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Pecan Pumpkin Butter Spread For All Seasons

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In a high speed blender, grind 1 cup pecans into a fine paste. Add 1 cup pumpkin puree, 1/2 tsp cinnamon, 1/4 tsp grated fresh ginger, 1/2 tsp cardamom, 4 large medjool dates, a pinch of salt and puree until smooth. Refrigerate in a glass jar. Spread on toast and pancakes and mix into your morning oatmeal to add a healthy and delicious twist to your breakfast.

I love pecans!

I eat them from the bag, make them into crusts for pies and love pecan butter. The other day I had extra pumpkin puree leftover and I made a delicious pecan pumpkin butter spread for my husband to use on his toast, pancakes and to mix into his morning oatmeal.

When I create recipes I never really know if they are going to taste great, but I have to say if you like pecans and pumpkin, this recipe is a winner.

Yesterday, I sliced a few pears and spread the pecan pumpkin butter on each slice, it was a delicious afternoon snack. This morning I made some hot quinoa for breakfast, added in some of the pecan pumpkin butter along with a tablespoon of apple butter, topped it with more pecans and had a delicious breakfast that kept me full and satisfied for hours. This past weekend I made my favourite banana almond pancakes and topped them with the rest of the pecan pumpkin butter, they were so yummy!

Recipe For Pecan Pumpkin Butter Spread

Ingredients:

  • 1 cup pecans
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp cardamom
  • 4 large medjool dates
  • Pinch of salt

Directions:

  • Grind nuts in a high speed blender or vitamix until fine.
  • Add in remaining ingredients and puree until smooth.
  • Store in a glass jar in the fridge.

Recipe For Fluffy Gluten Free Almond Pancakes

Ingredients:

  • 3/4 cup almond flour
  • 1/4 cup potato starch
  • 1 tsp baking powder
  • 3/4 of a ripe banana
  • 2 tbsp melted coconut oil
  • 1/2- 2/3 cup unsweetened almond, coconut or cashew milk
  • Extra coconut oil for cooking pancakes

Directions:

  • In a food processor mix banana, coconut oil and almond milk.
  • Add in almond flour, potato starch, and baking powder.
  • Melt a little oil in a non stick frying pan and pour enough to make pancakes.
  • Flip when you see bubbles appear, cook on both sides until brown.
  • Top with pecan pumpkin butter and pure maple syrup.
Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.