Today I was wide awake at 6:30am. No alarm, just tired of sleeping. Yes really. My early wake up allowed for some quality time with God. I finished the rest of the book of Isaiah. I have been working on it for quite some time. In my prayers this morning were the people in Mwandi, Africa. Anthrax is likely to infiltrate the region and is quickly moving up the river. A good friend of ours is there now helping to vaccinate the cattle to hopefully prevent an entire outbreak. Please keep them in your prayers.
In other prayer news...the New Balance Girls on the Run 5k is next weekend. As part of my job I direct two 5k events each year. I still need lots of volunteers and am beginning to stress out. I am just praying for peace in my spirit, that I will not go crazy this week and that the volunteer teams will pull through. You can also keep me and the event and all the girls running the race in your prayers as well.
This morning I made it to the Lake Norman YMCA for some heart-pounding cross training and a fantastic yoga class. I had never taken spin or yoga at the LN Y, but both were excellent classes this morning. They have left me floating on cloud 9!
Alright, well lets get to the point of this post. I promised last night two excellent holiday (or anytime) dessert recipes. I am not lying when I say that both of these are A.W.E.S.O.M.E. They are both pretty easy to make and are so so good! I hope you enjoy as much as we did!
Vegan Pumpkin Pie
1 package of graham crackers (not the whole box, just one package inside the box)
1/3 cup melted Earth Balance buttery spread
1 can pumpkin puree (not pumpkin pie mix)
1 cup brown sugar
1 package silken tofu
1/4 cup coconut milk
3 tablespoons cornstarch
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
Preheat oven to 350*. If using ceramic or glass pie pans, lightly grease.
In food processor, finely process graham crackers into crumbs. Add melted butter and combine.
In food processor, combine pumpkin, brown sugar, tofu, coconut milk, cornstarch, cinnamon, ginger, nutmeg and allspice. Blend until super smooth.
Bake for 45 minutes, or until pies are puffed, lightly browned and cracked on top.
Adapted from Oh She Glows
1 cup canned pumpkin
3 tbsp maple syrup
3/4 cup sugar
1/3 cup coconut oil (or other oil), softened
1/4 cup blackstrap molasses
1 tbsp Chia seeds
1 2/3 cup whole-wheat flour
1 1/4 tsp baking soda
2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice)
1 tsp salt
1 tsp baking powder
1/8 tsp ground cloves
2/3 cup chopped walnuts
Preheat oven to 350*. Line loaf pan with parchment paper and lightly grease (or grease pan).
On baking sheet, toast walnuts for 10-12 minutes, until golden. Remove from oven and cool. Chop coarsely.
Combine chia seeds with 3 tbsp water and set aside.
In mixer combine pumpkin, maple syrup, sugar, coconut oil, molasses and chia egg. Slowly add the flour mixture to the pumpkin mix until well combined. Stir in walnuts.
Pour the batter into pan, smooth with fingers or wet spoon and bake for 50 minutes. Test by inserting a toothpick. If it comes out clean your bread is ready!
Allow to cool before removing from the pan. Remove from pan and continue to cool on a rack. While your bread is baking you can prepare Spiced Buttercream frosting. I used the same frosting as the Pumpkin Whoopie Pies. It is the best frosting ever!
I had no guilt over eating 1/2 a pumpkin pie and a piece of the gingerbread! It was so good and just the right amount of decadence!