Pumpkin Flour Cornbread

Pumpkin Flour Cornbread

By Arty Schronce

Ingredients:

2 eggs

2 tbsp Oliver Farm Pumkin Seed oil

1 cup water

1/2 cup milk or buttermilk

1 cup corn meal + 1 cup Oliver Farm Pumpkin flour

2 tsp baking powder

1 tsp salt

1 tbsp sugar (optional)

Directions:

Preheat oven to 450° - preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown. Drizzle with Oliver Farm Pumpkin Seed oil or butter!

Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.

Pumpkin Flour Cookies

Ingredients

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

Directions

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.

 

Chai-Spice Cookies

Ready:30 minutes Yield: 30 cookies

Ingredients:

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

Directions

  1. Preheat oven to 350°F

  2. 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.

  3. 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.

  4. Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.

  5. Store in an airtight container.

Vegan Pumpkin Flour Snickerdoodles

Vegan Pumpkin Flour Snickerdoodles    Ingredients:    - ½ cup (1 stick) Vegan Butter softened    - ½ cup organic cane sugar    - ¼ cup brown sugar    - ¼ cup unsweetened apple sauce    - 1 tsp vanilla extract    - 1 ¾ cup Oliver Farm Pumpkin Flour    - 1 tsp cornstarch    - 1 tsp baking powder    - ½ tsp    baking soda     - A pinch of salt    - ¼ cup sugar combined with 1 Tbsp Cinnamon for topping    Directions:    - Add softened butter to a large mixing bowl and cream with a mixer    - Then add sugar, brown sugar, vanilla, apple sauce and beat for 1 minute.    - Add Pumpkin flour, cornstarch, baking powder, baking soda, pinch of salt and mix on low, just until it is combined. Do not over mix. Also the pumpkin flour has a natural salty taste so you do not want to over salt this mixture.    - Form dough into a ball. Cover and place in fridge for 30-45 mins (up to overnight)    - Preheat oven to 350 degrees. Make sure you bake cookies in the center rack to prevent burning.    - Scoop 1 Tbsp amounts of chilled dough rolling into balls, then placing them in the bowl with the sugar and cinnamon. Roll the ball around until it is well coated. Then place on the baking sheet 2 inches apart, using a fork to press the cookies down and make a simple decoration.    - Bake cookies for 10-12 minutes, do not overcook. Once they are done place them on a rack to cool.    - These cookies are very versatile. You can omit the cinnamon and sugar and use them for Christmas cookies since they have a natural green tint to them.    Photo and recipe by Carla Poff

Vegan Pumpkin Flour Snickerdoodles

Ingredients:

- ½ cup (1 stick) Vegan Butter softened

- ½ cup organic cane sugar

- ¼ cup brown sugar

- ¼ cup unsweetened apple sauce

- 1 tsp vanilla extract

- 1 ¾ cup Oliver Farm Pumpkin Flour

- 1 tsp cornstarch

- 1 tsp baking powder

- ½ tsp baking soda

- A pinch of salt

- ¼ cup sugar combined with 1 Tbsp Cinnamon for topping

Directions:

- Add softened butter to a large mixing bowl and cream with a mixer

- Then add sugar, brown sugar, vanilla, apple sauce and beat for 1 minute.

- Add Pumpkin flour, cornstarch, baking powder, baking soda, pinch of salt and mix on low, just until it is combined. Do not over mix. Also the pumpkin flour has a natural salty taste so you do not want to over salt this mixture.

- Form dough into a ball. Cover and place in fridge for 30-45 mins (up to overnight)

- Preheat oven to 350 degrees. Make sure you bake cookies in the center rack to prevent burning.

- Scoop 1 Tbsp amounts of chilled dough rolling into balls, then placing them in the bowl with the sugar and cinnamon. Roll the ball around until it is well coated. Then place on the baking sheet 2 inches apart, using a fork to press the cookies down and make a simple decoration.

- Bake cookies for 10-12 minutes, do not overcook. Once they are done place them on a rack to cool.

- These cookies are very versatile. You can omit the cinnamon and sugar and use them for Christmas cookies since they have a natural green tint to them.

