Thanksgiving: Tasty Tuesday

I hope everyone had an amazing thanksgiving weekend. Over here in Vancouver we were blessed with an absolutely gorgeous crispy weekend which led to lots of outdoor fun πŸ™‚ So much to be grateful for!

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As well as relaxing, hiking, running and shopping I managed to squeeze in some cooking and baking πŸ™‚

For this tasty tuesday I have 2 yummy treats to share.

First up are carrot, raisin, walnut muffins

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2 cups almond flour

1 tsp baking soda

pinch of all spice

1 1/2 tsp cinnamon

1/2 tsp fresh ground cloves

1 cup grated carrots

1/2 cups raisins (pre-soaked for at least 15 minutes, then drained)

1/4 cup chopped walnuts

1/4 cup maple syrup

1/4 cup apple sauce

1/4 cup coconut oil melted

3 eggs

mix dry ingredients, mix wet ingredients… add wet to dry. Bake 350 for 25-30 minutes

Up next was my addition to this years thanksgiving dinner: Raw pumpkin cheesecake

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Crust:

3/4 cup almonds

3/4 cup pitted dates

Blend in food processor until coarse grains. Press mixture into a wax paper lined baking pan, place in freezer while preparing filling.

Filling:

1 1/2 cup raw cashews (soaked over night and then drained)

juice of 2 fresh lemons

1 tsp vanilla

1/3 cup melted coconut oil

1/3 cup maple syrup

1 cup pumpkin puree

1 1/2 tsp cinnamon

1/2 tsp fresh ground nutmeg

pinch of allspice

1/4 tsp ginger

in a powerful blender (I used my vitamix) blend the cashews, lemon, coconut oil, maple syrup and vanilla until smooth and creamy. Pour about 1/3 of the mixture into the cake pan. Add the pumpkin, cinnamon, nutmeg, allspice and ginger to the blender and blend until thoroughly combined. Pour the remaining mixture into the cake pan and place in freezer to let set. Take out of the freezer about 15 minutes before serving, hope you enjoy!

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2 thoughts on “Thanksgiving: Tasty Tuesday

  1. gypsymoonsilverspoon October 16, 2013 at 8:10 am Reply

    Mmmm I love raw desserts, they taste even better and don’t leave you with that icky food-coma sensation. What a great take on a thanksgiving classic, thanks for sharing!

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