A few weeks ago we were talking about how much I love pumpkin. It is amazing in the fall, but recently I’ve realized that it is a superfood that we can enjoy all year.
If you missed that post, here is without a doubt one of my favorite recipes for quinoa patties. Not only did I love them but Skye said “Yum, Yum” for the first time while eating them, so they are toddler approved too! I love any dish that has my tastebuds singing that the kids will eat too. (And you know that doesn’t happen often around here.)
In addition to enjoying LIBBY’S 100% Pure Pumpkin in savory dishes, I’ve been adding pumpkin into baked goods quite a bit. They are a fantastic way to reduce fat and calories and also boost fiber. It is also an amazing source of Vitamin A. Plus, you gotta love the flavor that pumpkin gives.
I’ve been struggling with some health issues lately and one thing I’ve been really trying to do is reduce my stress level so that I can heal. I know a lot of Mom’s say that dinner time is when things are the craziest, but for me morning is most difficult. One thing I’ve found that really streamlines my morning is having something prepared for breakfast for the kids that I can just grab from the fridge, heat and serve.
I love these breakfast cookies because they are packed with nutrients but the kids feel like they are getting one over on me. Like most gluten free baked goods, they are best served warm. I keep them in the fridge and freeze (unfrosted) what I know won’t get eaten within a few days.
I used an 8 ounce can of LIBBY’S 100% Pure Pumpkin (found in the baking aisle) in this recipe and had some leftover. I used the leftovers to stir into my quinoa oatmeal breakfast bowl and also to make a rocking pumpkin vinaigrette which I will share soon. If you don’t think you will use the leftovers within a few days you will be happy to know that pumpkin freezes great. I like to divide it into 1/2 cup servings so that it is easy to grab when I need it.
Be sure to check out the #PumpkinCan website to share your favorite way to use pumpkin! You can also follow LIBBY’S Pumpkin on Facebook, LIBBY’S Pumpkin on Twitter and LIBBY’S Pumpkin on Pinterest for more great ways to enjoy pumpkin year around.
- ½ cup honey, maple syrup or agave nectar
- 1/2 cup coconut palm sugar
- 1/4 cup Muscovado sugar (or brown sugar)
- ½ cup coconut oil, melted
- 1/2 cup LIBBY’S 100% Pure Pumpkin
- 2 large eggs or flax eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten free flour blend (see note)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons chia seeds
- 1 1/2 cups cooked quinoa
- 1/2 cup quinoa flakes
- 1/2 cup dried cranberries
- ¼ cup chocolate chips
- ¼ cup sesame seeds
- ¼ cup chopped almonds (optional)
- Frosting (Optional)
- 4 ounces cream cheese, softened
- 2 tablespoons LIBBY’S 100% Pure Pumpkin
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of a mixer beat together liquid sweetener, sugars, coconut oil, LIBBY’S 100% Pure Pumpkin, eggs and vanilla extract.
- Sift together flour, salt and baking soda and add to sugar mixture. Beat until just combined and then beat in chia seeds, quinoa and quinoa flakes. Stir in cranberries, chocolate chips, sesame seeds and almonds until just combined.
- Roll into tablespoon sized balls and flatten. Bake for 18 to 22 minutes, until golden brown.
- Combine ingredients in a blender or food processor and process until smooth. Allow cookies to cool and apply a thin layer. (If you want a thicker coating of frosting simply double the recipe.) Cookies are best frosted the day of serving.
Note: If your flour blend doesn’t have xanthan gum add 1/2 teaspoon. Servings 36, Calories 127, Fat 5g, Carbohydrates 18.8g, Protein 2.2g, Cholesterol 11mg, Sodium 113mg, Potassium 73mg, Fiber 1.2g, Sugars 7.1g Frosting Servings 36, Calories 14, Fat 1.1g, Carbohydrates .9g, Protein .2g, Cholesterol 3mg, Sodium 9mg, Potassium 8mg, Sugars.7g