First off, I would like to congratulate Isabel, the winner of our Ginger Elixir contest! I know you will love the ginger candy juice :) If you don’t know what Ginger Elixir is, check out last weeks post.
I hope you still have left over pumpkin, somewhere, growing or otherwise! You can use canned pumpkin in this recipe.
I also like to use the soft stringy insides of the pumpkin, after I’ve separated the seeds.
Chia seeds are so high in protein and omega 3s and they also make a wonderful egg replacement.
If you’re not familiar with these tiny black or white seeds (sometimes called Salba seeds), I highly recommend picking up a pack. A little goes a long way with these little guys because they quadruple in size when you soak them in water. This makes the bars gluten-free and vegan, and I like to keep it low sugar too. The spice topping ups the value of antioxidants.
Despite their humble appearance, they are delicious and totally satisfying!
In a blender, combine:
- 1 1/2 cup pumpkin (or more)
- 3 tbsp chia seeds or meal (these “eggs” work better if pre-soaked in 1/2 cup of water and then added to the recipe)
- 3 tbsp coconut oil
- 1/2 cup date-soak-water (leave a cup of dates soaking for 30 min and use the water, use the soft pitted dates in other recipes or add them to this one) If you prefer, use a combination of organic brown sugar and stevia to achieve a desired sweetness
- 1 cup almond flour
Blend thoroughly, then add tons of pumpkin seeds and sunflower seeds to your mixture, as many as you like! I add a lot as I like a seedy bar. Now grease a ceramic baking dish with coconut oil. Pour in your batter and add cinnamon swirls, just for fun and because you love cinnamon. The batter in the dish shouldn’t be too thick – about an inch or so.
Bake at 350 F in a preheated oven for 20 minutes or so, until a toothpick inserted in the center comes out clean. Cool and cut into squares. Spread the spice spread on each square as you go along, or spread it on all the squares before you cut.
- 3 tbsp raw honey
- 1/2 – 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of clove powder
One of the purest and highest antioxidant green teas is matcha tea. With matcha, the whole leaf is consumed which makes it more potent. It tops this list in antioxidants called polyphenols, but it is also rich in chlorophyll and minerals – which help our bones grow strong.
So forget Starbucks and make your own uber-healthy version!
The same applies with matcha as with chia, a little goes a long way. I just loved the creamy minty green of this latte so I had to share it. Love your latte.
Matcha Tea Latte
- 1 tsp matcha tea powder
- 3/4 – 1 cup warm water or almond milk
- 1 tsp coconut oil
- 1 tsp – 1 tbsp raw honey, agave, or preferred sweetener
Blend in a blender, or use a special wooden matcha tea whisk. Double and triple this recipe to share with your family and friends! Although in Canada we had our Thanksgiving last month, I am still giving thanks to all the wonderful healthful plants available to us. :)
~ Happy Thanksgiving! ~