Gang! It is Pumpkin Season!!! I mean welcome to fall y'all!
Seriously, our obsession with pumpkin is a little more than basic. And like with most good things we've altered, sweetened, and modified it, to a barely recognizable state. But this fall harvest fruit (though some would consider it a vegetable), in it's un-spiced latte form packs a mean punch of vitamins and fiber, and is low in sugar, and calories; essentially the opposite of it's evil twin the spiced latte. Loaded with vitamins A, C, and E, riboflavin, potassium, copper, magnesium, thiamin, B-6, folate, pantothenic acid, niacin, and iron.
Consuming pumpkin can help to reduce blood pressure, prevent degenerative eye damage, reducing your risk of cancers by preventing the damaging effects of cell oxidation, delay aging of cells, give the skin a beautiful glow, and the list goes on and on!
A must have in your pantry at all times. Truly I eat pumpkin all year long from breakfast to dinner you can incorporate this powerhouse into any meal plan.
All month long I will be posting some amazing looking recipes that I have been collecting and waiting to try. You're challenge is to try some of them and post about it. Let us know which ones are worth keeping and which ones should be tossed aside to die a painful death with the latte.
Today I've posted on Naptown's FB page a Three Ingredient Pumpkin Bread Recipe. Check it out and give it a try. I've added an incentive to make it fun!
Below is the Recipe from The Big Man's World posts... Fun site to check out as well. So many delicious ideas on the site.
Healthy 3 Ingredient Flourless Pumpkin Brownies
Serves 6
A delicious, three ingredient brownie recipe using NO boxed mix- Made with no butter, flour, sugar, grains or dairy and suitable for those following a vegan, dairy free, paleo, gluten free and sugar free lifestyle!
Ingredients
- 1 cup pumpkin puree*
- 1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread)
- 1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
- Frosting of choice (optional)
Instructions
- Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
- Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
- Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.
Notes
- * For a sweeter brownie, sub half a cup of mashed banana
- These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.
- For an alternate power punch icing use approx 1/3-1/2 of your favorite chocolate shake powder and plan greek yogurt ( better to add this topping just prior to eating, store additional topping in a separate container in the fridge).
https://thebigmansworld.com/2016/08/31/healthy-3-ingredient-flourless-pumpkin-brownies/
for more info hit up medicinenewstoday.com