The Palatable Pantry: There is More to Pumpkin Than Pumpkin Spiced Lattes
By Sydney Karp Poll, a local holistic health coach, chef and friend of Care for Real
It’s October, a time when we are surrounded by everything that looks orange, smells like cinnamon and includes the word pumpkin. And for many of us, pumpkin spice recipes are the ultimate pleasure. In addition to being tasty and versatile, pumpkin is an excellent source of antioxidants and a wide range of vitamins and minerals including Vitamin A and C and potassium. It’s high in fiber and low in calories. It’s even recommended for dogs in small amounts to keep their stomachs, skin and coat healthy.
This October, I created a new pumpkin dessert recipe – Pumpkin Cookie Dough Dip. This one really caught my fancy and I am excited to share with you. It’s quick, easy and, most important, delicious. You can eat it plain with a spoon (think of it as edible cookie dough), spread it on apples or use it as dip for pretzels. Whichever way you choose, this can be a healthy treat for fall.
Pumpkin Cookie Dough Dip
- 1 can of pure pumpkin puree
- 4 tablespoons either smooth or crunchy peanut butter or nut-free butter*, melted ahead of time
- 3 tablespoons maple syrup
- 2 tablespoons coconut flour or almond flour
- 1 teaspoon cinnamon
- ½ cup chocolate chips
- Sea salt or chia seeds (optional)
* If you have nut allergies please substitute peanut butter for a nut-free butter that you can use, such as sunflower butter.
- Melt peanut butter or nut-free butter.
- In a large bowl, mix all ingredients until well-combined. Top with sea salt or chia seeds for crunch.
- Chill or serve at room temperature.