HOMEMADE PUMPKIN PIE SPICE

Yesterday I decided that since I'm doing so much pumpkin baking I would make a batch of HOMEMADE PUMPKIN SPICE MIX!  It was really easy.  All I did was put all the spices in my coffee grinder (that I actually only use for grinding flax and spices!) and grind away! 

Here is the mix I made:  2 small cinnamon sticks broken up into pieces or 5 teaspoons (tsp) ground cinnamon
2 small nutmeg seeds or 2 tsp ground nutmeg 
2 tsp ground ginger (or omit ginger if you prefer to use fresh ginger)
1 level tsp ground cloves or 1 rounded tsp cloves
4-5 allspice seeds or 1 tsp ground allspice
Hmmm....perhaps this would smell nice in a bar of homemade soap or a homemade candle?!  I think I may do some testing!  
I think I may sprinkle some of this on a batch of pumpkin seeds before I stick it in the dehydrator! 

PUMPKIN COCONUT CHIA PUDDING

#Pumpkin #Coconut #Chia #Pudding
I've been experimenting with pumpkin a lot in the past few weeks.  Over the next week, I'll try to add a few of the recipes.  This one I created a couple of weeks ago.  I made the mistake of writing the recipe on a scrap piece of paper and then I promptly lost it.  Today I found it in the recycling!  Yahoo!  

I love chia pudding because it is nutritious, gluten-free, vegan and could be served for everything from breakfast to dessert.  If you have an almond allergy you could substitute some other non-dairy milk such as brown rice milk.  

INGREDIENTS:
5 T chia seeds
1 c raw almond milk
1 c coconut milk, preferable fresh
1 c pumpkin puree
3-5 T pure maple syrup (depending on how sweet you'd it!)
1 t cinnamon
1/4 t each nutmeg and allspice
1 T fresh grated ginger (or 1/4-1/2 t dried)
1 t vanilla
pinch of cloves and sea salt

DIRECTIONS:
Put everything except the chia seeds in your blender.  Blend until smooth.  Add the chia seeds.  Pulse for a few seconds if you like a "tapioca' type consistency and blend if you prefer a smooth pudding.  Pour into a container with a lid (I like to use a large canning jar) and refrigerate for at least 4 hours.  I have to hide it behind the kale or it is gone before it has set!  Drizzle a little extra maple syrup on top of each individual serving before eating!

HOMEMADE RAW ALMOND MILK

I love raw almond milk!  Not only is it good for you but it tastes delicious!  I have it in my green tea lattes, on my muesli, in smoothies and green drinks and in place of dairy in any recipe.  I've been experimenting with making nut milks for a while now and come up with one that everyone around here enjoys.  Here it is....

Ingredients: 
1 1/2 c raw organic almonds
2-3 dates
~7 cups water plus more for soaking

1/2 teaspoon pure almond or vanilla extract (optional)

Directions: 

1. Measure and soak the almonds in enough fresh water to cover them.  Leave them for 6-12 hours.  I usually soak them overnight. 

2. 1-2 hours before you plan to make the nut milk, soak the dates in a little water to soften them.  



3. Rinse the almonds and put them in your blender (a heavy duty blender such as a Vitamix works best).  Add the dates reserving the date water.  Add 6 cups water (including the date water) and blend on high for a minute.  Add 1- 1 1/2 cups more water.  

4. Place a fine mesh 

vegetable bag (or cheese 

cloth) over a large jug or

container. 

5.  Carefully pour the almond milk through the mesh and let it drain.  

6.  Squeeze out the excess "milk".  






7. Store in the fridge.