Monday, November 15, 2010

Pumpkin Pinwheels

Recipe makes 48.

Preheat oven at 350 F. In a large bowl, add together in this order, mixing well after each ingredient:
- 1/2 cup butter (or vegetable oil)
- 1/4 cup agave syrup
- pure vanilla extract
- 1 whole egg
- 2 cups whole wheat flour

Mix until smooth and have the dough rest in the fridge.

 Pumpkin filling:

In a pot, over the stove top, mix together:
- 1 cup pureed pumpkin (canned, frozen or make-your-own)
- 2 tbsp agave syrup
- cinnamon
Cook until mixture thickens. Let cool.

Once the pumpkin mixture is cooled down, remove the dough from the fridge and halve it. Shape both sides into oblongs. Roll first half to a half inch thickness, trying to keep the oblong shape. Spread half of the pumpkin filling, covering the entire surface of the dough. Roll up lengthwise, wrap in cling-wrap and place in the freezer for 15 minutes. Repeat with the remaining half.

After 15 minutes, remove both rolls from the freezer, slice each into 24 thin disks. Place the disks on an ungreesed cookie sheet and bake for 15 minutes.

Nutrients per 1 of 48 cookies: Calories: 45, Total Fat: 2.1g, Saturated Fat: 1.3 g, Trans Fat: 0g, Cholesterol: 9mg, Sodium: 2 mg, Total Carb: 6g, Dietary Fiber: 0.8g, Sugars: 0.2g, Protein: 0.9g
Vitamin A: 14%, Vitamin C: 0%, Calcium: 0%, Iron: 1%

Wednesday, November 10, 2010

Coconut Heaven (Raw)

In a small bowl, mix together until well blended:

- 1 cup coconut meat (shredded, unsweetened)
- 2 tbsp coconut oil
- 2 tbsp cocoa powder (unsweetened)
- 1 tbsp agave syrup

Shape into balls. Makes 20. Refrigerate for about one hour before serving.


Nutritional info per 1 of 20 pieces: Calories: 30, Total Fat: 2.8g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 1.7g, Dietary Fiber: 0.5g, Sugars: 0.3g, Protein: 0.2g
Iron: 1% Not a significant source of Vitamin A, C and Calcium

Tuesday, November 9, 2010

Apple Squash Stew

Looks like Autumn, smells like Autumn, tastes like Autumn.

In a large, shallow pan over the stove top,

1/2 butternut squash (peeled and cubed) befriended a few small orchard apples (4-6, core removed, skin on, cubed as well). About 1/2 cup organic agave syrup, joined together with some pure vanilla extract.

And then all got drowned in cinnamon powder, brought to boiling and let simmer on medium heat until the thick syrup was formed.

Dreamy when served hot on a crisp fall evening, equally tasty and flavor-full when served chilled.
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