Paleo Pumpkin Pancakes


As you can see, I really like pumpkin, hence all the pumpkin recipes throughout October and November. It’s such a versatile gourd. It’s naturally sweet and full of fiber. It’s also a great substitute for butter in a lot of recipes, if you don’t mind the orange hue. So, I decided to try my hand at making paleo pancakes. Don’t get me wrong, I love carbs, but I also like to try new things. So, here is what you’ll need:

3 eggs, beaten

  • 2/3 cup (150 g) puréed pumpkin
  • 1/3 cup (75 g) almond milk (or whatever milk you like)
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


First beat the eggs until smooth and yellow.


Next, add the pumpkin, almond milk, honey, and vanilla, mixing well.


You will then add the coconut flour, baking soda, salt, and spices.

Once the batter is thoroughly combined, heat up a greased pan and put a large dollop of the mixture in. I used a large cooking spoon which ended up giving me 6 like sized pancakes.


And there you have it, Paleo Pumpkin Pancakes!


Instead of syrup, I used some cranberry sauce I bought at the Bath Christmas market made by the company Victorian Kitchens.


It went really well with these pancakes, although maple syrup or whipped cream is nice too. These pancakes weren’t the easiest to make as they were a bit delicate, making them hard to turn over. Most likely because traditional flour was not used, hence, no gluten. I may add a bit of flour to help bind them next time. It was definitely worth a try making something different. The hardest part was finding the right temperature so they would cook without burning. I started at heat level 4 on my stove, then put it down to 3 if you’re wondering where to start. Hope you try making these pancakes this week! Thanks for reading and Happy Eating!

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Pumpkin Chia Pudding 

Do you feel that chill in the air? Autumn is well under way here in Bristol. But it’s still nice enough to spend time walking around the harborside, watching the world go by. On days like this, I try to get all my errands done before the weather gets worse. So, I like to have something easy and filling for breakfast. Cue pumpkin chia pudding. It’s super easy to make as long as you remember to prepare it the night before. Here is what you’ll need:

1 cup (215 g) puréed pumpkin

  • 1 1/2 cups (300 g) almond milk (or any kind of milk or nut milk you like)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup (55 g) whole chia seeds


In a medium sized bowl, add the pumpkin, milk, and spices. Mix very well until the spices are incorporated throughout the milk.


Next, add the chia seeds and stir until covered by the liquid. At this point, the chia seeds will begin to get sticky. Put the bowl into the fridge overnight (or at least 3 hours).


When it’s ready, it should have the consistency of a dairy pudding. Serve it up in a bowl and add whatever toppings you’d like. I love adding bananas, cocoa nibs, and sliced almonds with a light drizzle of honey.


And there you have it, Pumpkin Chia Pudding! This is a healthy, filling breakfast perfect for a quiet morning or hectic workday. If you want a thicker pudding, add more chia seeds, or less liquid. And there are endless topping combinations, so experiment until you find what you like.


However you enjoy it, this breakfast is a great way to have a nice serving of fruit and fiber. Have a great breakfast Bristol, thanks for reading and Happy Eating!

Pumpkin Chocolate Chip Bars

Autumn is in full swing, so I will carry on with the pumpkin recipes. I don’t know what it is, but I love pumpkin and look forward to it’s arrival every October. So for today’s recipe, I used a lot of pumpkin. Here is what you’ll need:

3 cups flour

  • 2 1/2 cups porridge oats
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, beaten
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla
  • 3 cups puréed pumpkin
  • 3/4 cup chocolate chips


First, combine the flour, oats, salt, cinnamon, ginger, and pumpkin pie spice.


Next, beat the three eggs.


Then add the butter, sugars, and vanilla.


Once that is combined, add the 3 cups of pumpkin.


Next, combine the wet and dry bowls. Make sure your main bowl is quite large, unlike what I have here. The rest of my mixing bowls are on the other side of the Atlantic, so I’ll have to get them later.


Lastly, add the chocolate chips and mix them in evenly.


Spread the mixture in a greased or lined dish or tin. This is the largest I had, so they came out kinda thick. But if you have a larger tin where you can spread the mixture out more, you’ll end up with a thinner bar.


Heat your oven to 350 F / 180 C and bake for 25-35 minutes. I had it in for 35 as the size of my dish made for a thick bar.


When the time is up, take out and let your beautiful bake cool. Then cut up your creation into bars and enjoy every bit of pumpkin chocolate chip goodness! These bars are hearty and decadent with less fat than a traditional cookie tray bake. The whole thing only uses 1/3 cup of butter, and if you really wanted to, you can omit the butter completely and add more pumpkin instead!


I really hope you get the chance to bake these Pumpkin Chocolate Chip bars. And right now, at least here in Bristol, Sainsburys have cans of puréed pumpkin for £1! Thanks for reading, and Happy Eating!

Pumpkin Pecan Cookies


October is finally here, and although the weather is crisp, it is absolutely beautiful outside today! I walked up park street and had the most delightful pumpkin spice tea latte at Bluebird Tea Company. So much flavour! I ended up buying some tea to take home, and thought what could I made that would accompany this cuppa? The answer is these cookies, here is what you’ll need:

1/2 cup (100 g) coconut oil

  • 1/4 cup (50 g) white sugar
  • 1/3 cup (75 g) brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/3 cup (35 g) puréed pumpkin
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice; all spice works just as well.
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (190 g) flour
  • 1 cup pecans


First, cream together the coconut oil and both sugars.


In a small bowl, beat one egg then add to the sugar mixture. It helps if the egg is room temperature.


Next, add the vanilla and pumpkin. Mix well, until smooth.


You will then add the salt, cinnamon, ginger, pumpkin pie spice, and baking soda. Stir well until evenly distributed.


Next add the flour and pecans. I would suggest mixing in the flour first, then add the pecans (unlike what I did above).


Once the cookie dough comes together, place it into the fridge for an hour to chill. The dough needs to be cold, otherwise the cookies will be too flat.


Once chilled, arrange on a lined cookie sheet. As far as size, I used a cereal spoon and scooped up a heaping of dough. This resulted in cookies that were about 2 inches / 3-4 cm across when baked.


Preheat your oven to 350 F / 180 C and bake for 12-15 minutes.


After cooling, you will have a warm plateful of Pumpkin Pecan Cookies! These were the perfect treat after walking around the harbour side. I will say, if you’re not too big on strong pumpkin flavours, then you may like these as they tasted more of the spice. I think when I make these again, I may increase the cinnamon and pumpkin pie spice a bit more. Now, if like me, you really like a strong pumpkin flavour, I may even add 2/3 cup pumpkin and only 1/4 cup coconut oil. Either way, the cookies will be awesome. My favourite part is pairing it will the spiced pumpkin pie tea I bought at Bluebird Tea Company up on park street. It really is a great way to welcome autumn! I hope you have fun making these as the leaves fall outside. Thanks for reading and Happy Eating!