Tag Archives: Pumpkin

Gluten Free Pumpkin Ricotta Waffles

pumpkin ricotta waffles gluten free | almost getting it together

I have made this recipe approximately 10 times in the past month and a half. I #cantstopwontstop with these waffles. They originally began as pancakes then morphed into waffles.

My Saturday long runs lately have been fasted. I’ve been all about getting more sleep and getting out the door as soon as I wake up and change clothes rather than eating something. I’m not going to lie – by mile 10 or so I’m feeling the lack of carb reserves (so definitely something I won’t replicate on race day) but it also means I’m heavily planning my breakfast in my head at that point.

pumpkin ricotta waffles gluten free | almost getting it together

Despite the crazy heat wave that’s been happening in SF, my run on Saturday was chilly and foggy and kind of rainy and therefore, perfect. I ran 13+ miles (my watch died) with Chrissy, from the Marina through Golden Gate Park. Which meant by mile 10 the only thing I could think about was waffles.

I had been eating pancakes/waffles with Greek yogurt and nut butter but these guys basically just require real maple syrup. I see where Lesley Knope was coming from with the waffle addiction – it’s real. And surprisingly it’s rather difficult to find a waffle in this city…

pumpkin ricotta waffles gluten free | almost getting it together

Anyway, upgrade your basic pumpkin waffle with ricotta cheese. It makes them extra protein-packed and dense and delicious. Also, if you’re not going to use real maple syrup, use chocolate nut butter – also insanely good.

pumpkin ricotta waffles gluten free | almost getting it together

pumpkin ricotta waffles gluten free | almost getting it together

4.5 from 2 reviews
Pumpkin Ricotta Waffles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 3 waffles
Ingredients
  • 1 cup oat flour
  • ½ cup pumpkin puree
  • ½ cup ricotta cheese
  • ½ cup unsweetened almond milk
  • 3 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • pinch pink Himalayan sea salt
Instructions
  1. Preheat waffle maker.
  2. In a medium sized bowl, whisk together oat flour, baking powder, pumpkin pie spice, baking soda and sea salt.
  3. In a small bowl, mix pumpkin puree, ricotta cheese, almond milk, honey and vanilla extract until well combined.
  4. Make a well in the dry ingredients and add the wet ingredients. Mix with a spatula until just combined.
  5. Let mixture sit for 10 minutes.
  6. Spray a waffle maker with coconut oil and carefully pour in mixture. Cook in waffle maker for 7 minutes or until crisp.
  7. Store leftovers in refrigerator for up to one week or one month in the freezer.

Chat with me:
What is your normal Saturday morning routine? Pancakes or waffles?

Pumpkin Mochi

pumpkin mochi | almost getting it together

I don’t know what made me crave pumpkin mochi. I remember just grabbing my phone and jotting down “pumpkin mochi” as something I had to make. But how does one even make mochi?

pumpkin mochi | almost getting it together

I can’t stop myself from eating a piece every time I walk by the kitchen.

You start with Glutinous Sweet White Rice Flour, which despite what the name might lead you to believe, is gluten free. Glutinous sweet white rice flour is what gives mochi its dense, chewy texture. I’m all about texture and dense things, so of course I love mochi.

pumpkin mochi | almost getting it together

Mochi without butter and refined sugar!

I was looking for pumpkin mochi recipes but basically every recipe I found called for at least a stick of butter (butter mochi is popular in Hawaii, but I can’t remember having any there) and a cup of sugar. Uh, no. A friend of mine actually made pumpkin mochi with the butter and sugar and I had some and it was AMAZING but I can’t trust myself to have things like that around so I had to Cassie-fy it. Also, if you eat half the pan, you’ve had a vegetable serving for the day. I didn’t tell you to do that though.

pumpkin mochi | almost getting it together

Pumpkin Mochi

Pumpkin Mochi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Japanese, Gluten Free
Serves: 25 pieces
Ingredients
  • 1½ cup glutinous sweet white rice flour
  • 1 cup pumpkin
  • ½ cup unsweetened apple sauce
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 2 tbsp almond butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ⅛ tsp pink Himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line 8X8 baking pan with parchment paper and spray with coconut oil. Set aside.
  3. In a large bowl, whisk together all ingredients except rice flour well.
  4. Slowly add in rice flour with a wooden spoon, ¼ cup at a time.
  5. Once batter is well mixed, pour into prepared pan and smooth top with a spoon or spatula.
  6. Bake for 25 minutes or until top begins to brown and a fork inserted comes out clean.
Nutrition Information
Serving size: 1 piece Calories: 80 Fat: 2.3 g Saturated fat: 1.1 g Carbohydrates: 13.5 g Sugar: 3 g Sodium: 6 mg Fiber: 0.6 g Protein: 1.5 g

Chat with me:
Have you ever had mochi? What is your favorite cultural dessert? Is pumpkin mochi taking it too far?

Gluten Free Pumpkin Chocolate Chip Cookies

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Don’t get any ideas… I haven’t joined basic b***h #pumpkinspicenation. I’m just capitalizing on the opportunities at hand, i.e. fall. And we do a monthly feature called Seven Things We Love on the AEO blog and of course, I choose “what we’re eating/drinking”. It’s turned into me asking my team what they want me to make and pumpkin chocolate chip cookies came up… also I wanted pumpkin chocolate chip cookies. There, I said it.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Full of real ingredients, unlike that #PSL you’re holding.

Pumpkin is so good for you, though. It’s full of beta-carotine and fiber and is a vegetable. You can easily add veggies to your normal breakfast with pumpkin pie oatmeal or a two-minute pumpkin quinoa breakfast muffin. So, I’m a fan of all things pumpkin, when it involves actual pumpkin of course.

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

A way to get your pumpkin spice fix while also not ingesting things that cause cancer.

These cookies aren’t super sweet because I don’t typically eat refined sugar so I have a really sensitive sweet tooth. You might want to add a couple more table spoons of maple syrup if you want them sweeter. Did I mention these are gluten free, refined sugar free and oil free?

gluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it togethergluten free refined sugar free oil free pumpkin chocolate chip cookies | almost getting it together

Gluten free, refined sugar free, oil free pumpkin spice cookies.

5.0 from 1 reviews
Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Sugar Free
Serves: 24 cookies
Ingredients
  • 1 cup gluten free flour
  • ½ cup rolled oats
  • ¾ cup pumpkin puree
  • ¼ cup almond butter
  • ¼ cup + 1 tbsp unsweetened apple sauce
  • ¼ cup unsweetened carob chips (or chocolate chips)
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅛ tsp pink himalaylan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Cover cookie sheet with aluminum foil and spray with coconut oil.
  3. Combine flour, oats, baking powder, pumpkin pie spice, cinnamon and sea salt in a large bowl. Set aside.
  4. In a small bowl, whisk together egg, vanilla, maple syrup, applesauce, almond butter and pumpkin puree.
  5. Add wet ingredients to dry ingredients and mix until combined.
  6. Fold in carob chips.
  7. Spoon out 1 TBSP of batter 1 inch apart until cookie sheet is full.
  8. Place in oven and bake until top is bounces back when touched and begins to brown.
  9. Store in airtight container in the refridgerator.
Nutrition Information
Serving size: 1 cookie Calories: 65 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 9.7 g Sugar: 2.0 g Sodium: 15mg Fiber: 0.7 g Protein: 1.7 g

Chat with me:
What is your favorite way to eat pumpkin… or pumpkin spice things? What is the most ridiculous pumpkin spiced thing you have seen? (Toss up between pumpkin spice vodka and pumpkin spice Pringles for me.)