Harvest Time

It's been a while since we last posted, mostly because this year has been full of challenges, but during this Harvest time, we are also very aware of our many blessings. We are about to add a new 'lil Pumpkin' over here at Nurtured Path so although this post is one of few this year, we most likely will be on hiatus after baby is born, in 4.5 more weeks. In the meantime, we are enjoying the Fall and making lots of Pumpkin recipes. ;-)

Please enjoy and share the foods below with your sweet family and friends for this Season of Thanks!!

Much Love and Gratefulness to you all. 

We are looking forward to sharing all about our new addition when he arrives.

 

Gluten-Free Pumpkin Bars

- 2 Cups All Purpose Gluten-Free Flour (we like Arrowhead Mills)

- 4 Organic Eggs

- 3/4 Cups Organic Unrefined Coconut Oil

- 1/2 Cup Coconut Crystals

- 1 Can Organic Pumpkin

- 2 tsp. Organic and Fair Trade Cinnamon

- 3/4 tsp. Organic and Fair Trade Pumpkin Spice

- 2 tsp. Baking Powder

- 1 tsp. Baking Soda

Mix all ingredients well and bake in pan at 350 for 30 minutes.

For Maple Butter: Beat Organic Fair Trade Maple Flavoring into Whole Organic Butter. Serve Warm.

Gluten-Free Pumpkin Pancakes

- 2 tsp. Baking Powder

- 1 1/4 Cups Gluten-Free Flour Mix

- 1/2 tsp. Salt

- 1 tsp. Organic and Fair Trade Pumpkin Spice

- 2 Tbs. Raw Honey

- 6 Tbs. Organic Pumpkin Puree

- 2 Tbs. Melted Organic Coconut Oil

- 2 Organic Eggs

- 1 Cup Organic Unsweetened Coconut Milk or Organic Unsweetened Almond Milk

Whisk together and make your pancakes.

Top with Organic Butter and sprinkle with Lakanto (from Body Ecology)

NOTE: Make extra pancakes and freeze them. Then just pop frozen pancakes in the toaster for a quick yummy breakfast.

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