Spelt Pumpkin Bread Pudding
Spelt Pumpkin Bread Pudding is a delightful autumn dessert that combines the nutty flavor of spelt bread with the creamy sweetness of pumpkin and warm spices. This comforting dish is perfect for chilly evenings, providing a satisfying end to a seasonal meal. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
| Ingredients | Quantity |
|---|---|
| Spelt bread | 6 cups (cubed) |
| Pumpkin puree | 1 cup |
| Eggs | 3 |
| Milk | 2 cups |
| Brown sugar | ½ cup |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Vanilla extract | 1 tsp |
| Salt | ½ tsp |
| Butter (melted) | 4 tbsp |
| Raisins (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine cubed spelt bread with raisins (if using).
- In another bowl, whisk together pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, vanilla extract, salt, and melted butter until smooth.
- Pour the pumpkin mixture over the bread cubes, allowing them to soak for about 15 minutes.
- Gently stir to combine, then transfer to the prepared baking dish.
- Bake for 45-50 minutes, or until the pudding is set and lightly browned.
- Cool slightly before serving warm. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Quinoa Apple Crisp
Quinoa Apple Crisp is a wholesome and comforting dessert that brings together tender baked apples with a crunchy quinoa oat topping, making it a perfect treat for autumn gatherings. Packed with flavor from warm spices, this dish not only satisfies the sweet tooth but also offers a nutritious twist by incorporating quinoa, a protein-rich ancient grain.
| Ingredients | Quantity |
|---|---|
| Apples (peeled, sliced) | 4 medium |
| Quinoa (cooked) | 1 cup |
| Rolled oats | 1 cup |
| Brown sugar | ½ cup |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Butter (softened) | 4 tbsp |
| Salt | ¼ tsp |
| Walnuts (chopped, optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix sliced apples with brown sugar, cinnamon, nutmeg, and salt; place in the baking dish.
- In another bowl, combine cooked quinoa, rolled oats, softened butter, and walnuts (if using) until crumbly.
- Spread the quinoa topping over the apples evenly.
- Bake for 30-35 minutes, or until apples are tender and topping is golden brown.
- Allow to cool slightly before serving warm. Enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Farro and Maple Pecan Cookies
Farro and Maple Pecan Cookies are a delightful twist on traditional cookies, infusing chewy farro grains with the rich flavors of maple syrup and crunchy pecans. These wholesome treats are not only satisfying but also provide a nutritious alternative to classic cookies, making them perfect for autumn snacking.
| Ingredients | Quantity |
|---|---|
| Cooked farro | 1 cup |
| All-purpose flour | 1 cup |
| Maple syrup | ½ cup |
| Butter (softened) | ½ cup |
| Sugar (brown or white) | ½ cup |
| Egg | 1 large |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Vanilla extract | 1 tsp |
| Pecans (chopped) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and maple syrup until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add to the wet mixture, folding in the cooked farro and chopped pecans.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet before transferring to a wire rack. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Buckwheat Chocolate Chip Brownies
Buckwheat Chocolate Chip Brownies are a decadent, nutritious alternative to traditional brownies, bringing the distinct nutty flavor of buckwheat flour together with rich chocolate chips. These gluten-free treats are perfect for satisfying your sweet tooth while enjoying the wholesome benefits of ancient grains.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 cup |
| Unsweetened cocoa powder | ½ cup |
| Sugar | ¾ cup |
| Butter (melted) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Dark chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a square baking pan.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, combine buckwheat flour, cocoa powder, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the dark chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool before cutting into squares. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Millet Pumpkin Muffins
Millet Pumpkin Muffins are a delightful autumn treat that combines the nutty flavor of millet flour with the warm spices and sweetness of pumpkin. These gluten-free muffins are perfect for breakfast, snacks, or dessert, providing a wholesome option made with ancient grains that bring both flavor and nutrition to your table.
| Ingredients | Quantity |
|---|---|
| Millet flour | 1 cup |
| Pumpkin puree | 1 cup |
| Sugar | ¾ cup |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Cinnamon | 1 tsp |
| Nutmeg | ¼ tsp |
| Salt | ¼ tsp |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs, pumpkin puree, sugar, and vegetable oil until smooth.
- In another bowl, combine millet flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped walnuts if desired.
- Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Teff Gingerbread Cookies
Teff Gingerbread Cookies are a flavorful and wholesome twist on a classic holiday cookie. Made with nutty teff flour and a blend of warming spices, these cookies are not only gluten-free but also offer a delightful depth of flavor. Perfect for holiday gatherings, gifting, or simply enjoying with a cup of tea, these cookies are sure to bring the cozy essence of autumn and winter into your home.
| Ingredients | Quantity |
|---|---|
| Teff flour | 2 cups |
| Brown sugar | ¾ cup |
| Molasses | ½ cup |
| Butter (softened) | ½ cup |
| Eggs | 1 large |
| Baking soda | 1 tsp |
| Ground ginger | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground cloves | ¼ tsp |
| Salt | ¼ tsp |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- In another bowl, whisk together teff flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
- Bake for 10-12 minutes, until the edges are firm. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your gingerbread cookies!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Amaranth Cranberry Granola Bars
Amaranth Cranberry Granola Bars are a nutritious and satisfying treat perfect for fall snacking. Combining the nutty flavor of amaranth with sweet and tart cranberries, these bars are easy to make, gluten-free, and packed with wholesome ingredients. Enjoy them as a quick breakfast option, a post-workout snack, or simply a sweet pick-me-up during the day.
| Ingredients | Quantity |
|---|---|
| Amaranth flakes | 2 cups |
| Dried cranberries | 1 cup |
| Almonds (chopped) | ½ cup |
| Honey or maple syrup | ½ cup |
| Peanut butter or almond butter | ½ cup |
| Ground cinnamon | ½ tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together the amaranth flakes, dried cranberries, and chopped almonds.
