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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 8 |
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In cold weather, this is where indulgent and nourishing meet. Wonderful for breakfast, a snack, or even a healthy dessert! (Adapted from a recipe by Jennifer of The Vegan Lunchbox .) Ingredients:
1 cup cooked pumpkin, mashed or 1 cup canned pumpkin |
2 tablespoons orange juice |
1 -2 tablespoon brown sugar |
1/8-1/4 teaspoon cinnamon |
1 pinch nutmeg |
1 tablespoon smooth almond butter (equally delicious here) or 1 tablespoon smooth cashew butter (equally delicious here) |
Directions:
1. Stir together in a microwave-safe dish the first 5 ingredients.
2. Microwave 1-1/2 min., just until hot- time will vary by machine of course.
3. Stir in the nut butter until well- combined.
4. Adjust the spices and sugar if desired. Serve immediately.
5. Here's a yummy variation: Soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
6. Please note, as well, that you can use any type of winter squash for this. I love it with sweet butternut squash especially. Jennifer's original used sweet potato- also wonderful!
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