Pumpkin Breakfast cookies

Found this recipe posted by “leelalicious” and as we are heading to visit family this weekend, I thought this would be a fun easy item to make and take along. As is standard for me, I do not follow recipes – but instead I add my own “spin”. This recipe makes approximately 2 dozen cookies. AND they are yummy and healthy, perfect timing for fall!

Ingredients:
¼ cup organic coconut oil, melted
¼ cup organic brown rice syrup (original recipe called for honey)
2 cups GF old fashioned cooking oats
½ cup unsweetened, dried cranberries
¼ cup of chopped dried Calimyrna figs
¼ cup of chopped candied ginger
⅔ cup pepitas (aka pumpkin seeds, I buy mine in bulk)
¼ cup of Organic Super Food Blend (available at Costco)
1 tablespoon of organic coconut flour
1 tablespoon of organic almond flour
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon sea salt
½ cup organic pumpkin puree
2 eggs, beaten

Instructions:
Preheat oven to 325 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine oats, craisins, figs, ginger and remaining dry ingredients. Mix together well.
Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.


For other dietary options:
Egg-free, try flax egg (or chia egg) as successful replacement.

Chattenesca Sauce (aka Puttanesca Sauce)

September is one of my favorite months for many reasons, but one in particular is because of the abundance of fresh tomatoes. Big Fat Boy, Yakima slicers are always at the top of my list. They are so tasty! Tomato sauce, roasted tomatoes, roasted tomato soup, just to name a few of my favorite fall foods. A fat boy tomato sliced on good bread with a blob of homemade mayo, also a favorite. Today, Puttanesca Sauce was calling to me. So easy and this is one of my favorite go-to sauces to make, as it is quick and easy with great flavor. These are all items that the well-prepared cook should always have on hand. Yield – 6 cups.

Ingredients

2 tablespoons of olive oil
6 garlic cloves minced
1 large can (35 oz) plum tomatoes
6- 8 fresh campari tomatoes (or romas) quartered
3 tablespoons capers
2/3 cup of chopped kalamata olives (can use regular)
½ cup dry red wine
2 tablespoons balsamic vinegar
¼ cup packed fresh basil chopped coarsely
1 – 3 teaspoons organic turbinado sugar
¼ teaspoon chili pepper flakes & fresh ground pepper

** note - a ¼ cup of chopped yellow pepper and 4 large crimini mushrooms are also a lovely addition.

Heat oil to medium heat – add the garlic. Cook 2- 3 minutes. Add the canned tomatoes, fresh chopped, capers and olive. Stir over medium heat – when warmed through, reduce the heat and add all remaining ingredients. Simmer, uncovered for at least one hour. (note - I prefer to cook longer, but it is not necessary)

Serve with your favorite pasta – garnish with freshly grated Parmesan cheese.

Also great when served with a Caesar salad. Can be used as a sauce for pizza as well.

Adapted from ~ Great Good Food, Julie Rosso (one of my most used recipes /cookbooks)