Pumpkin Spice Hemp Milk

Can we not talk about the embarrassing amount of time that's gone by since my last post? 

Perfect! Thank you. I love you guys so dang much for understanding.

Part of the reason it's been awhile since my last post is that my recipe ideas have been few and far between. For the past few months all of my creative energy has been going into photography. So rather than try and force a recipe I waited until I came up with something that was worth sharing. And also until I had time to share it. 

Although it still feels like summer in Colorado, I have fall on the brain. Possibly my favorite time of year. Jeans, sweatshirts, pumpkin in everything. The absolute best. 

I was trying to think of how to use pumpkin in a fresh, new way this year. In the past I've used it in a single serving muffin, buckwheat bakes, breakfast cookies, granola, the best ever pumpkin oatmeal, pumpkin oatmeal cookie s'mores, milkshakes, pumpkin spice swirl brownies, soft batch cookies, and almond butter cups.  For the love of pumpkin.

So how could I change things up this year?

Um. Hello. Pumpkin spice hemp milk! I was thinking about hemp milk and how it has a naturally earthy flavor. And also how it's loaded with healthy fats and so many other nutritional benefits. But I know some people aren't the biggest fans of its earthy taste. So my thinking was, maybe the pumpkin spices would compliment but also help mask the hemp flavor. And it did just that!

You can still taste the hemp but the pumpkin spice flavors blend together perfectly.

But juuuust in case you think hemp milk tastes like dirt (it's fine, I understand), I also made pumpkin spice almond milk using blanched almonds. (Check the tips below the recipe!)

BTW - If you didn't know, blanched almonds are THE WAY TO GO when making homemade almond milk. (I discovered this when I made Vanilla Bean Almond Milk awhile back.) Using blanched almonds will avoid that bitter, funky flavor caused by the skins of almonds. You can either buy blanched almonds or soak raw almonds for 8+ hours and easily remove the skins. You won't believe the taste!

The milk (both versions) thickens up quite a bit, especially once refrigerated. The thickness lands somewhere between your average nut-milk and a smoothie. I have been pouring it over granola, using it when cooking oatmeal (with a bit of water), and enjoying it as a post-workout recovery drink. The hemp version is especially packed with protein, healthy fats, magnesium, iron, and other important minerals. It also gets a big boost of vitamin A from the pumpkin and anti-inflammatory properties from the turmeric.

Plus it tastes like liquid pumpkin pie!!!!!!!!

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Print Recipe!

Pumpkin Spice Hemp Milk

gluten-free, vegan, nut-free, refined sugar free // yields: appx. 32oz

• 4-5 medjool dates, pitted
• 3 cups water 
• 1 cup hulled hemp seeds (aka: hemp hearts)
• 1/2 - 3/4 cup unsweetened pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 1 - 1 1/4 teaspoon cinnamon
• 1/2 - 3/4 teaspoon ginger
• 1/2 teaspoon turmeric (optional)
• 1/4 - 1/2 teaspoon nutmeg
• 1-2 small pinches clove
• pinch of salt

Soak the pitted dates in a small bowl of hot water for 10-20 minutes. Make sure you're using fresh dates (they should be sticky/gooey) for this recipe.

Place the soaked dates along with all other ingredients (starting with the lesser amount for the pumpkin + spices) in your blender. Turn on low and work up to high, blending for about 1 minute. You want to make sure the dates are fully incorporated. Taste and add more spices if desired. (I preferred the higher measurement for each.) For a slightly thicker texture, add another 1/4 cup of pumpkin.

Pour into an airtight jar and keep refrigerated for up to 3 days. Shake well before using. 

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Tips:

• This will also work with sweet potato puree and butternut squash puree.
• The turmeric was added for its nutritional benefits and to enhance the yellow-orange color.
• If you're not going to use all of the milk, pour into ice cube trays to freeze then store the cubes in a freezer bag. Or, pour into a freezer bag and squeeze excess air out. Lay flat on a freezer shelf until frozen. Thaw in the fridge when desired.
• For less hemp flavor, blend the water and hemp seeds together first. Then strain the hemp milk into a large bowl using a nut milk bag. Save or discard the hemp pulp. Rinse out your blender. Pour the strained hemp milk back into your blender and proceed with adding the other ingredients.
• For the Pumpkin Spice Almond Milk version: Use 1 cup blanched almonds instead of hemp seeds. Use 3-4 medjool dates. All other ingredients stay the same. First, blend the almonds and water together. Place a nut milk bag over a large bowl and pour the milk through. Gently squeeze to help strain the milk. Save or discard the almond pulp. Rinse your blender and place the strained almond milk back in the blender. Proceed with adding the other ingredients and blending. Taste and adjust as desired. Refrigerate for up to 3 days in an airtight container.

