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Baked Pumpkin Spice Doughnuts With Chocolate Cinnamon Icing

doughnutsYou can use pumpkin in sweet ways as well as savoury so a few doughnuts will not go amiss.

Dry Ingredients:

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon finely ground sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Wet Ingredients:

1/4 cup applesauce plus 1 teaspoon baking powder, combined in a bowl
1/3 cup coconut sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1/4 cup almond milk


1 cup confectioner’s sugar
3 tablespoons cocoa powder
3 tablespoons almond milk – add more or less to get the desired consistency
1 teaspoon cinnamon

To Make the Doughnuts:

Preheat the oven to 350°F and grease the doughnut pan if it’s not a non-stick pan.
In a medium bowl whisk the dry ingredients together and set aside.
In a mixing bowl add the applesauce egg replacer and the coconut sugar and mix until well combined. Add the pumpkin puree, vanilla and the maple syrup and mix until well combined.
Add one half of the flour mixture and half of the almond milk and mix until just combined. Add the second half of the flour mixture and milk and mix until combined. Add more milk if the batter is too stiff. It should be firm but not difficult to stir.
Bake for approximately 25 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes and then remove from the pan and place on the rack until completely cool.

To Make the Icing:

In a medium bowl, stir the confectioner’s sugar, cocoa, cinnamon, and milk together until smooth and creamy. The texture should be between frosting and a glaze. Add more milk if needed. When the doughnuts are completely cool, frost the doughnuts.

Recipe taken from here

All the pumpkins are picked

pumpkins in dome

Go Local Food has no more pumpkins to pick on the fields. These are the last ones of this year’s crop – all picked and placed in the dome for members to take as part of their crop share.

Pumpkin Pasta With Tomatoes And Basil [Vegan]

pumpkinThis recipe will do quite well to use up some of the crop share this week.

9 ounces whole wheat penne
1 tablespoon olive oil
1 small onion, chopped
3 cups pumpkin, cut into cubes
2 cloves of garlic, minced
1/2 cup white wine
1/2 cup vegetable broth
1 cup cherry tomatoes, cut into halves
About 30 basil leaves, cut into strips
Salt, to taste
Black pepper, to taste
2 tablespoons pumpkin seeds

Cook the whole wheat penne according to the instructions on the package. Set aside.
In a large pan, heat the olive oil over medium heat. Sauté the onion for about one minute. Then add the pumpkin cubes and cook for six minutes. Add the minced garlic and sauté for another minute. Then deglaze with white wine and vegetable broth and allow it to evaporate. This will take about 10 minutes.
Add the cherry tomatoes and simmer for two minutes. Then stir in the cooked penne and the basil leaves. Season with salt and pepper and cook until the pasta is heated through. Sprinkle with pumpkin seeds.

If you’re cooking for kids, just leave out the white wine in the sauce and substitute it with more vegetable broth.

Recipe taken from here

Pumpkin Spice Latte

latte in a cupIf they sell it in Starbucks, it will cost you. If you make it at home it will be cheaper.

It’s an easy enough recipe to do – see it here and you can have it any time you fancy.  The pumpkin pie spice is easy enough to make at home and can be used in other pumpkin recipes:

To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff.

Crop share week ending 22nd October 2016

beetrootPotatoes, onions, tomatoes, peppers, beans, beetroot, kale, oriental greens.

Don’t forget to order your bread from Ian by Thursday noon. And have cash for home made jam or eggs if available.