Pumpkin-Pear Butter

Pumpkin butter gets an upgrade with sweet, juicy pears. Spread it generously over warm waffles or pancakes and top with toasted pecans for the ultimate taste of fall.

Ingredients

• 2 (15-ounce) cans pure pumpkin purée
• 2 ripe pears, peeled, cored, and chopped
• ½ cup unfiltered apple juice
• ½ cup coconut sugar
• 1 tablespoon pumpkin pie spice
• 3 tablespoons fresh lemon juice

Instructions

1. In a medium saucepan, combine the pumpkin, pears, apple juice, coconut sugar, and pumpkin pie spice.
2. Bring to a gentle simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, for about 25 minutes, or until the pears are tender and the mixture has thickened.
3. Remove from the heat and stir in the lemon juice.
4. We like our pumpkin-pear butter with a little texture, but if you prefer it smooth, use an immersion blender to blend to your desired consistency.
5. Transfer to glass jars and refrigerate for up to 2 weeks or freeze for up to 3 months. If freezing, be sure to use freezer-safe jars and leave room at the top for expansion.

Apple Cinnamon Compote

Warm, cinnamon-spiced apples come together in about 15 minutes and make even a weekday stack of waffles feel like a special fall breakfast. Makes about 2 cups. I usually double this recipe.

Ingredients

• 2 large apples, cored and diced (no need to peel)
• ½ cup water
• 1 teaspoon ground cinnamon
• Pinch of fine sea salt
• 1 teaspoon fresh lemon juice
• 1 tablespoon maple syrup, optional

Instructions

1. Add the apples, water, cinnamon, and salt to a small saucepan.
2. Bring to a simmer over medium heat, then reduce the heat to medium-low. Cover and cook for 8–10 minutes, stirring occasionally, until the apples are tender but still have some texture.
3. Remove the lid and cook for another 2–3 minutes, until the liquid has reduced and become slightly syrupy.
4. Stir in the lemon juice. Taste and add maple syrup if your apples need a little extra sweetness.
5. Spoon warm over Superhero Protein Waffles or Pancakes. We love it topped with Greek yogurt, nut butter, or toasted pecans.

Storage: Refrigerate in an airtight container for up to 5 days. Reheat gently before serving.

Chai Cashew Butter

Creamy cashew butter meets warming cinnamon and ginger in this simple homemade spread. Spread over warm waffles, pancakes, muffins, or toast.

Ingredients

• 3 cups roasted unsalted cashews
• 3 tablespoons coconut sugar (or cane sugar)
• 2 tablespoons virgin coconut oil
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. In a food processor or high-speed blender, combine the cashews, coconut sugar, coconut oil, cinnamon, ginger, vanilla, and salt.
2. Process on high for several minutes until creamy and smooth, stopping as needed to scrape down the sides and underneath the blade. Be patient—the cashews will go from crumbly to thick and finally smooth and creamy.
3. Transfer to a clean glass jar.
4. This nut butter is easiest to spread at room temperature. Store in the fridge but take out 30 minutes prior to using.