Cranberry Pumpkin Fritters

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“We can lift ourselves, and others as well, when we refuse to remain in the realm of negative thought and cultivate within our hearts an attitude of gratitude.” -Thomas S. Monson

Happy Happy Tuesday all!! This quote truly gets me and is right on about what’s up in my head and heart.

This is part number two of my Sunday experiment’s. I had initially intended for these to look more like balls or donut holes, but fate (and the face that I used a skillet rather than a pot of oil) decided that they would be more pancake like. And I agree with fate, these were super freaking tasty with some caramel sauce.

Cranberry Pumpkin Fritters

  • 1 cup almond meal
  • 1 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 1 local, pasture-raised egg
  • 1/4 cup coconut milk
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup chopped cranberries

Caramel Sauce

  • 3/4 cup coconut sugar
  • 1 cup canned coconut milk
  • 3 tbsp ghee
  • 1/2 cup maple
  • 1 tsp vanilla
  • 1 tsp salt

Let’s Make it Happen: 

Heat coconut oil in a pot (or a skillet).

Whisk all the fritter ingredients together. Fold in the cranberries. Place in a zip-lock bag. Cut off one end.

Squeeze fritter batter into the hot oil. Allow to cook on all sides and golden. Remove and place on a plate with a paper towel.

Make the caramel by heating all the ingredients in a saucepan. Allow to cook until the it begins to thicken and turns an amber color.

Drizzle caramel over the top of it all. ENJOY!!!!

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