Cheers for cooler days, blue skies and pumpkin lattes! Are you with me that fall is just pretty awesome? With today being the first day of Autumn, I wanted to share two Fall recipes. Isn’t it splendid to bake up pumpkins into delectable dishes that are full of fall flavors? I love to bake and made several batches of pumpkin bars in the last month. Not because that was the only thing I wanted to make but because I was trying to “healthify” them! You know those classic, delicious pumpkin bars with cream cheese icing? I could eat way too many of those! To eliminate gluten, I used an ordinary recipe, then swapped out the flour, sugar and oil for healthier choices. The sorghum flour can be found in most any health food store or if your grocery store carries a section of Bob’s Red Mill brand of flours and grains, you could probably find it there. I like it because it’s a fine flour more like typical white flour. Almond flour is more grainy but I still used some of that too. I use sorghum flour quite a bit, so have started ordering the berries online, and then I grind it myself, since I have my own NutriMill grinder.

Pumpkin Bars

4 eggs

3/4 c. refined coconut oil, melted

1 1/4 c. coconut sugar

1 c. pumpkin

1/2 t. salt

1 t. pumpkin pie spice

2 t. cinnamon

1 t. baking soda

1 t. baking powder

1 c. almond flour

1 c. sorghum flour

Beat eggs; add oil, sugar, and pumpkin. Mix well, add dry ingredients and beat again. Bake on greased 12 x 17 cookie sheet at 350* for 20 minutes. Cool and frost.

5 oz. soft cream cheese

1/3 c. simple sweet

3/4 c. heavy whipping cream, whipped

Beat cream cheese and sweetener, then mix in whipped cream. After frosting bars, store in refrigerator. These are moist and delicious. (You can also frost with your favorite cream cheese icing if you prefer)

Pumpkin Spice Latte

2 c. milk

3 T. pumpkin

1/2 T.vanilla

1/2 t. pumpkin pie spice

1/2 t. cinnamon

1/4 – 1/2 c. coffee

1/2 t. stevia glycerite or you can use stevia powder to suit your taste. (I sprinkled in a little stevia powder besides the glycerite) Top with whipped cream and sprinkle with pumpkin pie spice.