Pumpkin Fudge

Ingredients
2/3 c coconut butter
1/4 c + 2 Tbsp pumpkin puree
1/2 c brown, coconut, or raw sugar (or equivalent maple syrup)
1 Tbsp creamy almond butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
approx 2 Tbsp non-dairy milk
tiny pinch of fine grain sea salt

Directions
1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for about 5 minutes or until all ingredients have melted together
2. Grease a small 3x5 or 4x6 container (or line with parchment paper). Pour in mixture and smooth out surface.
3. Freeze for about 1 hour to set. Slice and serve. Keep refrigerated.

Vegan Banana Pumpkin Bread

Ingredients

3 bananas
1 1/3 c pumpkin
2 1/2 c flour (I used a mix of whole wheat and unbleached)
2/3 c coconut oil
1 tsp vanilla
1/2 c brown sugar or scant or mix
1/4 c honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c raisins (optional)

Directions
1. Preheat oven to 350. Lightly grease bread pan with coconut oil.
2. Mash bananas and add pumpkin. Stir in oil, vanilla, sugar, honey. Once combined, add flour, baking powder, soda, and spices. Finally, combine raisins if desired.
3. Bake 30 minutes.

Chewy Sugar Cookies (Vegan)

Ingredients
1 c unbleached flour
1 1/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c sucanat or raw sugar
1/2 c brown sugar
1/4 c non-dairy plain or vanilla yogurt (I used So Delicious Greek coconut milk vanilla yogurt)
1 Tbsp cornstarch
6 Tbsp vegan butter (I use Earth Balance)
1/3 c coconut oil
1 Tbsp non-dairy milk (I used Almond Coconut milk blend)
1-2 tsp vanilla extract (pure vanilla)
cinnamon to sprinkle on top (optional)


Directions
1. In a medium bowl, whisk flour, baking soda, baking powder, salt.
2. In a large bowl, whisk sugar, yogurt, cornstarch, melted butter, oil, milk, vanilla
3. Pour dry into wet ingredients and stir to combine. Cover dough and chill in fridge for at least one hour.
4. Preheat oven to 350 deg and line baking sheets with parchment paper.
5. Roll cookie dough balls and flatten slightly. Sprinkle with cinnamon (or sprinkles ;)
6. Bake for 10 min or until bottoms are brown.