Hi Lovelies! And a “Happy Saturday!” to all of you! I hope you’ve had a good day and taken the time to relax a little after working hard during the week.

Today, I really felt that Autumn was in the air. The leaves are trying to hang on to their green colour but autumn is casting is spell, turning them gradually into shades of red and gold. There’s also a distinct chill in the air…..sigh……we’ve, once again, been cheated out of a summer…..

Now, if there’s one thing I hate- yes I use that strong word in this instance because it’s true- it’s being cold. All of my smiles get tipped upside down as the temperature falls and, as you can imagine, I don’t take to the change in temperature too kindly. Australia anyone?!

As part of a plan to embrace the seasonal changes, I pulled out the pumpkin and made some cinnamon rolls. I added raisins, vegan choc chips and just enough cinnamon to make my flat smell like Thanksgiving

Mmmmm! One of the best smells drifting from a piping hot oven is cinnamon

These turned out lovely. Soft, fluffy and moist, with a good balance between the different flavours. I would definitely make these again as they’re great as a snack, with a cuppa or even as a dessert.

Nom nom nom…!

Cinnamon Raisin Swirls
- 1 cup Libby’s canned pumpkin
- 1 cup wholemeal flour
- 1 tsp bicarb
- 1 tsp baking powder
- 1/3rd cup light brown sugar or maple syrup
- 1/3rd cup flame raisins
- 1/3rd cup vegan choc chips
- 1/3rd cup soya milk (approx)
- heaped tbsp cinnamon
Stir the dry ingredients into the pumpkin purée and then add the right amount of soy milk to form a manageable dough. Divide the dough into 8-10 segments and form swirls using sausages of the dough.
Place in the oven for 12-15mins @ 190deg C. Enjoy the aromas and be sure to “get it while it’s hot!”

I can’t wait to experiment with some more pumpkin recipes soon!

What’s your favourite thing about the Autumn?

Love to all!
Xoxo