apple cider vinegar pancake recipe

[lauren] hey everyone! it's lauren from hot for food and today i'm back to cook for you [lauren] we're gonna do three easy pumpkin recipes because it's the end of september, [lauren] into october. it's kinda like pumpkin season. [lauren] pumpkin spice time! which everybody loves talking about on the internet. [lauren] so these are kind of pumpkin spice-inspired recipes [lauren] i'm gonna show you how to make pumpkin spice muffins, [lauren] a pumpkin pie smoothie, [lauren] and pumpkin ravioli with garlic and sage. [lauren] alright so we're gonna start with the muffins.

[lauren] they are kind of breakfast-like, they're made with oat flour, they're very hearty and pretty healthy. [lauren] so here's how it's done! [lauren] we're gonna add almond milk to a bowl with apple cider vinegar, [lauren] coconut sugar, [lauren] pure pumpkin puree, [lauren] apple sauce, [lauren] and vanilla extract. [lauren] combine all the wet ingredients together and we'll do they dry ingredients in another bowl. [lauren] so oat flour- you can make in a food processor or blender by just grinding up oats.

[lauren] so we're using oat flour for the whole thing. [lauren] we're gonna add cinnamon, [lauren] we'll add ginger, [lauren] nutmeg, [lauren] and allspice. [lauren] you could also just add a premade pumpkin spice mix. [lauren] alright we're adding baking powder, [lauren] baking soda and sea salt. [lauren] now just combine this and we'll add the liquid.

[lauren] fold the batter until it's just combined and then add it to a 12-muffin pan with [lauren] either paper liners or you can lightly spray oil into the bottom of the pan. [lauren] and we're gonna top them with a few pecans and a little bit more coconut sugar. [lauren] alright so we're gonna bake these for 18 to 20 minutes and 375f. [lauren] and while these are baking, i'm gonna show you how to make the ravioli. [lauren] so we're making the same dough as our pierogi recipe, [lauren] this time we're just gonna use half and half whole wheat and all purpose though, [lauren] just to give it more of a pasta like texture. [lauren] so you're adding all purpose flour and whole wheat flour to a bowl with warm water and sea salt.

[lauren] just make a little bit of a well like that, [lauren] pour the water in. [lauren] i find it easy to use my hands so once it's kind of combined, you can just go in and start forming a ball of dough. [lauren] so it might be easy to do this on the counter once most of the flour is mixed in, [lauren] you're gonna start feeling it getting sticky the more you knead it, which is what you want. [lauren] so once you've got a ball of dough like that, just leave it in the bowl for about 10 to 15 minutes to rest while we make the filling. [lauren] so for the filling, we're gonna start with pumpkin puree. [lauren] raw cashews that have been soaked. [lauren] we're gonna add garlic,

[lauren] nutritional yeast, [lauren] teaspoon of sea salt. [lauren] alright, we're gonna add some spices like sage, [lauren] some dried basil and nutmeg. [lauren] i've got white pepper but you can use ground pepper. [lauren] lemon juice and tomato paste. [lauren] and we'll add vegetable stock and then we'll blend it till smooth. [lauren] so it does take some working to get the blender going but once it does, just don't add more liquid [lauren] cos you want this to be kind of firm, like a thick hummus.

[lauren] so the pumpkin spice muffins are done and they look delicious! [lauren] and while we roll out and cut our ravioli, just put the filling in the fridge to let it set for a little bit. [lauren] alright, you're gonna flour the counter or the surface you're gonna roll out your dough on. [lauren] so because we're doing this by hand and to get it really thin, i'm just gonna cut this in half. [lauren] if you have a pasta roller, that would be really helpful. [lauren] but we don't so you can do it by hand. [lauren] the key is to just get it quite thin. [lauren] now you're gonna cut out your shape, they can be square or circular. [lauren] okay so you're gonna transfer all these pieces to a floured cutting board or surface

[lauren] and just keep cutting them all out till you're done and then we're gonna put the filling in, [lauren] and then put one on top of the other. [lauren] kay try not to overstuff these, put some filling in half. [lauren] of the squares. [lauren] and use another square to seal it. [lauren] put a little ridge of water around the edges, and seal the top by gently pressing [lauren] and that should seal all four sides. [lauren] we're gonna make this a rich dish and use vegan butter. [lauren] to kinda make the base of a nice sauce.

[lauren] so add some chopped onion, [lauren] you're gonna put a few of these into boiling water, [lauren] just before you add the pasta to the pan, just add some fresh sage. [lauren] and that's gonna fry up and give it a lot of flavour. [lauren] okay so once these float, you wanna take them out, drain any excess water and get them in the pan. [lauren] kay just in the last minute here we're gonna add white wine and give that 1 to 2 minutes to let the alcohol cook off and they're done! [lauren] you're gonna have extra pumpkin filling so just smear some on the bottom of the plate for extra flavour. [lauren] alright these pumpkin raviolis with sage and garlic are amazing and i wanna eat them now [lauren] but i have to show you how to make the pumpkin pie smoothie!

[lauren] that you can have for breakfast, or dessert! [lauren] so to your blender you're gonna add a frozen banana, almond milk, [lauren] or non dairy milk of your choice. [lauren] pumpkin puree, [lauren] pitted medjool dates. i really like fresh ginger in this. [lauren] hemp hearts, [lauren] a little bit of maple syrup, [lauren] cinnamon, nutmeg and allspice. [lauren] and we'll add some ice,

[lauren] now we'll blend it up! [lauren] i'm gonna top the pumpkin pie smoothie with some crunchy hemp granola. [lauren] but you can leave that off or you can make your own [lauren] alright, there's our three easy pumpkin recipes: [lauren] we've got pumpkin spice muffins that are awesome. [lauren] pumpkin ravioli with sage and garlic, [lauren] and our pumpkin pie smoothie! [lauren] we have a pumpkin feast before us, yummy!!!! [lauren] and i'm definitely going for the pasta first.

[lauren] you could make this various ways, you don't have to cook it in butter like i did. [lauren] i was kind of going for that brown butter sage thing i've had at restaurants before. [lauren] well, i'll just be right here. [lauren] mmmmm! [lauren] that is the best savoury use of pumpkin, if i ever see one. [lauren] so i hope you like these pumpkin recipes, all of them are linked below in the decription. [lauren] try them all, tell me which one's your fave, and i think i need to wash all of this down [lauren] with the pumpkin pie smoothie but before i do that, [lauren] make sure you subscribe! we post every wednesday here on hot for food with brand new recipe videos for you

apple cider vinegar pancake recipe,

[lauren] always vegan! always delicious! and comfort food goodness! [lauren] hit subscribe! follow us on social media @hotforfood [lauren] post your photos with @hotforfood so we can find you and love you which we do. [lauren] and i'll see you guys next week. bye!!