It’s Sunday, it feels like fall (and looks it too!)…it feels like a 4 recipe kind of morning – enjoy!
I was inspired by The Veggie Nook to try out her Pumpkin Spice Creamer for our morning frappes. Anything to get me away from my weakness moment purchase of commercial creamer (vegan). I can often resist it but on some weeks I fail and then hide it in the back of the fridge, where hopefully Kirk won’t see it. And lecture me on buying it. And I have done well, resisting it now for over 2 months. Still, when I saw her recipe I felt the weakness and then I thought about it - nothing artificial in this, nothing processed! Go for it was in my mind.
One sip of the frappe once blended and I knew I had found a drink worthy of being called a Pumpkin Spice. Thick, creamy and full of nutrition and caffeine. PS: The banana flavor is tamped down in this version, so if you are not a huge fan of them, you might go for this.
Pumpkin Spice Frappes
- 1 cup unsweetened almond milk
- ½ cup pumpkin spice creamer (see below)
- ½ cup cold-brewed espresso (see here for recipe)
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 bananas, sliced and frozen
- 8 ice cubes
Add everything to a high-speed blender (such as a Vitamix). Process on high, tamping as needed, until smooth (about a minute). Serve immediately with wide straws.
Makes 2 servings, fills 2 16-ounce cold cups.
Tool Note -
Of kitchen tools, my fine mesh strainer is my go-to tool. I use it for lots of things – from draining beans, rinsing quinoa to straining sauces. I have an OXO 8-Inch Strainer, it isn’t cheap but it is worth the cost. And it has held up well, considering how much abuse I throw at it (I use it 2-3 times a day usually).
This creamer is a-m-a-z-i-n-g! You have to try it out. Gabby did an amazing job with her recipe.
Pumpkin Spice Creamer
- ½ cup raw almonds
- ½ cup raw cashews
- 1¼ cups filtered water
- ¼ cup Pumpkin Puree (see notes about doubling)
- 2 Tbsp pure maple syrup
- ½ tsp pumpkin pie spice blend (see below for recipe)
Soak the nuts in a bowl overnight, covered with filtered water.
Drain and rinse in a fine mesh strainer. Add the nuts to a high-speed blender, such as a Vitamix, along with the 1¼ cups water. Process on high until smooth, tamping as needed (it will take less than a minute). Pour the mixture into a fine mesh strainer, over a bowl. Push the mixture through, scraping the bottom as needed, until done. You will have a couple of Tablespoons of nut pulp left. Discard or dehydrate and use as nut meal later (dehydrating is easy, smear on parchment paper, dry at 135° till dry). If desired, push through a second time, after rinsing the strainer.
Rinse the blender out, add the nut mixture and remaining ingredients. Process on high until mixed.
Store tightly covered in the refrigerator.
Makes about 8 ounces if strained twice, 12 ounces if strained once. It will thicken in the refrigerator, becoming almost spreadable – meaning it is multi-purpose! You can even spread it on pancakes!
I came back and made the creamer a second time, adding ½ cup pumpkin – I have to say it tastes even better with the double pumpkin.
Pumpkin Pie Spice
- 3 Tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1½ tsp ground allspice
- ½ tsp ground cloves
Mix up the spices, store in a tightly sealed spice container (a 4 ounce baby food jar or canning jar works well).
Use within 6 months for best results.
Now what would go with a pumpkin frappe? Cookies. OK, maybe cookies are not a breakfast of champions but I digress…these cookies would go with most anything. Pillow soft, a pale yellow where you taste spice and essence of pumpkin. It works and where pumpkin could overpower the delicate taste it doesn’t.
Look for options in the recipe, for a choice in traditional or vegan.
Pumpkin Spiced Snickerdoodles
- 2 cups white whole wheat flour
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
- ½tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch ground allspice
- 2 sticks unsalted butter or 2 sticks Earth Balance Buttery stick
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree
- 1 large egg or 3 Tbsp flaxseed meal + 3 Tbsp water
- 2 tsp pure vanilla extract
Sugar Roll -
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch ground allspice
If using flaxseed instead of egg, soak the flaxseed meal with water in a small bowl for 10 to 15 minutes. Whisk before adding below.
Whisk the flour, baking powder, salt, cinnamon, nutmeg and allspice in a medium bowl.
Add the butter or EB to a large mixing bowl, beat smooth, add in the sugars and beat on medium for 3 minutes, until well mixed. Add the pumpkin and egg (or flaxseed slurry), beating till smooth.
Add in dry, mix until smooth. Cover and refrigerate for an hour.
Preheat oven to 350°, line two large baking sheets with parchment paper. Make 1 Tablespoon balls (a 1 Tablespoon Disher works well). Mix the sugar-coating in a bowl, roll balls in it. Put 12 per sheet, flatten with the bottom of a glass. Bake for about 12 minutes. Let rest, then transfer to cooling racks.
Makes about 4 dozen cookies, which freeze well.