Autumn means shorter days, crunching leaves, cooler temperatures and of course, pumpkin everything. Here are pumpkin desserts perfect for cleansing on the 21-Day Clean Program. One recipe makes two different and equally delicious pumpkin desserts — bread and cookies.
Pumpkin desserts 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. Also feel free to make two batches; one of each.
BENEFITS OF PUMPKIN
Pumpkin is so versatile – we normally associate it with pie, but it can also easily become savory, as it is from the delicious squash family. It also has many benefits, including antioxidants for overall health and wellbeing.
It’s also every high in vitamin C, potassium, and beta carotene, which can help eyesight. Also, if you are making this recipe from scratch, don’t forget to save the pumpkin seeds, as they can make a fantastic snack on their own!
If making both bread and cookies, this recipe makes 6-8 cookies and one 9×5 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
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.
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”.