Easy Pumpkin Pudding with Molasses Cookies

Pumpkin is one of those vegetables that is almost emblematic of fall – it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. And yet, the only way it usually gets to the table is in a store-bought pie, or perhaps a can of pie filling that goes in a pie we made ourselves. But pumpkin can be so much more -- and since pumpkin keeps for 6 months whole or for years in a can, it can be a year-round addition to our diets.

Pumpkin is chock full ‘o goodness. You can tell by its bright color that it’s going to be going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. http://www.bewellbuzz.com/nutrition/pumpkin-health-benefits/

Easy Pumpkin Pudding

Easy Pumpkin Pudding:
1 can 28 oz. pumpkin
1 can coconut milk (not lite)
Whisk these two together in a large bowl.
Add 1/2 cup coconut sugar, 1/2 cup maple syrup, 2 tsp. ginger, 2 tsp. cinnamon and 1 tsp. nutmeg.
Whisk until well combined. Put a plastic wrap over and let it get cold in the fridge for awhile.

Meanwhile make the lovely crispy ginger cookies below.

Molasses Spice Cookies
 3 1/2 cups almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
3 tsp. ginger
1 tsp. cinnamon
1/2 cup grapeseed oil or melted butter or coconut oil
1/2 cup yacon syrup http://www.superfoods-for-superhealth.com/yacon-root-syrup.html
You could also use organic molasses.

Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Scoop and roll dough into a ball and press onto a  parchment lined baking sheet 1 tbsp. at a time.
Bake 350 for 12 minutes
Cool and serve.
You can also crumble them on to the pumpkin pudding.

This makes 24 cookies.
Healthy life.
Suzanne

Scd Donuts

Saw this recipe at http://www.roostblog.com/roost/cinnamon-roll-almond-flour-donuts.html and couldn't wait to get my donut pans from http://www.amazon.ca/Fox-Run-4496-Non-Stick-Donut/dp/B001ET5Z9W/ref=sr_1_2?ie=UTF8&qid=1337189909&sr=8-2  It has been fun and the donuts are so cute. Great for those people who can't go to Tim's for a donut.

Donuts (makes 6 regular sized donuts OR 18 mini donuts)

• 1 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• 3 eggs
• 1/4 cup coconut oil of your choice, melted
• 2 TBS honey
• 1/2 tsp pure vanilla extract

1. Preheat oven to 350F.
2. Whisk together all dry ingredients in a bowl. Transfer to a blender*
3. Combine all wet ingredients in a bowl. Add to the blender.
4. Blend until batter is very smooth. Pour into greased donut molds (I used  mostly mini pans filling them 2/3 the way.
5. Bake for 8 to 12 minutes. 

* Blending the mixture results in a super smooth batter that can sometimes be difficult to achieve when working with nut flours.

Assembly

1. Remove donuts from oven. While still warm take 1/3 of the donuts and dip into melted butter and roll in coconut sugar.
2. Dip another 1/3 in warmed honey and then dip into toasted coconut
3. Melt Enjoy Life chocolate chips with butter and then spread on the other 1/3 donuts.

Donuts can be stored in an air tight container at room temperature for 1 week.
You can make other toppings that could also taste great.
Healthy Life.
Suzanne