Autumn means shorter days, crunching leaves, cooler temperatures and of course. . . pumpkin everything. Here's a cleanse-friendly recipe that makes two different treats, yay! Bread and cookies like these make it easy to forego other sugary treats this time of year and it's nice to have a recipe that makes both bread and cookies at once, or feel free to make two batches; one of each.
If making both, makes 6-8 cookies and one 9x5 loaf of bread or double those amounts if making just bread or just cookies
4 tablespoons melted coconut oil
1 1/2 cups sorghum flour
1/2 cup tapioca starch
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup coconut sugar (granules)
1 15oz can organic pumpkin
1/4 cup coconut nectar
1 teaspoon vanilla extract
Preheat oven to 325. Bring a small pot of water to boil if you need to melt the coconut oil. When the water comes to a boil, add the coconut oil jar to the pot of water (removed from the heat, do not put the jar in the pot while it's on the burner) and let it melt.
Mix dry ingredients together in a large bowl.
Add the pumpkin, coconut nectar and vanilla. When most of the coconut oil is softened, or there's at least a good amount of liquid at the bottom of the jar, pour the melted oil into the mixture.
Stir everything to fully combine. Pour into greased (with coconut oil) bread pan and cook for 30 minutes.
To make cookies: place spoonfuls on a baking sheet and bake for 10-12 minutes. Cookies are done after 10-15 minutes. The bottoms should be firm but I like them best when the tops are still fairly soft, but you may like them harder and more "done".