Come fall, I like a little pumpkin spice as much as the next person. There is something so soothing about sipping on a seasonal latte now and again. That being said, I prefer to know what’s in my food. I created this recipe for pumpkin spice nut milk to get my pumpkin flavor fix without any mysterious or questionable ingredients. It’s perfect as a coffee creamer substitute, blended into a pumpkin spice smoothie or for sipping while shopping online for a new fall sweater.
Homemade Pumpkin Spice Nut Milk
1.5 cups nut of your choice (I used cashews)
3 cups water (x2)
Pinch of celtic sea salt
½ cup maple syrup
½ cup pumpkin puree
1 tablespoon pumpkin spice seasoning
Soak 1.5 cups nuts of your choice (I like cashews) in 3 cups water for at least 2 hours or up to overnight. When you’re ready to blend, drain the cashews and rinse well (do not use the soaking water.) Add them to a blender with 3 cups fresh water, pinch of salt, maple syrup, pumpkin puree and pumpkin spice seasoning. Blend until well combined. The milk will keep for 2-3 days in a very cold refrigerator.
If you’re in need of a little nosh with your java, whip up a batch of these sweet potato blondies. This recipe is already dairy free, and could easily be made gluten free by swapping out the flour.
Apple Pecan Sweet Potato Blondies
1 ⅓ cups flour (I used white whole wheat, but all purpose is good too)
1 ¼ teaspoon baking powder
⅛ pinch salt
⅓ cup coconut oil
½ cup sugar (I used coconut sugar)
2 large eggs
1 teaspoon vanilla
¾ cup mashed sweet potato
½ chopped apple
½ chopped pecans
Preheat oven 350 degrees. Prep an 8×8 inch square pan by spraying it with cooking spray, lining with parchment paper and adding another quick spray of cooking oil.
Sift together the flour, baking powder and salt.
In a mixing bowl cream together the coconut oil and sugar. Next add eggs one at a time, mixing well between each. Then, add vanilla extract and sweet potato and mix again until very well combined.
Add flour mixture and stir until just combined then gently mix in the apple and pecans.
Spread into the prepared pan, smoothing the top with a spatula. Bake for 20-30 minutes or until a toothpick comes out clean.
Cool on a wire rack, then cut into squares. Store in an airtight container for up a week.
Dessert for breakfast! Yum!
This article was originally printed in the Fall 2016 issue of Sass Magazine.