If you get my newsletter, you know that I'm working hard on reconciling my once hostile relationship with the month of September. And what better to aid with this than a sweet and comforting pumpkin recipe? This one is tried and true; the star of A Nourished Holiday, really...and I have a feeling that between the double batches I'll keep in the freezer for myself and the batches I'll whip up for my clients, that I'll make at least 150 of these babies this season. So without further ado:
Flourless Pumpkin Muffins
Makes 1 dozen
½ c coconut oil
2 organic eggs
⅔ c honey
1 15 oz can pumpkin puree
1 ½ c quick oats
¼ c ground flax seed
1 t freshly ground nutmeg
1 t allspice
1 t ground cloves
1 t baking soda
½ t salt
½ c organic raisins
Preheat oven to 375 degrees and soak raisins in warm water to clean out any grit.
Combine wet ingredients (coconut oil, eggs, honey, and pumpkin puree) in large bowl. In separate bowl, combine dry ingredients (oats, flax seed, nutmeg, allspice, cloves, baking soda, and salt). Dump dry ingredients into wet and stir to combine. Strain and towel dry raisins, then fold in. Spoon into 12 large muffin cups (no need to grease the pan). Bake for 20 minutes. Because the muffins are flourless, a toothpick inserted in the center will not come out clean, so look for browning on the sides and tops of muffins. Allow to cool in muffin tin for 5 minutes before turning out onto cooling rack.
We so have another two months of warm weather left in Southern California, but today I'm sitting in 73 degree overcast bliss and allowing myself to dabble in autumn plans...
These plans include publishing a second edition of A Nourished Holiday and, of course, sharing more recipes here! As I type, I've got a batch of rustic applesauce simmering on the stove. Making applesauce is my favorite way to use up the questionable looking apples from an orchard haul (though a trip to such an orchard may still be weeks off). Apples are just coming into season right now, so enjoy this super quick and simple recipe that's packed full of fiber.
12 sweet apples, preferably organic, partly peeled (it’s ok to leave a little on for texture) and trimmed of any really crummy spots
2 c organic spiced cider (100% juice)
2 t cinnamon
Core and chop apples into 1” pieces. Dump all ingredients into a large soup pot and stir to combine. Simmer for 30 minutes, stirring halfway through. Then, strain juices (save them for a sauce or double strain them and drink as spiced cider!) and you’re left with a pot full of spiced, soft apple pieces. With a potato masher, mash apples until you have a smooth-chunky consistency. Serve hot or cold, plain or with fried food (like potato pancakes).
For baby food, cut the cinnamon in half and puree apples after straining. Keeps well in the freezer for up to 6 months.
Happy Wednesday! Today I'm pleased to publish an exclusive sneak peak into A Nourished Holiday, my Holiday cookbook, launching later next month. I'm sharing a recipe from the book in hopes that you will firstly enjoy the heck out of it because--yum. But also so that you will be inspired to purchase a copy for yourself and/or a friend when it's released!
So without further ado, may I present to you the Pumpkin Pie Smoothie?
Pumpkin Pie Smoothie
(makes 1 smoothie)
¼ c raw cashews, soaked in water for at least half an hour
½ large banana, frozen
¼ c pumpkin puree
1 t pumpkin pie spice
2 t maple syrup
½ c organic milk (or non-dairy substitute, if desired)
Pinch of coconut sugar (optional)
Strain cashews, discarding liquid and tossing nuts into a high-powered blender. Add milk and blend until nuts are liquified. Add remaining ingredients and blend on high until you have a smooth texture. Serve in a glass and sprinkle with optional pinch of coconut sugar, if desired.