Pumpkin Pie & Whipped Coconut Cream

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Before we hurry off to Christmas, let me share this almost raw version of a Thanksgiving classic. Satisfying enough to eat for breakfast and decadent enough to complete a Thanksgiving feast this recipe is sure to satisfy any pumpkin pie craving. Enjoy!

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Puree
1 pie pumpkin

Puncture pumpkin six or so times with a fork and cook in a dish or skillet at 350 degrees Fahrenheit for 1-1 1/2 hours. You should be able to cut into the pumpkin effortlessly. While the pumpkin is still hot remove the skin and seeds. Once cool process in a food processor until creamy and refrigerate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Pie
crust:
1 cup almonds
1 cup oat flour
1/4 cup coconut oil
1 Tablespoon maple syrup
1/4 teaspoon Pink Himalayan salt

In a food processor pulse almonds until they are a coarse flour. Add remaining ingredients and process until mixture keeps it’s shape when you press it between your fingers. Press into a spring form pan, cover, and refrigerate to set.

filling:
3 medium ripe avocados
1 cup pureed pie pumpkin
1 cup fresh carrot juice
1 cup coconut oil
1 cup maple syrup
1 cup (packed) whole soaked Irish moss
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Thoroughly blend all ingredients in a high speed blender. Pour into crust and refrigerate 8-10 hours. The filling is enough to fill 2-3 regular pie pans. If you choose to do so double the crust recipe to accommodate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Whipped Coconut Cream
1 1/2 cups coconut milk fat (2 cans)
1 Tablespoon maple syrup

Blend ingredients in a high speed blender. Once you blend to the point where the ingredients separate, keep blending until combined, and refrigerate 8-10 hours.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Hot Chocolate & Cinnamon Marshmallows

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

I’ve had too much fun perfecting this homemade marshmallow recipe! I was inspired by the August Kinfolk event dessert to make marshmallows out of something other than just plain white sugar. My first attempt was using honey, which is so good and very strange at the same time. For this recipe I used coconut sugar, which works really well if you don’t want a strong honey flavor.

Cinnamon Marshmallows
1 c water
1 c coconut sugar
1/4 c gelatin
2 t cinnamon
1 t vanilla extract
coconut oil

In a food processor (stand mixer or by hand) combine 1/2 cup water and gelatin. In a medium saucepan bring 1/2 cup water and coconut sugar to a boil and remove from heat. While the food processor is running, very slowly pour in melted sugar. Add vanilla and cinnamon and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).

Hot Chocolate
1 c coconut milk*
1 c water*
1/4 c coconut sugar
1/4 c cacao powder
1 t vanilla extract

In a medium saucepan bring coconut milk and 1/2 cup water to a boil and pour into a mug. In a small saucepan bring 1/2 cup water, coconut sugar, and vanilla to a boil and remove from heat. Thoroughly stir in cacao powder to create a thick chocolate sauce. Pour over steamed milk, top with marshmallows, and enjoy.

*These ingredients can be substituted with cream and water, milk, or any milk alternative.

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

You may also like:
» Orange Chocolate Truffles
» Honey Marshmallows
» Autumn Dessert Spice Granola

Berry Vanilla Buckwheat Granola

Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com

With the tease of cooler weather and the familiar smell of August I wanted to make an undeniably “summer” recipe. Summer is not over yet! With an abundance of delicious local raw milk I have a constant hankering for cereal, and my body knows I need more buckwheat and not boxed cereal (even though I love it so!). After this shoot I think I’ve had my fill of cereal for the week! Enjoy and feel free to add more coconut sugar if you’re looking for something sweeter.

Berry Vanilla Buckwheat Granola
4 cups buckwheat groats (soaked and dehydrated)
2 cups oat flour (I used soaked and dehydrated steal cut oats)
1 cup coconut sugar
1 cup water
1 cup berries (I thawed frozen mixed berries)
2 teaspoons vanilla extract
1/2 teaspoon Pink Himalayan salt

In a large bowl mix buckwheat groats, oat flour, coconut sugar, and salt. Add in vanilla and water and combine thoroughly. Fold in berries. Dehydrate at 105-118 degrees Fahrenheit until crunchy (overnight works great). Enjoy!

Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com

You may also like:
» Coriander Almond Granola
» Orange Maple Walnut Granola
» Blueberry Nut Granola