Sourdough Pumpkin Soda Bread with Protein

    Sourdough Pumpkin Soda Bread with Protein

    Perfect for fall, this easy Sourdough Pumpkin Soda Bread has added nutrition from protein and pumpkin puree and is studded with raisins. Slightly sweet with molasses, adding a deep caramel-liquorice flavour, the stunning colour will light up your mornings or teatime. You can bake one large loaf or 8 cute small ones, making this a very pretty treat for guests and super quick to prepare.

    Why You Want To Make This

    Have you ever had soda bread and weren’t impressed by its crumbly dry texture and sometime strange aftertaste from the soda? This is your chance to fall in love with it. Just as I did.
    It was so good, I made it twice in a week. Hence one large loaf and 8 small in the pictures.

    Sourdough Soda Bread with Pumpkin and Protein

    Sourdough

    Adding sourdough to soda bread sounds counter-intuitive, doesn’t it? After all there is soda! But trust me here: It adds a gentle tang to your soda bread and makes it slightly less crumbly, softer, and moister. Not to mention the health benefits it adds. You don’t need a long rise here, as we are just using discard. But if you want, you can prepare it in the evening, leave it in the fridge overnight. Then bake it in the morning, which will improve both flavour and structure.
    Don’t add the soda until just before baking, since it will lose its dough raising properties if left for too long.

    Pumpkin Puree

    Pumpkin Puree is hard to find in Ireland I admit. I got mine at an online American Food shop and it was so worth it!
    It lends a gentle sweetness to the Sourdough Soda Bread and adds moisture, so you have a slightly more pillowy structure than usual in this type of bread. Not to mention the stunning orange colour, that just makes you want to light your pumpkin spice candles and have this with a nice cup of tea. Or coffee.

    Protein Powder

    A rather unusual ingredient in soda bread, but I try to add protein wherever I can, as I found I’m eating way too little if I don’t watch my intake.
    It replaces part of the white flour, which is always a plus and adds protein instead.
    I’m using MyProtein Cinnamon Danish here (Neither sponsored nor affiliated), as the cinnamon goes so well with the pumpkin.

    A Note on Protein Powder:

    I have tried several in the last year, starting with vegan and was nearly put off protein powders forever, it tasted so horrible. The weird chalky texture ruined everything it came into contact with, so I had to throw it out.

    Being lactose intolerant when it comes to any unfermented milk products, I was a bit sceptical, if I could use whey protein, but it turned out it not only tastes much better, but my body had no complaints whatsoever.
    Yet, the first few I tried were only marginally better than the vegan stuff, still having a strange aftertaste, the sweetener clearly noticeable and a floury texture.

    I was about to give up and only try and sneak them into smoothies, which seemed the only palatable option at that point (and I’m not a fan of smoothies unfortunately, with it being always cold in Ireland). Enter MyProtein. Ordering from them was a last ditch effort, to find a protein powder I could actually drink as shake and boy was I in for a surprise!

    I had gotten their Jelly Belly Buttered Popcorn special edition and the first sniff was already promising. Once I tried that super creamy, buttery, sweet tasting shake, reminding me of really good vanilla custard, I was hooked. And lots of recipes to make with this popped into my mind.

    This protein powder is not something you try to hide in whatever you are making, but rather an ingredient that elevates your food. Use it in the right ratio (in baked goods you can replace for example ¼ of the flour with it, while saving on sugar too) and you have a real treat.

    To prevent any lumps, make sure to pre-mix with wet ingredients and it’s an amazing addition to many sweet recipes.

    Substitution for protein powder

    You could replace it 1:1 with flour if you don’t want or have it, but it also adds sweetness to the dough, so you might want to compensate by adding a bit of sugar.

    Sourdough Soda Bread with Pumpkin and Protein Ingredients

    Flour

    Soda Bread can be made with any flour. I’m using 2 cups plain white and 1.5 cups fine whole wheat flour here, to add some nutty flavour and fibre, but still get a nice, soft dough that lets the bright orange from the pumpkin shine through.
    You could use bread flour, but soda bread doesn’t really need the gluten, as it’s supposed to have a slightly more cake-like structure. Though I found it can benefit from being left in the fridge overnight, to gain a bit of structure and depth of flavour.

    Buttermilk

    This is essential for the soda to react, as it needs some type of acid to develop its raising properties. It also adds a delicious tang to the dough, which can be a bit bland if made without buttermilk.

    Baking powder and soda

    A mix of baking powder and soda means you don’t run the risk of having a strange….how do I say it politely…ah, yes, I don’t: Fishy taste. Apologies to the Irish people who are proud of their soda bread. But that’s really what keeps putting me off it the most. The weird flavour and smell you get from just soda to help raise your bread. And then I’m supposed to put jam on it? *shivers*
    Using a mix here neutralises that risk and gives you a really lovely raise and structure.

    Butter

    The butter added here isn’t traditional either, but again adds moisture and a gentle chewiness that traditional soda breads are lacking.

    Molasses

    My first soda bread with molasses and raisins many years ago was a revelation. Suddenly there was so much flavour in what I often perceived as basically non-sweetened cake!
    Molasses, with its complex flavour profile and deep, almost liquorice sweetness, balanced the gentle pumpkin sweetness and plays exceptionally well with our next ingredient

    Raisins

    I know, this one is controversial, and keep hearing people hate raisins nearly as much as Marmite. I love both. You can leave them out of course, but the little juicy bites really add excitement to this fall soda bread and go so well with the pumpkin and molasses. Give them a chance!

    Pumpkin Spice

    Looking at my ingredients picture, I clearly forgot to add this in the photo, but I assure you, it’s in the bread. I’m just slightly scatter-brained. I’m clearly getting old.

    Again, being in Ireland makes getting pumpkin spice a challenge. But thankfully you can very easily mix it yourself. It’s a base of 1 tsp cinnamon, 1/8th tsp clove, ¼ tsp allspice and ¼ tsp nutmeg.
    I made a larger amount recently, to keep in my spice cupboard, as I got a bit obsessed with pumpkin recipes.

    The Process

    Sourdough Soda Bread is as easy as it gets really. 15min and your bread can be in the oven. Which makes this the ideal one for short notice guests or “I really want bread but don’t want to go to the shops”. Better tasting too I have to add.

    Let’s get to it, shall we?

    Mix the protein powder with the wet ingredients

    Since I have my Nutribullet, I got into the habit of mixing my wet ingredients and protein powder in it, as it’s just so easy. But you can use a blender, a hand mixer or simply a whisk and elbow grease and it will be fine.
    If using a Nutribullet or similar blender, you can also add the butter here, as it will save you working it into the flour later.
    Add your pumpkin puree, buttermilk, sourdough discard and protein powder to your blender or bowl and thoroughly mix, until you have a creamy and delicious looking orange cream without any lumps.

    Mix the wet into the dry

    If you are preparing this in the evening, leave out the baking soda and powder, to add it right before baking, as it will lose its effectiveness overnight.

    For baking straight away, pre-heat your oven now to 175°C (350°F).

    Line a baking try with parchment or grease your mini bread tins with melted butter. Flour them lightly, so you’ll have an easy time getting out the mini loafs later.

    If you plan to bake the Sourdough Pumpkin Soda Bread straight away, mix baking soda and powder with the flour. Add the spices, salt, soft butter, the creamy protein-pumpkin mix, and raisins, giving it a stir with a wooden spoon, to incorporate it all.

    Now, with wet hands, as the dough will be very sticky, give it a quick knead, to make sure no flour lumps remain.

    Sourdough Soda Bread with Pumpkin and Protein Process

    Prepare the dough depending on your baking method:

    Shape your dough into one large loaf. It’ll look a bit rough, which is what we are going for, as those dough spikes that are standing up now make the most deliciously crunchy crust later.

    With a sharp knife, cut about 1in deep across the loaf in a cross pattern, so you get 6-8 triangle shaped sections. This will help the bread rise and make it easier to divide it later, as soda bread can be a bit crumbly to cut.

    For mini loafs, divide the dough equally into 8 mini loafs in your tin. With a sharp knife, cut a slit down the length of the loafs, to help them rise and have them look like bread.

    Sourdough Soda Bread with Pumpkin and Protein

    Now you can sprinkle it with a bit of brown cinnamon sugar if you like. I found the caramelised sugar really improves the flavour and crunch, so I recommend it. Just mix 1 tbsp demerara sugar with ½ tsp cinnamon and sprinkle over the bread.

    Baking

    For a large loaf, bake 45-50 minutes, rotating once at around 20min, if your oven bakes unevenly.
    You can test for doneness by either checking of your loaf is at 100°C (200°F) in the centre with a thermometer or tap the bottom. If it sounds hollow and is nicely golden brown, your Sourdough Soda Bread with Pumpkin and Protein is done.

     

    Sourdough Soda Bread with Pumpkin and Protein

    For mini loafs, bake around 20-23 minutes, rotating at about 10min, if your oven bakes unevenly. Check the doneness as above. Alternatively insert a wooden skewer in the middle. If it comes out clean without sticky crumbs, your Mini Sourdough Soda Breads are done.

