Tags

, , , ,

So, I have to admit I’m not the biggest fan of cold weather (and I mean any temperature under 70 degrees).  But, I do like the colors and culinary flavors associated with the change of seasons.  Pumpkin, warm spices like cinnamon, nutmeg and ginger, chili, soups and crusty breads all comfort the soul.  Here are some autumn recipe ideas from my kitchen.

PUMPKIN BREAKFAST COOKIES – makes 14 cookies

a new way to use canned pumpkin.  great for breakfast, a brunch side or snacktime with tea and coffee.  moist, healthy and delicious mix between a muffin and a cookie ~ you gotta try em’!

  • 1 1/4 cup Wheat Flour
  • 1 1/2 cup Health Cereal or Rolled Oats (I use Kashi Golden Goodness Cereal)
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/2 cup Applesauce, unsweetened
  • 2/3 cup Raw honey or 100% pure maple syrup (adjust calories if using syrup)
  • 3/4 cup Pumpkin, canned (or try squash, banana or carrot puree)
  • 1/2 of 1 Orange, juiced and zest of whole orange
  • 1/3 cup Egg whites, 100% egg white alternative (or 4 egg whites)
  • 1 tsp Pure vanilla extract
  • 1/3 cup Dried cranberries or raisins
  • 1/3 cup Walnuts, chopped (may omit or use pecans or almonds)
  • 1/3 cup Dark chocolate bar, chopped or chocolate chips

Garnish of powdered sugar (optional – I know it’s not the healthiest but a little won’t hurt to make them pretty!)

1. Preheat ove to 350 degrees.  Line a baking sheet with parchment paper or spray well with nonstick cooking spray.

2. Whisk together flour, cereal or oats, baking soda, spices and salt in a small bowl.  In a separate bowl mix pumpkin, honey, applesauce, orange juice and zest, vanilla and egg white together with an electric mixer until smooth, about 1 minute.

3. Add the flour mixture to the wet ingredients and mix together.  Gently fold in the dried fruit, nuts and chocolate (dough will be sticky).

4.  Drop 1/4 cup fulss of batter onto the prepared baking pan and flatten cookies slightly with palm or back of measuring cup.  Repeat the process leaving 2 inches between each cookie.

5. Bake for 12-14 minutes or until cookies are fragrant and start to brown but still soft inside.  Remove from oven and let cool slightly.  Transfer to a wire rack to cool completely.  Makes 14 cookies.  Serving size is one cookie.

NUTRITION INFO PER SERVING: 160 calories, 3.5g fat, 32g carb, 3g fiber, 19g sugar, 4g protein

VARIATIONS: Try using pumpkin pie spice for the nutmeg and cinnamon.

Advertisements