Seahorse Lane Boutique Seahorse Lane Boutique
ELC Adventures in Learning Lecture Series ELC Adventures in Learning Lecture Series
Casp Baby Mommy & Me Boutique Casp Baby Mommy & Me Boutique
Carmine & Lucia's Carmine & Lucia's
Florida Archery Foundation Florida Archery Foundation

Pumpkin Pecan Shortcake

Submit a plate and share with the community your local favorites. Submit a plate or read our food reviews.

Make a Plate Food Reviews

Breakfast Lunch Snack Dinner Dessert Drinks
Beef Lamb Chicken Pork Seafood Sandwiches Pasta Pizza Soup Salad Veggies All Types
Pumpkin Pecan Shortcake

Pumpkin Pecan Shortcake

  • 1 cup almond flour
  • ½ cup arrowroot flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ Cup Coconut Oil, Melted
  • 1 Large Egg, Room Temperature
  • 2 Tbsp Honey
  • 1 tsp Pure Vanilla
  • ¼ tsp Coconut Oil to Grease Skillets
  • 2 tsp Coconut Sugar
  • 1 Pumpkin Pie Pumpkin
  • 1/2 Cup Maple Syrup
  • 1/3 Cup Pecans
  • 1 Tbsp Coconut Oil
  • 2-3 Tbsp Pumpkin Pie Spice
  • 2 tbsp Coconut Sugar (if needed)
  • 1 tsp Cinnamon
  • 1 tsp Pure vanilla
  • Pinch of salt For Pumpkin Seeds
  • Coconut Oil and Coconut Nectar
Preheat oven to 350. Cut off the top of the pumpkin. Slice in half and scoop out seeds. Rinse, dry, and reserve the seeds. Place pumpkin halves on a parchment lined baking sheet. Bake for 15-20 minutes. You don't want the pumpkin to be completely cooked. Cooked just enough so the pumpkin is easier to cut and peel- not to the point of fork tender. While pumpkin is cooling prepare shortcakes, and roast candied pumpkin seeds. Toss pumpkin seeds in coconut oil and roast at 350 till almost brown. Toss seeds with enough coconut nectar to lightly coat seeds, a pinch of salt, and place back the oven. Bake till syrup is bubbly around seeds. Cool candied seeds.

For the shortcakes: Mix dry ingredients to remove any lumps. Add coconut oil, egg, honey, and vanilla mix till just combined. Scoop into coconut oil greased pans. These can be made as individual desserts or as one large dish. Sprinkle with coconut sugar and bake for 15-20 minutes till a toothpick comes out clean. Allow shortcakes to cool. Peel and cube pumpkin into 1/2 inch cubes. In a nonstick skillet heat 1 tbsp of coconut oil. Add pumpkin, pecans, maple syrup, and spices to skillet. Cook till pumpkin has softened and syrup has thickened. Taste pumpkin mixture and adjust sweetener or spices as needed. Spoon over shortcakes. Top with whipped cream of choice, and candied pumpkin seeds. Enjoy!

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2015-11-19 12:02:41

Inquire About This Plate

Name

Email

Phone

Comments


More Plates in Vero Beach

Steak alla Pizziola
Meatball Gondola
Fresh Pompano
Liver & Onion
Raw Vegan Walnut Burger
Salt & Vinegar Popcorn
quinoa and chicken burger hummis salad
Paleo Honeycomb Candy
Ahi Poke Nachos
Lobster Roll
Dirty Face Waffle
Chocolate Peanut Butter Mousse
Pasta Fazole
Expresso
Fettucine and Chicken Chunks Wrap