Pumpkin Flour Cornbread
Pumpkin Flour Cookies
1 cup Oliver Farm Pumpkin Flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 of a stick unsalted butter
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 tablespoon pumpkin spice
Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer on high speed for 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add to butter mixture and beat with mixer until creamy. Then beat in vanilla and reduce to low and mix in flour mixture until just blended. Scoop ¼ cup batter for each cookie and bake at *350 for 13—15 minutes. Transfer cookies to cool.
Ready:30 minutes Yield: 30 cookies
1/2 cup Oliver Farm Pecan Flour
1/2 cup brown rice flour
1 egg white
1/2 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamon
1/4 teaspoon salt
3/4 cup powdered sugar sifted
Preheat oven to 350°F
Beat butter and egg white with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
Store in an airtight container.
Vegan Pumpkin Flour Snickerdoodles
By Sandi Goldi
1/4 cup organic butter + 1/4 cup Oliver Farm Pumpkin Seed Oil
1/4 cup sugar + 1/4 cup organic applesauce
1(15 ounce) can pumpkin
2/3 cup Oliver Farm Pumpkin Seed flour + 2/3 Sorghum flour + 2/3 Coconut flour
1 1⁄2teaspoons pumpkin pie spice
1teaspoon baking soda
Pre-heat oven to 325 degrees, and lightly grease a bread pan.
Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
Pour into prepared bread pan and bake one hour to one hour and ten minutes.
Cool completely before cutting (we stick ours in the fridge for about 30min.)
Gluten-Free Fruit Crisp with Pumpkin Seed Flour
Best Zucchini Bread
1 cup white sugar
1 cup brown sugar
1/2 cup of Oliver Farm Pumpkin seed oil + 1/2 cup Georgia Olive Oil
3 teaspoons vanilla extract
1 1/2 cup of Oliver Farm Pumpkin Seed Flour + 1 1/2 cup of all purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini
1 cup chopped walnuts
Grease two 8x4 inch bread pans or 6 mini loaf pans. Preheat oven to *325. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until well combined. Grate zucchini and stir into the mixture along with the nuts until well combined. Pour batter into prepared pans and bake for 40-60 minutes depending on size of pans. Once bread has cooled remove from pans and enjoy!!