Sentences with phrase «organic pumpkin puree»

I recently went grocery shopping and my kitchen is full of organic pumpkin puree and frozen pumpkin!

1 cup organic pumpkin puree cup gluten free oats cup unsweetened.

I buy organic pumpkin puree in a BPA - free can from the health food store.

-- In the photos, I used organic pumpkin puree and added a dash of cinnamon to the batter — delicious.

And, with organic pumpkin puree at our small grocery store, this is even better to make — I'm just so excited.

I put organic pumpkin puree in my warm breakfast cereal bowls, in coconut milk yogurt for an afternoon snack, and even in pasta dishes.

When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree.

With 2 jars of leftover, homemade, organic pumpkin puree in the freezer, and a light snow falling outside, it was time to make the pumpkin bread.

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.

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

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

The base is combined with organic pumpkin puree, macadamia milk, maple syrup, freshly grated nutmeg and other spices.

Plan B is to purchase organic pumpkin puree from the store, hopefully in a BPA free tin.

There are now some BPA - free, organic pumpkin puree available that I've gravitated towards in recent months.

Trader Joe's sells organic pumpkin puree».

While the kids and hubby aren't looking add one single size serving of Square One frozen organic pumpkin puree to the pot with the noodles.

I think I may have to stock pile cans of organic pumpkin puree just so I -LSB-...]

Pumpkin Spiced Breakfast Bars (Adapted from Easy Peasy Granola Bars) Ingredients: 1/4 c flax meal 1 c + 2 TBSP organic pumpkin puree (check the can for BPA - free lining!)

I started with Pacific's NEW organic pumpkin puree (which comes in a BOX which I love).

That's why I began making Puppy Girl's buckwheat treats myself, using organic buckwheat flour, organic ground ginger sprinkled into the dry flour and mixed, adding organic pumpkin puree and organic unsweetened applesauce.

I use organic pumpkin puree in this Gluten Free Vegan Pumpkin Bread and it really does make a huge difference in the final flavor.

The truth is, I love pumpkin and bought cans upon cans upon cans of organic pumpkin puree at Costco!

I had a lot of fresh ginger, green - tipped bananas, and a can of organic pumpkin puree in my pantry and I wanted a Paleo recipe that used these ingredients.

1/4 cup of organic pumpkin puree.

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.

There is an organic pumpkin puree in a BPA - free tetra pack made by Fig Foods Co. that my local Whole Foods carries.

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!

I used a base of coconut butter, coconut oil, and organic pumpkin puree, and spiced it up -LSB-...]

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.

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

pumpkin filling scant 1 1/2 cups organic pumpkin puree (or one 15 ounce can) 1/4 cup coconut sugar 1/2 cup maple syrup 1 tablespoon blackstrap molasses 1 teaspoon vanilla 2 tablespoons arrowroot powder 1 teaspoon groung cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon ground nutmeg pinch of cloves

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).

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!

2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp coarse salt 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp allspice 1 cup packed light - brown sugar 1 cup granulated sugar 8 tablespoons Ancient Organics Ghee, at room temperature 4 large eggs, lightly beaten 1 can organic pumpkin puree 1 package cream cheese 1/4 cup powdered sugar 4 tablespoons Ancient Organics Ghee (chilled and hardened from being in the fridge) 2 tsp vanilla extract

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

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

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.

Made with almond flour, a little raw protein powder, some organic pumpkin puree and a delicious spice blend I concocted, this is a muffin that really sums up what a taste of Fall in your mouth should be.

1 cup soaked raw cashews 1 cup organic unsweetened almond milk 1 cup organic pumpkin puree, chilled stevia, to taste 1 Tbsp ground cinnamon 1 1/2 tsp ground nutmeg 1 tsp ground ginger 1 pinch ground cloves 1 pinch sea salt

2 cups organic pumpkin puree 1/4 cup coconut sugar 1 tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 2 teaspoon vanilla extract 2 teaspoons fresh lemon juice pinch of pink himalayan salt 1 tablespoon rhodiola

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.

INGREDIENTS 8 oz unsweetened almond milk 1/2 cup organic pumpkin puree 1 small frozen banana (or 1/2 large) 2 tbsp ground flaxseeds 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground ginger pinch of nutmeg

● 3/4 cup organic pumpkin puree, canned / boxed ● 2/3 cup full - fat canned coconut milk * ● 3 pasture - raised eggs ● 2 tbsp.

I forget the brand I used, but it was an organic pumpkin puree.

Ingredients: 2 TBL cup warm water 1 TBL grassfed gelatin 1 can (14 oz) organic pumpkin puree 2 cups organic heavy cream 1/3 cup pure maple syrup 2 tsp pumpkin pie spice 1 tsp pure vanilla extract

Yes, the argument perhaps is that pumpkins are not growing right now, and ideally we should use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10... I stockpile) of organic pumpkin puree that needs to be used.