    Sourdough Soda Bread with Pumpkin and Protein

    Let the bread cool a bit, otherwise it might be sticking to your knife.
    Enjoy with cold butter and/or jam. I particularly loved it with apricot jam.

    Meal Prep

    Preparing this the evening before (adding soda and baking powder right before baking) makes this an excellent choice for meal prep.

    After baking, due to the relatively high moisture content, this lasts about 3 days in your bread tin and about 5 days in the fridge.

    Freeze and Reheat

    When baked, you can freeze half the loaf or the mini loafs. I find the mini loafs particularly perfect, as you can grab as many as you need from your freezer and just quickly heat them in air fryer or oven for a few minutes and you’ll have fresh Sourdough Pumpkin Soda Bread with Protein any time you want.

    Sourdough Soda Bread with Pumpkin and Protein

    Looking for more pumpkin recipes?
    Try my tempting Sourdough Pumpkin S’mores Cookies.
    Or these delicious Sourdough Pumpkin Waffles with Protein.

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share. It helps me a lot.

    Sourdough Soda Bread with Pumpkin and Protein

    Sourdough Pumpkin Soda Bread with Protein

    Perfect for fall, this easy Sourdough Pumpkin Soda Bread with Protein has added nutrition from protein and pumpkin spice and is studded with raisins. Slightly sweet with molasses, adding a deep caramel-liquorice flavour, the stunning colour will light up your mornings or teatime. You can bake one large loaf or 8 cute small ones, making this a very pretty treat for guests and super quick to prepare.
    No ratings yet
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Bread, Breakfast, Dessert, Side Dish, Snack
    Cuisine American, Irish
    Servings 8
    Calories 400 kcal

    Ingredients
      

    • 1 cup sourdough discard
    • ¾ cup pumpkin puree
    • ¾ cup buttermilk
    • ½ cup protein powder. Vanilla or cinnamon flavour are ideal
    • 1 tbsp molasses
    • 3 tbsp soft not melted butter
    • 2 cups plain white flour
    • 1 ½ cups fine whole wheat flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • 2 tsp pumpkin spice or a mix of 1 tsp cinnamon, 1/8th tsp clove, ¼ tsp allspice and ¼ tsp nutmeg
    • 1 cup raisins

    Optional for sprinkling:

    • 1 tbsp demerara sugar
    • ½ tsp cinnamon

    Instructions
     

    Prepare Wet Ingredients:

    • If you have a Nutribullet or similar blender, use it for this step. Otherwise, you can use a blender, hand mixer, or a whisk.
    • Combine pumpkin puree, buttermilk, sourdough discard, protein powder, and molasses in a blender or mixing bowl. Blend or mix thoroughly until you achieve a creamy and lump-free orange mixture. If using a blender, you can add the soft butter at this stage to incorporate it into the mixture.

    Mix Wet into Dry Ingredients:

    • If you plan to bake immediately, proceed to preheat your oven to 175°C (350°F).
    • In a separate bowl, combine the white flour, whole wheat flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Add the soft butter, the creamy protein-pumpkin mixture, and raisins to the dry ingredients. Stir with a wooden spoon to incorporate everything. The dough will be sticky. Using wet hands, quickly knead the dough to ensure there are no remaining flour lumps.

    Prepare the Dough:

    • Depending on your preferred baking method, shape the dough accordingly.

    For a large loaf:

    • Shape the dough into one large, rough loaf. The textured surface will create a deliciously crunchy crust. Use a sharp knife to make a 1-inch deep cross pattern on the top, dividing the loaf into 6-8 triangle-shaped sections. This helps the bread rise and facilitates easier dividing later.

    For mini loafs:

    • Divide the dough equally into 8 portions and place them in your mini bread tins. Use a sharp knife to cut a slit down the length of each mini loaf to assist in rising and for a decorative touch.

    Optional Topping:

    • Sprinkle a mixture of 1 tbsp demerara sugar and ½ tsp cinnamon over the dough. This caramelized sugar adds flavor and crunch to the bread.

    Baking:

      For a large loaf:

      • Bake for 45-50 minutes, rotating the loaf once around the 20-minute mark if your oven heats unevenly. Check for doneness by either inserting a thermometer into the center (it should read 100°C or 200°F) or tapping the bottom of the loaf. If it sounds hollow and is golden brown, it's done.

      For mini loafs:

      • Bake for around 20-23 minutes, rotating the tins at about 10 minutes if necessary. Check for doneness by inserting a wooden skewer into the center of a mini loaf. If it comes out clean without sticky crumbs, the mini sourdough soda breads are done.

      Serving:

      • Allow the bread to cool for a while before slicing and serving. Enjoy your homemade SSourdough Pumpkin Soda Bread with Protein!
      • It’s amazing with cold butter and jam, or just on its own with a cup of tea or coffee. Or pumpkin spice latte/Chai, if you want to go all out.

      Notes

      Meal Prep
      Preparing this the evening before (adding soda and baking powder right before baking) makes this an excellent choice for meal prep.
      After baking, due to the relatively high moisture content, this lasts about 3 days in your bread tin and about 5 days in the fridge.
      When baked, you can freeze half the loaf or the mini loafs. I find the mini loafs particularly perfect, as you can grab as many as you need from your freezer and just quickly heat them in air fryer or oven for a few minutes and you’ll have fresh Sourdough Pumpkin Soda Bread with Protein any time you want.
      Calories: Approximately 375-440 calories per serving
      Protein: Approximately 12-14 grams per serving
      Fat: Approximately 5-7 grams per serving
      Carbohydrates: Approximately 75-85 grams per serving
      Fiber: Approximately 6-8 grams per serving
      Sugars: Approximately 20-25 grams per serving

      Nutrition

      Calories: 400kcal
      Nutrition Facts
      Sourdough Pumpkin Soda Bread with Protein
      Amount per Serving
      Calories
      400
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Breakfast, Easy, Protein, sourdough, Vegetarian
      Tried this recipe?Let us know how it was!
      Sourdough Pumpkin S’mores Cookies

      Sourdough Pumpkin S’mores Cookies

      Inspired by Katie Cakes version, always tempting me to try her recipes, these Sourdough Pumpkin S’mores Cookies combine all the summer deliciousness of your favourite campfire snack with the tang of sourdough and autumn sweetness of spiced pumpkin. As added benefit, they contain protein powder, making them a great post workout snack. Do you need any more motivation to make these?

      Why You Want To Make Them

      I love cookies as much as anyone and am eternally tempted by the recipes Katie Cakes posts, as they look utterly delicious. I absolutely love her idea of using my favourite German biscuits, the Chocolate Leibnitz. The original comes from the famous Bahlsen Bakery in my hometown Hanover, so I might be biased, as I basically grew up on them.
      Unfortunately, I couldn’t find the original anywhere near me, but the Lidl version is reasonably close.
      If you are in the US, Graham Crackers would be the perfect substitute of course. But top them with a piece of chocolate, to make up for the missing chocolate covering you get included in the Leibnitz biscuits.

      The biscuit bottom serves two purposes: It gives these cookies the typical S’Mores feel of crunchy cracker against melty chocolate and gooey marshmallow. And it keeps the melting marshmallow from just running out of the cookies. (Have a wild guess how I know…)

      Sourdough Pumpkin S’mores Cookies

      Of course, I was asking myself: What on earth can I contribute to these cookies, that makes them more suitable for a healthy diet? I mean, don’t get me wrong, these are and remain a treat. But what if we add a vegetable, sourdough, molasses, almond butter, a bit of whole wheat, and protein to them?
      Turns out there is a whole lot happening!

      Sourdough Pumpkin S’mores Cookies Ingredients

      The Sourdough

      These cookies gain tang and depth of flavour from the sourdough, which, to me at least, is always welcome. As added benefit, you get to use up some of your sourdough discard and do something to keep your gut bacteria happy, assist with blood sugar management and add nutrition.

      The Pumpkin Puree

      The gentle sweetness of the pumpkin means, we can reduce the sugar a little. Always good in my book. It also adds some autumn flavour and fibre. I’m also adding Pumpkin spice (A mix of Cinnamon, allspice, ginger, cloves and nutmeg, for those of you that don’t live in the US) to the cookies, to give them that typical spiced pumpkin taste.

      The Whole Wheat Flour

      While cookies with white flour are sure lovely, I found I actually prefer the slightly nutty and hearty flavour whole wheat flour adds to any baked good. It goes particularly well with the pumpkin here, as you can probably imagine when you think of pumpkin with, say, pecans. The nuttiness and sweetness play really well together.

      The Protein Powder

      During my weight loss journey, I discovered that I’m eating way too little protein, as I’m not the biggest fan of meat for many reasons. Neither pulses unfortunately. There is just something about their flouriness (is that a word? Guess I’m just making them up as I go.) that puts me off, except in very few recipes where it just works.

