Articles with 'vanilla flavoring'
Pumpkin Pudding with Maple Crusted Pumpkin Seeds
- 1½ cups pureed pumpkin, cooked (can use canned)
- 1½ cups grass-fed whole milk (can substitute almond, soy, rice or other milk)
- 1 tbsp. grass-fed butter
- 1/3 cup maple syrup (more or less to taste)
- 1 tsp. vanilla flavoring
- 1 tsp. pumpkin pie spice
- 3 tbsp. corn starch + 3 tbsp. cold water
Combine pumpkin, milk, butter, maple syrup, vanilla, and pumpkin pie spice in a soup pot and bring to a boil. Reduce heat to low. Mix corn starch with water and slowly add to the pumpkin mixture. Cook until pudding has a thick consistency (5 minutes), stirring to prevent lumps. Pour into individual bowls and refrigerate until chilled. Top with Maple Crusted Pumpkin Seeds
Maple Crusted Pumpkin Seeds
- ½ cup pumpkin seeds, washed
- 2 tbsp. maple syrup
- 1 tbsp. granulated maple sugar
- 2 tbsp. grass-fed butter
- ½ tsp. vanilla flavoring
- Sea salt
Preheat oven to 350°. Place washed pumpkin seeds onto a baking tray and roast 10-12 minutes or until they puff up. Remove from the oven and set aside to cool. In a small saucepan heat maple syrup, butter and vanilla on medium high heat until bubbly and frothy, and reduced by half (3-4 minutes). Toss pumpkin seeds into the sticky liquid and coat evenly. Quickly remove from the pan and spread out onto a baking sheet. Sprinkle with sea salt. After the pumpkin seeds dry (about 7-10 minutes), break into smaller pieces.
(12 votes, average: 2.25 out of 5)
Loading ...Red Curi Squash Cheescake
Crust:
- 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
- 4-5 tbsp. organic butter or walnut oil
Cheesecake Filling:
- 1 eight oz. package neufchutel cheese (or cream cheese) softened
- 12 ounces squash puree (roast red curi or other winter squash until soft)
- 2 tsp. vanilla flavoring
- 1 cup granulated maple sugar (or other sugar)
- 2 eggs beaten
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Candied Walnuts Topping:
- ½ cup walnuts
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1 tbsp. butter
Preheat oven to 350. Pulse graham crackers in a food processor or blender until it becomes crumbs. Combine crumbs and butter in a bowl and mix with your hands until the crumbs can be pressed together. Press mixture into a pie pan and bake 5 minutes. Let cool. Blend the filling ingredients in a food processor or blender until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour. Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 1-2 minutes. Pour hot syrup on top of walnuts and place onto a roasting pan. Roast 10-12 minutes. Remove from the oven and cool. Arrange walnuts on top of squash cheesecake.
(1 votes, average: 5.00 out of 5) Loading ...Chunky Oatmeal Walnut Chocolate Chip Cookies
- 1½ cups rolled oats
- 1/2 cup whole grain pastry flour
- 1/4 tsp. sea salt
- 1/3 cup granulated cane juice
- 1/2 cup walnuts, chopped
- 1/4 cup dark chocolate chips
- 1 egg, beaten
- 3 tbsp. pastured butter, softened
- 1 tbsp. coconut oil
- 1 tsp. vanilla flavoring
Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper. Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.
(9 votes, average: 3.89 out of 5) Loading ...Creamy Pumpkin Pie with Candied Walnuts
Crust:
- 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
- 3 tbsp. organic butter, softened
- Or, you can use a pre-made graham crust
Pumpkin Pie Filling:
- 1 eight oz. package neufchutel cheese (or cream cheese) softened
- 12 ounces pumpkin puree (can use canned pumpkin)
- 2 tsp. vanilla flavoring
- 1 cup granulated maple sugar (or other sugar)
- 2 eggs beaten
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Candied Walnuts Topping:
- 1/2 cup toasted walnuts
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1 tbsp. butter
Preheat oven to 350. Pulse graham crackers in a food processor or blender until crumbs. Combine crumbs and butter in a bowl. Press mixture into a pie pan and bake 10 minutes. Let cool. Blend filling ingredients until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour. To make the Candied Walnuts topping heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes. Pour hot syrup on top of walnuts and let cool. Break hardened candied walnuts into small pieces and sprinkle on top of pumpkin pie.
