Fall Flavors (Chopped Kitchen Challenge and WIAW)

Hello everyone and welcome to another edition of What I Ate Wednesday!

Along with Jenn’s weekly party I am also participating in another fun link-up hosted by Sarah at Slices of Sarah Pie called Chopped Kitchen Challenge. This month’s theme was Flavors of Fall which is just perfect because I already have so many Fall recipes that I’ve posted recently.

wiaw-ckc-challenge

The Fall flavors that are being showcased in Sarah’s challenge are Apple, Chili, Pumpkin and Ginger. Surprisingly I actually have recipes in all of these categories! And at the end I have a brand new recipe for you to enjoy.

First up is APPLE.

Just as a side note, I have WAY more apple recipes than I previously thought, so I just picked out the best.

Apple Recipes (Gluten-Free)

Dairy and Grain-Free Cinnamon Apple Pancakes // Grain-Free Apple Crumbly Bread // Microwave Apple Protein Crisp // Irish Soda Apple Bread // Apple Chunk Cinnamon Rolls // Vegan Apple Crisp

Next is CHILI POWDER.

For which I only have a single recipe, but don’t fret because it’s a good one.

Chili, Chips and Cheeze (Paleo and Dairy-Free)

Chili, Chips and Cheeze

Now it’s time for PUMPKIN.

Apparently I am a pumpkin fiend as well as an apple one!

Pumpkin Recipes (Gluten-Free and Mostly Vegan)

Grain-Free Pumpkin Calzones // Pumpkin Pie Bars // Pumpkin Bread Bake with Pumpkin Frosting // Microwave Sandwich Bread // Microwave Protein Brownies // Pumpkin Banana Bread Batter

Finally I present to you my GINGER recipe.

This also happens to include PUMPKIN as well.

Pumpkin Ice Cream (Paleo and Vegan)

Pumpkin Ice Cream

Grain/Gluten/Wheat-Free, Nut-Free, Egg-Free, Dairy-Free Option, Vegan Option, Paleo/GAPS-Friendly

Makes approximately six 1/2 cup servings 

Ingredients:

  • 2 ripe bananas, sliced and frozen
  • 1/2 cup yogurt (coconut or almond yogurt to make this vegan)
  • 1/2 cup coconut milk (any type of milk will work here)
  • 1 cup pumpkin puree
  • 1/3 cup honey (maple syrup would work here too)
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt (optional but it helps to bring out the flavors)
  • 1 tsp vanilla

Directions:

  1. Place the frozen banana slices in a food processor or strong blender. Blend until smooth and creamy.
  2. Then add the remaining ingredients and blend again.
  3. Pour the mixture into freezer-friendly container. You can use a bowl or tupperware container (I used an empty yogurt container).
  4. Place the container in the freezer and stir every 30-60 until minutes until thick. This is more of a soft serve type ice cream, but you could try freezing it solid and using an ice cream scoop dipped in hot water for more of a hard pack ice cream.
  5. Distribute between bowls and serve! (This would also be amazing topped with nuts like pecans and walnuts).

Pumpkin Ice Cream (Paleo and Vegan)

I hope you’ve enjoyed looking through my collection of Fall Flavor recipes. If you have a recipe that contains apple, chili powder, pumpkin or ginger, go link-up with Sarah’s challenge now! It’s over in less than 24 hours. Also make sure to check out Jenn’s WIAW which I am sure is filled with even more amazing fall food ideas and recipes.

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Questions for you:

What is your favorite ingredient? Apple, chili powder, pumpkin or ginger?

What is your favorite recipe that you have made this Fall?

Is anyone else still getting used to the time change or is it just me?