Every autumn whilst pumpkins are in season, I ensure to make some journeys to buy some small pie pumpkins and roast them so I even have pumpkin pur?E all yr long. I preserve 1 cup quantities inside the freezer in small sealed bags that I can genuinely thaw before I need to use pur?E in a recipe. The small pie pumpkins have a sweeter flavor and keep less moisture than huge pumpkins which can be sincerely more for decorative functions around Halloween than for cooking or baking. And recollect to reap those pumpkin seeds ? When roasted they are a remarkable salty but wholesome treat.
And as regards to treats, as pumpkin occurs to be in abundance, a truthful amount of it is used in my kitchen even earlier than freezing it. Healthy treats containing nuts and dried fruit are pretty a great deal a staple in my kitchen and here I've topped a chocolaty base of evidently candy dates and prunes with a topping of protein rich cashews, pumpkin pur?E, a small amount of maple syrup and aromatic spicing. These squares are exceedingly reminiscent of a layer cake or an upside down cheesecake because the top layer has the crunch while the lowest layer is moister with that melt-in-your-mouth detail. No baking is required both, simply a piece of endurance with the meals processor.
Other vegan treats to strive from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Cocoa Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No-Bake Coconut Oil Fudge
On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day
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