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Slap me into next Tuesday, this spread turned out amazing!!!!!
The combo of pumpkin and coconut butter is a match made in heaven! If you are new to using coconut butter/manna, there is a difference between the two. There tends to be much confusion so I wrote a post that explains the difference. You can read about in Coconut Oil vrs. Coconut Butter. If you are not able to get your hands on a sugar pie pumpkin to make your own puree, you can opt for canned. Aim for organic with no other ingredients added. Below you will find a recipe on how to puree your own pumpkin.
This spread is amazing on bread, crackers, off a spoon, use as a frosting for cookies or cakes, or off a spoon.. oh did I say that already? hehe Besides tasting out of this world good, pumpkins are good for you. They are loaded with vitamin A and fiber, and low in calories. Pumpkin is an excellent source of fiber; a one-half cup serving contains 5 grams of fiber. Fiber helps reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss. Pumpkin seeds are a good source of vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids so don’t throw them away if you make your own puree! Toss with some seasoning and dehydrate them.
I had the most amazing
breakfast lunch today. Maple Pumpkin Spice Crunch Cereal with Cranberry Crunch Clusters served with almond milk and to put it over the top dreamy….a slice of Pumpkin Cranberry Bread. It was so delicious! I think I moaned through the whole experience. hehe