pumpkin

Pumpkin Spice Latte Cookies (Vegan)

December 10, 2017 by fiona@saluk.net 5 Comments

5 from 2 votes

Pumpkin Spice Latte Cookies (Vegan)

A vegan cookie inspired by the popular winter drink, the pumpkin spice latte. Very easy to make and delicious!

Course Dessert

Keyword cookie, healthy, pumpkin

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 20 cookies

Ingredients

1/4 cup pumpkin puree
1 cup coconut sugar (can sub white sugar)
1/4 cup golden syrup (can sub molasses)
1 1/2 tbsp pumpkin pie spice
3 tsp instant coffee
3/4 cup vegan butter
1 tsp baking soda
2 1/2 cup all-purpose flour
1/2 cup icing sugar (optional)

Instructions

Preheat oven to 350F degrees
Combine butter and instant coffee in medium microwave proof bowl and microwave for about 10-20 seconds or until butter is melted (depending on the strength of your microwave)
Stir in the pumpkin, sugar, pumpkin pie spice, salt, and golden syrup until well combined.
In a separate bowl combine the flour and baking soda giving a few light stirs to disperse the baking soda.
Add the dry ingredients to the wet ingredients mixing slowly until all streaks of flour are gone and batter is one solid orange color. Be careful not to overmix! It will be a little more liquid-y than most cookie doughs.
On a parchment covered baking sheet, add balls of dough about the size of golf balls, I fit 10 on my 9x13 baking sheet.
Bake for 12 minutes NOTE cookies won't flatten very much and will still be very soft when you remove from the oven. Take a glass with a flat base and push down evenly on each cookie to flatten out to get that perfect cookie circle.
Let cool on drying rack and if you want a little icing, drizzle with icing sugar mixed with a dash of almond milk and some pumpkin pie spice!

Fall always seems to come and go so quickly. This year it has especially zoomed by because I was busy MOVING! It took me over a month to get settled, figure out my new kitchen and get some new baking supplies before I could kick the blog back into gear but now I’m trying to speed through all my favorite fall flavors.

Pumpkin was actually pretty hard to find in my new/old home of Dublin but it has become easier to find in recent years and I was able to snag a few cans of pumpkin puree around Thanksgiving here (which is weird since they don’t celebrate Thanksgiving in Ireland).

Does anything scream Fall more than a pumpkin spice latte? Perhaps the latte in warm chewy cookie form!

This vegan cookie takes inspiration from the classic PSL with notes of cinnamon, nutmeg, and ginger swirled together with just a hint of coffee. To be honest, that’s pretty true to the actual latte which definitely seems like more sugar and flavoring than coffee…but to each their own.

Even though I’m not a fan of the classic coffeehouse drink as it’s a bit too sweet to have more than a few sips, I do love the warm spices so I set out to create a bite sized cookie version!

These come together very quickly, and will have your house smelling like cinnamon and ginger in no time at all!

Oh and did I mention that these are vegan? That’s right, no dairy or animal products here! They were taste tested by everyone at my new office (all of whom had more than one voluntarily I swear) none of whom were vegan but all of whom approved.

Because they take the form of such perfect circles they actually are perfect vessels for a big scoop of Ice Cream (My cousin and I tried it with Ben and Jerry’s vegan flavors which just became available in Ireland) for the ultimate vegan ice cream cookie sandwich.

You may have noticed by now that ice cream cookie sandwiches are one of my favorite things…even in the cold of winter (and it’s seriously freezing in Dublin, especially when you live in a big old house).

It might seem strange to picture eating ice cream in front of a big warm fire but it’s truly a great evening activity that I recommend you do right now. Make these cookies and taste fall in every bite!

This post contains affiliate links, which means if you buy something from a link I may earn a commission, at no extra cost to you. I only link to products I love and use, thanks for supporting Fiona’s Forbidden Fruit!

