It's Throwback Thursday and I've got Part 2 of The Great Pumpkin Foodie Friday Episode from all the way back from 2010! These are a few of my favorite recipes and I hope you'll enjoy this trip down memory lane!
All the recipes are listing below:
Pumpkin Cacao Balls 1 1/2 cups pumpkin seeds 2 cups pumpkin, shredded and soaked overnight, drained 1/2 c pecans 1/2 cup soft dates, pitted 1/2 cup dried apricots, quartered drizzling of maple syrup 3 teaspoons pumpkin pie spice generous pinch sea salt cacao nibs to coat
First, grind pumpkin seeds & pecans in food processor to fine pieces. Remove and place in a large mixing bowl. Add the pumpkin and all other ingredients and process into small, fine pieces. Add the nuts back into the mix and process a ball stats to form. Using a teaspoon, collect a bit of the pumpkin mixture and form into balls. Roll in cacao nibs if desired. The balls should either be dehydrated (about 4 - 6 hours) or refrigerate them until they are firm.
Pumpkin Macaroons 1 cup shredded coconut, blended into a fine powder or flour 1/2 cup ground pecans 1/2 cup pumpkin flour (dehydrated pumpkin shreds that have been ground into powder) 1/2 cup maple syrup 2 teaspoons coconut oil (or butter) 1 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract pinch sea salt
In a large bowl, stir together all ingredients. Use a small cookie dough scoop or your hands and form the macaroons. I recommend dehydrating these for 3 - 4 hours which will make them firm on the outside but still soft and light on the inside. You can also enjoy them as is without dehydration.
I also suggest Harvest Moon Granola (recipe available with Inner Circle membership), beautifully bagged to use as party favors!
Powered Up Pumpkin Pie Protein Shake 2 cups shredded pumpkin, soaked overnight & drained 1 large frozen banana 1 heaping teaspoon pumpkin pie spice 1 heaping tablespoon raw nut butter of your choice 2 soaked dates 2 tablespoons raw protein powder crushed ice, if desired Top with shredded coconut & freshly grated nutmeg
Blend the first 7 ingredients (add water as needed) in a blender until smooth & creamy. Top coconut & nutmeg to serve.
Pumpkin Soup 2 cups shredded pumpkin, soaked overnight & drained 1 cup fresh apple juice 1/2 cup caramelized onions 1 clove garlic generous pinch garam masala (or cumin) pinch of ginger pinch of sea salt fresh thyme & more caramelized onions to garnish
Blend all ingredients in a blender until well combined and creamy. Serve with Boho Flax Crackers.
Caramelized Onions 3 cups yellow onions, sliced very thin 1⁄4 cup cold pressed extra virgin olive oil 1⁄4 cup coconut aminos 1/3 cup date paste 1 tablespoon fresh lemon juice
In a blender or food processor, combine the oil, coconut aminos, date paste and lemon juice until creamy. Combine the thinly sliced onions with the liquid glaze until well coated. Dehydrate on lined dehydrator trays at 115°F for up to 3 hours.
Boho Flax Crackers 2/3 cup pumpkin seeds 2/3 cup flax seeds (golden) 2 - 3 cup water 2 tablespoons coconut aminos 2 tablespoons maple syrup 1 teaspoon chili powder 1/2 teaspoon garam masala 1/2 teaspoon onion powder or flakes 1 clove minced garlic
Add the flax seeds to the water, allowing to soak at least 4 hours. In a food processor, combine the soaked seeds, coconut aminos, maple syrup, chili powder, garam marsala, onion powder and garlic.....process until smooth and well combined. Stir in the pumpkin seeds by hand until fully incorporated.
Using an offset spatula or the back of a spoon, spread the mixture onto a lined dehydrator trays and set the dehydrator at 115 degrees, drying for about 4 hours or until the cracker batter is firm enough to flip over and peel the liner off. Cut into desired shapes; returning the crackers to mesh dehydrator trays and continue to dry until crisp.....about another 8 - 12 hours.