      So, what’s a girl to do to add more to her diet, especially if she has a sweet tooth? Add protein powder obviously. Again, with the preferences, I’m not keen on drinking my calories. Which means I have to find ways to add it into my food. And while I’m at it, I found it can actually benefit my recipes in several ways

      •  Protein Powder can replace up to ¼ of the flour in a recipe. Which means it replaces an ingredient that is mainly empty carbs with something more nutritious
      • The sweetener in protein powder means we can reduce the sugar in the recipe. I’m not a fan of cutting out all sugar, as it will have an impact on the flavour, but reducing it means you have less calories and carbs, yet won’t taste the sweetener.
      • It can actually add flavour. I’m using my favourite brand “MyProtein” here (neither affiliated nor sponsored. I’d love it to be though!), which comes in many flavours. Among them “Cinnamon Danish”. Needless to say, that goes amazingly well with the pumpkin theme!
      • Protein. I mean, it feels a little superfluous to spell it out, but 5-7g of protein per cookie is pretty great.

      The Molasses

      While it’s just 1 tbsp, the molasses adds a lovely depth of flavour to these Sourdough Pumpkin S’mores Cookies, without being overpowering. Its slight bitter undertones balance the gentle sweetness of the pumpkin and give them that “little something” beyond just sweetness.

      The Almond Butter

      Since these cookies have a lot, and I mean A Lot! Of butter in them, I felt I could probably replace about half of it with something a little more nutritious. Enter almond butter. It gives us healthy fats, fibre and more protein, which is great. It also adds a gentle nutty flavour, which, as mention above in the whole what flour section, goes great with the pumpkin.

      But Sonja, won’t all these changes make them taste…Healthy?

      Don’t you worry! I’m as little a fan of sawdust cookies as you are! I made sure to leave enough of the cookie flavour intact, to satisfy even the sweetest tooth. I had friends test them, who enjoy pretty much any super sweet cookie they can find, and they loved them.

      Sourdough Pumpkin S’mores Cookies

      Before I calculated the nutrition of them, I honestly thought they might have about 500cal each, as they taste so indulgent! Which is pretty close to the truth for the original recipe, clocking in at around 400cal per cookie. But hey, treats are necessary!
      My version comes with just about 270cal per Cookie, giving you the perfect excuse to have two.

      The Process

      Sourdough Pumpkin S’mores Cookies are pretty easy to make, despite the relatively long ingredient list. Not much more to them than chocolate cookies, except the draping of the dough over the biscuit topped with Marshmallow. Which led to cookie dough covered hands for me, giving me all the excuses I needed to eat a fair bit of it. Ahem.

      Mix Protein Powder with Liquid Ingredients

      One thing that weaves like a thread through most of my recipes with protein is the way I combine the powder with liquids, making sure I have no floury protein lumps in my sweet treats.
      This is easiest in something like the Nutribullet, which I’m using here, but you can use a blender, food processor, hand mixer or a whisk and elbow grease.

      Whichever way you use: Add the pumpkin puree, egg, molasses, sourdough discard, vanilla and protein powder to a bowl or your mixing device of choice and blend until everything looks ridiculously creamy, orange and tempting.

      Cream the butter and sugar

      In either your stand mixer or a bowl with your hand mixer, cream the butter, almond butter and 2 types of sugar, until pale and fluffy.

      Mix Flour and remaining dry ingredients

      In a bowl, mix the 2 flours, baking soda, spices, and salt.

      Add the Protein mix and flour mix to the butter sugar mix.

      In your stand mixer or bowl, add first the creamy protein mix to the butter-sugar fluff, mixing until creamy and well incorporated. Add the flour and chocolate chips and mix until no dry flour remains. But don’t overmix, to avoid tough cookies.

      Sourdough Pumpkin S’mores Cookies Process

      Rest the dough

      I know, waiting is probably the very last thing you want to do after mixing this delicious dough! But trust me on this: Cookies get better when you let them rest. Minimum 1h in the fridge, but best over night lets the flavours develop, the sugar partially re-crystallize, the butter firm up again and the sourdough do it’s thing, to give you all the good gut bacteria and flavour. Don’t worry, they won’t taste sour. They will just have this hint of mysterious something in the background, that will make you want another. And another. And just one more.

      Pre-heat your oven to 175°C (350°F).

      Assembly

      These are rather big cookies, so make sure you give them plenty of space by spacing them well apart on a parchment lined baking sheet.
      Please the Chocolate Leibnitz biscuits, chocolate side up on your sheet. I had about 6 on each, which worked out nicely.

      Place 1 large marshmallow on top of each biscuit. Divide the cooled and rested (you did rest it, yes?) cookie dough into 12 equal sections. Scoop out one section at a time and form it into a rough disc, then place it over the biscuit with the marshmallow, pushing it down the sides gently, making sure no melted marshmallow can escape. Don’t drape it around the biscuit though. We still want the butter Leibnitz to make up the bottom of the cookie.

      Sourdough Pumpkin S’mores Cookies Process

      Optional brown sugar cinnamon sprinkle

      This step is optional but highly recommended: Mix 1 tbsp soft brown or demerara sugar with ½ tsp cinnamon and sprinkle over your cookies.

      Sourdough Pumpkin S’mores Cookies Process

      Bake your Sourdough Pumpkin S’mores Cookies

      Bake the cookies for about 15-18 minutes, turning the trays once at 8 minutes, as most ovens cook unevenly. Keep a close eye on them towards the end. You want them golden brown, and the marshmallow melted and puffy. Baking them too long will cause the marshmallow to collapse and caramelise, which tastes delicious, but means the gooeyness will be gone and you’ll have a hole in the middle of the cookie. That’s how my first try of these ended. They were still all enjoyed. But looks wise, not exactly the goal.

      Let them cool, just a little

      I know this is really hard, as they will smell and look utterly delicious at this point. But let them cool for about 15min, so they can firm up a little. Sourdough Pumpkin S’mores Cookies are best enjoyed slightly warm, with the marshmallow still gooey.

      Sourdough Pumpkin S’mores Cookies

      Meal Prep

      I know, calling Sourdough Pumpkin S’mores Cookies a meal might push it a bit, but we all need a snack during the work week, don’t we?

      There are several ways to prepare them. Personally I bake them all and just freeze what I won’t eat in the next 3 days. They can be heated in either Air Fryer or oven at 175°C (350°F) for about 7-8 minutes and be even crispier around the edges, which I love.
      Or you could microwave them for a minute or so, if you enjoy softer cookies.

      You can also freeze the prepared raw cookie on a tray first, then add them to freezer bags once solid and bake them from scratch when you need a treat. This should only add a minute or two to your baking time.

      Sourdough Pumpkin S’mores Cookies

      Substitutions

      Can I make them without the sourdough?

      You can. Just add 2 tbsp white flour and 2 tbsp milk or plant milk to the dough.

      What about the Protein Powder, can I leave it out?

      You can. Add ½ cup of flour and 2 tbsp brown sugar instead.

      What If I don’t want the Pumpkin Puree?

      Add 1 egg instead of the Pumpkin Puree and about 1 tbsp brown sugar.

      And the Molasses?

      You can replace the molasses with 1 tbsp brown sugar.

      I can’t find Chocolate Leibnitz!

      If you are in the US, replace them with Graham Crackers and piece of your favourite chocolate. Milk or dark, your choice.
      In the EU: Lidl and Aldi both have decent versions of Chocolate Leibnitz biscuits.

      For more Pumpkin Recipes try my Sourdough Pumpkin Waffles with Protein. The perfect fall breakfast!

      Now I’d love to hear from you in the comments!
      Have you tried the Sourdough Pumpkin S’mores Cookies? Did you enjoy them?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share. It helps me a lot.

      Sourdough Pumpkin S’mores Cookies

      Sourdough Pumpkin S’mores Cookies

      Inspired by Katie Cakes version of S’mores Cookies, always tempting me to try her recipes, these Sourdough Pumpkin S’mores Cookies combine all the summer deliciousness of your favourite campfire snack with the tang of sourdough and autumn sweetness of spiced pumpkin. As added benefit, they contain protein powder, making them a great post workout snack. Do you need any more motivation to make these?
      No ratings yet
      Prep Time 25 minutes
      Cook Time 16 minutes
      Resting time 1 hour
      Total Time 1 hour 41 minutes
      Course Dessert, Snack
      Cuisine American
      Servings 12 Cookies
      Calories 270 kcal

      Ingredients
        

      • 125 g 1 stick soft butter
      • ½ cup almond butter
      • ¾ cup brown sugar
      • ¾ cup caster sugar
      • 1 tbsp molasses
      • 1 egg
      • 1 tsp vanilla extract
      • 1/4 cup pumpkin puree
      • ½ cup protein powder I used MyProtein Cinnamon Danish
      • 2 tsp pumpkin spice
      • 1 tsp baking soda
      • ½ tsp kosher salt
      • 1 cup +2 tbsp plain flour
      • ½ fine wholewheat flour
      • ¼ cup sourdough discard
      • 1 cup chocolate chips
      • 12 chocolate Leibnitz
      • 12 marshmallows
      • Optional topping:
      • 1 tbsp soft brown sugar
      • ½ tsp cinnamon

      Instructions
       

      Mix Protein Powder with Liquid Ingredients:

      • Combine pumpkin puree, egg, molasses, sourdough discard, vanilla extract, and protein powder in a blender, food processor, hand mixer, or a bowl. Blend until the mixture is creamy and orange in color, ensuring there are no lumps.

