pumpkin spiced muffin recipe is written by the lovely @libbys_health_bites … As I am featuring pumpkin this week, with Halloween and Thanksgiving round the corner, I asked Libby to get involved and have a go at creating these tasty tea time treats. They are free from gluten and refined sugars – so you can indulge happily!
So, here is the recipe:
You will need:
- 1/2 cup spelt flour (or other gluten free flour)
- 1/4 cup coconut flour
- 2tsp cinnamon
- 1tsp xanthan gum (gluten free alternative to baking powder)
- pinch salt
- 1/2cup egg whites
- 1.5tbsp date nectar (or natural sweetener)
- 2tsp vanilla extract
- 1/2cup pumpkin purée
- Preheat oven to 180’C. Prepare a 6-cup muffin tin with cases.
- In a large bowl, combine both types of flour, baking powder, cinnamon, xanthan gum and salt. Mix well.
- In a separate bowl, combine all remaining ingredients. Whisk until mixed well.
- Transfer liquid bowl to the large bowl, and stir until just mixed.
- Evenly distribute batter into the muffin pan, and smooth.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 16 – 18 minutes.
For the frosting: place 4 tablespoons of canned coconut milk and two tablespoons of maple syrup in a bowl and using either an electric whisk or beat by hand until smooth. Top with some crushed walnuts or a cinnamon dusting.
Okay, so in the run up to Halloween I had to get creative with the mighty pumpkin and, seeing as loaf cakes are my thangggg, a pumpkin loaf just had to be on the menu.
But why does everyone rave about baking with the mighty pumpkin? Well…
- When cooked, it has a caramel like flavour so adding sweet flavours to your bake without any artificial sweeteners,
- It adds SO MUCH moisture; the fluffiest moistest bake. Mary Berry would LOVE; no dry cakes here,
- It is full of vitamin C; 100g of pupkin puree can provide 20% of your daily RDA,
- It is low calorie; per 100g of pumpkin puree you have just 42 calories (and 100g is ALOT of puree)!,
- IT IS DELICIOUS!
And, here is the recipe!
You will need:
- Combine all of the ingredients until well mixed.
- Pour in to a lined baking loaf tin,
- Pop in to a pre-heated oven at 150C for 30 minutes or until browned on top,
- Take out, leave to cool in the tin for 5 minutes before taking out and grating a little chocolate on top!