Photo and recipe by Carla Poff

Pumpkin Bread

By Sandi Goldi

Ingredients:

  • 1/4 cup organic butter + 1/4 cup Oliver Farm Pumpkin Seed Oil

  • 1/4 cup sugar + 1/4 cup organic applesauce

  • 2 eggs

  • 1teaspoon vanilla

  • 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

  • 1⁄2teaspoon salt

Directions:  

  1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.

  2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.

  3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.

  4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.

  5. Cool completely before cutting (we stick ours in the fridge for about 30min.)

Gluten-Free Fruit Crisp with Pumpkin Seed Flour

I am a sucker for crisp toppings. It's hard to beat butter and brown sugar with oats thrown in for crunch. We received a bag of pumpkin seed flour from    Oliver Farm    and were inspired to incorporate it into a crisp topping along with GF oats. Along with the other classic ingredients this makes a great GF alternative to the traditional crisp topping that uses wheat flour. As with most of my crisps, I find that the topping is so sugary but the fruit filling can be left pristine. You will be thrilled with how quickly this gluten-free fruit crisp comes together. For another recipe featuring this GF flour try the    Pumpkin Pecan Quick Bread   .    I used a combination of raspberries, blueberries and apples because that's what I had around. You can choose other fruit; just make sure it measures about 9 cups total.    Gluten-Free Fruit Crisp with Pumpkin Seed Flour Author: Dede Wilson Makes: Serves 8 to 10    Ingredients:    3, 6-ounce packages of fresh or frozen raspberries    4 apples, peeled, cored and thinly sliced    1½ cups firmly packed light brown sugar    1 ¼ cups rolled oats (GF and not quick or instant)    1 cup pumpkin seed flour    1 teaspoon cinnamon    ½ teaspoon salt    ¾ cup (1 ½ sticks) unsalted butter, melted    ¼ cup pepitas (pumpkin seeds), optional    Instructions:    Preheat oven to 375°F. Coat a shallow 3-quart gratin dish with nonstick spray.    Toss fruit in prepared dish.    In a medium sized mixing bowl, combine brown sugar, oats, pumpkin seed flour, cinnamon and salt. Stir in melted butter until combined. Scatter topping evenly over fruit. Sprinkle pepitas over the top, if using.    Bake for about 40 to 50 minutes or until topping is golden and fruit is bubbling around edges. Let sit for 10 minutes before serving. It may be served at room temperature, or re-warmed after cooling. Best eaten the day it is made.

I am a sucker for crisp toppings. It's hard to beat butter and brown sugar with oats thrown in for crunch. We received a bag of pumpkin seed flour from Oliver Farm and were inspired to incorporate it into a crisp topping along with GF oats. Along with the other classic ingredients this makes a great GF alternative to the traditional crisp topping that uses wheat flour. As with most of my crisps, I find that the topping is so sugary but the fruit filling can be left pristine. You will be thrilled with how quickly this gluten-free fruit crisp comes together. For another recipe featuring this GF flour try the Pumpkin Pecan Quick Bread.

I used a combination of raspberries, blueberries and apples because that's what I had around. You can choose other fruit; just make sure it measures about 9 cups total.

Gluten-Free Fruit Crisp with Pumpkin Seed Flour
Author: Dede Wilson
Makes: Serves 8 to 10

Ingredients:

3, 6-ounce packages of fresh or frozen raspberries

4 apples, peeled, cored and thinly sliced

1½ cups firmly packed light brown sugar

1 ¼ cups rolled oats (GF and not quick or instant)

1 cup pumpkin seed flour

1 teaspoon cinnamon

½ teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, melted

¼ cup pepitas (pumpkin seeds), optional

Instructions:

Preheat oven to 375°F. Coat a shallow 3-quart gratin dish with nonstick spray.

Toss fruit in prepared dish.

In a medium sized mixing bowl, combine brown sugar, oats, pumpkin seed flour, cinnamon and salt. Stir in melted butter until combined. Scatter topping evenly over fruit. Sprinkle pepitas over the top, if using.

Bake for about 40 to 50 minutes or until topping is golden and fruit is bubbling around edges. Let sit for 10 minutes before serving. It may be served at room temperature, or re-warmed after cooling. Best eaten the day it is made.

Best Zucchini Bread

Ingredients:

1 cup white sugar

1 cup brown sugar

3 eggs

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

Directions:

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!!