TOW the (super) Healthy Pumpkin Cookies



Seriously considering changing the name of this blog to “Pumpkin Paleo” or something.

On another note, you did read it right, I used “healthy” and “cookies” in the same sentence, completely guilt free, I’m serious, all goodness, eggs, coconut flour and pumpkin! what’s not to like?

Healthy Pumpkin Chocolate Chip Cookies


Ingredients (makes about 8 cookies):

  • 1/2 cup coconut flour
  • 3 eggs
  • 2 tbs (heaping) pumpkin puree
  • 1/2 tsp pumpkin spice (or cinnamon, nutmeg, cloves, ginger)
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbs pumpkin seeds (optional)
  • 40gr/1.5oz organic dark chocolate chips (75% or higher)
  • 1-2 tbs sweetener (optional)

Now what?

  1. preheat oven to 185°C/365°F
  2. mix dry ingredients together, then stir in pumpkin puree, eggs and optional sweetener
  3. add chocolate chips and pumpkin seeds
  4. bake for ca. 15min
  5. best served with some almond or coconut milk as coconut flour cookies tend to be a little more dry and/or cake-like, but very delicious in their own right. The trick for a crispy cookie is to store them in the freezer & eat them right out of the freezer!

Starting tomorrow, we’re done with sweet treats! Bring on the soups, the lasagnas and the casseroles!


TOW the Pumpkin Craze – Part 2

Just so you know what I’m dealing with..


(They were on sale!)

I’ve made gallons of soup, gigantic lasagnas, soufflés, purées, cookies, waffles, pancakes, smoothies,.. and not even halfway through His Orangeness. Anyway, next up:


Pumpkin-Chestnut Waffles



Ingredients (serves 2):

  • 1/4 cup coconut flour
  • 1/4 cup almond milk (or coconut milk)
  • 1/4 cup pumpkin puree
  • 1 egg yolk
  • 2 egg whites*
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbs (cooked) chestnuts, chopped (sub for chocolate chips or pumpkin seeds when out of season)
  • 1 tbs maple syrup or other sweetener (optional)
  • 1 tbs butter (for greasing)

Now what?

  1. throw coconut flour, almond milk, pumpkin puree, (maple syrup) and the yolk together
  2. add in salt, baking soda and spices
  3. whisk egg whites untill stiff peaks form, then gently fold in other ingredients
  4. add chestnuts
  5. grease waffle iron if neccesary
  6. let waffle iron do its business
  7. serve with a sprinkle of cinnamon and toppings of choice

(* I found 1 egg to be too little and 2 whole eggs to be too much, should you multiply the recipe for more servings, go with whole eggs)



TOW the Pumpkin Craze – part 1

yesh, yesh, yesh, EAT ALL PUMPKIN THINGS!!

first up! Fall Smoothie!

Fall Smoothie


Ingredients (serves 1):

  • 2tbs pumpkin puree
  • 1 cup almond milk (or coconut milk)
  • 1/2 cup cranberries (frozen are best here)
  • 1/2 banana
  • 1tsp pumpkin spice (or cinnamon, nutmeg, cloves, ginger)
  • 1 raw organic egg (optional, for added protein)

Now what?

  1. this is the hardest part, hope you can manage:
  2. throw in blender, blend
  3. serve..

More coming up later!