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

Today's Thoughts and a Recipe

Today didn't go as planned.  It happens.  I'm not terribly disappointed.  Last week my long run was an awesome 21 miles without stopping and I had hoped for a repeat and maybe push it to 22 miles.  Didn't happen.  At mile 8 my left ankle began to hurt.  Same ankle and same location as two weeks ago.  Because I'm leaving for Panama on a mission trip in four days and I have a marathon in a month, I decided to call it quits and walk.  It didn't hurt to walk so I didn't even think about calling someone for a ride home.  So, mile 8.5 I begin to walk.  Then I realize - I'm a long way from home!  Sure enough, I walk 6.5 miles.  It wasn't too hot (I had started at 5:30 am) so I wasn't miserable.  Things like this happen and I got the time on my feet, which is good for my training. I think praying during the entire 3+ hours really helped me stay positive, no, I know it did.

I prayed about such things as the state of this world, how people get so wrapped up in other people's business.  I don't really care who's doing what to whom or what someone I don't know is doing to their body, what this country is doing or if the sky is falling.  What other people do is between them and God. 

Let me re-phrase this:  I care, I'm simply not going to let outside forces manipulate my thoughts and behaviors. I had a long discussion with one of my children the other day about control.  Do what you can, not what you can't.  You have control over your own thoughts and words and actions. Nothing more. The rest is in God's hands.  The battle isn't between ISIS and the world, between this person or that person and the media, it IS between God and Satan.  I know for a fact who has already won (God) and, therefore, I don't sweat the little stuff - such as what other people/governments/media/political groups do or think.  

This does not, however, mean that you should not be involved and sit on your thumbs.  Do what you can, not what you can't.  Volunteer at a homeless mission, vote, plant seeds of the Good News, teach people truth, do a good deed, be kind and love one another, etc.  

So, read the news, listen to the media, listen to your family/friends/neighbors then think "What can I do that is positive?"  Gossip about him/her/the situation?  No.  Worry?  No.  Post inflammatory comments all over social media?  No.  

Do one good thing.

Then do another.

Love your neighbor.  

Trust in the one true God that has already won the war.
John 16:33 "I have told you these things, so that in me you may have peace.  In this world you will have trouble.  But take heart!  I have overcome the world."


Now, back to today.  

I'm sitting here on my couch, feet up, craving chocolate.

I've got my compression socks on, feet propped up after my "long run" and I'm craving something sweet.  I eat a few jelly beans, but that doesn't do it.

Cookies!!  I want cookies, but not just any cookies because I'm allergic to dairy and don't eat store bought cookies.

Mixing up a batch. 

I decide to whip up a batch of double chocolate, espresso cookies.  Dark chocolate chips, cacao powder, espresso powder, and lots of love.

Almost ready for the oven.

You have to press them down because they don't spread.

Fresh out of the oven.

Yummy double chocolate chip espresso cookies!

RECIPE:

2-1/4 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup plus 2 TBS all-natural applesauce
1/2 cup plus 1 TBS coconut oil
1-1/2 cup agave or honey
1 tsp vanilla extract
2 large eggs
8 oz dairy-free dark chocolate chips
1/2 c cacao powder (not cocoa powder)
2 tsp espresso powder

DIRECTIONS:
Preheat oven to 350 degrees F.
Cream together wet ingredients then add the chocolate chips.  Add dry ingredients.  If the batter seems dry add more applesauce.  
Spoon batter onto parchment paper
Spray your fingers with non-stick spray and press the batter.  These will not spread out.  You can leave them in little balls if you want, just turn temp to 325 and cook a little longer.
Bake for 8 minutes, let cool, then enjoy with a cold glass of almond milk or other non-dairy milk.

Here are a few more pics of some recipes I've recently tried:

Spinach crackers

Frozen banana bombs

No bake vegan carrot cake

Hope you enjoyed the blog and the recipe!