Tag: pumpkin

Gluten-free Pumpkin Molasses Ginger Cookies

Chef KimLeave a Comment on Gluten-free Pumpkin Molasses Ginger Cookies
  • 1/4 cup coconut oil, soft
  • 3/4 cup coconut sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ginger powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon pink or grey salt

Preheat oven to 350 degrees.

Use a blender to mix the coconut oil, coconut sugar, pumpkin and molasses together until smooth. In a mixing bowl, combine the remaining ingredients and stir to mix well. Then add the pumpkin mixture and stir with a spatula or wooden spoon, just until the flour is completely incorporated. The dough is a little thin, so use a 2 tablespoon scoop to spoon the dough onto parchment lined cookie sheets. Sprinkle a little coconut or cane sugar over each mound of dough. Bake for 20-25 minutes until the cookies start to crisp around the edges. Let cool and enjoy!

No Sugar Pumpkin Muffins

Chef KimLeave a Comment on No Sugar Pumpkin Muffins
  • 1 14 oz can of pumpkin puree
  • 2 ripe bananas
  • 1 cup unsweetened applesauce
  • ½ tsp pumpkin spice
  • 1 tsp vanilla
  • 3 cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • Optional stir in: ½ c chopped cranberries and/or 1/3 c pumpkin seeds or chocolate chips

 

Preheat oven to 350.

In a large mixing bowl, stir together the pumpkin, bananas, applesauce and vanilla.

In a separate bowl, combine the oat flour, spice, baking soda, baking powder and salt. Add cranberries if using, and coat with flour mixture.

Pour the dry ingredients into the wet and mix with a spoon until the dry ingredients are completely incorporated.

Lightly spray or line a muffin pan with papers. Divide batter between muffin cups and bake for 30 minutes. Let cool before removing muffins from the pan.

Notes: Spelt or Einkorn flour can be substituted if gluten is not an issue, You can make your own apple puree by blending a chopped apple with a little water and adding to the recipe.  To make your own oat flour, grind rolled oats in a blender until fine.

Holiday Recipes

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Roasted Sweet Potato Hash

  • Three sweet potatoes, peeled and cut into I inch cubes
  • 8 oz baby portabella mushrooms, wiped clean and quartered
  • 1 large red onion, peeled, halved and each half cut into quarters lengthwise and then cut crosswise in thirds, making chunks
  • 1 bunch kale or Swiss chard, washed, leaves removed and torn into pieces
  • 1/4 cup olive oil
  • 2 tablespoon Braggs or Coconut Aminos
  • 2 tablespoon maple syrup
  • 1/2 Tsp smoked sea salt (optional)

Prepare vegetables. Preheat oven to 400 degrees. Place potatoes in a mixing bowl, sprinkle with a little oil and toss to coat. Line a sheet pan with parchment paper and put potatoes into a single layer on pan. In the same bowl mix the onion and mushrooms. Sprinkle with a little oil to lightly coat and place on another lined sheet pan, spread out the vegetables into an even layer. Place pans in the oven and cook for 15 minutes, check onions and mushroom and remove if tender. Continue cooking sweet potatoes for another 10-15 minutes. Remove potatoes from oven when lightly browned and cooked through. In the mixing bowl massage the kale leaves with a little oil to coat. lay on a baking sheet and bake at 350 degrees for about 10 minutes, until crispy, but not charred. Remove and add all vegetables into a mixing bowl. Toss with the smoked sea salt or a good mineral salt (pink or grey). Whisk the oil, aminos and syrup together until slightly thickened and pour over vegetables. Serve and enjoy. This is actually good cold as well as warm right from the oven.

Thanksgiving Salad

  • 1 pound Brussel sprouts
  • 1 bunch lacinato kale
  • 1 delicate squash
  • 1 cup cranberries, fresh or frozen
  • 1 cup walnuts
  • 1/4 cup maple syrup
  • 1/4 cup apple juice or water
  • 1 teaspoon Dijon
  • 1/4 cup cider vinegar
  • 1/2 tsp sea salt or Himalayan salt

Preheat oven to 375 degrees. Wash and dry the squash. Cut lengthwise in half, clean out seeds and cut crosswise into 1/2 inch moons (the squash skin is edible). Toss with a little olive oil and then lay on a parchment lined sheet pan. Pour cranberries onto the sheet pan and spread out around the squash. Place in oven and roast for 20 minutes, check for doneness, cook a few minutes longer if needed.

Prepare the vinaigrette: combine the maple syrup, juice, vinegar, Dijon and salt in a small bowl and whisk to mix well.

Thinly slice the Brussel sprouts and kale, combine in a mixing bowl with 2 tablespoons of the vinaigrette and toss well or massage to coat the greens. When squash and berries are done cooking, toss squash, cranberries and walnuts with the shredded greens and top with more vinaigrette.

Pumpkin Mousse

  • 1 1/2 cups pumpkin puree (cooked or raw)
  • 1/2 cup date paste (dates packed and blended smooth with a little water)
  • 1/2 cup nut or oat milk
  • 1 teaspoon vanilla
  • 1/2 cup powdered coconut sugar (grind your own into a fine powder) or 1/4 cup maple syrup
  • 2 teaspoons of pumpkin spice (1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove)
  • 1/3 cup coconut oil, melted

In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. Add in the pumpkin puree and spices, blend again. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds. Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours.  Enjoy!

Happy Holidays!