PUMPKIN TREATS


You know I like it when something is more healthy than it may seem? These pumpkin treats would be something that fits that description. It is also something you can treat your gluten free friends with.

Totally cake-y with a yummy frosting, they still are kind of breakfast worthy as well.

You know, as the main ingredients are a vegetable (pumpkin) and eggs.
The original recipe is from here, but as usual I always alter things a little bit. I am keen on trying to come up with a vegan version of these. And perhaps to try make a round using sweet potato with / instead of pumpkin.

You will need
2,5 dl mashed pumpkin (or 2 dl + half a banana)
A handful of almonds
3 tbs peanut butter
1 dl honey or maple syrup
1 teaspoon baking soda
cardamom
vanilla
half a teaspoon of salt
3 eggs

Lightly roast the pumpkin in the oven on 175C so it turns soft and then mash it. (As a bonus you can take out and wash and dry the seeds of the pumpkin too, then when dry roast in a pan with a bit of salt. A great snack.)

Put the almonds in a mixer and mix until smooth (or, use ready made almond flour). Add the pumpkin and the possible banana bonus, peanut butter, sweetener and the spices and blend. You can of course do this by hand if you do not have a mixer. Then add the eggs and stir. You will get a quite loose batter.

(Extra hint: If you don't want to or can use nut butters try doing this with sunflower seeds instead, about 1,5 dl. )

Pour the batter in an oiled pan or a pan with baking paper (that's what I do) and bake in 175C for 30-40 minutes until the colour is a soft brown and the middle is firm. Take out and let cool, then do the topping.

For which you need;
1dl pecan nuts
1dl hazel nuts
2-3 tbs cocoa powder
2tbs coconut oil
about 1dl maple syrup
some salt, vanilla
water if needed

Mix the nuts smooth in a mixer, then add the dry ingredients and the oil. Add the maple syrup in a thin line, check the taste to see if the sweetness is of your preference, add more if needed. If the batter is too firm you can add a bit of water to loosen it up. Put the topping on the pumpkin bars, cut into square, serve and dig in!


Store the pastries in the fridge. These will last at least 5 days and, in my opinion, taste even better after a day or two.


PUMPKIN TREATS


You know I like it when something is more healthy than it may seem? These pumpkin treats would be something that fits that description. It is also something you can treat your gluten free friends with.

Totally cake-y with a yummy frosting, they still are kind of breakfast worthy as well.

You know, as the main ingredients are a vegetable (pumpkin) and eggs.
The original recipe is from here, but as usual I always alter things a little bit. I am keen on trying to come up with a vegan version of these. And perhaps to try make a round using sweet potato with / instead of pumpkin.

You will need
2,5 dl mashed pumpkin (or 2 dl + half a banana)
A handful of almonds
3 tbs peanut butter
1 dl honey or maple syrup
1 teaspoon baking soda
cardamom
vanilla
half a teaspoon of salt
3 eggs

Lightly roast the pumpkin in the oven on 175C so it turns soft and then mash it. (As a bonus you can take out and wash and dry the seeds of the pumpkin too, then when dry roast in a pan with a bit of salt. A great snack.)

Put the almonds in a mixer and mix until smooth (or, use ready made almond flour). Add the pumpkin and the possible banana bonus, peanut butter, sweetener and the spices and blend. You can of course do this by hand if you do not have a mixer. Then add the eggs and stir. You will get a quite loose batter.

(Extra hint: If you don't want to or can use nut butters try doing this with sunflower seeds instead, about 1,5 dl. )

Pour the batter in an oiled pan or a pan with baking paper (that's what I do) and bake in 175C for 30-40 minutes until the colour is a soft brown and the middle is firm. Take out and let cool, then do the topping.

For which you need;
1dl pecan nuts
1dl hazel nuts
2-3 tbs cocoa powder
2tbs coconut oil
about 1dl maple syrup
some salt, vanilla
water if needed

Mix the nuts smooth in a mixer, then add the dry ingredients and the oil. Add the maple syrup in a thin line, check the taste to see if the sweetness is of your preference, add more if needed. If the batter is too firm you can add a bit of water to loosen it up. Put the topping on the pumpkin bars, cut into square, serve and dig in!


Store the pastries in the fridge. These will last at least 5 days and, in my opinion, taste even better after a day or two.


HOLIDAYS


I recall myself stating, after last Christmas, that went by too fast, that I'd start the following Holidays in early November already; haning up Christmas lights and stars here and there, enjoying glögg (the warm spiced wine -or sometimes just juice- that resembles 'glühwein') and getting to enjoy Christmas for as long as possible. I probably say it every year but I do enjoy the holidays.

Well, this year we put our lights up in the evening of the 23rd and didn't even get a tree (it can't fit for the moment, as our Tapiola-flat is boxed up in our living room)...



Well, next year my home will be nice, organised and fancy again and I'll have all the time in the world to sit at home and be cosy with my cup of hot and spicy and my seasonal light for weeks ahead. Or, so we can say.

But, even though the rain was pouring outside (ironically, I did joke about it being all green on Christmas as we had half a meter of snow two days after Halloween...) we managed to get into an express Christmas mood once the light were up and we did some ginger bread baking with the boys!

I also made a batch of apple-ginger marmalade for Christmas gifting.



Half of the dough never makes it as far as to the oven of course.


I supervise with a cup of glögg, before the younger generation think they've baked enough.

(That's about after one tray.)


And you haven't really baked gingerbreads if you haven't burned one set of them.
(The rest did turn out fine and half of them are in my belly already).


And then I (almost) turned off social media for a couple of days and my work email for reals and enjoyed being at home (first time on months Eddi and I are at home during days off at the same time!) with the family.
Christmas <3 3="" br="">