There’s nothing better than having a piece of warm gluten-free toast with creamy Pumpkin Butter or deliciously sweet and tangy Apple Butter spread all over the top in a thick layer. Both Pumpkin Butter and Apple Butter are types of fall recipes that come alive again this time of year- it’s almost as I forget it’s even available until the smell of fall rolls in the air or after my first visit to the pumpkin patch of the season. Either way, these two recipes are sure to please your fall taste buds and also perfect to share with your pumpkin and apple lovin’ loved ones!
Today, you’re all getting two recipes for the price of one, lucky you :). Late summer I shared with you all a couple of my favorite summer fruit chia jams that celebrated my favorite fruits, peaches and raspberries (revisit that blog post to read more about why I love chia seeds for jams and jellies). It’s now time for the fall fruits and flavors to shine and Pumpkin Butter and Apple Butter are go-to’s in my kitchen this season. Both are incredibly simple to make, nutritious, and so delicious. Apples and pumpkin both contain great amounts of fiber on their own, but combine it with the fiber found in the chia seeds, and this makes one high fiber fruit butter in comparison to store bought jams and jellies.
The Pumpkin Butter has a very thick and creamy texture and reminds me of pumpkin pie filling, which is a delightful thing to be compared to! Apple Butter on the other hand, is a little less dense and has the texture of a sweet fruit paste that would be created if dates and apples were hybridized together (this would be an odd fruit, right?). Of course these fruit butters are delicious on their own, but my favorite way to eat these is to spread a very thick layer onto homemade gluten free bread or in between layers of pancakes…yum! A note about homemade bread, if you’ve been connecting with my on Instagram or Facebook, you know that I’m on a mission in the kitchen to create my perfect recipe for gluten free bread- I promise it’ll be worth the wait!
FRUIT BUTTER USES |
- Sandwich classic // PB & A (peanut butter and apple), AB & P (almond butter and pumpkin)
- Spread // on gluten free toast or crackers
- Dollop // on homemade granola, rolled oatmeal, quinoa, or millet for breakfast with a dash of cinnamon
- Dip // add the fruit butter on top of Classic Cashew Cheese for a sweet/savory dip
- Swirl // into Simply Coconut Milk Ice Cream or BanaNO Cream for a fruity twist
- Spread // on sandwiches instead of mayo for a sweet/savory combination
- Pour // onto pancakes such as Simply Oat Pancakes or Coconut Flour Crepe Cakes
- so much more!
- 1 can organic pumpkin puree (15 oz.)
- ¼ cup maple syrup
- 3 tablespoon chia seed, ground
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch of sea salt
- In a small saucepan, combine maple syrup and pumpkin puree.
- Bring pumpkin and maple syrup to a boil.
- While this mixture is brining to a boil,
- Add chia seeds.
- After a boil, turn down the hit to low and simmer for 5 minutes or until thickened.
- Lastly, off the heat, add vanilla, cinnamon, and pumpkin pie spice.
- Keep cool in the refrigerator.
- Enjoy!
I may be getting a little ahead of myself here, but these recipes can serve as beautiful holiday gifts! Here’s how: purchase a couple cute jars or mason jars at your local craft store or restaurant supply store, fill with each fruit butter, use chalkboard paint to paint on the jars lid, write “Apple Butter” or “Pumpkin Butter” on the lid with chalk, tie with a colored ribbon or neutral rope, and there you go! You’ve just created a super simple, delicious, and heartfelt gift anyone would love to receive this holiday season (hint, hint…mom).
- 2 cups organic fuji apples or of choice, pureed
- ¼ cup maple syrup
- 5-6 large dates, pitted
- 3 tablespoon chia seed, ground
- ½ teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 juice of lemon (about 4 tablespoons)
- pinch of sea salt
- Puree apples in a blender or food processor until the consistency of chunky applesauce.
- In small saucepan, bring pureed apples and maple syrup to a boil.
- While this mixture is brining to a boil,
- Add chia seeds.
- After a boil, turn down the hit to low and simmer for 5 minutes or until thickened.
- Lastly, off the heat, add vanilla, lemon juice, and cinnamon.
- Blend this mixture again and add in the dates. Blend until smooth.
- Keep cool in the refrigerator.
- Enjoy!
Be sure to “save” this recipe for the future or pin it for later (just click any picture to pin) when the holiday gift season rolls around. I hope you all enjoy these two recipes as much as I do, they’re so delicious so be sure to share! What’s your favorite fall condiment that you typically only eat around this time of year? Share below!
With love and gratitude,
xo McKel
