Pumpkin Spice Muffins

Ingredients:
1 cup cashew meal
1 cup oat flour
1 tbsp. coconut oil
¼ cup maple syrup
¼ tsp. pink Himalayan sea salt
½ tsp. vanilla extract
1 tsp. cinnamon powder
1 tsp. pumpkin pie spice
20 pitted dates
½ cup filtered water

Directions:
Use a mini muffin pan from Norpro with removable bottoms. The forms are 2 X 1 ½” in the pan. Place the dates into a measuring cup with the filtered water and soak them for 30 minutes. Place the oat flour, cashew meal, melted coconut oil, maple syrup, salt, vanilla, cinnamon, and pumpkin pie spice into a large Cuisinart. Mix it all together by gently pulsing it. Set aside. Place the dates and water into a Vitamix. Use the tamper and blend until creamy smooth. Pour the date paste onto the batter in the Cuisinart. Blend it all together. Take the muffin pan and coat the inside of the pan with coconut oil. Place two heaping tablespoons of batter into each muffin mold. Oil the end of the tamper that goes with the Vitamix. Use the end to press the batter down into each mold. Place the pan into the dehydrator and dehydrate for 1 hour at 145 degrees. After the hour is up, turn the dehydrator down to 115 degrees and dehydrate for four hours. Remove the pan from the dehydrator. Push the muffins out of the pan using the removable bottoms. Place them onto a dehydrator tray without a teflex sheet. Dehydrate at 115 degrees for 5 more hours.

Ginger Pumpkin Pie Spice Frosting

Ingredients:
2 cups soaked cashews
¾ cup Thai coconut milk
¼ tsp. Himalayan sea salt
1 tsp. ginger powder
2 tsp. pumpkin pie spice
¼ cup organic maple syrup
1 tsp. Bragg apple cider vinegar
½ cup melted organic coconut oil
2 tbsp. lecithin

Directions:
Drain and rinse the cashews after having soaked them for 2 hours in filtered water. Make sure the water runs clear before use. Place them in a Vitamix with coconut milk, salt, ginger, pumpkin pie spice, maple syrup, and apple cider vinegar. Using a tamper, turn the Vitamix on low, medium, and high. Blend until creamy smooth. Test with your fingers to make sure it isn’t gritty. Grind the lecithin to a fine powder and set aside. Melt the coconut oil by placing it into a pan filled with boiling water. Turn the Vitamix on low, pour in the coconut oil slowly. Use the tamper to make sure it is evenly blended. Add the lecithin in the same way. Do not over blend the mixture. Remove the frosting from the Vitamix. Place it into an airtight container. Refrigerate for 8 hours to harden.
Will last 4 to 5 days in the refrigerator. Will last 1 month in the freezer.

Pumpkin Spice Roll

Ingredients:
1 cup pumpkin puree
20 pitted medium sized dates
½ cup filtered water
½ tsp. vanilla extract
1 tsp. cinnamon
1 ½ tsp. pumpkin pie spice
¼ tsp. Himalayan sea salt
¼ cup organic maple syrup

Directions:
Place the dates into a measuring cup with the filtered water and let them soak for 30 minutes. Pour the measuring cup into a Vitamix and blend until creamy smooth. Use the tamper to blend evenly. Place the pumpkin puree into a Vita Mix, and add the rest of the ingredients. Blend until it is evenly distributed. Remove from the blender with a spatula. Take an Excalibur dehydrator tray with a teflex sheet and pour the mixture onto the sheet. Follow the lines of the sheet and stay ½ inch within the borders of the sheet. Place into the dehydrator at 115 degrees for 8 hours. After 8 hours, remove from the dehydrator and flip it over onto a tray without a teflex sheet. Place back into the dehydrator for another 3 to 4 hours. Take the tray out of the dehydrator and take a piece of plastic. Place two pieces of plastic on a chopping block making sure that they overlap in the middle and are several inches wider than the banana roll on either side. Take the berry roll and place it on the plastic. Fold the sides over to cover the top of the roll. Then roll the wrapped banana completely up. Refer to the photo if needed

Assembly:
Place the muffins onto a decorative plate. Set aside. Take the frosting and place it into a pastry bag with a Wilton 1M tip. Fill the bag half full. Let the bag sit on the counter for 15 minutes while you are cutting out the flowers. Take the fruit roll and lay it flat on the chopping block. Take a round food cutter that is 2 X 1 ½” and press it firmly onto the roll creating an indent. Cut out each round using scissors. Take a bowl and put some water in it. Dampen your fingers and pinch the round together in the center. That will create a small stem for your flower. Take the bag with the frosting and make a large floret on top of each muffin. Place a flower in the center of the floret. Refer to the photo if needed. Will last 4 to 6 days in an airtight container in the refrigerator. Up to 1 month in the freezer.