Oh, I wanna sleep...
I wanna hibernate inside a cave of furry blankets
and dream away...
Endless hours of luscious beauty sleep,
cloaked in darkness,
as fire casts orange wands of light
here and there
though the veils,
I rise only from hunger.
Pure and fierce.
I love the unique warmth the oven and the stove make, the way it can fill la cucina with heated scent. It makes my body feel so liquid...
Pumpkin Spice Pancakes with Salted Caramel Nectar
For the Pancakes
- 1 1/2 C unsweetened almond milk
- 1 C organic pumpkin puree (I'll say it again...not pie filling!)
- 2 flax "eggs"
- 2 Tbsp coconut oil, melted
- 2 Tbsp unfiltered apple cider vinegar
- 1-2 tsp organic vanilla extract
- 2 cups gluten-free all purpose flour (unsweetened!)
- 4 tbsp raw coconut sugar OR 2-3 dropperfuls liquid vanilla stevia
- 1/2 teaspoon Celtic salt
- 2 tsp gluten-free baking powder
- 1 tsp baking soda
- 1 Tbsp organic cinnamon
- 1 tsp ground nutmeg
- 1 generous pinch cloves
For the Nectar
- 2 C coconut milk (full fat, baby!)
- 1/3 C raw coconut sugar
- 1/3 C raw coconut nectar
- 1 tsp organic vanilla
- Celtic salt
Concoct the Nectar first.
Combine the coconut milk, nectar, and sugar in a small saucepan. Heat it to a boil, then simmer for about 40 minutes, until it reduces somewhat. Remove it from the flame, and allow it to cool. It will thicken slightly, as it cools, but will remain a thin sauce. Now, for the pancakes:
Make your flax "eggs": combine 2 tablespoons of ground flax meal with 6 tablespoons of pure water, and blend well. Set them aside.
Now, two large bowls, Lovers.
In one, whisk together the dry ingredients (flour through spices). In another, whisk together the wet ones (almond milk through vanilla.)
Let the wet get frisky with the dry. Blend them together until you have a smooth batter.
Set your sexy oven to a warm setting...200F?
Heat a large skillet on a medium flame, and melt some more coconut oil. You can use olive or avocado oil if you like, but the flavor will be slightly different. Ladle lush pools of batter into the heated pan, and cook about three minutes on each side, depending on your stove. Allow them to get beautifully golden...bubbling batter is usually a good sign that they are cooked on one side. Drop more coconut oil in as needed. When each batch cooks, move the finished pancakes to the heated plate in the oven to stay warm.
When they're all finished, serve them with a dazzlingly decadent drizzle of Salted Caramel Nectar.
My Goddess, there are intensely good.
Fluffy, light, ravenously spiced, and kissed by the caramel on top...you are going to crave these again and again...
The caramel, by the way, also makes a divine latte, and I'm told, a sinfully deluxe cocktail: mix it with vodka and pour it over ice. My Mother actually discovered that last bit!
And now, Beasties,
if you'll excuse me
I'm headed back to dreamland,
belly full of stars
off to heaven...