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May 25, 2008

pumpkin white bean bars

Filed under: Uncategorized — by Rachel @ 4:28 pm
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I was inspired by Celine’s blondies, and immediately after making black bean brownies I got the idea for these tasty morsels. I didn’t like the way that the banana overwhelmed the chocolate flavor in the blackies, so I was thinking of what to replace it with… and pumpkin came to mind. Then you modify the spices, use white beans (cannellinis) instead of black… and you got yerself a really delicious, pumpkin-pie-tastin’ treat!

1 (19-oz.) can white beans (cannellini), drained and rinsed
2 T. extra virgin olive oil
3/4 c. turbinado sugar
1/2 c. pumpkin puree
1/2 c. unsweetened shredded coconut
1/4 c. oat flour (rolled oats ground to a coarse flour with a coffee mill or food processor)
1/4 c. buckwheat flour
2 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. salt

Preheat oven to 350F. Lighly oil an 8×8-inch baking pan.
If you haven’t prepared the oat flour, do that now. Once you have the 1/4 c. oat flour you need, put that and all the rest of the ingredients in a food processor and blend until uniform and very smooth. (It’ll be kinda thick, and that’s okay.)
Pour into the prepared pan and bake for 15-20 minutes, or until the top appears dry and a toothpick inserted in the middle comes out dry.
Let cool. Cut into squares with a knife, and place pan in the fridge to cool completely before removing.


January 15, 2008

pumpkin waffles

Filed under: Uncategorized — by Rachel @ 1:48 pm
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My school has Belgian waffle irons, and since I had all the ingredients to make these pumpkin waffles from the PPK, I thought I would whip the batter together in my room and take it to the cafeteria to cook ’em up. I halfed the recipe and made a few substitutions (subbed soy yogurt for some of the oil and kind of estimated how much pumpkin to put in the batter). This yielded a chewy waffle that insisted on coming apart when you tried to take it out of the iron, and I had to leave it in about a minute longer than the built-in timer suggested to get it to be pretty like the one in the picture above. The moral of the story? 7 1/2 oz. of pumpkin puree does NOT equal a scant cup of pumpkin. The cafeteria smelled so good when the waffles were cooking, though. I’m going to publish the original recipe here, because I’m pretty sure it should yield good-textured waffles if you actually follow the directions.

2 1/2 cups all-purp. flour (I used white spelt)
1/3 cup turbinado or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.

December 3, 2007

pumpkin biscotti

Filed under: Uncategorized — by Rachel @ 2:24 pm
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My momma loves coffee, so I decided to try my hand at biscotti. I did a quick Google search to see if anything looked promising, and I found this recipe, easily veganized. The results were good. The pumpkin flavor is pretty subtle, but when I actually tried one with a cup of coffee, the drink seemed to bring out the spices a lot more.

The oven that I have to work with in my dorm is very temperamental and will burn things to death, so I lowered the oven temps (there are two for the two separate bakings of the cookies) by 25F, and generally baked the cookies for less time than called for. Unfortunately, the result was biscotti that was a bit chewy in the middle, even when I left it out overnight. So I will post here the original oven temperatures and baking times, hoping that those work better for anybody wanting the recipe.

2 1/2 c. unbleached flour
1 c. sugar
1 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
dash of ginger
dash of salt
2 T. ground flaxseed + 6 T. warm water, combined and allowed to congeal
1/2 c. pumpkin puree
1 t. vanilla

Preheat oven to 350F. Grease a cookie sheet.
Sift together all the ingredients from flour to salt (flour, salt, bp, spices, salt) and stir to combine.
Use a fork to whisk together the remaining flax slurry, pumpkin, and vanilla. This mixture will be quite thick. Add it to the dry mix and fork it all together a little bit to roughly incorporate things (don’t work, all the flour won’t mix in; you’ll need your hands for that).
Lightly flour your hands and a work surface (not too much, you don’t want to add a lot more flour to the batter), and turn your rough dough mixture onto your work surface. Lightly knead it until all is incorporated and looks pretty homogeneous. Note: it’s impossible to keep this stuff from sticking to your hands, so don’t resist it. Just scrape extra dough off your fingers after you’re done kneading and add it to the rest of the batter.
Place the big dough blob onto your greased cookie sheet. Form it into a large oval-shaped slab, about 15-20 inches long, 6-7 inches wide, and about 1/2 inch thick. If you want it to be smooth on top, you could flour a rolling pin and roll it over the top of the biscotti. Mine turned out pretty rustic and bumpy, which I don’t consider to be a bad thing.
Bake for 22-30 minutes, or until the center is firm to the touch. Remove from oven and let cool for about 15 minutes.
Lower the oven temp to 300F. With a serrated knife, cut the biscotti into slices one inch wide, and place cut-side up on the baking sheet. Bake for 10 minutes. Take them out and turn them, with the other cut side up this time. Bake for 5-10 more minutes. Let cool.
For maximum crispiness, place them in a dry place, uncovered, overnight.

November 27, 2007

pumpkin cornmeal cookies

Filed under: Uncategorized — by Rachel @ 5:50 pm
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Sorry for the lack of postage, flipping out over life has been getting in the way.

These cookies are adapted from this recipe for pumpkin oatmeal cookies, but I used cornmeal instead of oatmeal. One meal for another, right? It gives the cookies an intersting texture: very different from oatmeal cookies, but I like it. The cornmeal adds a distinct kind of chewiness to the mix. I also added cloves equal to the amount of nutmeg in the recipe, because it’s not autumn without cloves.

They’re nice n’ moist the next day, when you give them time to sit. Oh, and I made these with a gluten-free baking mix, so they’re completely GF.

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