Pumpkin Chocolate Chip Muffins
These muffins are moist and sweet and a healthy Halloween treat.
1 1/2 cups rolled oats
1/3 cup millet
1 cup pitted dates soaked in 1/2 cup water 4 hours
1 1/2 cup canned pumpkin
1/2 cup raw pecans, divided
2 T dark brown sugar (optional – *suggested brand below)
2 t cinnamon
2 t ginger
2 t baking powder
1 t baking soda
1 T apple cider vinegar
1 t vanilla
1/3 cup chocolate chips
Grind oats and millet in food processor or strong blender to a flour. Stir in cinnamon, ginger, baking powder and baking soda. Blend dates, soak water, pumpkin, sugar, vinegar and vanilla until smooth.
Pour over dry ingredients, add chocolate chips and mix well until flour is well incorporated. Spoon into muffin tins and bake at 350 degrees for 17 minutes. Makes 9 – 10 muffins.
*I hardly ever use processed sugars, but when I need to kick up the sweetness a little more than a whole food sweetener will do without making the end result too heavy, (it only takes a little) this is the sugar I use. I love the molasses flavor that it lends. It’s perfect for these muffins.
No “Key” Lime Pie w/ Cashew Date Crust
My kids and grand-kids love this pie as much as I do. It’s cool, fresh, and a perfect summer dessert.
1/2 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
35 pitted deglet dates
1 large avocado
1 tsp vanilla
Soak dates in juices for 8 hours. Add to blender jar along with avocado and vanilla. Blend until smooth. Pour over prepared Cashew Date Pie Crust. Let the pie set up for 4 hours in the refrigerator or freeze if desired. Take out of freezer 1/2 hour before serving.
Cashew Date Crust (for one pie)
3/4 cup cashews or other nut
3/4 cup oats
10 small pitted dates
1 tsp vanilla
Chop finely in a food processor until crumbled mixture starts to hold together. Press enough crust mix to cover an 8″ pie pan. There will be some left over. Roll into balls for a yummy treat.
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