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Pumpkin Spice Yam Shake (NSNG)
O-M-G!
I threw this thick shake together using some ingredients I had in my freezer and fridge and it turned out sooo thick, creamy and delicious that I must post the recipe!
Some of the ingredient amounts are estimates because I didn’t measure them all precisely.
INGREDIENTS
1 medium yam, baked, peeled and frozen
1/2 banana, frozen
3 T full fat coconut milk
~3 T canned pumpkin
~2 oz firm tofu
~2/3 C non dairy milk
big sprinkle cinnamon
small sprinkle nutmeg
small sprinkle ground clove
Blend in your Vitamix blender and enjoy!
(NSNG = No Sugar No Grains)
I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins. I also made them gluten-free. These are just a touch sweet and spongy moist.
“WET” INGREDIENTS:
15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses
DRY INGREDIENTS:
1/2 C EACH: quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove
ASSEMBLY:
Process the wet ingredients in a food processor or blender until smooth. Stir the wet and dry ingredients together. Portion in muffin liners and bake at 350 degrees for 23 minutes. Makes 18.
(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)
Freeheel Vegan 