Pumpkin is a bit of an obsession of mine this time of year. Starting in early September when the fog begins to settle in, the love affair begins. Grain-free pumpkin pancakes* for breakfast and banana pumpkin smoothies for a an afternoon snack. As the weather cools and the leaves begin to fall in October, starting the day with hot cereal with a scoop of pumpkin and almond butter to energize my morning, and tomorrow warm pumpkin soup with a drizzle of coconut milk to warm the evening.
The words ginger and cookie mixed together in the same recipe is music to my ears (currently Christmas music of course)! Though I keep sugar to a minimum most of the time I can't help but to get in the holiday spirit of baking. I just finished making a gluten free batch and want to share a couple of recipes for anyone wanting a tasty gingery treat.
