Tag Archives: pumpkin

pumpkin almond butter {brownies}

yep, that’s right, another chocolate post.

but who can refuse an ooey-gooey-cakey-brownie??


…especially when it’s essentially guilt-free, with no refined sugar, and some added nutrients from a little pumpkin and almond butter?

i’d tried civilized caveman’s recipe for blueberry banana brownies a few ways, never with the blueberries simply because dried blueberries are not something i keep on hand:
1) just as he prescribes, minus blueberries = i found the banana flavor a little too strong for my taste, but that probably just means my banana was a bit too overripe
2) sub sweet potato for banana = tasty but slightly dry
3) sub canned pumpkin for banana = BINGO.

*but first, let’s talk chocolate chips. you may remember that i posted a homemade chocolate chips recipe a few weeks back. i stand by this recipe, but when it came time to make these brownies, i discovered i had no coconut oil, so i was in a state of panic for about…half a minute. then i came across this recipe, which calls for palm oil shortening rather than coconut oil. the only change i made to the recipe is that i used only maple syrup (no stevia) to sweeten the chips. they came out slightly bitter, but i sort of prefer them that way. if you prefer sweeter chips and would like to try this recipe with no stevia, i’d suggest adding up to 1/4 cup more sweetener (maple syrup, honey, etc..). p.s. this recipe makes a lot more chocolate chips than mine, which is a nice bonus.

once you have your chocolate chips set and your egg substitute (i used ener-g egg replacer) ready, this pumpkin brownie recipe is really quick and easy:

1 cup almond butter (i prefer justin’s)
1 ener-g egg
1/2 cup maple syrup
1/2 tablespoon vanilla extract
1/4 cup cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup homemade chocolate chips (see *note above)
1/3 cup canned organic pumpkin

beat the almond butter on high with a hand mixer til it gets a nice smooth, lighter consistency than when you started, about 2-3 minutes. add your “egg,” syrup, vanilla, and continue to mix. slowly add cocoa powder, then salt and baking soda, and mix til all ingredients are incorporated. stir the chocolate chips and pumpkin in by hand, then pour into an 8×8 greased glass baking dish, and bake at 325 degrees for 30-40 minutes.

the pumpkin flavor is very subtle, but present enough to appreciate that cozy fall/winter flavor it provides. the chocolate and almond flavors really star here, and we know that’s not a bad thing.

stay tuned to hear about the successes and failures of my christmas day brunch.

the intended menu:
pigs in a blanket (gluten-free of course)
gluten free, refined sugar-free pumpkin cinnamon rolls
apple chicken sausage
coconut fruit salad

happy holidays to you and yours!

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pumpkin donuts. cream filled. {with chocolate}

right now i’m thankful for the spunky coconut.

you know how sometimes you just have to try a recipe IMMEDIATELY, even if it means a lot of tweaking and improvising (in other words, gambling)?

yep, that’s what happened when i stumbled upon this recipe last week: the spunky coconut’s mini boulder cream doughnuts, and they were really tasty, but i had a couple of issues (my fault, not hers):
1) i have a personal preference for almond flour. just not a huge fan of the flavor of coconut flour (although i love everything else coconut).
2) the donuts burned slightly on the bottom (this was due to my negligence – i was not watching the oven closely, AND i didn’t calculate the difference in cooking times due to smaller scoop/donut size)
2) no coconut cream concentrate for the filling and chocolate frosting.
3) my blender is out of commission, so i only had a food processor to work with if i wanted to try her friend’s recipe for homemade coconut butter .
4) no psyllium husk powder.

so let’s start with the coconut cream/coconut butter. i decided to attempt the homemade coconut butter with a food processor, regardless of the warnings not to do so. sure enough, the processor just doesn’t smooth it out enough, so i tried adding some canned coconut milk to the mixture, and it worked wonders! i still have tiny chunks of coconut in my coconut butter that i’m sure aren’t supposed to technically be there, but since i love coconut, i almost prefer it that way. BUT, when it came time to make the chocolate frosting, imagining the chunky texture in my frosting was a little bit off-putting, so instead i used chilled canned coconut milk (just the top, really creamy part skimmed off the top), and kept everything else identical to the original recipe, which all resulted in a lovely, light, creamy, chocolate frosting.

so then i found myself with enough leftover cashew milk (also made according to kelly’s instructions), and canned pumpkin that i just had to have a do-over.

take two, with almond flour = perfection.

so here you have it, my rendition of some amazing tiny cream-filled, chocolate covered pumpkin donuts:

{donut ingredients}
1/2 cup canned pumpkin
3/4 cup kelly’s homemade cashew milk
1/4 cup honey
2 tablespoons melted ghee
1 tablespoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground flaxseed
*1 cup almond flour, 1/4 cup coconut flour, 1/4 cup cornstarch

{coconut butter turned cream filling ingredients}
2-1/2 cups dried shredded coconut (unsweetened)
1/3 cup coconut oil, melted
2 tablespoons honey
1 teaspoon vanilla extract
canned coconut milk (til desired consistency is achieved)

{chocolate frosting ingredients}
chilled canned coconut milk
1-1/2 tablespoons cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract

for donuts:
place all ingredients in a food processor (*except flours and starch), and mix well. add your flours and starch. hand mix with a spoon or whisk. you should have a thick batter that holds together easily when you scoop it onto a cookie sheet. if the batter is runny, add more coconut flour. i used kelly’s method of using an ice cream scoop and made 10 small donuts (about 2″ across). by the way, you really should use a scoop so that your donuts provide room for the filling. bake at 375 for approximately 18 minutes. let cool for at least 30 minutes before removing from pan.

while baking and cooling the donuts, you can make your filling:
place everything except coconut milk in a food processor and mix well. you’ll need to scrape the sides down frequently to ensure you’re incorporating all the ingredients. as i stated before, when you use a food processor instead of a blender, you’ll see that you won’t achieve a super-smooth consistency, but add coconut milk gradually (a couple of tablespoons at a time) until it forms a creamier, icing-like, moldable texture. set aside.

chocolate frosting:
after chilling your can of coconut milk for at least 24 hours, carefully skim the top, creamy portion off and into a small mixing bowl. add all other ingredients, and blend with a hand mixer. add more cocoa powder and/or honey to taste. you can also add more coconut milk (the runny part) or water if you want a lighter, or runnier consistency.

{putting it all together}
take a pastry bag with a large round tip and pack with the cream filling. insert tip into side of donut and squeeze filling into donut.
place a spoonful of frosting onto each donut.

if you’re impatient as i am and you assemble your donuts at the 30 minute cooling mark, you may find as i did that your filling and/or frosting melts a bit, and you have in your hand a delectable, fluffy, warm, “finger-lickin'” treat. but you won’t hear me complaining about that.

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