Being the first day of Fall, it’s no surprise that our eldest asked, “Can we drink hot cocoa in the morning since it’s the Fall?” I love that girl. “Sure honey – nevermind the fact that we are in Georgia where it’s still almost 90 degrees.” Afterall, we are the family that started a fire in our yard the other night and roasted marshmallows and had s’mores. 🙂
Our family loves the Fall….and we anticipate the cooler weather that is right around the corner. In celebration of the first day of fall, here are a couple of delicious and healthy recipes true to the season…
Pumpkin Spelt Muffins
*note: using the left-over pumpkin, I added a few Tablespoon’s of pure maple syrup and a sprinkle of All-Spice to make “Pumpkin Butter” which we spread on the warm muffins, delicious!
- 2 1/2 cups whole grain spelt flour (I used half Teff flour and half whole-wheat b/c I was out of Spelt)
- 1 t baking powder
- 1 t baking soda
- 2 t cinnamon
- 1/2 t nutmeg
- 1/2 t ground cloves (optional)
- 1/2 t fine grain sea salt
- 1/2 cup Earth Balance vegan buttery spread
- 1/4 cup agave nectar
- 1/2 cup organic cane sugar (or regular sugar)
- 1 cup canned or fresh pumpkin
- 1 flax egg (1 T ground flax + 3 T warm water, mixed)
- 1 t vanilla
- 3/4 C almond milk
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Whisk flax egg in a small bowl and set aside.
- In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.
- In a different bowl mix the butter, sugar and agave until smooth. I melted my butter a bit in the microwave for 15 seconds first as I find the Earth Balance is easier to work with when melted slightly.
- Now add pumpkin, flax egg, and vanilla. Beat well.
- Carefully mix in dry ingredients being sure not to over mix. Spelt is broken down very quickly when mixed and you can end up with a tough batter if you over mix it. But relax it will turn out regardless! The batter will be very moist and sticky, but don’t worry.
- Pour into muffin tins
- Bake for 15 minutes or until done
Red Lentil Soup(From Bob’s Red Mill)
*this soup was incredible – full of flavor and so satisfying. I served it with spelt biscuits and our children loved it as well. It says that it serves 6 – but our family ate off of it for 2 days…
- 1 Chopped Onion
- 1/4 cup Olive Oil
- 2 Diced Carrots
- 2 Chopped Celery Stalks
- 2 Minced Garlic Cloves
- 1 tsp Oregano
- 1 Whole Bay Leaves
- 1 tsp Basil
- 1 (14.5 oz) Can Crushed Tomatoes
- 2 cups Bob’s Red Mill Red Lentils
- 8 cups Water
- 1/2 cup Spinach, rinsed and thinly sliced
- 2 Tbsp Vinegar
- Salt and Pepper to Taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper- add more vinegar if desired. Serves six.