If you’re a fan of fall flavors, then you’ll love these Whole-Grain Pumpkin-Spiced Waffles! And if you have a electric donut maker, this same batter works in there, too.
Today I want to share one way to deal with all the candy you end up with this time of year as well as some real food for Halloween or fall-themed parties (new recipe included!).
I don’t know about you, but I’ve personally never been a fan of pumpkin pie (is anyone really?), but I do LOVE some pumpkin cheesecake. I think this is such a great update to the traditional dessert we’ve all seen year after year, and with the pecan crust you can easily accommodate any gluten-free guests you might be entertaining.
If you (or your kids) are getting tired of the same old snacks I’ve got the perfect solution to switch things up …A Pumpkin Pie Green Smoothie!
A friend of mine recently asked me if I could make over her Pumpkin Fluff dip recipe. It was a big hit at her book club gathering, but she knew there had to be a better way than using highly processed Cool Whip and vanilla pudding mix (No comment! LOL).
So after a fun afternoon of experimenting, I present to you this real food, organic, and tasty Pumpkin Fluff Dessert Dip recipe. All I have to say about this is yum. My kids (okay me too) could not get enough! If only I would have known about this earlier, I would have totally added it to the dessert table at our Halloween party.
I finally did it. I’ve been wanting to bake with some alternative flours for some time and this weekend I finally made Pumpkin Muffins using whole spelt flour! And they are deeeelicious. We’ve definitely been missing out. The texture is much more cake-like and the flavor is milder than whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off! I must thank our sponsor, Nature’s Legacy, for giving me the final push (i.e. a bag of spelt in the mail!) that I needed to dive right in and give it a shot. Spelt may sound like a “new” grain, but it’s actually been around for more than 9,000 years. As I mentioned the flavor is “lighter” than wheat and even though it contains gluten, some with an intolerance to wheat find that they are able to enjoy spelt. Just like wheat though, you want to be sure to select “Whole Spelt” products as opposed to the refined (white) version. And to keep your whole spelt flour fresh, it’s best to stick it in the freezer (or fridge) along with your other whole grain flours. In addition to flour there are also other spelt products available, like pasta. To learn more about the benefits of eating whole spelt and how it differs from wheat check out this FAQ page.
Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!