Sentences with phrase «canned organic pumpkin»

My girls have me hooked on the canned organic pumpkin from Trader Joe's.

Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon vanilla 1/2 cup canned organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2 teaspoon baking powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey.

When I saw this recipe I couldn't wait to go get and cook a pumpkin, so I used canned organic pumpkin from my cupboard.

Most times I just stir it in water and chug it, but sometimes I mix up a bowl of room temperature canned organic pumpkin with pumpkin pie spice, some Z - sweet or Swerve, and a couple of Tbsp of Bob's Red Mill unmodified potato starch.

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

2/3 cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can organic pumpkin puree 3 tablespoons rice flour (or use almost any gf baking flour mix.

1 can full - fat coconut milk 1 can organic pumpkin 1 ripe banana 2 heaping cups of frozen pineapple 1 - 2 TBS pumpkin spice mix 1 TBS vanilla 6 - 8 Kava Forte tablets from MediHerb ground to a powder in a coffee grinder or crushed with a mortar and pestle Cinnamon, for garnish

Not exact matches

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

It's OK if I love pumpkin and want to keep posting pumpkin recipes, it's OK if I eat pumpkin puree by the spoonful, it's OK if I've ordered can, upon can, of organic pumpkin puree from SPUD as of late.

Hi Christy, for this recipe I used organic canned pumpkin.

Mine had pumpkin and butternut squash, but I was lazy and used cans (it was the organic, good stuff at least, ok?).

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

I have used organic canned pumpkin... but haven't tried fresh pumpkin.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin

If you are super lazy you can also buy organic pumpkin puree without preservatives.)

I have also substituted organic canned pumpkin for the banana, it's gives them a different texture!

I've also used organic canned pumpkin, and you can certainly go that route if you like.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In fact I just went to Trader Joe's and stocked up on 6 cans of organic pumpkin puree to make sure I am prepared for all the pumpkin baking that is about to happen!

If you do end up using canned pumpkin puree, I recommend buying one that is organic and BPA - free if possible.

... and pumpkin is totally something I need to start including in my diet... do you use fresh pumpkin or do you use organic canned?

I just use the puréed organic variety of plain pumpkin in Tetra - paks or cans by Farmer's Market.

3 cups old fashioned oats 2 tbsp organic brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for serving

But if you can't find any organic pumpkin, just make sure the only ingredient is pumpkin.

Use organic canned pumpkin, which tends to be more flavorful than other commercial varieties.

sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz.

SO, with a left over can of organic pumpkin and a coupon for Arla's Cream Cheese Spread, I couldn't help but make this Whole Wheat Pumpkin Bread with Cream Cheese Fpumpkin and a coupon for Arla's Cream Cheese Spread, I couldn't help but make this Whole Wheat Pumpkin Bread with Cream Cheese FPumpkin Bread with Cream Cheese Filling.

Homemade pumpkin puree is surprisingly easy to make, but in a pinch, a store - bought can of 100 % organic pumpkin puree will serve you too.

I doubled the recipe using 1 can of organic canned pumpkin and used both raisins and chocolate chips (about 1/2 cup each for the double batch).

: / I don't have time to do a pumpkin from scratch but I'm gonna go buy some organic canned and give it a go.

I have been staring at two cans of organic pumpkin on my kitchen counter.

Start with a fresh pie pumpkin for best results, and be sure to buy organic ingredients whenever you can.

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée, organic if possible

Having an arsenal of two delicious orange products, papaya and organic canned pumpkin, I decided to experiment.

I had a few cans of organic pumpkin puree, all my baking staples, and a big bag of frozen over-ripe bananas (any banana that is «almost too brown» gets peeled and chucked in the freezer bag).

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla

When it comes to the pumpkin, if you are not roasting and pureeing you own, look for it canned as long as it is organic and stored in a BPA free container.

Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste

Pie Crust: 2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves

The pumpkin puree worked and is delicious, but I had to change the following: I used a can of organic pure pumpkin which is 425grams.

Ingredients for 24 bars: 40g Desiccated coconut 40g Ground almonds 250g organic Jumbo oats 40g pumpkin seeds 50g soft pitted prunes 80g runny honey 100g soft pitted dates 90g organic peanut butter (no added salt / sugar)-- you can use cashew - or almond - butter if you prefer 1tbsp coconut oil (15 ml) Optional: 1 / 2tsp — 1tsp ground cinnamon

You can roast a pumpkin and use the cooked pumpkin meat or you can use organic canned pumpkin.

-- 1 cup peanut butter (I used natural, organic peanut butter)-- 1/2 cup canned pumpkin — 1/2 cup powdered sugar — Approximately 3 / 4th of a 12 oz.

One of Heather's clever «homemade» baby food cheats is to open a can of organic pumpkin and feed it to a baby.

Use fresh, homemade pumpkin puree or canned organic puree.

3/4 cup organic canned pumpkin 1 cup baby kale 1/2 orange 1 apple 2 T flaxseed 1 scoop chocolate protein powder 1 fresh ginger nugget 1/4 tsp cinnamon 1/4 tsp cardamom 1/8 tsp nutmeg 1 cup almond milk

It's OK if I love pumpkin and want to keep posting pumpkin recipes, it's OK if I eat pumpkin puree by the spoonful, it's OK if I've ordered can, upon can, of organic pumpkin puree from SPUD as of late.