Over the Thanksgiving holiday, my daughter-in-law made pumpkin mochi dessert. Mochi is glutinous Japanese rice cake made with rice flour. It requires quite a lots of ingredients but the prepping and baking can all be accomplished in less than an hour and a half. Adding pumpkin complimented the Thanksgiving dishes.
I always add a tablespoon of Flax Seed meal to my oatmeal. Following the recipe on the back of the Flaxseed meal, I made No Bake Energy Bites. Instead of chocolate chips, I used Ghirardelli Intense Dark Chocolate with hazelnuts. I also substituted almond butter for peanut butter. By modifying and lessening some ingredients, and having smaller serving sizes, both of these special desserts were welcome treats for the holidays.
Aloha -- Cathi