Pumpkin Pistachio Cookies and Pumpkin Graham Bread

My love for all things pumpkin continues.  I think I've turned into a bit of a food mad scientist.  I think of a few ingredients and ponder what I can create with them.  Then, I Google the ingredients.  When something catches my eye, I look at the recipe and immediately start altering it in my head.  Switch this flour for that flour, this sugar for that, this fat for theirs, etc.  Below are two that I've recently been playing with.  The Pumpkin Pistachio Cookies are a big hit.  They are moist and not as sweet as a typical chocolate cookie.  The Pumpkin Graham Bread has a nutty flavor, very different from traditional pumpkin breads.  Hope you enjoy and let me know how you've altered my recipe to fit your taste buds!

PUMPKIN PISTACHIO COOKIES:

1 c whole wheat flour
1 c rolled oats, ground fine or oat flour
1/4 tsp baking soda
1/2 tsp baking powder
3 TBS raw cacao powder
1/4 c chopped raw pistachio nuts
1/4 c finely ground raw pumpkin seeds
3/4 c sugar of choice. I use raw local honey.  Vegans may use Agave.
1/4 c warm (softened or melted) coconut oil
1/4 c natural applesauce, room temperature
4 TBS almond milk at room temperature or warmed
1 tsp vanilla extract
1/4 c pumpkin puree
*Optional, 1/4 c semisweet, diary-free chocolate chips

Preheat oven to 325.  Have a silicone baking pad ready.  Do not grease or spray with Pam. 
Liquid ingredients need to be warm to prevent the coconut oil from solidifying.

Mix dry then add wet ingredients.  The mixture will be very soft and wet.  Once well mixed, put the silicone pad into the oven.  Using a melon ball or cookie scoop, scoop the mix and put on the pad.  (I tried using a baking sheet and parchment paper but the cookies stuck. It was a big mess trying to place the dough onto the pad and then move it to the oven.)  Either leave the cookie as is or press down with two fingers.  Bake approximately 6 minutes then let cool for 2 or 3 minutes before removing from the silicone pad.  I use a metal spatula or let them cool a few more and just remove with my fingers. 

Pumpkin Pistachio cookies

PUMPKIN GRAHAM BREAD

I made some graham crackers last month and had graham flour left over. Had pumpkin left over from the pumpkin pistachio cookies.  Hmmm... put the two together??  

1/2 c oat flour, ground fine
1 c graham flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 c pumpkin puree
1/2 c coconut oil, melted
2 eggs (vegans sub with flax seed)
1/4 c + 1 TBS honey or agave (or maple syrup)
1/4 c almond milk, warmed
1/4 c ground/chopped pumpkin seeds for the topping

Preheat oven to 350.  Spray two 3 x 5 loaf pan with Pam.
Mix dry then wet.  Pour mixture into pan then press pumpkin seeds onto the top.  Bake approximately 20-25 minutes until toothpick comes out dry.  Cool then wrap in plastic wrap.  

Pumpkin Graham Bread

Pumpkin Graham Bread, muffin

Graham cracker sandwich

Cookies for Christmas

1/4 c whole wheat flour
2-1/2 c graham flour
1/2 tsp salt
2 TBS coconut oil
1/2 c almond milk, warm
1/4 c honey
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1/2 c brown sugar (raw or honey or agave)
1/4 c water, as needed

Combine wet, then dry in food processor.
Roll out on lightly floured surface about 1/8 inch.
Score for ease of cutting after baking.

Bake 350 6-8 minutes on silicone mat.

Graham crackers with strawberry chia jam

GoFundMe for NYC Marathon

Pumpkin Soup a recipe in pictures

I eat pumpkin all year round.  Love it in cookies and bread and energy bars.  When the bright orange gourds start showing up in the stores and farmer's markets it is time for soup! Pumpkin Soup!  Made with the real thing and not the canned puree.  Here is the recipe in photos.  

Wash your pumpkins and prepare a baking tray.

Slice the pumpkins in half.

Scoop out the seeds and save for later.  

Toasting instructions to follow.

Bake on 350F for one hour until meat is fork tender.  Scoop out the meat and put into a large bowl.  

 In a large pot put 2 TBS of red curry paste. Heat on medium until warm, about 2-3 minutes.  Add the pumpkin 2 cups water and 2 TBS of extra virgin olive oil.   Using an emersion blender, puree until smooth.  Add one can of coconut milk, 1/2 TBS chili powder, 1/4 TBS curry powder, and one clove of garlic. .  Salt to taste.  Simmer until you cannot stand the smell any longer and MUST ladle yourself a giant bowl full.  

Coconut Curry Pumpkin Soup

Wash the scooped seeds and remove the orange fleshy bits.  

Sprinkle foil-lined pan with olive oil, spread out seeds.  Sprinkle on top of seeds salt and pumpkin pie spice.  Toast in oven at 200 to 250F until dry and toasted, about 30-45 minutes.