Fun Fall Recipes that were served at our annual Harvest Celebration!
Our Harvest Celebration snacks were a hit and many of you requested the recipes, so here you go!
Our first harvest recipe is our Fall beverage. This had rave reviews from our Harvest Celebration participants. It’s so easy and refreshing – and it’s a nice twist from hot spiced cider!
Spiced Kombucha Cider!
- ½ gallon apple cider
- 4 C pineapple juice
- 26 oz unflavored or ginger Kombucha
- 1 packet Healthy Gourmet Kitchen Mulling Spices
- Apples slices
- Pineapple slices
Pour cider, pineapple juice, and Kombucha into a glass beverage jug (the kind with a spigot!). Add mulling spices and stir. Float apple slices and pineapple slices in the mixture and serve! This works best if you chill the pineapple juice first. If you want it a little spicier, mix the cider, pineapple juice, and mulling spices and store in the refrigerator overnight. Right before serving, add the kombucha and fruit slices.
A beverage jug with a spigot is really nice for this recipe because your guests can serve themselves and not have to worry about getting fruit slices or spices in their cups. However, you could also serve it in a glass pitcher – just be careful that the mulling spices and fruit slices don’t fall into your glasses when serving!
Now for the food! Everyone loves a good veggie dip and this harvest recipe comes from Rosebud’s Real Food.
Southwest Ranch dip
- ¾ C Greek Yogurt or Sour Cream
- ¼ C mayonnaise
- 1 T Southwest Ranch seasoning
Mix it all together and serve with your favorite vegetables! If you want the flavors to meld a little, mix it up the day before you want to serve it. Rosebud’s make is soooo easy!
Next up? Sweet treats!
Oh, wow. There are so many Fall flavors, it was difficult to choose which ones to highlight at our Harvest Celebration. We tried hard to hit them all with maple, chocolate, pumpkin, cinnamon, and molasses! Check out the recipes below!
Maple Syrup No Bakes
Who knew you could make Fall no-bakes! These were certainly a hit and they are super easy to make! You are going to want to add this harvest recipe to your favorites and make it for your Thanksgiving snack table! The original recipe is from The Kitchen is My Playground.
- ¼ C unsalted butter
- ½ C Maple Syrup
- 2 T milk
- ½ t Cook’s Maple Extract
- Pinch of Redmond Real Salt
- ¼ C Maple Almond Butter (if you can’t find one with Maple, just use plain Almond Butter)
- ¾ C Our Fathers Food Crushed Oats
Combine butter, maple syrup, and milk in a small saucepan. Bring to a boil over medium-high heat. Once at a full rolling boil, set your timer and boil for a full 3 minutes, stirring constantly. Remove from heat and cool for 2 minutes.
Stir in Cook’s Maple Extract, Redmond Real Salt, Almond Butter, and Our Fathers Foods Crushed Oats. Drop by spoonfuls onto waxed paper and allow to cool. If the mixture is too runny to drop onto waxed paper, add a bit more oats. If it is too solid, add a bit more milk.
The second sweet treat is an unusual pairing of molasses and chocolate which make for a delicious cookie bar and a great addition to your harvest recipes! This one was adapted from www.theseoldcookbooks.com
Chocolate Chip Molasses Bars
- ½ C butter
- ¼ C molasses
- ¾ C raw sugar
- 1 egg
- 1 C Our Fathers Foods Crushed Wheat #1 (scant)
- ½ t Redmond Real Salt
- ½ t baking soda
- 1 C chocolate chips
Preheat oven to 350° and grease a 13”x9”x2” baking pan. In a saucepan, heat butter, molasses, and raw sugar until sugar is dissolved. Set aside and cool. Beat egg until light and airy. Add to cooled molasses mixture. Add Our Fathers Foods Crushed Wheat #1, Redmond Real Salt, and baking soda. Mix well and then fold in chocolate chips. Pour into prepared pan and bake for 20 minutes. Set on cooling rack and cool in pan. Cut into bars and enjoy!!!