      Cream the Butter and Sugar:

      • In a stand mixer or a bowl with a hand mixer, cream together the soft butter, almond butter, brown sugar, and caster sugar until the mixture becomes pale and fluffy.

      Mix Flour and Remaining Dry Ingredients:

      • In a separate bowl, combine plain flour, wholewheat flour, baking soda, pumpkin spice, and kosher salt.

      Add the Protein Mix and Flour Mix to the Butter Sugar Mix:

      • In your stand mixer or bowl with the butter-sugar mixture, add the creamy protein mix and blend until well incorporated.
      • Gradually add the flour mixture and chocolate chips. Mix until there is no dry flour left. Avoid overmixing to prevent tough cookies.

      Rest the Dough:

      • Refrigerate the cookie dough for at least 1 hour, but it's best to let it rest overnight. This resting period allows the flavours to develop and the dough to firm up.

      Preheat Your Oven:

      • Preheat your oven to 175°C (350°F).

      Assembly:

      • These cookies are quite large, so ensure you space them well apart on a parchment-lined baking sheet.
      • Place the Chocolate Leibnitz biscuits on the baking sheet with the chocolate side facing up. You can place about 6 on each sheet.
      • Put one large marshmallow on top of each biscuit.
      • Divide the cooled and rested cookie dough into 12 equal sections. Take one section at a time, shape it into a rough disc, and place it over the biscuit with the marshmallow. Gently press it down the sides, ensuring no melted marshmallow can escape. Do not completely drape it around the biscuit; leave the butter Leibnitz to form the bottom of the cookie.

      Optional Brown Sugar Cinnamon Sprinkle (Highly Recommended):

      • Mix 1 tbsp of soft brown or demerara sugar with ½ tsp of cinnamon and sprinkle this mixture over your cookies.

      Bake Your Sourdough Pumpkin S'mores Cookies:

      • Bake the cookies for about 15-18 minutes, turning the baking sheets once at 8 minutes to ensure even cooking. Keep a close eye on them towards the end; they should be golden brown, and the marshmallow should be melted and puffy. Overbaking may cause the marshmallow to collapse and caramelize.

      Let them cool, just a little

      • I know this is really hard, as they will smell and look utterly delicious at this point. But let them cool for about 15min, so they can firm up a little. They are best enjoyed slightly warm, with the marshmallow still gooey.

      Notes

      Meal Prep
      I know, calling Sourdough Pumpkin S’mores Cookies a meal might push it a bit, but we all need a snack during the work week, don’t we?
      There are several ways to prepare them. Personally I bake them all and just freeze what I won’t eat in the next 3 days. They can be heated in either Air Fryer or oven at 175°C (350°F) for about 7-8 minutes and be even crispier around the edges, which I love.
      Or you could microwave them for a minute or so, if you enjoy softer cookies.
      You can also freeze the prepared raw cookie on a tray first, then add them to freezer bags once solid and bake them from scratch when you need a treat. This should only add a minute or two to your baking time.
      Calories: Approximately 250-300 calories per serving
      Protein: Approximately 5-7 grams per serving
      Fat: Approximately 12-15 grams per serving
      Carbohydrates: Approximately 30-35 grams per serving
      Fiber: Approximately 2-3 grams per serving
      Sugars: Approximately 20-25 grams per serving

      Nutrition

      Calories: 270kcal
      Nutrition Facts
      Sourdough Pumpkin S’mores Cookies
      Amount per Serving
      Calories
      270
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, Protein, sourdough
      Tried this recipe?Let us know how it was!
      Pork Banh Mi

      Pork Banh Mi

      Pork Banh Mi are a Vietnamese Sandwich and yet another delicious use for your leftover Pork Shoulder. A thin crusted fresh baguette is filled with Asian marinated pork slices, quick pickled vegetables for crunch, fresh herbs for a fragrant green topping, spiced mayonnaise and either Maggi or Coconut Aminos to add the typical flavour to these super quick buns.

      Why You Want To Make Them

      Banh Mi Buns are a typical Vietnamese snack (or main meal, depending on your hunger), that can be made with a variety of fillings. In this case I’m using leftover Cuban Pork Shoulder, which makes fantastic use of it.

      There are 5 main components, that you will see in pretty much all of them:

      The Baguette

      During the French invasion of Vietnam, baguettes were brought into the country. And while the invasion was most certainly not welcome, the Vietnamese people adopted the baguettes and made them their own by improving the structure and crust into an eggshell-like, very thin, shattering crust and chewy insides that make these buns so special.

      You can certainly use shop bought baguettes, but ideally not the rustic type with chewy, thick crust. Rather pick the very standard version, to get the thinner crust and typical soft insides.

      Or, if you’d like to experience the unique structure of the original, which I certainly did, you could follow the fantastic YouTube video from Huy Nguyen, where he explains in detail and with great care how to make the perfect Banh Mi Bun.

      Bánh Mì Buns Process

      My results were great, if not as pretty as his. But then, it was my first attempt at anything baguette like, so I clearly need to practice the shaping process. The flavour and structure were incredible though and I very much enjoyed them.

      Usually the inside of the buns gets removed a little for a very typical Pork Banh Mi, but I quite enjoy the chewy insides, so I left them in.

      A note on Ascorbic Acid

      I had actually watched the above mentioned video for the first time several months ago and have implemented Huy’s method to use Ascorbic Acid, which is essentially Vitamin C in powder form, in many of my recipes with great results. Gluten develops easier, bread becomes bouncier and the crust that develops is crispier. So, I’m a big fan and grateful for him sharing his insights.

      Pickled Vegetables

      In Preparation for making these Pork Banh Mis, I pickled some vegetables the day before, so the sandwich assembly would be super quick.

      The acidity and freshness of the Quick Pickled Vegetables cuts through the richness of the pork and adds lots of crunch to these buns. They can also be used in many other recipes or, as I love them, simply as snack, straight from the fridge. You can flavour them any way you like. A classic would be hot, with fresh chili, but I’m not a big fan, as I always feel I can’t taste anything else, as soon as chili is involved, so I left it out.

      Classic vegetables to use here would be Daikon (which I can’t find in Ireland, so I used radishes instead) and carrots. Usually, fresh cucumbers are used in the bun, but since I was pickling, I decided to pickle those too and absolutely loved it.
      I’ve also added red cabbage and mini sweetcorn here, to up the veggie content of the buns. They add lovely crunch and flavour too.

      Pork Bánh Mì Pickled Veg Ingred

      I will also use the pickles in my next recipe, the last in the pork shoulder series, a Ramen bowl. So, if you’d like to try both recipes, the portion of vegetables will be pretty perfect. Otherwise, you’ll have leftovers for topping other sandwiches, salads, bowls or as snack. Which is never a bad idea.

      The Fat

      Pretty much all Banh Mi Buns have some sort of fat spread over the two halves. That can be butter or mayonnaise in most cases. I’m using a mix of Japanese Kewpie Mayo and sweet chili sauce and/or cilantro here. But you can make your own mix and use any type of mayonnaise or other fatty topping you enjoy. Of the 2 mayo mixes, the sweet chili was my personal favourite.

      Pork Bánh Mì Mayo Ingredients

      The (not so) Secret Sauce

      Another import from the French, beside their baguettes, was Maggi. An intensely umami-flavoured sauce, originally from Switzerland, but available pretty much all over Europe. And, clearly, Vietnam. It gets drizzled over the buns, right on top of the mayonnaise, and adds what people will recognise as “typical Banh Mi” flavour.

      If you can’t find it or don’t enjoy it, Coconut Aminos taste very similar. I personally prefer them, so I used them on my sandwiches.

      Other alternatives are soy sauce, Worcestershire Sauce or similarly umami rich varieties. Or a mix of several of them with a hint of sugar added.

      Meat Marinade

      For the Pork Banh Mi I’m using my Slow Cooked Pork Shoulder, pulled apart, then marinated in an Asian inspired mix of sauces and spices and re-heated.
      You could also use the Air Fryer version, sliced thinly. I’ve tried both and loved them equally.

      Pork Bánh Mì Marinade Ingredients

      Herbs

      I’m using the very typical fresh cilantro here, but you can use any soft herb you have on hand. Other variations include basil, parsley, mint, or a mix of these.

      For Incredibly detailed info on Banh Mi Buns, check the great book from Andrea Nguyen. I used it as guide for mine, since I was never in Vietnam myself. I just “travel” the world through my recipes.

