pumpkin | My Foodie Call | Page 3

Tag: pumpkin
- Vegan Pumpkin Applesauce Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 25th
  More muffins in the house. Yay, me!
  
  Love pumpkin. Year round.
  
  Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.
  
  Also, this recipe is vegan. Pure plant-based baby!
  
  Whole Wheat Pumpkin- Applesauce Muffins
  - 2 cups whole wheat pastry flour
  - 1 teaspoon baking powder
  - 1/4 teaspoon salt
  - 2 teaspoons pumpkin pie spice
  - 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
  - 2/3 cup brown sugar, firmly packed
  - 1/4 cup grapeseed oil (or canola, or whatev…..)
  - 3/4 cup unsweetened organic applesauce
  - 1/2 cup canned pumpkin (not pumpkin pie filling…)
  - 1/3 cup almond milk
  - 1 teaspoon pure vanilla extract
  - 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)
  Directions:
  1. Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
  3. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
  4. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  5. Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.
  ***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.
  Posted in Breakfast, Snacks | Tagged pumpkin, vegan, whole wheat
- Pumpkin Hummus Dip
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 18th
  Although hummus is relatively inexpensive, it is always nice to make your own. I think the key to making your own hummus is really getting that consistency down. You want it to be smooth and creamy or else no one will eat it. This one fit the bill.
  
  I especially like this one because it has pumpkin.
  
  Pumpkin Hummus Dip
  - 1 (15.5 oz.) can of organic garbanzo beans, rinsed and drained (or chick peas…you know they are the same right?)
  - 3/4 cup pumpkin (Love that it has whopping amounts of Vitamin A and fiber)
  - juice of 1 1/2 lemons
  - 1 tablespoon water
  - 1 clove garlic, minced
  - 1/2 teaspoon salt or more to taste
  - 1/4 teaspoon ground black pepper
  - 1-2 tablespoons chopped fresh parsley
  Gather these items.
  
  Put garbanzo beans, pumpkin, lemon juice, water, garlic, salt and pepper into food processor. Blend for 1 minute or until smooth. Stir in chopped parsley.
  
  Serve it up with some fresh-cut veggies.
  
  Kid approved.
  Posted in Salads, Soups, and Sides, Snacks | Tagged beans, pumpkin
- Pumpkin Bites with cream cheese frosting
  
  Posted at 10:06 pm by myfoodiecall
  
  Jul 22nd
  
  So today was not the best of days. Sometimes things are just kind of…off. What’s a girl to do?
  
  BAKE.
  
  STILL HEALTHY, THOUGH. Ha.
  
  These are adapted from Chocolate Covered Katie’s Pumpkin Squares
  
  Pumpkin Bites
  
  Your dry ingredients:
  
  1 cup oat flour (or any flour! Seriously though, making oat flour is super easy. Just put your oats in a food processor and grind until they are a powdery flour.) Easy! Although do not use quick oats… 🙂
  
  2 1/2 tsp cinnamon
  
  1 tsp baking powder
  
  1/2 tsp baking soda
  
  1/2 tsp salt
  
  6 tablespoons brown sugar
  
  2 packets stevia
  
  Your wet ingredients:
  
  2 eggs
  
  1 cup canned pumpkin
  
  4 tablespoons almond milk (or soy, coconut….just stay away from cow’s milk, okay??)
  
  4 tablespoons coconut oil (or canola, but try for coconut…way healthier)
  
  1 tsp pure vanilla extract
  
  Preheat oven to 350 F. Line cupcake tins with liners. Combine dry ingredients in one bowl. Combine wet in another. Fold the wet into the dry.
  
  Pour into cupcake liners, only filling the bottom. Remember: these are not cupcakes, go light!
  
  Bake for 15-17 minutes.
  
  Let cool and work on that frosting.
  
  The frosting:
  
  1/2 cup light cream cheese
  
  1/3 cup powdered sugar
  
  2 tablespoons almond milk
  
  1 tablespoon coconut oil
  
  1 tsp vanilla extract
  
  Place all ingredients in your food processor bowl or beat well with a hand mixer.
  
  Posted in Desserts | Tagged pumpkin
- Strawberry and cake kabobs.
  
  Posted at 10:11 pm by myfoodiecall
  
  Jun 17th
  Ok, here’s the deal. It is my turn to bring the “team snack” to baseball. First off, who the heck ever thought of starting team snack after sports?? I know that when I was little we never had parents bringing baggies of goldfish for the whole team. Can’t we just high five and call it a day?
  
  Apparently not.
  
  What’s a healthy mom to do??
  
