This is Thanksgiving in a healthy cup of yum! Seriously if you just added some
graham cracker crumbles you would have the whole deal. I made this for my little preschoolers and all of them asked for another cup full. It seems sinful... but it's not.
1/2 frozen banana
1 T. peanut or almond butter
1 tsp. vanilla
1/4 c. pumpkin puree
1 T. honey, or more if desired
1 tsp. pumpkin pie spice
1 c. unsweetened almond milk
8 ice cubs
Add all to a blender and blend on up! Serves one so double or triple it up!
This breakfast cake seems like the holidays for me. I don't know why we only bring out the pumpkin during the fall, it should be a staple! This is subtly sweet and smells amazing in the oven.
2 cups whole grain flour (I use kamut or spelt)
1 c. oats
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. cardamon (opt.)
1/2 tsp. ground cloves
1/2 c. avocado or melted coconut oil
1 1/4 c. honey
1 1/2 tsp. vanilla
2 c. cooked pumpkin
optional: 1/2 c. chopped nuts, 1/2 c. raisins or craisins
1/2 c. coconut sugar or brown sugar
1/2 c. coconut oil (not melted) or butter
1/2 c. whole grain flour
1/2 c. oats
2 tsp. cinnamon
For the cake, mix dry ingredients together and mix in the wet ingredients. Stir till just combined. Pour into a greased 9X13 pan. Mix the dry topping ingredients together and cut in the coconut oil or butter to form crumbles. I often use my hands! Sprinkle over the cake and bake in a 350 degree oven for 25-30 minutes or until done in the middle.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker