Are you wondering what you should do with all of your Pumpkins after the Thanksgiving Holiday?
I am going to share one of my favorite healthy recipes for you to try. Since Thanksgiving has passed and Christmas is right around the corner, it is that time to say good bye to the almighty Pumpkins. We have loved looking at our pumpkins since the month of October as they made pretty center pieces, decorated the corner of a room or adorned the front porch. The following day I usually see many uncarved Pumpkins lying in my neighbor's trash cans waiting for their ride to the landfill. Before you toss your plump orange gourds read about their many health benefits first. Pumpkins are a power house of antioxidants, rich in minerals and vitamins, high in fiber and low in calories. The pumpkin seeds found inside are an excellent source of fiber, protein, vitamins and minerals.
Here is how to puree your sugar pumpkin. First, preheat your oven to 350 degrees. Then cut your pumpkin in half and scoop the middle part out along with the seeds (Note: You can clean up the pumpkin seeds and roast them). Place your cut pumpkins on a baking sheet and rub them with coconut oil. Bake for about an hour. Lastly, wait for it to cool then scoop out the pumpkin and puree it in a food processor.
Tip#1 Pumpkiny Pumpkin Pancakes
These pancakes are a big hit in my house. It is so sweet you won't even need maple syrup.
Here is what you will need for this delicious recipe:
Ingredients:
1 tablespoon ground flaxseeds
1 tablespoon chia seeds
1 ½ cup of organic whole wheat flour
3 tablespoons of organic sugar or ¾ teaspoons of powdered vanilla stevia
½ tsp. of baking soda
½ tsp. baking powder
½ tsp. nutmeg, cinnamon, & ginger
A dash of sea salt
½ of a ripe banana (mashed)
1 ½ cups of Pumpkin Spice Coconut Milk (or Almond Milk)
1/4 cup of fresh pumpkin puree
½ tsp. organic vanilla extract
1 tablespoon of coconut oil
Optional: ½ cup of pecans or sliced almonds
1 tablespoon ground flaxseeds
1 tablespoon chia seeds
1 ½ cup of organic whole wheat flour
3 tablespoons of organic sugar or ¾ teaspoons of powdered vanilla stevia
½ tsp. of baking soda
½ tsp. baking powder
½ tsp. nutmeg, cinnamon, & ginger
A dash of sea salt
½ of a ripe banana (mashed)
1 ½ cups of Pumpkin Spice Coconut Milk (or Almond Milk)
1/4 cup of fresh pumpkin puree
½ tsp. organic vanilla extract
1 tablespoon of coconut oil
Optional: ½ cup of pecans or sliced almonds
Directions:
Preheat oven to 350 degrees
Mix all the dry ingredients together is a bowl. Next, get a separate bowl and mix all the wet ingredients.
Whisk all the dry ingredients in with the wet.
Get a baking sheet and place parchment paper on top. Scoop ¼ cup of pancake batter onto the baking sheet and sprinkle a couple of nuts on top.
Preheat oven to 350 degrees
Mix all the dry ingredients together is a bowl. Next, get a separate bowl and mix all the wet ingredients.
Whisk all the dry ingredients in with the wet.
Get a baking sheet and place parchment paper on top. Scoop ¼ cup of pancake batter onto the baking sheet and sprinkle a couple of nuts on top.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Sheila_Royce_Garcia
Comments
Post a Comment