Autumn recipes

The past few days, I have been the chef de la chef in the kitchen and got around to a whole bunch of new recipes suitable for all those delicious ingredients available at the autumn market.

Beetroot burgers

Crushed raw beetroots
Cooked and mashed pumpkin
Carrots
Onion
Egg(s)
Buckwheat flour
Spices (salt, herbs, pepper)

Mix and fry in lots of coconut oil. My dough was quite loose, it worked out fine in the frying pan, just had to let them fry long enough on the first side.

Beetroot smoothie
Rice/oatmeal/soy milk
sesame seeds
banana
flaxseed oil
Raw beetroots
Frozen mango cubes
Cinnamon

Mix thouroughly in the mixer and enjoy!


Pumpkin spinach salty muffins

2 cups diced pumpkin (cooked)
2 tbsp oil
1 handful baby spinach (or 3 frozen cubes)
2 tbsp parsley
3 tbsp sunflower seeds
half a handful of semi-crushed walnuts
feta or goat cheese (leave out if you want non-dairy muffins)
2 tsp non-wheat mustard
2 eggs
1,5 cups buckwheat flour
3 tsp baking powder
salt and pepper

Cook the pumpkins. Mix all ingredients except sunflower seeds, walnuts and cheese, which you add at the end. Poor into muffin-molds and bake in oven for 15-20 minutes at 200 degrees celsius.

Carrot Pumpkin B'day Cake

2 dl almonds
1 dl buckwheat flour
1 tsp baking powder
2 tsp cardamom
1 tsp cinnamon
2 carrots
2 apples
2 eggs
1 dl pumpkins, previously cooked together with a cinnamon stick (yammy!!!)
coconut oil to the mold

Ground almonds, buckwheat in the mixer. Add all other ingredients. Oven, 200 degrees celcius for 40 minutes (check the situation at 30 minutes).

For decoration:
Frozen mangos and strawberries mixed in mixer into frozen powder. Add on top of the cake. On top of that  you can go with whipped cream but I actually prefer oatmeal cream spiced with vanilla powder for this cake. Today I decorated with some frozen blueberries. Kids and hubby went wild on this cake!