I've enjoyed all the previous pumpkin posts (PPP's, if you will), but I wanted to do something different for my Halloween recipe this year. What's a better way to celebrate the holiday that revolves around sugar with the healthiest and most naturally delicious muffins you can make that also happen to resemble a very popular monster? I can't think of anything either. =)
These muffins are easy to whip up and are a great canvas for your favorite jam or preserves. I decided to use blueberry jam that I whipped up quickly on the stove for the filling, but you are welcome to sub it for your favorite fruit. The blueberries give the muffins their "Frankenstein-esque" coloring, though. Blackberries would also be wonderful!
The muffins are a wonderfully vibrant green color, but they are 100% natural! I used spirulina powder to color the batter green. When they came out of the oven, the green had intensified. What an awesome thing! Spirulina is a type of algae that is an awesome superfood supplement. I use it in my green smoothies for the most part. This is my first time ever using it as an ingredient in baking. I'm never going to buy green food coloring again! The spirulina did not impart any flavor into the muffins which was great. I added some maple syrup and orange juice into the batter so that it would balance out any flavor that the spirulina might have. The result was a slightly sweet yet mild-tasting muffin with a hint of tartness from the blueberry jam. It's a perfect breakfast or snack on the go.
Make a batch for your family if you're hanging at home tonight to hand out candy. Or, you can always bring some to a Halloween party. Or, you can always just make a batch for yourself. Bam. Breakfast for the week. ;)
Be safe tonight, everyone! Have a Happy Halloween and enjoy the extra sleep tonight. ^_^
Quick Stove Top Jam
Preheat oven 400 F.
I wasn't going to do another pumpkin post, but I feel kind of obligated to. I should get it out of my system while it's still autumn, right?!
Truth be told, I hate the amount of things that are pumpkin spice "flavored" these days. It's a bit over-kill. The problem is, I have always loved pumpkin! When I was younger, the only things I could get pumpkin flavored were cookies and pie during the holidays. It was such a treat. Now, you can get pumpkin spice coffee literally everywhere from about August to January. It's pumpkin everything.
I still have a love for pumpkin pie, pumpkin bread and pumpkin cookies. I think spiced baked goods with the earthy sweetness of pumpkin are irresistible. I don't like to get these things out, though. I love baking them so much more. The smell of the spices wafting throughout the house is almost as enjoyable as eating whatever is cooking.
If you're like me and love pumpkin but want it quicker than 15-20 minutes, make this recipe! I knew I wanted to make griddle cakes for my next post, but I wasn't sure what flavors to go with. I just knew I wanted something delicious and spicy quickly.
These griddle cakes are minimally sweet so the whipped cream gives a nice sweetness to the entire dish. If you don't want or don't have coconut cream on hand, try maple syrup, agave, vegan honee, coconut sugar or any other sweet thing to drizzle/shake on top. If you prefer nothing on top, that's fine too! You may want to up the amount of coconut sugar you add to the batter, though. Like i said, these are minimally sweet (but still delicious!).
* The batter itself is also oil-free. I did, however, cook mine in extra virgin coconut oil. If you are avoiding oil, I would suggest baking these in the oven on some parchment paper. They may turn out like whoopie pies. I don't know...I didn't try it. But maybe they do? That would be cool. ;)
Pumpkin Espresso Griddle Cakes
Recipe Adapted from: Vegan Dorayaki
Yield: about 5 griddle cakes (double recipe for more than 1-2 people
Free from: gluten, soy, nuts
*Oil-free option (see above)
Whipped coconut cream recipe is here. I simply added some vegan powdered sugar and cinnamon to taste. It was so divine! <3 Save a little extra for topping dessert later. ;)
I also sprinkled some more espresso powder and cinnamon on top. =P
This vegan royal icing is easy to pipe, sets quickly and isn't too sweet. It's everything I've ever wanted out of an icing. It's also egg-free, soy-free and fat-free. What else could you want?
The cookies themselves are very simple to make. They are an adaption of a simple rolled sugar cookie recipe from one of my favorite cookbooks (non-veg). The fact that they are gluten-free is great because they never change in consistency no matter how many times you roll them out. It's pretty wonderful. =)
I love that the cookies are aromatic without being too sweet. You can easily add up to 1/4 cup more coconut sugar (or regular sugar) if you want them sweeter. I prefer them more buttery because I don't like cookies to be too sweet after they are iced. That is entirely up to you, though!
Feel free to play around with the design/cookie cutter you choose. I made mine look like skeletons and used a gingerbread man cutter. These would also be great as pumpkin shapes (of course) and even circles (ghosts? skulls?). Since the cookies are pumpkin flavored, you could easily make these for Thanksgiving and change up your cutter/design for that too! The possibilities are (almost) endless!
Happy cutting, everyone! ;D
Pumpkin Cutout Cookies
Yield: Approx. 24-36 cookies (depending on the shape)
Free of: Gluten, Soy, Nuts
Adapted from The Blenderist's Recipe
Royal Icing Instructions
This dessert has bold flavor but is very light and easy on the stomach. Since it's grain free, it doesn't take a lot for your body to digest. The mousse is light yet creamy and the filling is crisp and fruity. I really love that these parfaits are as healthy as you want to make them. If you're feeling more indulgent, throwing some cookie crumbs or pie crust crumbs in there would be absolutely amazing!
Bring these for your next fall get together or make them for date night (by yourself definitely counts!). Cheers to fall and pumpkin everything!
Sugar Free Apple & Pumpkin Parfaits
1-5 servings, depending on the size of serving vessel
Free of: Gluten, Refined Sugar, Soy
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.