...sitting on a gate.
In honor of one of our circle time songs I thought it might be fun to celebrate the coming of All Hallows' Eve by posting 5 little pumpkin recipes we've created.
I bought quite a few organic pumpkins last week and we've been up to our elbows in pumpkin goodness.
I had to whip up a tasty, wholesome snack for E's playgroup last week. I came up with a sort of pumpkin-biscuit-cookie thing that won rave reviews with the mamas. Not too sweet, but not too "healthy" tasting either. It's a good choice for playdates/playgroups/parties since it's soy-free, dairy-free, and gluten-free (if you use GF oats).
Vegan Pumpkin Haystacks
2 ripe bananas, mashed
1/2 cup pureed pumpkin
1 tsp vanilla extract
1/4 cup coconut oil (warmed so it's no longer solid)
2 cups oatmeal
1/2 cup ground raw almonds (like an almond flour)
1/2 cup finely ground unsweetened coconut flakes
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp freshly ground nutmeg
1 tsp baking powder
In a small bowl mix together the bananas, pumpkin, vanilla and coconut oil. In a large bowl mix all the dry ingredients (except the cranberries). Now pour the wet mix into the dry and incorporate. Add the cranberries. Drop about 2 Tbs sized balls onto a cookie sheet. Bake for about 12-15 min in a preheated oven at 350.
This makes a nice sized batch, so pop some in the fridge in a covered container and they'll keep for a few days...if they last that long!
In other pumpkin related news...I made the Pumpkin Lasagna from Kirsten's Kitchen and it rocked! I know...pumpkin?...lasagna?...huh? But really it was so good I had to hide a piece for Papa because the girls demolished it. Making double next time. I changed the tofu ricotta to a sort of impromptu cashew ricotta and I sprinkled the top with a mix of roasted pumpkin seeds (ground course), nutritional yeast and hemp seeds. Go visit her site for a better picture, mine is kinda lame.