Pumpkin Pie (Dairy and Gluten Free)

December 4, 2016 by fiona@saluk.net 9 Comments

5 from 3 votes

Pumpkin Pie (Dairy and Gluten Free)

A lightened up version of pumpkin pie with a gluten-free crust and a dairy-free pumpkin filling.

Course Dessert

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Author Fiona's Forbidden Fruit

Ingredients

CRUST
1/2 cup shortening or butter fridge temp (dairy-free as needed)
1 1/2 tsp apple cider vinegar
3-5 tbsp very cold water
1 1/3 c gluten-free flour I used Bob's Red Mill
FILLING
1 oz can pumpkin puree 15
1/2 cup almond or coconut milk
1/2 cup pure maple syrup
1 tsp pure vanilla extract
2 eggs
1 1/2 tbsp pumpkin pie spice
pinch of salt

Instructions

Cut the shortening/butter into the flour and shortening/butter until it resembles coarse crumbs (I use my hands, you can use two knives or a pastry cutter to do this)
Add the apple cider vinegar and 3 tbsp water, and stir gently until it forms a dough.
To roll the dough, find a clean counter space or use plastic wrap on a table and lightly sprinkle with flour.
Place the dough ball in the middle of the surface, sprinkle it with flour, and starting from the middle, roll it outwards in a circle of about 12". Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin, or put another layer of plastic wrap on top of the dough and roll over that.
Place the dough in a greased 9" pie tin.
Preheat the oven to 400F.
Combine all the filling ingredients in a medium bowl using a wooden spoon or electric beaters, then pour in the prepared dough and place in the preheated oven for 15 mins.
Reduce the oven temperature to 350F and bake for an additional 40-50 minutes. The pie will set after removed from the oven, it is cooked through when a knife inserted in the center of the pie comes out clean.

Thanksgiving got the best of me this year. All the entertaining seems to have worn me down because Igot the worst cold ever just a few days afterwards.

I am sick and tired of being sick and tired. (Don’t worry no germs were spread in the creation of this pie). I swear that I hate being sick more than most people. It derails plans like nothing else. I feel like a train in constant motion, sometimes knowing where the next stop is, sometimes just plugging along before all comes to a screeching halt at the sign of a cold. I was supposed to go on a hike with a friend, I was supposed to make soap with another friend, I was supposed to try out a new recipe, I was supposed to hang out with my sister who’s in town from LA, but NO all I could do this weekend was nothing thanks to the monstrous cold.

People say getting sick is your body’s way of telling you to slow down or get some rest or blah blah blah. I think it’s just bad timing and encountering too many germy people. An endless need for sleep paired with the inability to actually sleep because of terrible headaches and coughs and sneezes is simply the worst feeling. Sure, I started watching Shameless with my sister while quarantined to the couch and enjoyed the fact that there’s a Fiona character on it, but was it the way I had hoped to spend time with her? No!

I did make one excursion out on the town to the farmer’s market where I had a bowl of soup. For breakfast. I felt terrible for being ‘that coughing person’ in public that I usually hate. I guess it’s just bad karma getting me back for usually having so much distaste for contagiously sick people in public.

Dairy is one of those things that just seems completely unappealing to me whenever I have a cold. Not sure if there is any scientific evidence proving that dairy aggravates colds but I swear it makes me feel worse. A diet of tea, soup, and lots of sleep is the only thing I’m interested in when illness strikes.

Luckily this recipe was made without any dairy so consuming a slice of pie here and there was completely acceptable. Pumpkin is one of those really good for you vegetables that we don’t consume enough of too! This sumptuous orange treat is filled with Vitamin A, fiber and beta carotene, not to mention that it’s packed with cinnamon, an anti-inflammatory powerhouse. That means this dessert should help you stay fuller longer, reduce inflammation and potentially improve eyesight if that Vitamin A = good eyes theory holds strong.

Sounds like you’d be doing your body a disservice by NOT having a piece of the pie.

