Share your fall recipes!
I love sitting down for a nice cozy dinner on a fall night, warmth and spices wafting through the air, a touch a crisp breeze from the window.
A few I've found lately:
-Pumpkin Cinnamon Roll Pancakes
-Apple Cider Caramels
- Seven Fall Soups
-Roasted Butternut Squash, spinach, and caramelized onion lasagna
What about you? What are your favorites? Do your kids like them too?
Yummy and uses seasonal pumpkin. Kids love 'em for breakfast. Gluten Free option.
Pumpkin can be canned or take the pieces carved out of the fresh pumpkins and microwave or bake until tender.
2 cups whole wheat flour (or substitute rice and coconut flour combination)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
4 eggs, beaten
1 16-oz can pumpkin (or 2 cups baked fresh pumpkin)
1-1/2 cup sugar
1/2 cup oil
4 oz. applesauce
1/4 cup powdered sugar
Preheat oven to 350F.
Mix all ingredients. Spread batter in pan. Bake in Jelly Roll Pan (15x10x1" cookie sheet with sides). Sprinkle with powdered sugar for decoration if desired.
Bake for 30-40 min.