Our last harvest recipe is Cinnamon Swirl Pumpkin Bread. This moist pumpkin bread with a crunchy cinnamon swirl topping hits the spot for dessert, breakfast, or a snack! The original recipe for Cinnamon Swirl Bread is from Butter & Bliss.
Cinnamon Swirl Pumpkin Bread
- 1 large egg
- ¾ C Raw Sugar
- ½ C pure canned pumpkin
- ¼ C Coconut or Avocado oil
- 1 t Cook’s Vanilla Extract
- ¾ C Our Fathers Foods Crushed Wheat #1 (scant)
- ½ t baking powder
- ⅛ t baking soda
- 1 t pumpkin pie spice
- ¼ t Redmond Real Salt
- 2 – 3 T Cinnamon Sugar (¾ t Cinnamon for every T of Raw Sugar)
Preheat oven to 350° and make sure rack is in the middle position. Lightly grease 2 mini loaf pans.
In a medium mixing bowl, add egg, sugar, pumpkin, oil, and Cook’s Vanilla Extract. Whisk until smooth. Sprinkle Our Fathers Foods Crushed Wheat #1, baking powder, baking soda, pumpkin pie spice, and Redmond Real Salt over the wet ingredients and whisk until well blended.
Scoop even amounts of batter into the loaf pans. Spoon a generous amount of cinnamon sugar over the top of the batter and gently swirl just the top of the batter with a knife. Bake 28 – 30 minutes or until a toothpick comes out clean. Allow to cool on a cooling rack for 10 – 15 minutes and then remove from the pans and let cool completely.
You might have noticed that we used Our Fathers Foods Crushed Oats and Crushed Wheat #1 in these recipes. Our Fathers Foods crushes their grains which allows the cells to remain intact. The following is from Our Fathers Foods and explains their process and why it is healthier for you.
No Chemicals, No Preservatives, No Enrichments
Since we do NOT destroy cells in the grain while crushing, we have no need to add anything to our Crushed Grains.
There is 100% natural nutrition in Crushed Grains and NO manmade or synthetic nutrition. Your body knows how to use 100% of natural nutrition!
Healthy Eating and Preventative Healthcare
At Our Fathers Foods our main goal is to help people get and stay healthy. We have helped many people regain good health, but also have many people eating our products because they do not want their health to deteriorate. We not only feed people, we NOURISH people.
We have a very long shelf life on products, tested up to 3 years! This is due to our patented process and not destroying the cells in grains while crushing them. As long as you keep the grains in sealed containers that will keep bugs and moisture out then you should have no problems with our grains going bad! And believe us, the bugs really, really like these grains as they enjoy foods with no chemicals as well!
We also used Redmond Real Salt in these recipes. Since this salt has not been refined, the trace minerals have not been removed and it is, therefore, healthier for you and your family! Here’s what Redmond has to say about their salt.
We think salt should be simple. It shouldn’t contain artificial additives or unhealthy pollutants. And it shouldn’t be stripped of beneficial trace minerals. It should be sea salt the way nature made it— nothing added, nothing taken away. Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah where it’s safe from modern pollutants. It’s pure, unprocessed, and full of trace minerals that give it one-of-a-kind nutritional benefits and a subtly sweet flavor that brings out the best in each bite.
Now the Maple and Vanilla extracts. They are from Cook’s and they are amazing! Here’s what Cook’s has to say about their extracts.
Cook Flavoring Company was founded on “Bean to Bottle” quality. Since 1918, we’ve crafted premium vanilla using the very best beans in the world. We’re proud to continue this legacy. Where we are today is much the same as 100 years ago. We continue to use the same careful sourcing and slow, cold percolation that our grandfather developed. To this day, we’ve found no better approach to making the highest quality vanilla.
So what do you think? Which one of these recipes will land on your table this Fall? Maybe you should try them all!!! Happy Harvest, everyone!