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Pumpkin Cornbread
用料
Pumpkin Cornbread的做法步骤
Preheat oven to 400°F (200°C). In a bowl, combine oat flour, corn meal, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Whisk to combine. To a separate bowl, add pumpkin purée, eggs, milk, coconut sugar, and molasses and mix well. Add the dry ingredients into the wet and beat well with a hand mixer. Spray down an 8×8-inch glass baking dish with cooking spray. Pour batter into dish and smooth out the top. Bake about 30 minutes, until a toothpick comes out clean.
Pumpkin Oatmeal cookie Ingredients 1) Dry Ingredients 1/2 Tablespoons baking powder 1/2 tsp baking soda 1/2 Tablespoons cinnamon 1 cup oat flour 1/4 tsp pumpkin pie spice 1/2 Tablespoons salt 2) Wet Ingredients 2 Tbsp butter (or coconut oil) 1/3 cup coconut sugar 1 egg 1/3 cup sweetener of choice 1 tsp vanilla extract
3) Mix-Ins 1 1/4 cups old-fashioned rolled oats 1/3 cup pecans chopped Procedure Preheat oven to 350°F (180°C). To a large bowl, add oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, use a hand mixer to beat together butter (or coconut oil), coconut sugar, and sweetener. Add egg and vanilla extract and beat to integrate.
Add the dry mixture to wet and beat on low speed, until a batter forms. Stir in rolled oats and chopped pecans. To a baking sheet lined with parchment and sprayed, add spoonfuls of batter, leaving space in between because they will spread a bit. (I used a 4-teaspoon cookie scoop to portion my cookies!) Press down slightly as they won’t rise much during baking. Bake 16-18 minutes, until slightly browned. Cool on a wire rack before serving
Chocolate Dipped Pumpkin Energy Bites Energy Bites 3/4 tsp cinnamon 2 cups coconut flour 1 Tbsp coconut oil 1/4 cup maple syrup 1 cup milk of choice 1/4 tsp nutmeg 6 Tbsp peanut butter (or almond butter) pinch of salt 1/2 tsp pumpkin pie spice 2/3 cup pumpkin puree Outer Chocolate Coating 1 Tbsp coconut oil 8 oz dark chocolate chips (or chocolate chips of choice)
In a large bowl, combine all ingredients, except for milk. Mix together until crumbly. Add milk and stir to integrate, until malleable and the dough sticks together when pressed. Scoop out the dough, form into balls with your hands, and transfer to a baking sheet or plate. (It may be a bit crumbly, but that’s okay! I used a 2-teaspoon cookie scoop to portion my truffles.) Freeze for about 20 minutes.
Once dough balls are firm, add dark chocolate and coconut oil to a bowl and melt. (You can use a double boiler or the microwave.) Dip frozen dough balls into chocolate and return to baking sheet or plate. Freeze. Thaw a few minutes before serving and devouring! Lasts 1 month in the freezer.
Pumpkin Cornbread的小贴士
Pumpkin Zucchini Muffins 1.5 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 2 eggs 1 cup grated zucchini 1/2 cup Greek Yogurt 1/3 cup maple syrup 2 cups old-fashioned rolled oats 1 tsp pumpkin pie spice (or addt’l cinnamon) 1 cup pumpkin puree 1/4 tsp salt 1/2 tsp vanilla extract Toppings/Mix-Ins (Optional) chocolate chips walnuts Procedure Preheat oven to 400°F (200°C). Add oats to a blender and blend into a flour. Add remaining ingredients (except for zucchini and any additional mix-ins) and blend until smooth (1-2 minutes). Fold in zucchini and any other mix-ins. Transfer batter into mini muffin tins. Bake in the oven until a toothpick comes out clean (about 15 minutes for large muffins, or 10-12 minutes for mini muffins). Allow to cool slightly, serve, and enjoy
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