Smells Like Pumpkin Spirit: Pumpkin Scones

Tuesday, October 11, 2016

 Breakfast Tea and Scones
Pumpkin Cream Scones

2 Cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 tbsp cinnamon
1/8 tsp ground cardamom

1/3 cup unsalted butter

1 large egg
1 ½ teaspoons vanilla extract
½ cup heavy (whipping) cream
2 tbsp Pumpkin purée

Egg Wash
1 egg mixed with 1 teaspoon water for glaze

Preheat oven to 425 degrees F. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt.

Cut the butter into ½ - inch cubes and distribute them over the flour mixture.

With a pastry blender cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the cream, egg, pumpkin purée and vanilla. Add the cream mixture to the flour mixture and stir until combined.

With lightly floured hands, pat the dough into a ½ -inch thickness on a lightly floured cutting board. Using a floured 2 ½- inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.

Lightly brush the tops of the scones with the egg mixture, if desired.

Bake for 13 to 15 minutes, or until lightly browned. 

Makes about 14 scones.

Vegan "Super" Granola Bowl

Monday, October 10, 2016

Breakfast Bowl 
Vegan "Super" Granola Bowl

1 1/2 c. Favorite Granola
Superfoods from left to right 
1/4 c. Mango
1/4 c. Sliced Strawberries 🍓 
1/4 c. Raw Almonds
1 inch of fresh ginger thinly sliced
2 tbsp Passionfruit seeds
Some blackberries 
Some raspberries 
5-6 dragon fruit flowers or stars or hearts 💕 ✨ 🌺 
2 tbsp goji berries 
1 tbsp cacao nibs

Passionfruit is a bit tart as is but mixed in with the granola it tastes like candy🍭! Favorite breakfast, snack or  afternoon boost.

cacao nibs

Dragon Fruit


Passion Fruit
Immune System Boosting
Skin Food

Easy Vegan Pumpkin Spice Waffles

Monday, October 10, 2016

2 c. AP flour
1 tbsp. sugar
4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
2 "eggs" (or egg substitute) we like 1/2 c. Mashed Banana
1 3/4 c. Almond milk 
1/2 c. veg. oil
1/2 tsp. vanilla extract
3 tblsp. pumpkin puree
Preheat Waffle Iron

Beat "eggs", then gently mix in the remaining wet ingredients
Combine dry ingredients in a separate bowl and then stir your dry ingredients into your wet and pour approximately half a cup of batter into your waffle iron (this will vary depending on your iron).

*The real tip here is to use your favorite waffle batter and simply mix in 3 tbsp. of pumpkin puree, cinnamon and spice.

Later Pollinator

Tuesday, October 4, 2016

"So bumblebees are one of the few kinds of bees in the world that are able to hold onto the flower and vibrate it, and they do this by shaking their flight muscles at a frequency similar to the musical note C. So they vibrate the flower, they sonicate it, and that releases the pollen in this efficient swoosh, and the pollen gathers all over the fuzzy bee's body, and she takes it home as food."

Marla Spivak at Ted Talk

Fall Breakfast Favorites: Pumpkin Muffins

Monday, October 3, 2016

Pumpkin Muffins

Preheat oven 375 degrees.

Prepare one bowl for all dry ingredients.

Prepare one larger bowl with all wet ingredients.

Pour well combined dry ingredients into your larger bowl of wet ingredients.

Fold in your chocolate chips.

Ice cream scoop batter into greased 12 tin muffin pan and bake for 23-25 minutes

1 3/4 c.  AP flour
1 c. Sugar
1/2 c. Dark Brown Sugar
1/2 tsp salt
2 tsp cinnamon
1/8 tsp allspice
1/4 tsp g. cloves
1/4 tsp.nutmeg
1/4 pumpkin pie spice

1/2 c. Melted coconut oil (or melted butter)
1/2 c. Mashed Banana (or 2 eggs or choice egg substitute)
15 oz. pumpkin purée
1tsp vanilla extract

Topping options : 1/2 c. chocolate chips, 1 sliced banana, 1/2 c. rolled oats