This is the first post of a sporadic series of my creations inspired by other bloggers. I have been following Lori for almost a year now; she was one of my firsts! 😉 As soon as I saw her sunflower butter cookies and crustless pumpkin pie, I bookmarked them under “Must. Make.”
Lori’s Crustless Pumpkin Pie (with my alterations)
Recipe: Serves 2
2 cups 1 cup canned pumpkin 3 1 egg 3 tbsp date syrup 3 tbsp maple syrup (you can use Joseph’s sugar free maple syrup!)
1 tsp vanilla extract
10 drops stevia pumpkin pie spice 1/4 tsp himalayan sea salt 1/4 tsp baking powder
Directions – Mix all ingredients together and pour into a greased mini loaf dish. Drizzle some extra syrup on top for a pretty effect. Bake at 365 for 35-45 minutes.
The cookies are high fiber, low carb, and healthy fat packed! In addition to delicious, of course. I love the texture; chewy and soft with a crisp outer ring. They need to be eaten warm for maximal mmmmmm factor.
I changed up the recipe quite a bit, but the original can be found here.
Sunflower Butter Cookies
Recipe: Makes 5-6 cookies
¼ cup whole wheat white flour
¼ cup ground flax
2 tsp vanilla
¼ cup maple syrup
2 tbsp sunflower butter
Directions – Mix all of the ingredients together. Bake on a cookie sheet at 350 for 10 minutes.
Make these cookies. You wont regret it.
Sunflower butter * extremely high in vitamin E, B1, manganese, magnesium, copper, tryptophan (relaxing!), and selenium. It is mainly composed of the polyunsaturated fats, which are good for raising HDL and lowering LDL levels! Also contain phytosterols which help lower cholesterol.
Flax * contains lots of fiber and more omega 3′s (the healthy fats) than anygrain! Omega 3′s (specifically alpha linolenic acid) which can reduce inflammation and are used to prevent blood clots, lower cholesterol, and increase cell plasticity (which can help diabetics). Also high in B vitamins and magnesium.
Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber.
Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.