Ahhhh....The beginning of fall. I love this time of year! The air feels different, leaves change and the holidays and traditions of our family is something I always look forward too!
This year I am adding a special page designated for the holidays. Please check back often as I will have lots of fun, creative and informative postings. All my best, Dyan
A #FALL GINGERBREAD HOUSE - A FEW CHANGES FROM OUR HALLOWEEN AND IT'S READY FOR THE NEXT HOLIDAY!!
MUST"READ" FOR HALLOWEEN IF YOUR KIDS ARE AFRAID OF THIS HOLIDAY. CHECK OUT MY LINKS PAGE.
PICTURES FROM THIS YEARS HALLOWEEN GINGERBREAD HOUSE. WE PURCHASED OURS AT TRADER JOES. TURNED OUT SO CUTE AND MY DAUGHTER AND HER FRIENDS HAD A BLAST MAKING IT!!
Vegan Pumpkin Cranberry Bread
This bread is nutritious and delicious! No fat, vegan and full of fiber. The pumpkin puree keeps this bread moist.
1 1/2 cups of hot water
1 - 15 to 16 oz can of pumpkin puree
1/2 cup Blue Agave Sweetener
1 cup Dried Cranberries
2 cups whole wheat flour
1 cup Oat Bran
2 cups oatmeal
1 1/2 teaspoon baking soda
2 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice
1 cup walnuts (or other chopped nuts) optional
Preheat oven to 350 degrees
Mix the hot water, pumpkin puree, agave sweetener and cranberries together in a bowl. Let rest while preparing dry ingredients.
Combine all of the dry ingredients in a large bowl and mix well. Add the wet ingredients to the dry and mix. Do not over mix. Pour into a nonstick cake pan or muffin pan. Bake for 30 minutes, check, may need an additional 5 minutes depending on your oven. Do not over bake, the pumpkin will keep your bread/muffins moist. Let rest for 5 minutes in the pan before removing from pan. This will make it easier to remove the muffins.
Enjoy warm with pumpkin butter. Yum Yum!!
*Note: I cook with organic/non-gmo ingredients, but not necessary.
1 cup organic coconut sugar
½ cup organic dark brown sugar
2 cups White Whole Wheat flour
2 teaspoons organic baking powder
½ teaspoon sea salt
½ teaspoon organic cinnamon
¼ teaspoon organic
pumpkin pie spice
4 eggs or 3 Jumbo organic Brown eggs
½ cup organic skim
6 oz. organic pumpkin puree
1 stick or 4 oz. organic unsalted butter, softened
*Note-We used only 3 tablespoons of butter and
an additional 3 oz. of pumpkin to replace some of the
fat in this recipe.
Preheat oven to 350.
Combine all ingredients in bowl
Beat on medium speed
Line a muffin or cupcake pan with cupcake wrappers
Once the batter is smooth, fill each of the cupcake liners ¾
of the way full
Bake for about 18 - 20 minutes
Use your favorite Cream cheese frosting to make extra delicious! Ours turned out a little dense, but were so moist we didn't use any frosting.
OUR PUMPKIN DECORATION - WE MADE BY REUSING ITEMS FROM AROUND OUR HOUSE.
THIS WEEK FOR BREAKFAST: PUMPKIN PANCAKES. ADD CANNED PUMPKIN (WE USE ORGANIC TRADER JOES CANNED PUMPKIN) TO ANY PANCAKE RECIPE. USE IN PLACE OF OIL OR EGGS. ADD A LITTLE FOR TASTE OR MORE FOR A REAL PUMPKIN FLAVOR - YUM YUM!! THE PANCAKES ARE SO GOOD THAT WE REFRIGERATE THE LEFT OVERS AND GRAB AND GO THE NEXT DAY. NO NEED FOR BUTTER OR SYRUP.