  My son’s criteria for the team snack:
  - junky (Cheetos)
  - something not embarrassing (not carrots and hummus)
  My criteria:
  - non-junky (nothing with the words “hydrogenated”)
  - Try to not embarrass. (I realize your teammates will unfriend you if I bring kale chips)
  The compromise:
  
  Kabobs. Because kids love anything on a stick.
  
  Strawberry and cake kabobs
  
  Aka: A Non-embarrassing snack for a team of hungry baseball players
  
  Ingredients:
  - kabob sticks
  - strawberries
  - angel food cake
  - dark chocolate chips (optional, but good for bonus points)
  - 1 can pumpkin (yup, pumpkin)
  - 1 box brownie mix
  Where is the can of pumpkin, you ask? In that big brownie pan at the top.
  
  Remove all stems from strawberries.
  
  Cut angel food cake into 1-2 inch chunks.
  
  Pumpkin brownies: All you do is mix one store-bought box of brownie mix with a can of pumpkin and that’s it. NO oil, NO egg. Just brownie mix and pumpkin. Then you bake at the temperature lised on your box, minus 5 minutes. Once your batch has cooled, cut into 1 inch cubes. will be a bit more dense than traditional brownies, but in a fudgy kind of way.
  
  Thread your kabobs in whichever pattern you’d like. I kind of bounced around a bit, trying to keep mine colorful.
  
  Hope this makes the cut….
  
  Optional chocolate topping: Easy: Just melt your chips in your microwave in 20 seconds intervals, stirring in between until melty, drippy, oozing.
  
  Drizzle on top with a spoon…
  
  Then I put these babies in the fridge to keep the kabobs cool and harden the chocolate.
  
  The verdict: These were a hit. Not hard to make, and if I had to do this again (which I will), I would probably nix the angel food cake and just alternate the strawberries and pumpkin brownie. This fit the bill. Super easy, and embarrassment free. Can’t guarantee next time will be. 🙂
  Posted in Desserts, Snacks | Tagged brownies, dessert, fruit kabobs, pumpkin
- Fluffy Whole Wheat Pumpkin Pancakes
  
  Posted at 8:58 pm by myfoodiecall
  
  Feb 22nd
  Who doesn’t love a good pancake? It’s kind of like pizza. You’d be hard pressed to find someone who does not like pizza. Then you ask, “For real? You don’t like pizza??”
  
  Pizza, pancakes, it’s all good. Both are staple foods that just kind of bring people together. Although with that being said, healthy pancakes need to be handled with care. Not all are created equal. This one is a winner. Promise. I have been serving this one up for years now.
  
  Pumpkin Pancakes
  
  These are healthy….swear.
  
  Why this recipe rocks:
  - This recipes calls for: whole wheat pastry flour which has an amazing way of “fluffing up” your baked goods or anything that needs, well, fluffing. Find this in your baked goods aisle or at any health food store.
  What you are looking for….
  
  image from Hodgson Mill
  
  or this…
  
  image from Bob’s Red Mill
  - This recipe calls for: milled flaxseed. Flax is an excellent source of fiber and Omega 3’s (tired of hearing about Omega 3’s yet?? well they are essential for your health. eat up.)
  After opening, store the rest in a sealed container in the fridge. In the front. So that you do not forget it. Use in your oatmeal, on yogurt, in baked goods. Super versatile.
  
  image from Hodgson Mill
  - This recipe calls for: pumpkin. Pumpkin is low-cal and has an insane amount of Vitamin A and fiber. Sold. These pancakes are made with a whole cup of pumpkin. Others are only a 1/4-1/2 cup. Weak. Just be sure you buy straight up pumpkin (not the filling)
  Alright, the recipe:
  
  Whole Wheat Pumpkin Pancakes
  
  2 ½ c whole wheat pastry flour
  
  1T flaxseed meal
  
  2T baking powder
  
  1t salt
  
  2t cinnamon
  
  ½ t ginger
  
  2 eggs
  
  2 cups milk of choice (I used almond milk)
  
  ¼ c canola oil if you are just starting your “health journey”. If you want to “up” your health game, use coconut oil
  
  1 c pumpkin puree
  
  3T agave nectar (or 4T honey)
  
  In a large bowl combine flour, flaxseed meal, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, milk, canola oil, pumpkin puree, and agave. Mix well. Add wet ingredients to dry ingredients and fold in to combine.
  
  Cook pancakes on a hot griddle.
  
  The pastry flour makes these puff out nicely and form a spongy cake-like texture
  
  Warm pumpkin pancakes on a cold weekend morning.
  
  Kind of excited to ~~make~~ eat these again.
  Posted in Pancake Day | Tagged pancakes, pumpkin
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