Perfect with a dollop of whipped coconut cream on top (or regular whipped cream if avoiding dairy isn’t your thing).

Pumpkin Spice Pancakes (Vegan and Gluten-Free)

November 11, 2016 by fiona@saluk.net 5 Comments

Running into people from high school who you find out have been living in the same town, hanging out with the same people and haven’t left a certain radius around their homes since high school seriously stuns me. How can you not want to go see the rest of the world? Or even the rest of the country you live in?? Or try meeting new people? Maybe I’m at the other end of the spectrum where I don’t stay in one spot long enough.

Commitment has long been an issue of mine. I’m not talking about infidelity, I’m not talking about loyalty, I’m talking about making decisions to do something and sticking with it and following through to the end.

I guess that is often cited as a millennial trait so perhaps I’m just as indecisive and flaky as my peers, but I definitely feel like after doing something for a not so long period of time I get that itch to stop doing it and go somewhere or do something new. Maybe this is just wanderlust? Curiosity? Not sure, but in the wake of the strange environment and mood permeating out of TVs, social media and the news this week I definitely have the urge to stop everything I’m doing and run off to Thailand to sip fresh coconut water and do yoga out in nature. Anyone else with me?

Running off to escape the current social climate is probably not the best or most responsible approach to dealing with frustration and impending adversity, but it sure sounds appealing!

This week when absorbing all the crazy things going on the world and all the things happening directly to me in my small little world, I have been doing some serious contemplating. When the contemplating gets to be too serious though I retreat to the kitchen which is where I created these yummy pancakes.

I’m not a perpetrator of the idea that food should be the thing you reach to when you are feeling emotionally charged (I guess that’s where ‘comfort food’ comes from), but healthy food can certainly be fulfilling and satisfying. There’s comfort in the reliability of having something healthy, you know that when you eat something nutritious (like these pancakes!) you’ll feel satiated, energized, and happy that you’re feeding your body yummy healthy things.

So while dreaming about the unknown feeling of enjoying fresh fruit on a Southeast Asian island after a sun salutation or two, I’ll try to find some comfort in the certainty and stability of the familiar fall foliage outside my window as I enjoy these warm pumpkin pancakes snuggled up on the cozy couch.

These are made with gluten-free oat flour, my favorite is Bob’s Red Mill which has a great consistency and works well for these pancakes.

This recipe is simple, can likely be made with ingredients you already have on hand and is perfect to warm up these cool autumn mornings. Or you can make pancakes for dinner because why not!

Pumpkin Spice Pancakes (Vegan, Gluten-free)

5 from 1 vote

Pumpkin Spice Pancakes (Vegan and Gluten-Free)

These Vegan and Gluten-Free pumpkin pancakes take hidden vegetable breakfast to a whole other level. A simple recipe with ingredients you likely have in your pantry.

Course Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 194 kcal

Author Fiona Saluk

Ingredients

1 c pumpkin puree
1/3 c milk of choice
2 tbsp coconut oil melted
1 tbsp Apple Cider Vinegar disregard if using buttermilk
1 tsp pure vanilla extract
2 chia eggs room temp
1 cup oat flour GF as needed
½ tsp baking soda
pinch salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp cardamom

Instructions

In a small mixing bowl, combine the wet ingredients (pumpkin, milk, coconut oil, ACV, chia eggs) .
In a medium bowl, gently combine the oat flour, baking soda, salt and spices.
Make a well in dry ingredients bowl and pour in the wet ingredients. Using a wooden spoon, stir just until combined, don't overmix. If too sticky, add more milk until a more batter-like consistency is reach (batter will be thicker than regular pancake batter) Let the batter sit for 10 minutes.
Heat a non-stick pan over medium-low heat, lightly grease the pan with your favorite cooking spray or oil (this is to ensure a crispy pancake exterior, but you don't have to grease the pan if it's non-stick and you don't want that crunchy texture on the outside).
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan, using your wooden spoon to spread it evenly if batter has thickened and won't settle. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
Once the bottom is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until cook to desired doneness.