       

      The Process

      The Quick Pickled Vegetables need at least 1h in the fridge before they can be enjoyed and get better over time. So, the easiest way of meal prep is, to make them the day before. That way the Pork Banh Mi is mostly a quick assembly job.
      Carrots and Daikon are traditional, but you can use radishes instead of Daikon and/or a variety of other crunchy vegetables as I do here.
      They get pickled in a super quick mix of vinegar, water, sugar and salt, then go into the fridge to marry the flavours.
      Pork Bánh Mì Pickled Veg Meal prep

      Marinade

      To give my Cuban Pork Shoulder the addictive Asian flavour, I’m giving it a quick bath in a mix of fish sauce, oyster sauce, rice vinegar or lime juice, maple syrup, brown sugar, sesame oil and some spices. The slices get then either a few minutes in the air fryer, oven or pan, to let them caramelise. Don’t skip this step. It gives incredible depth to your sandwich.

      Buns

      If you didn’t make your own, still warm, Banh Mi Buns, reheat your baguette of choice for a few minutes in the oven or Air Fryer. I always find, they come out best and really fresh tasting, if I sprinkle them with a little bit of water before heating, as it replenishes what was lost in however long they have been laying in the shop. Or your bread tin. That way, I get pretty decent tasting buns even on day 3.

      Bánh Mì Buns baked

      Once they are hot, slice them horizontally so they open like a book. Ideally not all the way through. Though it’s not a big problem if it happens.
      Now wait a few minutes, to let the inside cool down a bit, to avoid the unpleasantly greasy transformation of mayo, if spread on hot bread.

      Mayonnaise

      Use the time to make your favourite mayo-mix. I used 3 tbsp of Kewpie mayo (use any mayo you have at home) to 1-2 tbsp sweet chili sauce or freshly chopped cilantro. If you like it hotter, you could use Sriracha or any hot sauce you have at home. This is a fusion cooking recipe, considering its origins of Vietnamese- French descent so experiments are welcome. Just stir together in a small bowl and you are done.

      Assembly

      To assemble your Pork Banh Mi, slather a thin layer of your chosen mayonnaise mix on the top and bottom inside of your bun. Add a few drops of your favourite “Secret Sauce”, be it Maggi, Coconut Aminos or a soy-Worcestershire-sugar mix. Lay the marinated and heated pork on the bottom half. Top with pickled vegetables and cucumber. Lay the herbs of your choice on top of everything.

      Pork Bánh Mì Plate

      Fall in love with the flavour combination and enjoy the best sandwich you had in a while. Once more, messy eating is a desired side effect.

      Pork Bánh Mì

      Meal Prep

      Pretty much all of this can be prepared ahead and just assembled when you want to eat. The pickled vegetables keep for up to 2-3 weeks in the fridge. The meat, ideally already marinated, can stay in a separate container in the fridge for about 3-4 days, since it’s pre-cooked.
      The mayo-mix keeps very well in a lidded container in the fridge and the herbs can stay either in their pot on your windowsill or in a small jar with water in the bottom in the fridge door.

      You could either keep the baguette in your bread tin or freeze it and just re-heat when you want your sandwich.

      For more Pork Leftover ideas check my Cuban Pulled Pork Salad and the Healthy Leftover Pulled Pork Tacos. Both made with the exact same ingredients, so one set of meal prep gives you 2 amazing meal options.

      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share. It helps me a lot.

      Note: None of the links are affiliated. They are just for reference, so you can easily find the few possibly uncommon ingredients used.

      Pork Bánh Mì

      Pork Banh Mi

      Pork Banh Mi are a Vietnamese Sandwich and yet another delicious use for your leftover Pork Shoulder. A thin crusted fresh baguette is filled with Asian marinated pork slices, quick pickled vegetables for crunch, fresh herbs for a fragrant green topping, spiced mayonnaise and either Maggi or Coconut Aminos to add the typical flavour to these super quick buns.
      No ratings yet
      Prep Time 30 minutes
      Cook Time 15 minutes
      Pickling time 1 hour
      Total Time 1 hour 45 minutes
      Course Dinner, Main Course, Snack
      Cuisine Fusion, Vietnamese
      Servings 6
      Calories 450 kcal

      Ingredients
        

      • 6 medium sized baguettes ideally with a thin crispy crust
      • Quick Pickled Vegetables Makes more than you need. Use for other recipes like Ramen or half the recipe.
      • 4 cups water
      • 3 cups vinegar You can use simple white vinegar or rice vinegar
      • 2 tbsp sugar or honey
      • 4 tsp kosher salt
      • 3 large carrots cut into matchsticks
      • ½ pound radishes sliced
      • ½ pound mini sweetcorn either left whole or cut lengthwise in half
      • ½ cucumber sliced thinly if using for sandwiches or into sticks for snacking
      • ¼ red cabbage shredded
      • Spiced or Cilantro Mayonnaise:
      • 4 tbsp Mayonnaise shop bought is fine
      • 2 tbsp sweet chili sauce or
      • 2 tbsp chopped cilantro or both if you like
      • Meat:
      • 1 lb roasted pork. You can use ready-made pulled pork from the supermarket or follow one of my recipes for Cuban Pork Shoulder linked above.
      • 1/3 cup fish sauce
      • 3 tbsp oyster sauce
      • 1.5 limes zest and juice
      • 3 tbsp maple syrup
      • 1 tbsp toasted sesame oil
      • 2 tbsp brown sugar
      • 1 tsp ground ginger
      • 1 tsp garlic powder
      • 1 tsp Chinese 5 spice
      • 1 tsp ground coriander
      • 1 cup fresh soft herbs like cilantro basil, parsley or mint, stems removed
      • Maggi or Coconut Aminos to taste

      Instructions
       

      • Marinade:
      • In a bowl, combine the fish sauce, oyster sauce, lime zest and juice, maple syrup, toasted sesame oil, brown sugar, ground ginger, garlic powder, Chinese 5 spice, and ground coriander. Mix well.
      • Slice the roasted pork into thin slices or pull it apart with forks, depending on the version you are using. Place the pieces in a shallow dish. Pour the marinade over the pork, ensuring it's well coated and cover with a lid or cling film. Allow it to marinate for at least 30 minutes, but longer is better for more flavour. I’m using a Pyrex dish for this, as it can go straight into the Air Fryer, which I set to 190C/400F.
      • After marinating, heat a pan, oven, or air fryer. Cook the marinated pork slices for a few minutes on each side until they caramelize. This step adds depth of flavour to your Banh Mi. Since the pork is already cooked, 2 min per side in a hot pan or 3-4min per side in the air fryer should be enough.
      • Buns:
      • Preheat your oven or air fryer to a low temperature or use the residual heat from the pork to warm the baguettes. If using the oven or air fryer, sprinkle a little water on the baguettes before heating to refresh them. Warm for a few minutes until they're heated through.
      • Once heated, slice the baguettes horizontally, but not all the way through, creating a book-like opening. Allow them to cool slightly to prevent the mayo from becoming greasy when spread.
      • Mayonnaise:
      • While the buns are cooling, prepare your mayo-mix. In a bowl, combine the mayonnaise with either sweet chili sauce or freshly chopped cilantro. Adjust the ratio to your taste. If you prefer it spicier, you can use Sriracha or another hot sauce.
      • Assembly:
      • To assemble your Banh Mi buns, spread a thin layer of the spiced or cilantro mayonnaise mix on both the top and bottom inside of the bun.
      • Add a few drops of your favourite "Secret Sauce," whether it's Maggi, Coconut Aminos, or a soy-Worcestershire-sugar mix, to the mayo-covered bun.
      • Place the marinated and caramelized pork slices on the bottom half of the bun.
      • Top the pork with the quick-pickled vegetables and cucumber slices.
      • Finally, layer the fresh herbs of your choice on top of everything.
      • Press the top half of the bun onto the sandwich to close it.
      • Enjoy your delicious Banh Mi bun! Be prepared for a messy eating experience, as it's all part of the charm of this flavourful sandwich.
      • Feel free to customize your Banh Mi with extra toppings like sliced jalapeños or Sriracha for an extra kick of heat. Enjoy your homemade Banh Mi buns!

      Notes

      Meal Prep
      Pretty much all of this can be prepared ahead and just assembled when you want to eat. The pickled vegetables keep for up to 2-3 weeks in the fridge. The meat, ideally already marinated, can stay in a separate container in the fridge for about 3-4 days, since it’s pre-cooked.
      The mayo-mix keeps very well in a lidded container in the fridge and the herbs can stay either in their pot on your windowsill or in a small jar with water in the bottom in the fridge door.
      You could either keep the baguette in your bread tin or freeze it and just re-heat when you want your sandwich.
      Calories: Approximately 400-500 calories per serving
      Protein: Approximately 15-20 grams per serving
      Fat: Approximately 15-20 grams per serving
      Carbohydrates: Approximately 45-55 grams per serving
      Fiber: Approximately 2-4 grams per serving
      Sugars: Approximately 8-10 grams per serving

      Nutrition

      Calories: 450kcal
      Nutrition Facts
      Pork Banh Mi
      Amount per Serving
      Calories
      450
      % Daily Value*
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword Easy, Healthy
      Tried this recipe?Let us know how it was!
      Quick Pickled Vegetables

      Quick Pickled Vegetables

      These Quick Pickled Vegetables are exactly what you need if you love pickles, but feel they just take too long. All you need to do is briefly heat the mix of water, vinegar, sugar and salt, pour it over your vegetables of choice and you are done. You can use them on anything from Banh Mi Buns to Ramen within just 1h or have them in the fridge for 2-3 weeks as super quick snack or topping for anything your pickle loving heart desires.

