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:

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.)

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.

 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.