Pumpkin pie pancakes

That's a lotta p's. Do I make too many pumpkin recipes? Is that possible?

Ingredients: 

½ cup buckwheat flour

1 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

1 banana (mashed)

1/3 cup pumpkin puree

½ cup almond milk

2 flax eggs* (2 tbsp flax + 6 tbsp water)

Coconut oil for cooking

*To make your flax eggs, combine the flax and water and let sit in the fridge for at least thirty minutes, but preferably overnight. 

Method:  Combine all your dry ingredients in a bowl. In a separate bowl, combine your banana, pumpkin, almond milk, and flax eggs. Heat a nonstick pan over medium heat, and add a bit of coconut oil. Pour about 1/4 cup of batter onto the pan, and let cook for a minute or two, or until it begins to bubble. Flip and let cook for another minute or two on the other side. Top with fruit and hella peanut butter

Pumpkin pie oatmeal

I know, another oatmeal post. But it's a good one, I promise! This recipe is perfect for the holiday season and is a great way to sneak in a serving of pumpkin. 

Ingredients: 

1/2 cup oats

1 cup water/milk (I use half water, half milk)

1/3 cup pumpkin puree

1/2 tablespoon of cinnamon

1/2 teaspoon pumpkin pie spice

1/2 tsp vanilla extract

1 ripe banana (mashed) (you can save a few slices for the top!)

Method:

1. Bring your liquid to a boil, reduce and add your oats, pumpkin and banana.

2. Allow to sit for a few minutes, then add your spices.

3. Cook until it reaches your desired consistency, and top with fruit and lots of peanut butter

Chai pumpkin caramel bread (paleo)

This recipe screams Thanksgiving, which makes me homesick because this year, I'm away from the States for the first time in my life for Thanksgiving. Buuuut I'm loving all of the vegan restaurants in London (and I'm not even vegan). Food is probably the number one thing I'm going to miss about this city. Is that sad? Anyway, the recipe, inspired by @paleomg. It's pretty damn good, and usually isn't oval-shaped like the picture below, but there's not a bread pan in the dorm kitchen so ya gotta do what ya gotta do. The dates melt a little to make a caramel flavor. Make this and cry of joy. 

Mmmmm oval-shaped bread

Ingredients: 

• 1 cup almond butter (or other nut butter ----> pb is amazing as well)
• 1/2 cup pumpkin puree
• 1 overripe banana, mashed
• 1/4 cup honey or maple syrup (not necessary, but recommended)
• 2 eggs, whisked
• 1/2 cup chopped dates
• 2 chai tea packets (take the spices out of the packets)
• 3 tablespoons coconut flour
• 1/2 tablespoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of sea salt 

•  Method:

1. Preheat oven to 350 degrees Fahrenheit. 

2. Combine the almond butter, banana, pumpkin, honey, and eggs. Then add in the tea packet ingredients and mix well.

3. Add the rest of the ingredients, except for the dates and mix well again.

4. Add in the dates.

5. Grease a pan and evenly pour in the batter (parchment paper works well)

6. Bake for about 40 minutes, and let cool before devouring. 

Happy almost Thanksgiving!

Meg 

Pumpkin granola

 I keep this granola in my freezer so that I can always have it when I want it (a lot). Feel free to use any of the sweeteners listed, all of them work great! This recipe is paleo and vegan friendly! (if you don't use honey as a sweetener).

Recipe: 

• ½ cup pumpkin seeds
• ½ cup almonds
• 1/2 cup oats (use gf if necessary)
• ½ cup chopped pecans
• 1/2 cup chopped dates
• ½ cup pumpkin puree
• ⅓ cup coconut oil
• ⅓ cup maple syrup/honey/brown rice syrup/WHATEVER YOU WANT
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tsp pumpkin pie spice 

NOTE: I highly recommend tasting this as you go, some people like it sweeter than others! Add more maple syrup if you want it sweeter, and more spices if you want it to to be more flavorful.

Method:

Preheat oven to 350 degrees.

First mix together the wet ingredients: pumpkin puree, coconut oil, maple syrup, vanilla extract and spices. Mix very well.

Then add everything else: almonds, pecans, dates, and seeds. Mix well. 

Put parchment paper on a baking sheet and evenly spread out your granola onto the pan. 

Cook for about 35 minutes, flipping it around every so often so that it doesn't burn. When you take it out after 35 minutes, it won't be crispy yet, but don't overcook it!

Let it completely cool, this is when it'll get crispy. Once it's cool, store it in the fridge or freezer in an airtight container. 

Or just eat it all at once like I did. 

Meg