Every week we highlight a member in our Community Recipes — and this week we’re excited to add another delicious Fall recipe we are FALLING FOR from @marissaswholelife.
When it turns Fall you just want everything to taste like fall and we’re pretty sure these will do the trick.
- 1/2 cup of coconut flour
- 1/2 cup of almond flour
- 1 teaspoon of baking powder* (see below for instructions on how to make the paleo version!)
- 1/2 cup of Brandless Organic Coconut Sugar
- 1 egg
- 1/4 cup of melted Brandless Organic Virgin Coconut Oil
- 1/2 cup of pumpkin purée
- 1/4 cup of maple butter
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 2 tablespoons of Brandless Organic Honey 100% Pure
- 1/2 cup of chopped pecans
- Mix all ingredients together and form into a cookie shape.
- Place on a pan and bake for 15 minutes at 350 F.
- Top with drizzled Honey & @foodiefuel Butter Toffee Snacks 😍.
*Making your own Paleo baking powder is super easy! All you have to do is this:
Mix 1 part baking soda to 2 parts cream of tartar in a bowl and use immediately. That’s it!
- To make 1 tablespoon of baking powder, mix together 1 teaspoon of baking soda with 2 teaspoons cream of tartar.
- To make 1 teaspoon of baking powder, mix together 1/4 teaspoon of baking soda with 1/2 teaspoons cream of tartar. (1 teaspoon is what this recipe calls for!)
Since you know our Maple Syrup is a hit, we decided to share this recipe for maple butter, inspired by this Rrecipe from Martha Stewart.
- 1 cup Organic Grade A Maple Syrup
- 1 two-inch cinnamon stick
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- Pour the maple syrup into a medium saucepan.
- Add in your cinnamon stick.
- Bring to a boil over medium-high heat.
- Cook for 10 to 15 minutes until a candy thermometer registers 240 F.
- Remove the pan from the heat, discard cinnamon stick, and stir in butter until melted.
- Immediately transfer this mixture to a bowl.
- With an electric mixer beat starting on low and increasing to high.
- You will do this for 6 minutes until the mixture is a creamy, thick, and opaque in color.
- Store in an airtight container, refrigerate, and this will stay for up to 2 weeks.
*Recipe makes about 1 cup of Maple Butter.