Pumpkin palooza: A trio of tantalizing recipes to spice up October
Let's talk about the unsung hero of fall — pumpkin! It's not just for carving jack-o'-lanterns; this versatile veggie deserves a prime spot in your kitchen.
In this month's column, we're diving deep into the world of pumpkin recipes and exploring its delightful flavor profile. The natural sweetness of pumpkin adds a depth of flavor that's a game-changer in your baking escapades. So, whether you're diving into a classic pumpkin pie or experimenting with these next fall favorites, get ready to elevate your baked goods to a whole new level of autumnal deliciousness!
Pumpkin Oat Pancakes are fluffy, slightly sweet and pair perfectly with maple syrup. They also reheat nicely and are delicious. This is a timeless favorite spruced up for fall that's also diabetic-friendly.
I have made plenty of biscotti over the years, but this Pumpkin Biscotti is by far my favorite recipe. A lot of people tend to be scarred by bad biscotti, but texture on these is perfect. Drizzled with chocolate, these are even better dunked in your morning cup of coffee.
Mini Pumpkin Chocolate Chip Loaves are another favorite that is perfect for meal prepping. These make great holiday or housewarming gifts and are proven to be kid-friendly.
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Mini Pumpkin Chocolate Chip Loaves
1 banana, mashed
1/2 cup pumpkin
1/2 cup oats
1/3 cup flour
1/4 cup no calorie sweetener (I used Splenda with monkfruit)
1/4 cup PB2 powdered peanut butter
1 tablespoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg
1/4 cup unsweetened almond milk
15 grams sugar-free chocolate chips
Heat oven to 350.
Mix everything but the chocolate chips together.
Divide batter between 4 mini loaf pans.
Divide the chocolate chips over the top of the mini loaves, pressing them in slightly to stick to the batter.
Cook 20-25 minutes, or until a toothpick comes out clean and the bread starts to pull away from the sides of the loaf pan.
Let cool 10 minutes before slicing.
Makes 4 mini loaves
Prep time: 10 minutes; cook time: 25 minutes.
Biz Velatini
Pumpkin Oat Pancakes
1 cup unsweetened cashew milk
2 large eggs
1/4 cup Splenda
1/2 cup pumpkin puree
2 teaspoons baking powder
1 cup quick oats (ground into flour consistency)
1 cup flour
1/2 teaspoon salt
In a bowl, combine oats, flour, salt, Splenda and baking powder.
In a separate bowl, mix together pumpkin, eggs and milk.
Pour the egg mixture into the dry ingredients and let the batter sit for a minimum of 15 minutes.
Cook pancakes (using a 1/3 measuring cup per pancake) over medium-low heat for 2-3 minutes on each side.
Makes 8 pancakes
Prep time: 10 minutes; cook time: 20 minutes.
Biz Velatini
Pumpkin Biscotti
2 egg whites (from large eggs, or 3 tablespoons liquid egg whites)
Pinch salt
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tablespoon olive oil
1/2 cup canned pumpkin puree
3 ounces sea salt caramel chocolate chips
2 ounces walnuts, chopped
18 dark chocolate melting wafers
Preheat the oven to 350 degrees.
In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually mix in the sugar, then add the pumpkin.
Add flour, baking powder, cinnamon, ginger and olive oil. Mix until just combined. Stir in caramel chips and walnuts.
Spray a baking sheet with avocado oil spray. Transfer the mixture onto the sheet, press down (wet your fingers to prevent sticking), and shape it into a 12-inch-by-4-inch rectangle.
Bake for 25 minutes. Remove from the oven and let it rest for 10 minutes. Reduce the oven temperature to 300 degrees.
Cut the biscotti into 14 slices. Place them cut side down and bake for 10 minutes. Flip and bake another 10 minutes. For the final 10 minutes, bake them standing straight up.
Cool completely.
Melt dark chocolate wafers in the microwave in 30-second intervals until melted. Drizzle over the biscotti. Store in an airtight container.
Makes 14 pieces
Prep time: 10 minutes; cook time: 1 hour.
Biz Velatini