My quilting and family life journal

Pumpkin Pancakes

Fall vegetables are starting to mature. In our garden most of them are winter squash of one type or another.  So far we have harvested 3 crates of butternut squash that have been moved to the basement to age, a create of delicata squash that I am look for some new ways to prepare and a fair amount of pie pumpkins. Last week I made pumpkin zucchini spice bread, pumpkin spice cinnamon buns and pumpkin mac and cheese. This morning I made some delicious pumpkin oatmeal pancakes. I hope that you enjoy them as much as we did.

pumpkin oatmeal pancakesIngredients

  • 1 cup wholewheat flour
  • 1/2 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • pinch of salt
  • 1/4 cup maple or agave syrup
  • 2/3 cups pumpkin puree
  • 2 eggs
  • 2 tbs melted coconut oil
  • 3/4 cup plant based milk

Directions

  1. In a large bowl, mix together the flour, oatmeal, baking powder and spices.
  2. In a small bowl whisk together maple syrup, pumpkin puree, egg yokes, coconut oil and plant based milk.
  3. Stir the pumpkin mixture into the flour mixture.
  4. Beat the egg whites until fluffy and then fold into the batter.
    pumpkin oatmeal pancakes 2
  5. Spay a pan with oil and heat the pan. When the pan is hot, pour about 1/4 cup of batter into the pan and spread it slightly.
    pumpkin oatmeal pancakes 3
  6. When the pancakes are st on the top, flip and cook until golden brown.
  7. Serve with maple or agave syrup.

apple crisps

Apples are also in so I spent a bit of time preparing and packaging apple crisps of the winter months. Next I will be moving on to dehydrating some of the tomatoes from this years garden.

A pumpkin weekend

 

Fall is here and pie pumpkins and butternut squash are ready for picking. The cool weather front that settled in the area this weekend encouraged us to start pulling a few of the vegetable beds, prepare some of the produce for the winter and do a bit of baking.

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Saturday we harvested the last of the kale (about 20 pounds) and prepared it to be dried into kale chips and powder. The chips will will be packed into one pound bags for the fall and winter and the powder will be packaged for soups, stews and smoothies. We finished cleaning the kale by the end of the night and the dehydrator will be running for the next few days to dry the bounty.

Sunday we canned stewed tomatoes and bread and butter pickles from the veggies pulled from one of the back gardens.  While I was waiting for the jars to process I spent some time making a pumpkin zucchini spice bread ans pumpkin spice cinnamon buns to use some of the pie pumpkins and ball zucchini that grew so well this year.

Pumpkin Zucchini Spice Bread

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Ingredients

  • 1 1/2 cups white wholewheat flour
  • 1 1/2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup  pumpkin puree or butternut squash
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 1 tbs vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat a 9″ x 5″ loaf pan with cooking spray
  3. In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder and baking soda.
  4. In a medium bowl, whisk together the eggs, pumpkin, honey, coconut oil and vanilla until light and fluffy. Stir in the zucchini.
  5. Add flour mixture and stir until well combined.
  6. Fold in pecans.
  7. Pour mixture into prepared plan.
  8. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.

Pumpkin Spice Cinnamon Buns

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Ingredients

  • 2 1/4 tsp fast-acting active dry yeast
  • 1 1/4 cups white wholewheat flour
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tbs honey
  • 1 tsp pumpkin pie spice
  • 2/3 cup warm plant based milk (120 degrees)
  • 1 tbs coconut oil
  • 1 egg
  • 3/4 cup pumpkin puree

Filling:

  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup rasins
  • 2 tbs earth balance butter

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Directions

  1. In a large bowl, stir yeast, white wholewheat flour, 1 cup of all purpose flour, pumpkin pie spice, salt together.
  2. In a small bowl, mix honey, pumpkin, butter, plant based milk and egg together.
  3. Pour pumpkin mixture into dry ingredients ans stir until well blended.
  4. Pour the remaining cup of all-purpose flour onto the work surface and pour out the dough mixture on top of the flour.
  5. Kneed the flour into the dough mixture until it is used up and it is smooth and elastic.
  6. Put the dough in a bowl and cover with a towel or plastic wrap/ Let rise until doubled, about an hour.
  7. Combine the brown sugar, cinnamon, chopped nuts and raisins in a small bowl and set aside.
  8. Transfer the risen dough to the work surface, and roll it into a 16″ x 12″ rectangle.
  9. Spread the softened butter over the dough and sprinkle with the sugar mixture.
  10. Roll the dough into a log the long way. Cut the roll into even slices (9-12).
  11. Place slices into a prepared baking pan. Cover pan and let rolls rise until almost doubled (about 45 minutes).
  12. Bake in a 350 degree oven for about 30-40 minutes until they turn golden brown on the top.
  13. Remove from oven and let cool about 15 minutes before serving.

More quilt-as-you-go progress

So far this summer we have canned green beans, peaches, pears and apples. The dehydrator has been working overtime on a variety of herbs, spices , greens, summer squash, fruit leathers, and fruit chips to get the household through the winter. Between food prep activities I managed to get a few more quilt blocks made.

Quilt-as-you-go blocks

Tomorrow I start canning tomatoes and dehydrating eggplant and end of the season kale. So no more sewing for a time…..

Pay it Forward

We should all remember to pay it forward to those in need.

More quilt-as-you-go blocks

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I have manage to get a few more of my quilt-as-you-go blocks done for the King size quilt.

With all of the veggie prep from this years garden, this project is not moving along as quickly as I would like. Currently the dehydrator is running almost every day and we have been blessed with a large basket of fresh produce each day. I have also gone through several cases of jars of different sizes and the tree fruits are not in yet.

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The eggplant are large enough, and the wild berries ripe enough that some to them can be picked this weekend along with butternut squash. Now if the tomatoes would just ripen… Our family and friends will be very happy with pantery additions this season.

This season has provided us with a bumper crop of zucchini, to the point that it is keeping the dehydrator  busy and experimenting with new recipes high. The following low calorie (about 100 calories each), low fat, low sugar loaf is not only healthy but moist and tasty. I hope you like them as much as we do.

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Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup carob powder
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • 1/2 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk or other plant based milk
  • 1 tsp vanilla or almond extract
  • 1 cup shredded zucchini

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare mini loaf or muffin pans and set aside.
  3. Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
  4. In another bowl, cream mashed banana with applesauce and sugar.
  5. Stir almond milk, vanilla and zucchini into the banana mixture until evenly combined.
  6. Add flour mix to the wet mix and stir until just combined.
  7. Spoon batter into prepared pans and bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.

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