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.”
A light, feel good dessert.
To a whole other level of delicious.
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
cinnamon
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.
No justice.
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.
Benefits:
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.
The pumpkin pie looks amazing! And since I’m not a huge crust person, it seems perfect! 😀
I love this!!! I have to try those cookies! They look absolutely DIVINE! 🙂
mmmmm that all looks amazing!
Um, pretty sure I need to try out that crustless pumpkin pie when I go home! I’m too lazy to make the crust. I’ll probably end up crumbling some graham crackers over it. Yep, classy!
That’s totally something I would do baha
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both of these recipes look great! (i bet they would taste great together.. like if you dipped the sunbutter cookies INTO the pumpkin pie!! ahh!!) love the simple ingredients! yum , thanks for sharing =)
Ohhh geez that’s a good idea!
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Oh these both look like delicious AND healthy recipes. We all need more of those around here. I love sunflower seeds, so I imagine those cookies would be a hit. Thank you for sharing, sweetheart. I hope you have a happy Saturday. Hugs and love!
Ok first of all I LOVE your honey pot! Too cute!! And I reallyy want to make both of these… they look so delicious and easy 🙂
Isn’t it cute?! It’s my house mates. I want it!
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Fellow lori lover! Right here!
And man that pumpkin pie looks good. No need for crust when the filling is as good as that!
Thank you for sharing- the pumpkin pie looks so, so good! Thank you for sharing these recipes- there are so many blogs and I can’t keep up with all of them!
Oh YUM!!! And I’m so happy we “met” via blogs! I love yours to death!!!
Ok, I love what you did with the cookies! Delish!
omg. I have all the ingredients for the pumpkin pie!!! Gahhh. So delicious looking!