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| Pumpkin snickerdoodles! |
A new post? Shocking, right-- seeing as I've been completely AWOL for a very long time.... sorry about that. This week I got caught up in the fall pumpkin-everything craze! It started with pumpkin snickerdoodles and then progressed to pumpkin-sauce pasta. I still have some pumpkin left in the can... so there may be some pumpkin pancakes in store for tomorrow morning.
I still have been being food-lazy, so I mainly used other peoples' recipes for these creations. I made the pumpkin snickerdoodles using the awesome recipe on The Nourishing Gourmet. They are definitely some of my favorite cookies ever!! The pumpkin gives them a delightfully fluffy texture.
In the recipe, I used coconut sugar for the sweetener. For gluten-free flour, I used 1 cup millet flour, and 1 cup of mixed garbanzo flour and brown rice flower. I also threw in about 1/4 or 1/2 tsp guar gum for good measure. I also added Enjoy Life mini chocolate chips to half of the batter...... but those do have cane sugar in them. (I was feeling adventurous!) I love the combination of pumpkin and chocolate, but these cookies were so good they barely needed the addition.
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| Pumpkin (sauce) pasta |
Now, for the pasta, I cooked up some gluten-free brown rice penne and twisty things (don't know the proper pasta-name!) and whipped up some pumpkin sauce with the left-over canned pumpkin.
I really just made the sauce by taste, and followed the basic seasonings listed here. The base was pumpkin, olive oil, almond milk, and pasta water. The seasonings were salt, pepper, sage, onion powder, garlic powder, nutmeg, and cinnamon. It ended up having a great blend of savory taste, plus the implied sweetness of the touch of cinnamon. Definitely also a winning creation.
Happy fall! Now the big question.... what are you being for Halloween???