      Why You Want To Make Them

      Apart from the fact that I’ll be using these as both Banh Mi Bun and Ramen topping for the recipes in the coming days, these Quick Pickled Vegetables are endlessly versatile. You can add chili, if you enjoy them on the spicy side (I don’t, so I left it out), add herbs like dill or cilantro, depending on the flavour direction you want to go. Add honey for a delicious twist, maybe some mustard seeds with it, for a honey mustard version. Or more Asian spices. Possible some soy sauce even.
      I’m giving you the very basic canvas recipe here, as that’s what goes into Banh Mi Buns. Which was my reason for making them in the first place.

      What Vegetables can I use?

      Vegetable wise, there are virtually no limits. I love carrots, mini sweetcorn, cucumber, radishes, and red cabbage. But you could also use Zucchini, pumpkin, white cabbage of course or beetroot. Since the basic process is so easy and ingredients just your very standard pantry contents, you can wildly experiment and adapt them to your preferences.

       

      Variation

      I’ve made rather delicious Honey-Mustard cucumbers with dill here as variation, by simply adding honey to sweeten, mustard seeds and fresh dill. Some peppercorns for a bit of heat.

      Quick Pickled Vegetables - Honey Mustard Cucumber

       

      Which vinegar is best?

      I’ve used both plain white vinegar and rice vinegar with good results for this. I would generally say use something that doesn’t interfere with the colour too much, so you can see what you are pickling in the jar. But if you want to splurge and try Balsamic for example, please let me know how that turns out.

      Sweetener

      I’ve used both white sugar and honey with really delicious results. You will need one of them, or your pickles will mostly likely lead to a rather violent coughing fit. You are going for the perfect balance of sweet, sour and salty here.

      Salt

      I’m using kosher salt here, hence 4 tsp. If you are using sea salt, use half the amount.

      Water

      This is a pretty important ingredient. You don’t want pure vinegar over your veggies. You can experiment with the ratio, as it will influence the final flavour. I quite like 3 cups vinegar to 4 cups water, for a really zingy and fresh flavour.

      Note

      If you only make one or two different vegetables, use half the amount of ingredients. My portion was just right for 5 different ones in their containers.

      The Process

      Prepare your Vegetables

      Depending on what vegetables you are using and what you want to use them for, slice, julienne or leave them whole (baby sweetcorn for example can go in whole).
      I’ve julienned my carrots, thinly sliced my cucumbers for the Banh Mi Buns lengthwise, sliced radishes and thinly shredded the red cabbage.

      For the Honey Mustard variety, I’ve chopped my cucumbers into larger sticks.

      Quick Pickled Vegetables - Honey Mustard Cucumber

      Add them to jars or glass containers with lids. Depending on the below hot or cold method you are using, make sure they are heat proof. I tend to put mine in the sink when adding the hot liquid, just in case one decides to crack, even though mine state to be heat proof.

      The Pickling

      You can go two ways here: Just stir the ingredients together cold, until the sugar has dissolved. Then pour over the veggies in your jars. The stirring takes a bit longer and they may need overnight, to get that delicious tang.

      Or heat the vinegar with the remaining ingredients until the sugar has dissolved. Just boil very briefly. Let it cool down for a little, to not endanger your jars, then pour over. I always feel heating is a little safer, as we want to keep the vegetables for about 1 week or longer. So, I’m using the hob method.

      Meal Prep

      I absolutely love making Quick Pickled Vegetables for all sorts of dishes, as they only get better with time. They are fantastic to have on hand as snacks (Girl Dinner anyone?), as topping for Buddha Bowls, Ramen, Sandwiches of all sorts, Burgers…you name it.
      I tend to have at least 2 jars of different varieties on hand at all times, in case a pickle craving hits me. Which happens a lot.

      Quick Pickled Vegetables - Honey Mustard Cucumber
      Now I’d love to hear from you in the comments!
      Have you tried this? Did you enjoy it?
      What other recipes would you like to see?

      If you enjoyed this recipe, please share. It helps me a lot.

      Quick Pickled Vegetables

      These Quick Pickled Vegetables are exactly what you need if you love pickles, but feel they just take too long. All you need to do is briefly heat the mix of water, vinegar, sugar and salt, pour it over your vegetables of choice and you are done. You can use them on anything from Banh Mi Buns to Ramen within just 1h or have them in the fridge for 2-3 weeks as super quick snack or topping for anything your pickle loving heart desires.
      No ratings yet
      Prep Time 15 minutes
      Fridge time 1 hour
      Total Time 1 hour 15 minutes
      Course Appetizer, Ingredient, Side Dish, Snack
      Cuisine Fusion
      Servings 8
      Calories 50 kcal

      Equipment

      • 5 Pickling Jars or glass containers. Ideally heat proof.

      Ingredients
        

      • 4 cups water
      • 3 cups vinegar You can use simple white vinegar or rice vinegar
      • 2 tbsp sugar or honey
      • 4 tsp kosher salt
      • 3 large carrots cut into matchsticks
      • ½ pound radishes sliced
      • ½ pound mini sweetcorn either left whole or cut lengthwise in half
      • ½ cucumber sliced thinly if using for sandwiches or into sticks for snacking
      • ¼ red cabbage shredded

      Optional variations:

      • 1 tsp mustard seeds
      • 3 tbsp Honey instead of the sugar (or more to taste)
      • Fresh dill sprigs
      • This is particularly good with cucumbers

      Instructions
       

      Prepare Your Vegetables:

      • Depending on your preferences and intended use, prepare the vegetables. You can slice, julienne, or leave them whole. Here's how to prepare them for different applications:
      • For Banh Mi Buns: Julienne the carrots, thinly slice the cucumbers lengthwise, and slice the radishes. Shred the red cabbage.
      • For Honey Mustard variety: Cut the cucumbers into larger sticks.
      • Adjust the cutting style based on your preference and the type of pickles you want.

      Pack the Jars:

      • Divide the prepared vegetables evenly among heatproof glass jars or containers with lids. Arrange them as you like, mixing colors for a vibrant look if desired.

      Prepare the Pickling Liquid:

        Cold Method (Longer Wait):

        • In a separate bowl, combine the water, vinegar, sugar or honey, and kosher salt. Stir well until the sugar has completely dissolved. This method may take a bit longer for the flavors to develop.
        • Pour the cold pickling liquid over the vegetables in the jars. Ensure the vegetables are fully submerged. Seal the jars with their lids.

        Hot Method (Faster Results):

        • In a saucepan, heat the vinegar over medium heat. Add the sugar or honey and kosher salt. Stir until the sugar has dissolved. Briefly bring the mixture to a boil, then remove it from the heat.
        • Allow the hot pickling liquid to cool for a few minutes to avoid cracking the jars.
        • Pour the slightly cooled pickling liquid over the prepared vegetables in the jars. Ensure the vegetables are fully covered by the liquid. Seal the jars with their lids.

        Store and Wait:

        • Let the pickled vegetables cool to room temperature before storing them in the refrigerator.
        • For optimal flavor, allow the pickled vegetables to marinate for at least 24 hours, although they can be enjoyed after a few hours as well.
        • These quick pickled vegetables will stay fresh in the refrigerator for about 1 week or longer.

        Enjoy:

        • Use your pickled vegetables in sandwiches, salads, as a side dish, or as a crunchy and tangy snack.
        • Experiment with different combinations and enjoy the delicious, homemade flavors of your quick pickled vegetables!

        Notes

        Meal Prep
        I absolutely love making Quick Pickled Vegetables for all sorts of dishes, as they only get better with time. They are fantastic to have on hand as snacks (Girl Dinner anyone?), as topping for Buddha Bowls, Ramen, Sandwiches of all sorts, Burgers…you name it.
        I tend to have at least 2 jars of different varieties on hand at all times, in case a pickle craving hits me. Which happens a lot.
        I’m assuming about 8 portions here, as that’s roughly how many I got out of it on buns and in Ramen. But it depends largely on how much you feel is “a portion”, so the calculation here is very vague and individual
        Calories: Approximately 40-50 calories per serving
        Protein: Approximately 1-2 grams per serving
        Fat: Approximately 0-1 gram per serving
        Carbohydrates: Approximately 8-10 grams per serving
        Fiber: Approximately 2-3 grams per serving
        Sugars: Approximately 4-5 grams per serving

        Nutrition

        Calories: 50kcal
        Nutrition Facts
        Quick Pickled Vegetables
        Amount per Serving
        Calories
        50
        % Daily Value*
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword Easy, Healthy, vegan
        Tried this recipe?Let us know how it was!
        Healthy Leftover Pulled Pork Tacos

        Healthy Leftover Pulled Pork Tacos

        Healthy Leftover Pulled Pork Tacos are another use for your Slow Roasted Cuban Pork Shoulder. And a stunning one too with charred sweetcorn, zingy coleslaw, marinated and fried zucchinis and a Peach BBQ Sauce. Topped by orange lime marinated beets, acting like fruity salsa and crunchy hazelnuts on top. No one will ever notice this was made from leftovers.