I'm already working on a few new breakfast recipe ideas for the coming weeks. I am not anticipating another 1 1/2 months of silence, so check back soon! Somewhat soon. Like in a week! Hopefully! You guys rule.

Happy Monday. Now go make this milk.

Ashley

Gingerbread Baked Doughnuts

Are you a little pie-d out from this past week? Perfect. Today I've got gingerbread baked doughnuts to help you out.

gingerbread baked doughnuts | edibleperspective.com

These are a little different than my typical doughnuts and all the recipes you'll find in my cookbook. I've changed the ratios of flours and wanted to try out quinoa flour instead of oat flour. I thought the earthy tones from the quinoa would pair well with the spiciness of the gingerbread flavors. The best way to start December.

gingerbread baked doughnuts | edibleperspective.com

How were all of your Thanksgivings? Any crazy kitchen stories to share? We had a lovely Thanksgiving just the two of us, while keeping a close eye on Kenna (in recovery from ACL surgery last week). I made way too much food for two people but that was my plan. Leftovers for days!

Kenna's surgery went extremely well and her recovery is going better than expected so far. She's already walking better than she was pre-surgery. The recovery is very hands on and takes a couple hours each day of massaing, stretching, walking, and icing. It sounds a little wacky, but is completely necessary for a healthy recovery. It's going really well, though, and Kenna is a huge fan of her massage time. I wish someone would massage me 3 times a day!

gingerbread baked doughnuts | edibleperspective.com

With having to stay home for Kenna (she stresses out majorly with the cone on, so we don't really want to leave her alone) we had a lot of time to hang on the couch, relax, and eat. I've been under the weather since early last week, but we were still able to make the most of the break. Sitting on the couch for hours on end is a rarity around here. We didn't work on any house projects, I mostly abandoned the computer, and we watched a LOT of tv. It was pretty excellent.

gingerbread baked doughnuts | edibleperspective.com

I somehow crawled out from the basement cave yesterday to bake these doughnuts. I had a small boost of energy and wanted something sweet and wintery. Gingerbread doughnuts fit the bill for sure. 

gingerbread baked doughnuts | edibleperspective.com

And doughnut holes because they're the cutest. 

gingerbread baked doughnuts | edibleperspective.com

Print Recipe!

Gingerbread Baked Doughnuts

gluten-free // yields 10 standard doughnuts or 12 doughnut holes and 5 standard

for the doughnuts:

• 3/4 cup quinoa flour
• 1/2 cup almond meal
• 1/4 cup sweet rice flour
• 1/4 cup coconut sugar (sucanat or pure cane sugar)
• 2 teaspoons ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened almond milk (or soy, 2%)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 3 tablespoons dark molasses
• 3 tablespoons oil
• 2 teaspoons pure vanilla extract

for the glaze:

• 1 1/4 cup powdered coconut sugar (directions in notes, below)
• 2-4 tablespoons unsweetened almond milk (or soy, 2%) 
• 1/4 - 1/2 teaspoon ginger

Preheat your oven to 350* F. Thoroughly grease your doughnut pans with butter.

In a large bowl combine and mix all dry doughnut ingredients. In another bowl whisk the eggs, then whisk in all other wet ingredients. Pour the wet into the dry and whisk until combined.

Spoon the mixture into your doughnut pan just below the top of the pan (about 1/8-inch). Bake for 18-22 minutes until a toothpick comes out clean. Let cool in the pan for 10-15 minutes, then slide a thin spatula around the edges of the doughnuts. Place on a cooling rack until fully cooled.

While cooling, whisk together glaze ingredients starting with 2 tablespoons of milk. Add more to reach desired consistency. 

Invert doughnuts into the glaze, let the excess drip off, dunk in sprinkles (or shake on), and place on a wire cooling rack. Let the glaze set then serve.

notes:

to make powdered coconut sugar: Place 2 cups coconut sugar (or sucanat/pure cane sugar) in a blender with 2 tablespoons arrowroot starch (or cornstarch) and turn on working up to high until fully powdered. Store in a jar and use as desired.

There are no subs for sweet rice flour. It can easily be found in Asian Markets (also known as glutinous rice flour), in some natural food stores (Bob’s Red Mill and Ener-G brands), or online.

gingerbread baked doughnuts | edibleperspective.com

These last few months of the year always fly. I swear it was just Halloween. Here's to a slow and calm December.

Ashley