- In a separate bowl, combine honey (or maple syrup), peanut butter (or almond butter), ground cinnamon, vanilla extract, and salt, then mix until smooth.
- Pour the wet mixture over the dry ingredients and stir to combine thoroughly.
- Transfer the mixture to the prepared baking pan and press it down firmly with the back of a spatula.
- Bake for 20-25 minutes, then allow to cool completely before cutting into bars. Enjoy your granola bars!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Oat and Chia Seed Pumpkin Spice Cake
Oat and Chia Seed Pumpkin Spice Cake is a delightful and wholesome dessert that perfectly captures the essence of fall. This cake is moist, flavorful, and infused with warm spices, making it an ideal treat for cozy gatherings or afternoon tea. The use of oats and chia seeds adds a nutritional boost, resulting in a cake that is not only delicious but also packed with fiber and healthy fats.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Chia seeds | ¼ cup |
| Pumpkin puree | 1 cup |
| Maple syrup | ½ cup |
| Coconut oil (melted) | ⅓ cup |
| Almond milk | ½ cup |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ¼ tsp |
| Walnuts (chopped, optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine rolled oats, chia seeds, baking powder, salt, and spices.
- In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and almond milk.
- Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Fold in chopped walnuts if using.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Enjoy your pumpkin spice cake!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Barley Pear Tart
Barley Pear Tart is a rustic and elegant dessert that combines the nutty flavor of barley with the sweet and juicy profile of pears. This tart is not only visually appealing but also offers a unique texture, making it a wonderful addition to your autumn dessert repertoire. The tender barley crust and spiced pear filling create a harmonious balance, perfect for cozy gatherings or festive celebrations.
| Ingredients | Quantity |
|---|---|
| Barley flour | 1 ½ cups |
| Unsalted butter | ½ cup |
| Maple syrup | ¼ cup |
| Ice water | 3-4 tbsp |
| Pears (sliced) | 3 medium |
| Brown sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Lemon juice | 1 tbsp |
| Vanilla extract | 1 tsp |
| Egg (beaten, for glaze) | 1 |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease a tart pan.
- In a bowl, mix the barley flour and softened butter until crumbly. Add maple syrup and ice water, and form a dough. Press the dough evenly into the tart pan.
- In another bowl, combine sliced pears, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract until well coated.
- Pour the pear mixture into the prepared tart crust, spreading it out evenly.
- Brush the edges of the crust with beaten egg for a golden finish.
- Bake for 35-40 minutes or until the pears are tender and the crust is lightly golden. Allow it to cool before slicing and serving. Enjoy your Barley Pear Tart!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Kamut and Cinnamon Rice Pudding
Kamut and Cinnamon Rice Pudding is a creamy and comforting dessert that elevates traditional rice pudding by using Kamut, a nutritious ancient grain known for its rich, buttery flavor and chewy texture. This delightful dish is infused with aromatic cinnamon and sweetened to perfection, making it a perfect treat for cool autumn evenings.
| Ingredients | Quantity |
|---|---|
| Kamut grains | 1 cup |
| Whole milk | 4 cups |
| Sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Egg yolk (optional) | 1 |
| Raisins (optional) | ½ cup |
| Chopped nuts (optional) | ¼ cup |
Cooking Steps:
- Rinse the Kamut grains under cold water, then soak them in water for at least 8 hours or overnight.
- In a pot, combine the soaked Kamut, whole milk, sugar, cinnamon, and salt. Bring to a gentle simmer over medium heat.
- Reduce the heat to low and cook, stirring occasionally, for about 40-50 minutes, or until the grains are tender and the pudding thickens.
- Stir in vanilla extract and add raisins and nuts if using. For a creamier texture, whisk in an egg yolk before serving.
- Serve warm or chilled, garnished with a sprinkle of cinnamon or a drizzle of honey, if desired. Enjoy your Kamut and Cinnamon Rice Pudding!
Rye and Honey Fig Cake
Rye and Honey Fig Cake is a moist and flavorful dessert that highlights the nutty richness of rye flour combined with the natural sweetness of honey and figs. This cake is perfect for autumn gatherings, offering a delightful balance of flavors and a unique texture that will leave your guests craving more.
| Ingredients | Quantity |
|---|---|
| Rye flour | 1 ½ cups |
| All-purpose flour | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Unsalted butter | ½ cup (softened) |
| Honey | ¾ cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Fresh figs (chopped) | 1 cup |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together rye flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter and honey together until light and fluffy. Then, beat in the eggs and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped figs and walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve dusted with powdered sugar or a drizzle of honey if desired. Enjoy your Rye and Honey Fig Cake!
