3 Fall Recipes That Are NOT Pumpkin!

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There is finally a chill in the air (some days at least), which can only mean one thing – autumn is here, and for me it’s the start of the most wonderful time of the year! Like every ‘basic’ Millennial lady, I live for all things fall – the clothes, the weather, the activities, the foods. More accurately, the foods except a certain orange gourd. I know it’s an unpopular opinion, but I just can’t get on board with anything pumpkin-y (exception being Starbucks’ new Pumpkin Cream Cold Brew – that, I will gladly fork over $5 for). Below are a few of my favorite recipes that still capture the flavors and comfort of fall!

Banana Bread Recipe

  • 2-3 ripe bananas – the browner, the better!
  • 1/3 cup melted coconut oil or butter
  • 1 egg, beaten
  • ¼ cup brown sugar
  • ½ cup white sugar
  • Pinch of salt
  • 1 tsp baking soda
  • 1½ cups flour

This has been my go-to banana bread recipe for almost a decade. You can make it in a stand mixer, or just in a large bowl with a fork to mash the bananas and mix everything up. It’s so simple and delicious every time! My daughters love when they see our bananas turning brown because they know that it means it’s time for banana bread, and they’re finally old enough to really participate in the baking process!

Preheat oven to 350. Mash the bananas and mix with the melted oil or butter and egg. Add the sugars, salt, and baking soda, and stir to combine. Lastly, add the flour slowly, stirring gently as not to overmix. Pour the mixture into a loaf pan and bake for 1 hour (begin checking at 45 minutes to see if a knife inserted comes out clean, as oven temperatures can vary). Spread a pat of Kerrygold butter on a slice while it’s still warm from the oven and thank me later!

 

Maple Latte Recipe

  • 2 shots espresso (or 6-8 oz strong brewed coffee)
  • 8 oz milk of choice
  • 1-2 tbsp real maple syrup (or honey, for a less-fall but still delicious flavor)

Brew the espresso or coffee, and while it’s still hot, stir in maple syrup to desired sweetness. Pour the milk into a mason jar, screw the lid on, and shake it like a polaroid picture, for about 15-20 seconds to get the milk frothy. Remove the lid and microwave for 30 seconds or until it warms through and lightly steams. Pour the frothed milk over the espresso or coffee in a mug and enjoy! I am one of those people who drinks iced coffee year-round, so I pour it over ice once it’s cooled a bit. Feel free to add a tiny bit of vanilla extract or a sprinkle of cinnamon to add even more pizazz.

 

Microwave Apples Recipe

  • 1 apple, diced
  • 1/4 tsp cornstarch
  • Dash of cinnamon
  • Sugar or stevia, to taste (optional)

Toss all ingredients until apple chunks are evenly coated. Sprinkle a bit of water on the mixture, toss again, and microwave for 1:30 or until the apples are cooked through and gooey (this will depend on your microwave strength). I love these as a topping for overnight oats or yogurt for a quick breakfast, or served over vanilla ice cream to end the day!

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