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Pumpkin Millet Cakes

Pumpkin-Millet Cakes

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Swing into fall with healthy delicious foods.

Cooler weather, shorter days and the smell of fall is in the air. And with all these changes comes the desire for fall comfort foods. On the top on my lists is pumpkin. It is a good idea to move this humble backyard vegetable to the kitchen.

Pumpkin is not only irresistibly rich in its taste, it is rich in vital anti-oxidants and vitamins. Its distinctive bright orange color clearly indicates that it’s an excellent source of those important Vitamins: A- beta-carotene, potassium and vitamin C. It is high in fiber and low in calories. (1)

Don’t overlook the seeds as a tasty snack and a good supplier of nutrition. Pumpkin seeds are a very good source of phosphorus, magnesium, manganese, zinc, copper and iron. In addition, pumpkin seeds are a good source protein and healthy fats. (1)

 

Ingredients for the pumpkin cakes:

  • 1 oz. of fresh sage
  • 2 cups of millet
  • 1 TBLS of unrefined coconut oil
  • 1/2 cup of canned pumpkin
  • ¼ cup of pumpkin seeds
  • ¼ cup of raw honey
  • 1 TBLS of pumpkin spice
  • 1 TBLS of nutmeg
  • 1 TBLS of cinnamon

Directions:

  1. Take ¾ of the sage cut chiffonade style
  2. Sauté the sage with the coconut oil until slightly brown
  3. Cook the millet with 4 cups of water
  4. Mix all the ingredients together in a bowl
  5. Form into patties and bake for 20 minutes at 375 on a pan slightly greased with coconut oil
  6. Pour the pumpkin sauce on top of the patties
  7. Garnish with the remaining sage and pumpkin seeds

Ingredients for the pumpkin sauce

  • 1 ½ cups of canned pumpkin
  • 1 TBLS of unrefined coconut oil
  • 1 TBLS of pumpkin spice
  • 1 TBLS of nutmeg
  • 1 TBLS of cinnamon
  • ¼ cup of raw honey

Directions for the pumpkin sauce:

  1. Heat the coconut oil in a pan
  2. Add the pumpkin, stirring occasionally for 10 minutes
  3. Remove from heat
  4. Add the pumpkin spice, nutmeg, cinnamon and honey

 

Happy fall,

Donna

  1. www.huffingtonpost.com

 

 

 

 

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