Saturday, October 13, 2012
Taking the Pumpkin-flavored challenge
pumpkins pumpkins pumpkins. Decor, recipes, colors. Fall has made its crisp presence known with temps today in the 40's (!!), leaves changing color and piling up for raking, and glorious sunny days tempered in between the gray, rainy and gloomy days.
Trying to stay away from sugar is a challenge when Starbucks offers that tempting Pumpkin latte, so I came up with my own concoction. Half-and-half, stevia, 1/3 can of canned pumpkin (nothing added, just pumpkin), and vanilla - into my caldron (Magic Bullet) for a swirl. Makes for a yummy creamer that lets me enjoy and not feel the aftereffects of a sugar overload.
Then came the pancake challenge. Tired of seeing those iHOP commercials, I decided to try my own version. Gluten-free (as much as possible), sugar-free, good fats, stevia, cinnamon, nutmeg - OH YEAH! I used a mixture of 1/3 cup oatmeal (have to get the gluten-free box next time!) along with 2/3 cup of almond flour. 2 eggs. 1 tablespoon of coconut oil. Throw in the spices, stevia, vanilla, baking powder, baking soda. And the rest of that can of pumpkin. Cook them on a not-so-hot surface as they are thick and need some time to let everything cook without burning. When the pancake comes free, it's time to flip it. VOILA!! (where is that accent when you need it?). They are DELISH (as my peer, Rachael, likes to say).
Try your own version. Play around with the ingredients to make it to your liking. And ENJOY the orangey goodness now, because in a month we will be getting out the red and the green and the silver and the gold and the glitter and ...