It is Halloween time and that means pumpkins are in season also. Most people know them for carving fun, faces in them and decorating for Halloween. But they are a wonderful, sweet, versatile food that can be used in a variety of ways. High in potassium, they have a sweet flavor and help impart moisture in any recipe. And speaking of sweets, we all love our Halloween candies, but sometimes eating too much sugary sweets can make us kind of crazy. So when we can create a treat with natural sweeteners that have vitamins and minerals, it is a good thing. Brown rice syrup is the best sweetener you can use instead of white refined sugar. It is made from whole brown rice, and cooked down to become a thick, sticky consistency. It in neutral in taste so you can use it in any dessert recipe.
In this recipe I use toasted slivered almonds. When you toast the almonds you bring out the flavor and make them easier to digest. Here's how to toast them; rinse them in a colander, spread them out on a cookie sheet, sprinkle a little sea salt over them, cook in oven for about 7 minutes at 350 degrees. Along with using them in this recipe, they make a great, crunchy snack as well. When making this recipe, it is fun to roll the dough in to balls to form the treats. I hope you all have a safe and fun Halloween!
Healthy Eats With Chef Val
Pumpkin Coconut Almond
Halloween Treats
Valerie Wilson, AKA Macro Val, Vegan, Macrobiotic chef. Teaching cooking classes for 17 years, Author of Perceptions In Healthy Cooking, Life style counseling, Macro Val Healthy Cooking Classes F.B. Macro Val Food, (734) 722-4553.