(No Ratings Yet) Loading ...Halloween Gingerbread
- 1 1/2 cups whole grain pastry flour or all purpose flour
- 1/2 cup maple sugar
- 1 tsp. cinnamon
- 1/4 tsp. sea salt
- 1 tsp. baking powder
- 2 eggs beaten
- 1/4 cup molasses
- 1 tbsp. ginger juice (grate fresh ginger and squeeze to get juice)
- 1/2 cup yogurt
- 1/4 cup walnut oil
- Butter
Orange Frosting
- 8 oz. cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla flavoring
- 2 tsp. natural orange food coloring (annato seed extract)
Preheat oven to 350. Mix dry ingredients; flour, maple sugar, cinnamon, sea salt and baking powder in a mixing bowl. In a separate bowl mix eggs, molasses, ginger juice, yogurt and walnut oil. Combine wet ingredients into dry ingredients. Lightly butter a 9×9 baking dish and add gingerbread batter. Bake uncovered 30-35 minutes. Remove gingerbread from oven and let cool. Combine cream cheese, powdered sugar and food coloring in a food processor and puree until creamy. Spread frosting on top of gingerbread.
(No Ratings Yet) Loading ...Chunky Oatmeal Walnut Chocolate Chip Cookies
- 1½ cups rolled oats
- 1/2 cup whole grain pastry flour
- 1/4 tsp. sea salt
- 1/3 cup granulated cane juice
- 1/2 cup walnuts, chopped
- 1/4 cup dark chocolate chips
- 1 egg, beaten
- 2 tbsp. butter, softened
- 1 tbsp. coconut oil
- 1 tsp. vanilla flavoring
Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper. Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.
(No Ratings Yet) Loading ...High Energy Trail Mix Cookies
- 1 & 3/4 cups Whole Grain Pastry Flour
- 1/4 tsp. sea salt
- 1/3 cup maple sugar or other sugar
- 1 tsp. baking powder
- 1/4 cup walnuts, chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tbsp. cranberries and
- 2 tbsp. raisins
- 2 eggs, beaten
- 3-4 tbsp. butter, softened
- 1 tbsp. honey
- 1 tsp. vanilla flavoring
Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper. Leave at least one or two inches of space between cookies. Bake 18-25 minutes or until cookies become lightly browned around the edges
(No Ratings Yet) Loading ...Oatmeal Raisin Cookies
- 1/4 cup walnut oil
- 1 egg, beaten
- 2 tbsp. organic butter, room temp
- 1/4 cup maple sugar (or other granulated sugar)
- 2 tsp. vanilla flavoring
- 3/4 cup whole grain pastry flour
- 3/4 cup rolled oats
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1/4 tsp. sea salt
Preheat oven to 350. Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together. Lightly oil a cookie sheet. Place a dollop of cookie dough on the sheet. Flatten with a fork to be about 1/2 inch high and 3-4 inches wide. Bake for 15-20 minutes or until the edges turn brown. Let cool.
(1 votes, average: 5.00 out of 5) Loading ...Brown Rice Pudding
- 2 cups leftover rice
- 1 cup rice milk
- 1/2 cup raisins
- 1 tsp. cinnamon
- 2 tbsp. maple syrup
- 1 tsp. vanilla flavoring
- 1 tbsp. tahini
Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.
(No Ratings Yet) Loading ...Pumpkin Cheesecake Squares
Crust :
- 1 sleeve whole grain graham crackers (about 1 cup crumbs)
- 3 tbsp. organic butter softened
Filling:
- 1 eight oz package neufchutel cheese (or cream cheese) softened
- 1 fifteen ounce can pumpkin puree
- 2 tsp. vanilla flavoring
- 1 cup granulated cane juice or other sugar
- 2 eggs beaten
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Preheat oven to 350. Pulse graham crackers in a food processor or blender until crumbs. In a bowl combine crumbs and butter until moist. Press mixture into a 9×9 baking pan or casserole dish and bake for 10 minutes. Let cool. Put pie filling ingredients into a food processor and blend until smooth and creamy. Pour liquid ingredients onto the baked graham crust and place into the oven for one hour. Makes eight servings.
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