pumpkin

18 11, 2016

Healthy Holiday Recipe Series

November 18th, 2016|Recipe|Comments Off on Healthy Holiday Recipe Series

NutriFormance presents healthy holiday recipe series with one of our RD’s, Susan!cranpumpkin-scone
cranberry pumpkin scones🍁 + the start of our #healthyholidays series featuring #recipes of #nutrient packed, #allergyfree favorites that will be showing up at our holiday table 🍂🌲🍁❤️ -cranberry pumpkin scones-
serves 6
1 cup all-purpose flour
½ cup whole-wheat flour
1/2 cup cornmeal
½ cup cranberries
¾ cup canned pumpkin
¾ cup almond milk
¼ cup walnut or olive oil
¼ cup pure maple syrup

Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Mix dry ingredients. Mix wet. Pour wet into dry and mix until just combined.
Drop a large spoonful onto baking sheet until you form 6 scones.
Bake for 12-15 minutes until golden.
Great with ☕️ or with your #thanksgiving spread. Easily sub cornmeal #glutenfree flour. #recipe #thanksgiving #eatwelllivewell

17 10, 2015

Pumpkin Chia Pudding – Taste Test Tuesday

October 17th, 2015|Recipe|Comments Off on Pumpkin Chia Pudding – Taste Test Tuesday

6 T chia seeds

2 cups almond or soy milk

1 tsp vanilla extract

2 T agave or maple syrup

1/2 cup pumpkin

2T cacao nibs (optional)

 

Stir all ingredients in a medium size mixing bowl. Allow the mixture to sit for a minute, then stir again. Continue stirring once every 10 minutes for 30 minutes, then let the mixture sit for a few hours. Serve in glasses and top with 1T cacao nibs for each serving Will keep up to 4 days in the fridge.

17 10, 2015

Pumpkin Fruit Dip – OctoberFest

October 17th, 2015|Recipe|Comments Off on Pumpkin Fruit Dip – OctoberFest

Honey Pumpkin Fruit Dip

 

1.5 cups cashews

1 cup canned pumpkin

1/2 cup water

2 tablespoons honey

1 T vanilla extract

1/4 tsp sea salt

 

Blend all ingredients in a high speed blender. Chill for a few hours in fridge to firm up before serving with fruit.