Tag Archives: pumpkin

Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!

 

 

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Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting

Process:

  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!

 

 

 

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Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

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Scallops in Pumpkin Sauce

Yes, you read that right… scallops and pumpkin!  I told you my mom was great at finding unique recipes!  This one you certainly might skip over in a magazine (Men’s Health is where this originally came from) if you read the title quickly, but trust me… it was beyond delicious!  The flavors were great, and perfect for the upcoming fall weather.  Mom served it over pasta (and added a few of her own flavors) to make it a heartier dinner meal.  Again, another fish recipe I will definitely keep.

Seared Scallops in Pumpkin

Pieces:

  1. 1 lb. scallops
  2. 1 can pumpkin puree
  3. 2 tbsp. chopped hazelnuts
  4. 2 tbsp. chopped pecans
  5. 3 tbsp. chopped chives
  6. 3 tbsp. chopped scallions
  7. 1 cup gluten free chicken broth
  8. 1 tbsp. lemon juice
  9. 1 tbsp. honey
  10. 1 tbsp. vegan butter
  11. 1 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Toast the hazelnuts and pecans in a shallow saute pan over medium heat, just until they are lightly toasted and you can smell them.
  2. Combine pumpkin, honey, butter, broth in saucepan and heat over medium heat, until heated through.  Season with salt and pepper.
  3. Dry the scallops with a paper towel and sprinkle with salt and pepper.
  4. Heat a saute pan over medium high heat for a couple minutes.
  5. Add the olive oil, lemon juice, and then the scallops to the heated pan.  Cook the scallops about 2-3 minutes each side, until browned and firm.
  6. Pour the pumpkin mixture into a bowl, add the scallops on top.  Garnish with hazelnuts, pecans, chives, and scallions.  (Note: if serving with pasta… plate the pasta, then the pumpkin on top, then the scallops and garnish).
  7. Serve hot.

Or over pasta:

 

Happy Allergy Free Eating!

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Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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Chocolate Chip Pumpkin Bread: Take 1

As sad as I am to see summer drift away, the pumpkins in the grocery store are enticing me to make some fall recipes.  So I made my very first attempt at Chocolate Chip Pumpkin Bread.  My first try was pretty good, but I think I need to make a few improvements.  It needs a little more sugar (as much as I hate to say that), and I think I would use vegan butter instead of oil next time.  Also, more spices would really kick up the flavor.

Here is the first attempt recipe:

Pieces:

  1. 1 can pumpkin
  2. half cup oil
  3. 2 cups sugar
  4. 2 eggs (or egg replacer)
  5. 2 cups soy flour
  6. three quarters tsp. baking powder
  7. three quarters tsp. baking soda
  8. 1 tsp. nutmeg
  9. 2 tsp. cinnamon
  10. one half cup Enjoy Life mini chocolate chips
  11. 1 tbs. honey
  12. 1 tsp. vanilla

Process:

  1. Mix all ingredients together in a large bowl.
  2. In a greased bread pan, pour the ingredients.
  3. Bake at 350 degrees for 60 minutes.
  4. Let cool and serve.

What is so great about pumpkin bread are the varieties it can take… you can add craisins, walnuts, pecans, cinnamon chips… the list goes on.  Stay tuned for take #2 soon.

Happy Allergy Free Eating!

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