        Why You Want To Make This

        Perfect use of Leftovers

        If you were following along, you might notice that this has the exact same components as the Cuban Pulled Pork Salad. That is very intentional. The aim is, to show you how you can make either a stunning salad or addictive Tacos with the exact same ingredients you prepared one day. Make one. Make both. Switch them up between your workdays.
        Have a very happy family with Taco Tuesday or feel very virtuous with your huge salad bowl. Your choice. Skip ahead to assembly, if you have already prepared the salad ingredients.

        For those joining us here, welcome to the Cuban Pork Shoulder series, where I show you 4 different dishes for the leftovers of 2 different ways to cook your pork shoulder. The above mentioned slow roasted version and the Air Fryer variant. You can use either for this. I just felt the pulled pork works slightly better.

        Slow Roasted Cuban Pork Shoulder

        Nutrition

        Nutritionists would probably frown upon the pork shoulder, but the fact that we are using it more like a salad topping than main part means, you get your protein from it. All while feeding your body with lots of other nutrients including fibre and vitamins from the large selection of veggies I’m using here.

        Healthy Leftover Pulled Pork Tacos Ingredients

        5-a-day in one Taco. Or Two.

        Well…7-8 rather really. I really love using seasonal veg and end of summer is an amazing time for that. Though most of them you’d get in winter too. Red and white cabbage, carrots and fennel make a super flavourful coleslaw when mixed with the Hazelnut-Orange-Lime-Dressing. You could add onions and apple too if you’d like a little more sweetness. I often do.
        Charred sweetcorn and zucchini add interest and sweet crunch. Did I mention I love sweetness in my salads? Also, when I see fresh sweetcorn on the cob, I can absolutely never resist. It’s just too good.
        Super quick marinated beets lend earthiness and even more sweetness.
        And the greens are provided by some Romaine lettuce.
        I’m topping the whole thing with sliced oranges and crunchy toasted hazelnuts, bringing all the flavours together, matching the dressing and Pork.

        What about carbs?

        I decided to make fresh sourdough whole wheat tortillas, which I had adapted from this. The recipe is the same I used for my Healthy Chicken Tacos.
        If you don’t feel like making your own (I won’t judge) you could use any store bought tortillas or even just bread on the side. Or just skip the carbs, as the salad is super filling on its own.
        If you are like me, you’ll probably want variety though, so having tortillas here means you can make tacos from pretty much the same ingredients tomorrow.

        The Orange Maple Vinaigrette with Hazelnuts and Lime

        I’m using soaked hazelnuts here, which I then throw into my Nutribullet. You could use other nuts too. Cashews or Almonds make an even creamier dressing. The hazelnuts don’t get as creamy, but I loved the favour they added and due to the crunch from the coleslaw, the remaining texture in the dressing wasn’t really noticeable.
        If you don’t have a blender, you could just use any nut butter and add a bit more water. The flavour will change depending on what nuts you are using. Tahini would work too here.
        The nuts are blended with water, orange and lime zest and juice, cilantro and garlic, sweetened with a bit op maple syrup. This mimics the Cuban marinade I used for the pork and adds incredible flavour.
        It’s also much healthier than an oil based dressing, as your body gets fibre and healthy fats from it, it can readily use.
        I’m using very little dressing here, which gets mostly mixed into the coleslaw, as I found the other ingredients have so much flavour when eaten together, more dressing was just not needed. And if I can save calories without compromising on enjoyment, I sure will.

        Orange Maple Vinaigrette with Hazelnuts and Lime Ingredients
        If you leave out the salt, this dressing would be Nutritarian.

        Variations

        The fact that I’m using a lot of veggies here doesn’t mean you have to use them all. I just absolutely love the variety and my body is thanking me for it. But if you don’t like some of them or simply want less work, just leave out what you don’t want. Make it your own. And let me know what you changed. I’m very curious.

        The Process

        Again, if you followed along and made the Salad, hop right down to assembly, and enjoy your tacos within 5 minutes. You did a great job already with your meal prep.

        Now you could make this with any pulled pork you have around. Shop bought or homemade. I made these Healthy Leftover Pulled Pork Tacos with the Slow Roasted Cuban Pork Shoulder.

        Tortillas

        If you are making your own tortillas, start by making the dough. Just mix all the ingredients and knead (I used a stand mixer) until you have a smooth dough. Cover with clingfilm and leave to rest in the fridge until you are ready to use it. I made mine the evening before, to let the flavours develop and the sourdough do its thing over night.
        Once ready to fry, divide into about 12 pieces and roll them out thinly, while stacking between sheets of cling film or baking parchment.
        Pre-heat a pan to medium high heat (no oil) and fry your tortillas until bubbly and golden. This should take about 30 seconds on the first side. If yours fries much faster or slower, adjust the heat.
        Flip and fry for another 30-40 seconds.
        Keep them stacked on a plate, wrapped into a towel and topped by another plate. The moisture and heat will keep them soft and pliable while you prepare them all.

        Meal prep wise, I found these are good re-warmed briefly in the microwave. But you could also keep them raw in the fridge between clingfilm and fry fresh when needed. They keep for about 3 days. After that the edges get a bit dry. You can also freeze the dough balls, to have a quick and delicious side whenever you like.

        Prepare the Orange Maple Vinaigrette with Hazelnuts and Lime

        For the dressing, use: ½ cup hazelnuts. Soaked for 1h in hot water or overnight in cold. Drained.
        ¼ cup water, 1 Orange, zest, and juice, 2 limes, zest, and juice, 2 tbsp fresh cilantro and/or oregano, 1 clove of garlic, minced, 2 tbsp maple syrup, Salt and pepper to taste.

        Orange Maple Vinaigrette with Hazelnuts and Lime Process

        If you are using pre-soaked nuts, add all dressing ingredients to a high speed blender (to get creamy dressing from nuts, it does have to be high speed. Nutribullet is a really good and affordable choice) and blend until creamy. Give it a taste and adjust the seasoning accordingly. The coleslaw needs a lot of seasoning, so go with a bit more than you’d think when tasting.

        Orange Maple Vinaigrette with Hazelnuts and Lime

        Zucchini

        For the Zucchini, mix 1 tbsp olive oil, 1 tbsp maple syrup, zest and juice of 1/2 orange, chopped oregano (or dried) and minced garlic. Season with salt and pepper. Add the zucchini slices to a container with tight fitting lid or a freezer bag and pour the marinade over. Close lid or bag and shake, to cover the slices with the marinade. Put to one side while you prepare the rest.
        When you have everything else prepared, heat a pan on medium high (I used cast iron, but any pan will do). Once hot, add the zucchini slices in one layer. You will have to do this in batches, so they get nice and brown and don’t just steam. Let them fry until brown on the edges, maybe even a little charred. Turn, let them fry for another few minutes, so both sides have some colour.
        These are lovely cold or warm.

        Coleslaw

        I use the slicing blade of my food processor, to make quick work of the red and white cabbage and the fennel. The switch to the grater for the carrot. If you don’t have one, thinly slice and grate by hand.
        In a big bowl, mix all of the above with ¾ of the hazelnut dressing and massage with your hands, so the cabbage breaks down a bit and absorbs all the flavour. Stick in the fridge to marry the flavours while you prepare the rest. This is even better the next day, so great for meal prep.

        Sweetcorn

        Rub the corn cobs with a little olive oil. Either use the same pan as you used for the zucchinis. Heat to fairly high heat, add to the pan. Let the corn cobs fry, turning occasionally, until browned on all sides. Let them cool a little.
        Once cool enough to handle, get a larger bowl, put a small bowl (like a ramekin) upside down into it. Stand your sweetcorn cob on the small bowl and, with a sharp knife, slice the kernels from the cob. This way they fall neatly into the bowl, instead of flying all over your work surface.

        Beets

        I’m using pre-steamed mini beets here I found a M&S, which was very handy. Most supermarkets have some sort of cooked and unmarinated beets these days. Use whatever you find. Or use pre-marinated if you prefer.
        If marinating yourself, mix the remaining tbsp maple syrup, juice and zest of ½ orange with salt and pepper and pour over the beets. These too get better by being given time for the flavours to marry. So, they work very well for meal prep.

        Oranges

        Using a sharp knife, cut off the top and bottom of your last 2 oranges. Then, following the curve, slice of the skin and pith, leaving you just with the juice insides. Cut them into slices across.