Inspired by the Pumpkin Oat Pancakes over on the Amazing Cookie and Kate‘s blog!

Pumpkin Sweet Potato Biscotti (Dairy-free)

October 27, 2016 by fiona@saluk.net Leave a Comment

This is not the first time biscotti has made an appearance on this blog and it is probably not the last! Biscotti is one of those classic cookies that is perfect to keep on hand in case of unexpected guests (or unexpected cookie cravings!) because of its long shelf life.

The modern term, biscotti, refers to an oven baked good that has been baked twice. The double baking process renders them dry so they can be stored for long periods of time. Ideal for care packages or for long journeys. Because of their particularly long life, originally the cookies were a staple food of the Roman Legion during war! (Or at least that’s what Wikipedia tells me).

This recipe takes the traditional version to a healthier level with the added benefit of hidden vegetables, feel free to use either pumpkin or mashed sweet potato, whatever you have on hand as long as it’s purely vegetables (if there’s butter or oil or another additive in the mash it’ll alter the texture and moisture which I have yet to experiment with, if you try it let me know how it goes!)

In this sense it’s a great way to use up leftover mashed veg in a more fun way than just reheating a plate of last night’s dinner. I had some pumpkin and some mashed purple sweet potato which both worked beautifully with a large teaspoon of cinnamon.

There is a lot of opportunity for variation and personalization with this recipe, and with biscotti in general. I topped one with slivered almonds and put chopped almonds in the dough of the other (again this was just what I had on hand, if you have walnuts or chocolate chips, feel free to use those!)

Traditionally the cookies are dipped in a beverage whether it be tea, coffee, or wine (apparently originally they were dipped in Vin Santo, an Italian dessert wine. Thanks again Wikipedia contributors). So break open the bottle/tea bags/etc!

If you’re having one of those days where you need to sit down and discuss life’s woes, have a DMC (deep meaningful conversation), or just need a glass of something, be sure to have this yummy biscotti in the cupboard on hand to sweeten up the situation.

Who knows, maybe the act of baking them will prove cathartic and by the time you get to enjoying them your worries will be gone!

There’s not much in life that a home-baked cookie can’t help with.

(Unless it’s morbid obesity in which case a cookie definitely will do more harm than good)

But MOST things can be at least mildly aided by some biscotti.

Try out the recipe and see the magic for yourself!

Pumpkin Sweet Potato Biscotti

Course Dessert

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 -14

Author Fiona Saluk

Ingredients

2.5 c flour all purpose or your favorite GF all-purpose blend
1 tsp heaping of cinnamon
1/2 tsp pumpkin pie spice
Pinch salt
1 tsp baking powder
1 c coconut sugar
2 medium eggs
1/2 cup purée canned pumpkin or homemade vegetable purée
1 tsp vanilla powder or extract

Instructions

Preheat oven to 350F, line a baking sheet with parchment paper
Combine flour, salt, baking powder, and spices into a large bowl
In a small bowl mix together the eggs, purée, sugar and vanilla until well combined
Pour the pumpkin mixture into the flour mixture, being careful not to over-mix
With floured hands, lightly knead the dough on a clean countertop until you form a large log a little longer than a ruler and about six inches wide no more than a half inch tall.
Bake for 20-25 mins until the center is firm when touched.
Remove from oven, turn down to 300F and let cool for 10-15 mins before slicing into inch wide pieces.
Line the pieces up on your baking sheet with the uncooked sides facing up and down, bake for another 15-20 mins. Cookies will harden additionally when cooled.
Variation - I placed a handful of almonds on top of the log before the first bake, and put a handful of chopped almonds in the other dough.

