It’s the time for pumpkin spice, and everything nice!
Maca root is a versatile flavor that blends in well with both sweet and savory dishes, making it an easy addition to your favorite autumnal comfort foods. Whether you’re looking to boost the nutritional value of your daily pumpkin spice latte or add a layer to the richness of your stew on a chilly day, there are lots of ways to incorporate maca into the menu this season.
Here are just a few tried-and-true favorites from our team and our happy customers.
Sweet Maca Baked Goods
It’s the time of year for delicious baked goodies, but those can be difficult to find if you’re committed to a healthy diet. No need to fear - we’ve got some recipes for pumpkin-flavored treats that should fit into your healthy lifestyle, and the addition of maca root only serves to amplify the benefits without sacrificing flavor.
Creamy Vegan Pumpkin Pie With Maca
This healthy, creamy, vegan pumpkin pie recipe is by Annie Olivero and originally appears on the One Green Planet website. It is dairy free, oil free and vegan!
- 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
- 1/4 cup toasted unsweetened coconut flakes
- 1 tbsp. chopped crystallized ginger
- 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
- 1 1/2 cups pumpkin puree
- 1/4 cup + 1 Tbsp. coconut butter
- 1/4 cup + 2 Tbsp. water
- 1/4 cup non-dairy milk
- 1 Tbsp. maca powder
- 1 Tbsp. grated fresh ginger
- 1 tsp. vanilla-flavored stevia liquid
- 1 tsp. cinnamon
- 1/2 tsp. powdered ginger
- pinch allspice
- Whipped coconut cream, for topping, optional
In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.
Maca Pumpkin Bread
The air has been getting crisper, the leaves have begun to turn brown, and the sun has started to set earlier in the day. These are just a couple signs that Autumn has officially arrived!What better way to celebrate the changing of the season than by indulging your tastebuds with this gluten free and vegan maca pumpkin bread. Not only is scrumptious, it’s an absolute perfect fit for this time of year!
- 1 cup pumpkin purée
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1 tablespoon of Gelatinized red maca powder
- 2 cups gluten free oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Preheat oven to 350ºF.
- In a bowl, mix all the wet ingredients together. Set aside.
- In a separate bowl mix all the dry ingredients.
- Incorporate the wet ingredients into dry. Mix until all the ingredients are fully incorporated.
- Transfer the batter into an oiled loaf pan.
- Bake for 50 - 60 minutes or until the top is golden brown and a toothpick comes out clean when tested.
- Allow bread to completely cool on a cooling rack. Slice and enjoy!
Hearty, Savory Maca Dishes
As the winds begin to blow cold, soups and stews are a staple at many tables. This healthy pumpkin lentil soup recipe comes from Carly Morgan Gross and was originally published on the Mind Body Green website.
Pumpkin Lentil Maca Soup
- 2 cups lentils (preferably soaked in water overnight)
- 6 cups water
- 1 cup full fat coconut milk
- 1 small sugar pumpkin, peeled
- 1 tsp. curry powder
- 1/2 tsp. garlic powder
- 1/4 tsp. ginger powder
- 2 Tbsp. chopped basil
- 2 Tbsp. chopped sage
- 2 Tbsp. maca powder
- 1 tsp. mesquite powder (optional)
- 1 head kale, chopped
- 1/2 tsp (or more) sea salt
- pepper, to taste
Add every ingredient except kale to the pot. Bring to a boil, reduce to simmer, and cover. Keep this on the stove for at least a couple hours. The longer the better; the flavors infuse more and more with each minute that goes by. When you're getting ready to serve, add the kale. Let the soup heat the kale to the point at which it turns just green, approximately three minutes. Top your soup with fresh basil and fresh sprouts for some raw goodness!
Enjoy Your Maca
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Enjoy the day!