Let’s talk Pumpkins! Tasty, high in fiber, lots of beta carotene, vitamin A, and the list goes on. When you think your over pumpkin pie, pumpkin loaf and pumpkin muffins, this is our GO TO!
Ingredients:
2 15oz canned pumpkin (or 3 1/2 cups fresh)
1/4 cup apple juice
1 cup coconut sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove (optional)
1 teaspoon ginger (optional)
1 teaspoon vanilla
pinch of salt
1/2 teaspoon starter (we like water kefir)
1/2 teaspoon fresh lemon juice
Instructions:
Place all ingredients except the lemon juice and culture starter into a pot and mix.
Bring the mixture to a boil.
Lower the heat and simmer for 35 minutes.
Allow the pumpkin butter to cool.
Add the lemon juice and culture starter and mix well.
Ferment for 24-48 hours out of the fridge
