Updated: Oct 22
In today's episode of Foodie Friday, I'm taking you way back to October of 2010 for one of my favorites! Part One of the Great Pumpkin Episode!!
Pumpkin Cookies with Caramel Icing
for the cookies: 1 cup almond pulp 1/3 cup ground golden flax seeds 1 heaping cup shredded pumpkin (soaked in water overnight & drained) 2/3 cup date paste zest of 2 oranges 2 tablespoons maple syrup 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon cloves generous pinch sea salt
for the caramel icing: 1/4 cup cashews (soaked & drained) 1/4 cup simple nut milk 2 tablespoons dark honey or dark agave nectar 2 tablespoon maple syrup 2 tablespoons date paste 1 heaping teaspoon coconut oil
In a food processor, combine all the ingredients for the cookies and process until you have a well blended, thick batter. Spread the batter onto a lined dehydrator tray using the back of a spoon or an offset spatula. Place in a 115 degree dehydrator for a couple of hours until the cookie dough is firm enough to flip onto a cutting surface. Peel the teflex dehydrator sheet carefully away from the dough and cut into desired shapes. Place the cookies onto a mesh dehydrator tray and continue to dry until your cookies are firm but still pliable.
In a blender, combine the icing ingredients and process until totally smooth and creamy. Transfer this mixture to a small bowl, cover and store in the refrigerator until ready to ice the cookies.
Chocolate Brownie Fudge Cookies 1 cup medjool dates, pitted 1 1/4 cups almond butter (or other nut butter) 1 cup raw cacao powder (substitute carob if desired) 1/3 cup raw honey 1/4 teaspoon vanilla extract
Pulse the dates in a food processor until well shopped. Add the almond butter, cacao or carob powder, honey and vanilla extract, processing until smooth. Place this mixture on a teflex dehydrator sheet and cover with a second sheet. You can use parchment paper or heavy duty plastic wrap as well. Using a rolling pin, flatten the dough as though you were rolling out cookie dough, leaving the dough about 1/4 - 1/2 inch thick. Peel away the top sheet and cut the brownie into desire shapes. These can be decorated as shown in the video/slideshow or they can easily be enjoyed as is. Store uneaten cookies in the refrigerator.
Creamy Pumpkin Pie with Gingersnap Crust and Vanilla Whipped Cream
for the crust: 1 cup cashews 1 cup pecans 5 dates, pitted 1-2 tablespoons molasses (optional) 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1/4 teaspoon cloves generous pinch sea salt
for the pie filling: 5 cups shredded pumpkin (soaked overnight & drained) 1/2 cup maple syrup 1/2 cup raw agave nectar 1/2 cup coconut butter 1/2 cup young coconut meat (can substitute soaked cashews or macadamia nuts) 1 tablespoon pumpkin pie spice 1 tablespoon psyllium husk
for the vanilla whipped cream: 1 cup cashews, soaked 4 + hours & drained 1/2 cup young coconut meat 1/4 cup raw agave nectar 1 1/2 teaspoons vanilla extract 1/4 teaspoon sea salt
To make the crust: In a food processor combine the nuts until crumbly. Add the remaining ingredients, processing until well combined and ball forms on the side of your processor. Press this crust dough into the bottom of a spring form type pan, or in a pie plate lined with plastic wrap. This crust can be refrigerated or dehydrated in preparation for the filling. If your crust seems oily or too damp, use napkins or paper towels to soak up the excess.
To make the filling: Add all the filling ingredients into a blender and combine until fully combined and creamy. Pour this mixture into the prepared pie crust and put into the freezer or refrigerator until firm.
To make the whipped cream: Combine all ingredients in a high speed blender and process until totally smooth and creamy. Store the cream in an airtight container in the refrigerator until ready to serve.