        Pork

        If using the Slow Roasted Cuban Pork Shoulder, slice off the crackling and fat and quickly heat them in the air fryer or oven, to re-crisp. Or give it a quick fry in the pan, skin side down.

        Pull apart the rest of the pork, using two forks.

        Assembly

        On your tortilla, lay out a strip of the romaine. Top with coleslaw and a bit of the remaining dressing. Top the slaw with the remaining ingredients, and, if using, a little Peach BBQ sauce over the pork. https://forthepleasureofeating.com/peach-bbq-sauce-with-single-malt/
        The beets on top are ideally chopped a little smaller than for the salad, to resemble salsa. The rest can stay the same.
        I don’t feel this benefits from the usual sour cream or guacamole, but if you have some on hand and want to try, let me know if it was good. I am, as always, curious.

        Healthy Leftover Pulled Pork Tacos

        Enjoy your Healthy Leftover Pork Tacos. Messy eating inevitable.

        Meal Prep

        Due to the various parts in this that actually profit from marinating and resting, these Healthy Leftover Pork Tacos are perfect for meal prep. Coleslaw, dressing, beets, zucchinis, and tortillas do all particularly well when made the day before, as they flavours can mingle.

        Healthy Leftover Pulled Pork Tacos Meal Prep

        For the rest: I tend to prepare everything on a weekend day, the store the separate parts in lidded containers in the fridge. That way, I just have to assemble and maybe briefly heat pulled pork and tortillas in the microwave and I have a fabulous workday meal ready in 5 minutes.

        Healthy Leftover Pulled Pork Tacos

        Now I’d love to hear from you in the comments!
        Have you tried this? Did you enjoy it?
        What other recipes would you like to see?

        If you enjoyed this recipe, please share. It helps me a lot.

        Healthy Leftover Pulled Pork Tacos

        Healthy Leftover Pulled Pork Tacos

        Healthy Leftover Pulled Pork Tacos are another use for your Slow Roasted Cuban Pork Shoulder. And a stunning one too with charred sweetcorn, zingy coleslaw, marinated and fried zucchinis and a Peach BBQ Sauce. Topped by orange lime marinated beets, acting like fruity salsa and crunchy hazelnuts on top. No one will ever notice this was made from leftovers.
        No ratings yet
        Prep Time 1 hour
        Cook Time 30 minutes
        Total Time 1 hour 30 minutes
        Course Dinner, Main Course
        Cuisine American, Fusion
        Servings 12 Tacos
        Calories 400 kcal

        Ingredients
          

        Sourdough Whole Wheat Tortillas

        • ½ cup sourdough or discard
        • 2 cups all-purpose flour
        • 1 ¼ whole wheat flour
        • 1 cup hot water or more, if needed
        • cup shortening or vegetable oil
        • 1 ½ tsp kosher salt

        Salad with Hazelnut Orange Lime Dressing

        • ½ cup hazelnuts. Soaked for 1h in hot water or overnight in cold. Drained.
        • ¼ cup water
        • 2 limes zest, and juice
        • 4 oranges 3 zested and juiced. Divided.
        • 2 tbsp fresh cilantro
        • 2 cloves of garlic minced. Divided
        • 1 tbsp oregano fresh, finely chopped (or 1 tsp dried)
        • 3 tbsp maple syrup divided
        • 1 lb pulled pork / https://forthepleasureofeating.com/slow-roasted-cuban-pork-shoulder
        • ¼ red cabbage stalk removed, shredded thinly
        • ¼ white cabbage stalk removed, shredded thinly
        • 2 carrots roughly grated
        • 1 fennel bulb Inner stalk removed, finely shredded across the grain
        • 2 corn on the cob leaves and silk removed
        • 2 zucchinis sliced thinly lengthwise
        • 1 head Romaine lettuce shredded to your preferred size
        • ½ lb (1 pack) steamed mini beets
        • 2 tbsp olive oil
        • 1 tbsp oregano fresh, finely chopped (or 1 tsp dried)
        • ½ cup hazelnuts toasted in the oven for 8min, the roughly chopped
        • BBQ Sauce optional
        • Salt and pepper to taste

        Instructions
         

        Tortillas:

        • If you are making your own tortillas, start by making the dough. Just mix all the ingredients and knead (I used a stand mixer) until you have a smooth dough. Cover with clingfilm and leave to rest in the fridge until you are ready to use it. I made mine the evening before, to let the flavours develop and the sourdough do its thing over night.
        • Once ready to fry, divide into about 12 pieces and roll them out thinly, while stacking between sheets of cling film or baking parchment.
        • Pre-heat a pan to medium high heat (no oil) and fry your tortillas until bubbly and golden. This should take about 30 seconds on the first side. If yours fries much faster or slower, adjust the heat.
        • Flip and fry for another 30-40 seconds.
        • Keep them stacked on a plate, wrapped into a towel and topped by another plate. The moisture and heat will keep them soft and pliable while you prepare them all.

        Hazelnut Orange Lime Dressing:

        • If using pre-soaked nuts, add all dressing ingredients to a high-speed blender and blend until creamy. Adjust the seasoning to taste. Set aside. If using Nut butter of any kind, you can just stir them together in a bowl until smooth.

        Zucchini:

        • Mix 1 tbsp olive oil, 1 tbsp maple syrup, zest and juice of 1/2 orange, chopped oregano (or dried), and minced garlic for the zucchini marinade. Season with salt and pepper. Add zucchini slices to a container with a tight-fitting lid or a freezer bag and pour the marinade over them. Close the lid or bag and shake to coat the slices. Set aside.
        • When ready, heat a pan on medium-high heat, add the zucchini slices in one layer, and fry until browned on the edges. Turn and fry for another few minutes until both sides have some colour. These can be served warm or cold.

        Coleslaw:

        • Use a food processor with a slicing blade for red and white cabbage and fennel, and a grater for the carrot.
        • Alternatively, thinly slice and grate by hand. In a large bowl, combine the shredded red cabbage, white cabbage, grated carrots, and finely shredded fennel.
        • Add ¾ of the hazelnut dressing to the bowl and massage the coleslaw with your hands until the cabbage softens and absorbs the flavour. Refrigerate the coleslaw to allow the flavours to meld.

        Sweetcorn:

        • Rub the corn cobs with a little olive oil. Heat a pan over fairly high heat, add the corn cobs, and cook, turning occasionally, until browned on all sides. Let them cool.
        • Once cool enough to handle, slice the kernels from the cob into a larger bowl.

        Beets:

        • Use pre-steamed mini beets or marinate them by mixing 1 tbsp maple syrup, juice and zest of ½ orange, salt, and pepper.
        • Let them sit to enhance the flavours.

        Oranges:

        • Cut off the top and bottom of your last 2 oranges. Then, following the curve, slice off the skin and pith, leaving you just with the juicy insides.
        • Cut them into slices across.

        Pork:

        • If using Slow Roasted Cuban Pork Shoulder, slice off the crackling and fat, and re-crisp them in the air fryer, oven, or a pan.
        • Pull apart the rest of the pork using two forks.

        Assembly:

        • Lay your warm tortilla on individual plates, create a bed of shredded Romaine lettuce along the middle, leaving space for rolling on both sides and the bottom. Top the lettuce with the coleslaw and drizzle with some of the remaining hazelnut dressing.
        • Arrange the zucchini, sweetcorn kernels, beets, and orange slices on top of the coleslaw. Place the pulled pork on top and sprinkle with the toasted, chopped hazelnuts.
        • Optionally, drizzle a little BBQ sauce over the pork.
        • For rolling: Either use them in a U shape like in the pictures. Or, if you have bigger soft wraps, fold one side over, then the bottom, finishing with the third side and you have yourself an easy to eat wrap. It will still be drippy, but very delicious.

        Notes

        Meal Prep
        Due to the various parts in this that actually profit from marinating and resting, these Healthy Leftover Pork Tacos are perfect for meal prep. Coleslaw, dressing, beets, zucchinis, and tortillas do all particularly well when made the day before, as they flavours can mingle.
        For the rest: I tend to prepare everything on a weekend day, the store the separate parts in lidded containers in the fridge. That way, I just have to assemble and maybe briefly heat pulled pork and tortillas in the microwave and I have a fabulous workday meal ready in 5 minutes.
        12 Tacos:
        Calories: Approximately 400-450 calories per serving
        Protein: Approximately 10-15 grams per serving
        Fat: Approximately 15-20 grams per serving
        Carbohydrates: Approximately 55-60 grams per serving
        Fiber: Approximately 10-12 grams per serving
        Sugars: Approximately 18-22 grams per serving

        Nutrition

        Calories: 400kcal
        Nutrition Facts
        Healthy Leftover Pulled Pork Tacos
        Amount per Serving
        Calories
        400
        % Daily Value*
        * Percent Daily Values are based on a 2000 calorie diet.
        Keyword Healthy, High Fibre, Protein
        Tried this recipe?Let us know how it was!