Saturday, November 10, 2012

fresh pumpkin...

 Organic Pie Pumpkins were on sale last week so I roasted two of them.  If you've never roasted pumpkins there is a HOW TO here, but in a nutshell...

cut into halves and clean out
 place face down in a baking dish with 1/2 inch water
 roast at 400 degrees for 45 minutes
 scrape out and puree in blender.

 



I miss the heat already, but healthy, comforting food, a fire in the fireplace and snuggling into a cozy blanket with a great book are making fall a close second!

Usually this time of year I start craving my Mom's Pumpkin Chocolate Chip Bread.  After a slight binge on Halloween candy, however, it is not what my body needs at the moment.  Searching for an alternative I found a recipe for Pumpkin Bars.  This version is just as good as the bread, grain-free and sweetened with honey.  It could be doubled and baked as a quick bread...I'd double the baking time as well.  I've made it twice this week and have been brewing my new pukka cleanse tea, adding a teaspoon or so of coconut oil to go with it...mmmm.



My two pumpkins yielded about 5 Cups of puree...anyone for Pumpkin Pie?
I experimented with a recipe from Cooking With Coconut Four.  Being gluten-free, the crust was a little tricky-may have been easier had I followed directions...  We ended up piecing it together, but it tastes great!


*Pumpkin Pie-GF

crust:
1/2 Cup Coconut Flour
1/2 Cup Almond Flour/Meal
2 Eggs
1/2 Tbsp. Raw Honey
1/4 Cup Organic Butter, melted
1/4 tsp Himalayan Salt

Mix all ingredients.  Roll between two pieces of wax paper.  Peel one side off and place crust face down in pie plate before peeling away the second layer (I didn't do this-oops).  This crust will burn more than a wheat crust so it's best to use a pie guard (I didn't do this either...obviously!).  Then make filling:

filling:
2 Cups Organic Pumpkin Puree
3/4 Cup Sucanat or Coconut Sugar (sub with 1/2 Cup honey for GAPS)
3/4 tsp Himalayan Salt
1 tsp ground Cinnamon
1/2 tsp ground Ginger
1/4 tsp ground Nutmeg
1/4 tsp ground Cloves
(or 2 tsp Pumpkin Pie Spice)
4 Eggs
1/4 Cup Organic Coconut Milk or Organic Heavy Cream (optional)

Mix together and pour into pie shell.  Bake at 400 degrees for 45-50 min or until knife inserted in the middle comes out clean.  Cool.  Top with raw whipped cream.

I whipped Organic Pastures Raw Heavy Cream in my Vitamix and added a little maple syrup-it is so thick, rich, and delicious-the best whipped cream I've ever tasted!

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