Thursday, October 13, 2011


pumpkin pancakes:

3/4C "milk"
1/2C pumpkin puree
1ea "egg" ( i use 2T ground flax and 3T water; combine and let sit for 5 minutes )
1T "fat" or oil
1C flour
2T brown sugar
1t baking powder
1/2t allspice
1/2t cinnamon
1/4t ground ginger
1/4t salt
1/4C walnuts
2T pumpkin seeds

one: combine dry ingredients and set aside
two: combine wet ingredients and add to dry ingredients; don't over mix!
three: heat a little oil/  fat over medium heat
four: add batter to pan in whichever sized pancakes that you would like; about 2-3 minutes on each side or longer for bigger cakes

baked pumpkin:

1ea pumpkin ( i like sugar or cinderella pumpkins, which can be found at the many farms on sauvies island )
1T oil
1/4C water

one: set oven to 400 degrees
two: remove stem from pumpkin and halve; remove innards
three: brush oil on cut sides of pumpkin and place face down on baking tray; place in oven and add water to tray
four: bake for 45 minutes or until pumpkin is tender; cool and remove the skin ( should just pull away )
five: process until creamy ( i portion into pint sized bags and freeze )
"i like to serve these with a little agave nectar, grits, baked sweet tempeh and avocado. post comment or email me if you have questions or would like any recipe/ preparation for tempeh and grits." 

No comments:

Post a Comment