Filtered Water: Our Secret Ingredient for Tasty Fall Recipes

Posted by Bailey Hack on July 03, 2019

Tasty Fall Recipes

It’s beginning to feel a lot like fall here at Fresh Water Systems. As the autumn chill sets in, so does our craving for all things pumpkin and spice. Colorful leaves and cinnamon-scented candles put us in the mood for our favorite fall beverages and treats. What’s our secret to tasty fall recipes? Just one ingredient: filtered water.    

Without filtered water, your favorite fall recipes could fall short of flavorful.  

Fall Recipes with Filtered Water

We take flavor seriously and want our homemade pumpkin bread and apple cider recipes to taste top-notch. Recipes always work better if inorganic dissolved solids and other particles are reduced so ingredients don't bond to them. Using a filter to reduce chlorine and chloramine brings the best flavor to your treats and beverages. 

The Starbucks AlternativeHomemade Pumpkin Spice Coffee & Tea  

Homemade pumpkin spice coffee & tea

If you want to taste bold flavors in your pumpkin spice beverages, use filtered water. Coffee or tea takes less time to steep when small particles are filtered from the water. Our water filters can remove little pollutants as small 0.0001 micron - that's nearly to the nano-scale!

Our filter recommendation: A reverse osmosis system 

Tip: Add pumpkin spice to your coffee grounds to turn your morning beverage into a sip of fall.  

The Ultimate Party Drink: Apple Cider 

The ultimate party drink: Apple cider

Apple cider is a great fall-themed dish to bring to a Halloween party. It’s easy to make in your slow cooker, especially in big batches, and is always a hit!  

Using unfiltered water diminishes the apple spice flavor. If you’re cooking cider for more than 5 people, filtered water will keep your cider from becoming too watery.  

Our product recommendation: Neo-Pure TL1  

Tip: Kick your apple cider up a notch by serving it in a pumpkin with our dispenser faucet. 

The Fall Staple: Pumpkin Bread 

The fall staple: Pumpkin bread

Who doesn’t love to whip up some pumpkin bread on a crisp Sunday afternoon? It’s hard to resist the aroma coming from the oven from a delicious loaf.  

Sadly, unfiltered water can ruin this fall staple, turning your “Sunday funday into the “Sunday scaries.” Chlorine in unfiltered water prevents pumpkin bread from rising, which puts all your hard work to waste.  

Our product recommendation: Neo-Pure coconut shell carbon filter

A Fresh Water Fall Twist: Savannah’s Zucchini Bread 

Spice up your fall recipes with zucchini bread. Below is a recipe from our team member Savannah. Her recipe is flour-free with no added sugar. The additional cinnamon and nutmeg give it a great seasonal flavor! 

Zucchini Bread Recipe 

Zucchini Bread

No added sugar, gluten-free! 

Inspired by Cookie and Kate’s Healthy Zucchini Bread Recipe 


  • ¾ cup raw walnuts and pecans (1:1 ratio), roughly chopped
  • ⅓ cup melted coconut oil
  • ½ cup honey
  • 2 eggs
  • ½ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + more to swirl on top
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini – pressed with a paper towel to drain excess moisture
  • 1 cup gluten free baking flour
  • ¾ cups buckwheat flour
  • ½ cup raisins


  1. Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
  2. Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
  3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
  4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour* and stir just until combined, being careful not to over-mix. Some lumps are ok! Gently fold in the toasted nuts and raisins.
  5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
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