What pairs with chilly nights, hay rides, and gorgeous foliage? Pumpkin flavors and rich spices like cinnamon, nutmeg, and cloves, of course! Check out some of Daily Mom’s spiced up fall recipes!
Homemade Slow Cooker Applesauce
One of the easiest ways to ring in the fall season is by going apple picking. However, many times you are left with a crazy amount of apples, and no recipes to use them! Instead of making a pie, how about making a few big batches of homemade applesauce. It freezes easily, and can be enjoyed year round as a healthy, and natural snack for your entire family.
The best part about this recipe is that it is done in your slow cooker, and can be made with minimal effort on your part – which is great for a busy mom.
Ingredients:
- 8 medium-sized apples
- 1 strip of lemon peel
- 3 inch cinnamon stick
- 5 tsp light brown sugar
How To:
- Peel, core, and slice the apples
- Place them in the slow cooker and add the cinnamon stick, lemon peel and brown sugar.
- Set crock pot to low and cook for 6 hours.
- Stir apples occasionally, apples will slowly become a delicious applesauce.
- Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
Enjoy warm or chilled as an autumnal snack!
Easy Overnight Pumpkin Oatmeal
Do you ever wish that there was an easier way to prepare steel cut oatmeal? Have you tried to make them in your slow cooker, and ended up with a sticky, burned mess? Turning your slow cooker into a double boiler is an easy solution to the problem, and leaves you with scrumptious, perfectly cooked steel cut oatmeal, while you sleep!
The add-in possibilities with this recipe are endless. If you aren’t a fan of pumpkin, try some cut up apples and cinnamon to flavor it. There are so many options, and it’s nearly impossible to mess it up.
Ingredients:
- 1 cup steel cut oats
- 3 cups water
- 1 cup organic pure pumpkin puree (or about 3/4 of a can)
- 1 Tbs. cinnamon
- 2 Tbs. pure maple syrup
- 1 cup milk *optional* (almond milk can also be used to make this recipe dairy free, or you can just use 4 cups of water to replace milk)
How to:
- Place all ingredients into a smaller heat-safe bowl inside the crock pot. Stir.
- Fill crock pot with water (fill until appox. 1 inch from the top of the bowl.)
- Cook on low heat for 9 hours.
Enjoy!
Autumn Spiced Pumpkin Bread
You can’t think of fall without thinking of pumpkins, chilly nights and desserts that are rich in spices and flavor. Branch out from traditional pumpkin pie and try making pumpkin bread! Sure to become a new fall favorite in your home, you won’t want to watch the leaves change color without it.
Ingredients (for two loaves):
- 3 cups of canned pumpkin
- 4 eggs
- 3.5 cups of flour
- 2 cups of sugar
- 1 cup of water
- 1 cup of butter (melted)
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- ½ teaspoon of salt
- 1 teaspoons of nutmeg
- 1 teaspoon of ginger
- 1/2 teaspoon of cloves
How to:
- Preheat oven to 375 degrees.
- Butter and flour two loaf pans set aside.
- Mix the baking soda, baking powder, cinnamon, salt, nutmeg, ginger and cloves.
- Separately, mix the eggs, butter and sugar together. Gradually add in the flour until combined, then add the dry ingredients.
- Divide the batter between your bread pans and bake for 45 minutes or until a toothpick comes out clean in the center.
- Cool on a baking rack for 15 minutes, then gently remove the bread from the pans and cool completely.
Enjoy with a steaming cup of joe for breakfast or after dinner snack!
Easy Paleo Pumpkin Souffle with Coconut Whipped Cream
The fall holidays are here and you’re on the paleo diet and wondering how you’ll ever survive without the traditional pumpkin treats you love so much. Well here is a recipe for paleo pumpkin souffles with an amazing coconut whipped cream that won’t trick you into feeling like you’re missing out while your friends eat all the “good” stuff!
Yields 6-8 servings
Ingredients:
| Souffles:
15oz organic pumpkin puree |
Coconut Whipped Cream:
1 can full fat coconut milk, refrigerated for 6 or more hours |
How to:
Souffles:
- Preheat oven to 350 degrees.
- Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight) which will cause the cream to separate from the milk.
- Open the chilled can of coconut milk and scrape out the cream into a medium-sized mixing bowl. Hint: You can carefully open the can from the bottom, taking care not to mix the contents, and pour the milk into a separate container before scraping out the cream.
- To the bowl with the coconut cream, add the pumpkin, eggs, maple syrup, cinnamon, and vanilla and blend until smooth.
- Evenly distribute the batter into ramekins. You should be able to fill approximately 6-8 ramekins.
- Sprinkle with almond slivers (if desired) and bake for roughly 30-35 minutes. You can check to see if the souffles are done by sticking a fork or toothpick in the middle, if they come out clean, they’re done!
Coconut Whipped Cream:
- Open the chilled can of coconut milk and scrape out the cream into a medium sized bowl.
- Add the vanilla, cinnamon, and maple syrup.
- Whip the cream with a hand mixer until fluffy and place the bowl of whipped cream into the refrigerator until ready to serve.
Take time this season to stop and enjoy the crisp autumn air, sip on your homemade easy caramel apple cider, and take a bite of this divine paleo pumpkin roll.
Paleo Pumpkin Roll
Yields 10 servings
Ingredients:
| Roll:
15oz organic pumpkin puree |
Filling:
2 cans full fat coconut milk, refrigerated for 6 or more hours |
How to:
Roll:
- Preheat oven to 325 degrees.
- In a large bowl, mix together the pumpkin, eggs, vanilla, and coconut oil.
- In a small bowl, mix together the coconut flour, baking soda, salt, and pumpkin pie spice.
- Combine the wet and dry ingredients together and stir until combined.
- Line a 15x10in jelly roll style pan (cookie sheet) with parchment paper (this is very important and allow some of the parchment paper to hang over the sides of the pan).
- Pour your pumpkin mixture into the pan and with a spatula, even out the mixture so it is nice and flat in the pan.
- Bake for 30 minutes.
- Let cool for a few minutes but do not let it cool completely, you want it to be warm.
- Using your parchment paper, start with the small side of the pumpkin roll (the 10 inch side) and roll up with the parchment paper and let it cool.
Filling:
- Open the chilled can of coconut milk and scrape out the cream into a medium sized bowl.
- Add the vanilla, maple syrup, pumpkin pie spice, and arrowroot powder.
- Whip the cream with a hand mixer until fluffy and place the bowl of whipped cream into the refrigerator until ready to serve.
Assembly of the roll
- Once your roll is cool, unwrap and spread your filling all over it until you have a nice layer covering it.
- Once the filling is spread all over, roll it back up to make a nice tight roll but this time do NOT roll the parchment paper up with the roll.
- Cover the roll tightly in plastic wrap and place in the refrigerator for at least an hour.
Enjoy your autumn treats!
Photo Credit: The Memoirs of Megan, Ruffles and Trains, Faithfully Following, meddygarnet
