Maple and Spice Shrub

Ingredients

  • 2 cups roughly chopped, tasty apples
  • ½ vanilla bean
  • ½ cinnamon stick
  • 2 star anise
  • 1 piece nutmeg
  • 1 cup maple syrup
  • 1 cup raw cider vinegar
  • 2 tablespoons balsamic vinegar

Directions

  1. In a dry skillet toast the cinnamon, star anise, and nutmeg. In a 2-quart glass jar or bowl, gently muddle together the maple syrup the vanilla bean and the apples. Stir in the spices and the vinegars. Cover and let the shrub sit for 48 hours. Strain off all the solids and store the shrub in the fridge for up to 1 month.
  2. This shrub is delicious added to ginger beer or club soda and makes a perfect cocktail with whiskey and a squeeze of lemon.

Pumpkin Bread

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Pecan-Topped Pumpkin Bread

Ingredients

  • 3 1/3 cups all-purpose flour (about 15 ounces)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped pecans

Berry Pocket Eggy Bread

Ingredients

  • 2 large free-range eggs
  • 1 small ripe banana
  • Ground nutmeg
  • Ground cinnamon
  • 2 thick slices of seeded wholemeal bread
  • 150 g raspberries
  • Olive oil
  • 20 g shelled pistachios
  • 4 heaped tablespoons fat-free natural yoghurt
  • Manuka honey

Directions

  1. In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl.
  2. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket.
  3. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread.
  4. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.
  5. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper.
  6. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it.
  7. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.
  8. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Paleo Pumpkin Hazelnut Ice Cream

Ingredients

  • 1 cup hazelnut butter (store bought or make your own!)
  • 1 1/2 cups coconut milk, divided
  • 1 teaspoon gelatin
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • For garnish: 1/3 cup chopped toasted hazelnuts or 2 tablespoons melted chocolate

Holiday Pumpkin Bread

Ingredients

  • 3 cups white sugar
  • 4 eggs
  • 2/3 cup water
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup vegetable oil