Pumpkin Spice Cake

December 1, 2015 by fiona@saluk.net 4 Comments

Pumpkin is a staple in fall/winter baking, yet it seems to be forgotten the rest of the year. I guess this makes sense in terms of eating seasonally, but luckily for us our food industry here in the USA is quite the industry so that we get whatever produce we want whenever we want. (I actually think this isn’t so great a thing and truly support eating seasonally and locally…but that’s for another type of blog post)

I am a huge fan of Pumpkin. When I was an exchange student studying abroad my senior year of high school in France, I was very sad to find that pumpkin was not sold in the baking aisle in cans. It wasn’t even really sold in supermarkets at all unless in the produce section seasonally.

Luckily I have very loving parents who were so kind as to send me a Thanksgiving care package when I was abroad and in it was a beautiful can of pumpkin. (Other students were getting Oreos, Peanut Butter, etc, but of course I asked for a can of vegetables) I have since learned the ways of baking with fresh pumpkins (and finding fun ways to roast the pepitas!) but I will use a can in the off-season now and again for a sense of nostalgia or when the pumpkin spice cravings overcome me.

Let’s not forget, pumpkins are a vegetable and so we should be proud of ourselves when we eat a meal with pumpkin in it – dessert or not! It’s always fun to bake in a bundt pan and this cake is no exception.

I topped it off with a whipped cream cream cheese frosting as I was feeling like a nice hearty cake, but it would be just fine on its own or with a light drizzle on top. It’s totally up to you how you want to customize it!

…

Sticky Toffee Pumpkin Pudding

November 30, 2015 by fiona@saluk.net 2 Comments

Sticky Toffee Pudding is one of my absolute favorite British desserts. If you have yet to be introduced to it – please don’t be put off by its odd name! This is really just a spice cake topped with a liquid hot caramel sauce that is super moist and super delicious. The perfect thing to warm you up on a chilly autumn evening.

I personally don’t limit myself to enjoying it in the fall and love having a slice with an afternoon cup of tea! That being said, this dessert is truly decadent but as always, I’ve added a sneaky hidden vegetable – pumpkin.

Pumpkin is one of those vegetables that has been accepted into the dessert world by the majority of people thanks to the tasty creation that is pumpkin pie. We often forget how pumpkin is actually really good for you, it has lots of Vitamin A, fiber, potassium, and Vitamin C. So go ahead, grab a second slice.

Sticky Toffee Pumpkin Pudding

Course Dessert

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Author Fiona Saluk

Ingredients

Cake/Pudding
1 1/3 cup almond milk
3/4 cup pumpkin puree
1/3 cup soaked medjool dates about 8 whole dates
1 tbsp brown rice syrup
2 tbsp coconut oil
1/2 tsp pure vanilla extract
1 1/4 tsp baking powder
1 cup + 3 tbsp oat flour GF if need be
1 tsp pumpkin pie spice
Topping
1/4 cup brown rice syrup or other liquid sweetener
1/4 cup coconut sugar or brown sugar if preferred
3/4 cup coconut milk
1/4 tsp pumpkin pie spice
1/3 cup pecans for sprinkling on top

Instructions

Preheat your oven to 375F and grease a bundt pan with oil of your choice (I love coconut oil spray)
In a medium bowl whisk together flour, baking powder, and pumpkin pie spice
In a food processor (or chop finely by hand), drain the water from your soaking dates and blend the dates plus 1-3 tbsp water until a thick paste forms
Add the dates, and the rest of the wet ingredients into the flour bowl and mix until well incorporated.
Pour into greased bundt pan and bake for 35-45 minutes depending on your oven. It'll be done when the edges are browned but the center is still quite moist. Let sit in bundt pan for 5 minutes before flipping onto a cooling rack (keep in mind pudding will not rise a lot!)
In a small saucepan on low-medium heat combine all the ingredients for the topping and once boiling reduce to a simmer and cook until mixture becomings dark brown and syrup-like. Sweeten with additional sugar to your liking and stir every few minutes.
When pudding is slightly cooled place on serving platter and poke holes with wooden skewer or a knife, drizzle the topping over the cake. Sprinkle pecans on top.