Corn Black Bean & Cabbage Salad
|1 1/2 cups BBF Coconut Sugar|
|1/2 cup BBF Virgin Coconut Oil, room temperature|
|1 1/2 cups canned pumpkin|
|2 tsp vanilla|
|2 3/4 cups oat flour|
|1 tsp baking soda|
|1 tsp baking powder|
|1 tsp cinnamon|
|1/2 tsp ground nutmeg|
|1/4 tsp ginger|
|1/2 tsp salt|
|1 cup confectioners sugar|
|1 Tbsp virgin coconut oil, melted|
|1 tsp vanilla|
|1-2 tbsp almond milk|
1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside.
3. In a medium bowl, cream together the coconut oil and coconut palm sugar. Add pumpkin and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by spoonfuls; flatten slightly.
4. Bake for 15 minutes. Move immediately to cooling rack. While still warm drizzle with glaze.
5. To Make Glaze: Whisk together confectioners' sugar, coconut oil and vanilla. Add milk as needed, to achieve drizzling consistency.