http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 09:39:47 +0000 http://www.elanaspantry.com/forums/topic/pumpkin-bars-has-anyone-tried-freezing#post-3079 Tue, 11 Oct 2011 08:53:33 +0000 DC12 3079@http://www.elanaspantry.com/forums/ <p>Also, can the recipe be doubled and baked in a 9 x 13 pan? Thank you! :o) </p> http://www.elanaspantry.com/forums/topic/pumpkin-scones#post-3077 Fri, 07 Oct 2011 06:06:17 +0000 Hmvh 3077@http://www.elanaspantry.com/forums/ <p>This is my first Fall with the paleo/primal lifestyle that my family started last January. Once October hit it was as if a need for all things pumpkin suddenly switched on. Using Elana's scones as a base, I tried the following pumpkin scone recipe this morning with relative success:</p> <p>2.5c almond flour<br /> 3/4 tsp baking soda<br /> 1.5 tsp cinnamon<br /> 1 tsp cloves<br /> 1tsp nutmeg<br /> 1/2 tsp ginger<br /> 1 egg<br /> 3/4 c unsweetened pumpkin canned<br /> 3Tb honey<br /> 1tsp vanilla<br /> -followed Elana's prep with mixing dry ingredients and wet ingredients separate and then combining, dough was a bit sticky to knead but was able to flatten it to 1/2 inch and separate into 8 triangles for baking. I then baked them at 350 for 15-17 minutes! </p> <p>I thought they were relatively delicious ( as compared to the Starbucks pumpkin scones of my past!) and passed the test on my kiddos. Any suggestions for making them better? Elana, planning on doing a pumpkin scone anytime this fall? You are my go-to-blog for recipes, especially baked goods and I thank you for your support and motivation! </p> http://www.elanaspantry.com/forums/topic/pumpkin-custard-i-want-to-swap-the-pumpkin-for-other-things#post-2694 Sun, 03 Apr 2011 13:07:37 +0000 Bunny 2694@http://www.elanaspantry.com/forums/ <p>Dear Elana</p> <p>I LOVE the pumpkin custard! I personally skip the sugar/sweetener but add a bit of Grade B maple syrup to the top just before I eat it - wonderfully yummy!</p> <p>Now that we are in Spring I find myself wanting to use the basic recipe/concept but swap out the pumpkin for seasonal vegetables. Even cacao. But I'm not sure what to use, how to prepare it etc so that its the same texture as the pumpkin. </p> <p>I want to keep it dairy free. So I'm wondering what your thoughts are on this and perhaps you've already tried using other vegetables? </p> <p>Thank you very much<br /> Bunny </p> http://www.elanaspantry.com/forums/topic/gluten-free-pumpkin-pie#post-529 Mon, 12 Oct 2009 05:09:22 +0000 CaliGFlover 529@http://www.elanaspantry.com/forums/ <p>Hello Alana,<br /> Do you have a recipe for traditional GF pumpkin pie?</p> <p>thank you! </p> http://www.elanaspantry.com/forums/topic/holiday-pumpkin-pie#post-1490 Wed, 21 Apr 2010 07:44:55 +0000 bakingfool 1490@http://www.elanaspantry.com/forums/ <p>My changes to a recipe I found online.</p> <p>Holiday Pumpkin Pie </p> <p>Crust:<br /> 1 cup nut flour (pecan is really nice)<br /> 1/4 cup sugar equivalent (maple, honey, palm sugar...)<br /> 4 Tbsp. melted butter, or solid vegetatble oil-such as spectrum palm shortening </p> <p>Filling:<br /> 15 ounce can plain pumpkin or 2 cups fresh prepared pumpkin<br /> 1/2 cup sugar, (equivalent alternative sweetener. I like maple)<br /> 2 eggs, lightly beaten<br /> 12 ounces evaporated milk or milk substitute of choice<br /> 1 tsp. vanilla<br /> 2 1/2 tsp. pumpkin pie spice </p> <p>Prepare pie shell. Mix all ingredients and press into a 9" pie shell. Refrigerate until firm. </p> <p>Preheat oven to 350 degrees.<br /> In a large bowl, mix all filling ingredients in the order given. Pour mixture into prepared pie shell, place in oven, and bake until center tests done-about 45-55 minutes. Allow to cool completely. 8 servings.<br /> Enjoy!</p> <p>This is my favorite holiday pie since I can't use flour any more. The pecan flour really makes it special. </p> http://www.elanaspantry.com/forums/topic/vegan-pumpkin-pie-muffin-modification#post-572 Tue, 27 Oct 2009 14:53:47 +0000 lnicole 572@http://www.elanaspantry.com/forums/ <p>Anyone know how to make the pumpkin pie muffin recipe without the eggs? I am already planning to make the vegan pumpkin custard but wondered if there was way to make the muffins vegan too. </p> http://www.elanaspantry.com/forums/topic/grain-free-pumpkin-pancakes#post-625 Thu, 19 Nov 2009 18:34:33 +0000 cookie 625@http://www.elanaspantry.com/forums/ <p>does anyone know of a recipe for grain free pumpkin pancakes? all the ones i have found contain potato starches, buckwheat, or rice flour. i just know there is a way to make them with coconut flour or almond or flax meal!! </p> http://www.elanaspantry.com/forums/topic/pumpkin-almond-flour-cookies#post-563 Sun, 25 Oct 2009 11:00:55 +0000 chelesirois 563@http://www.elanaspantry.com/forums/ <p>Hi - I make the Chocolate Chip Almond Flour Cookies without chocolate chips for my 3yo son who can't have chocolate. I plan to bring in either some pumpkin shaped cookies to my son's preschool classroom on Fri or make some pumpkin almond flour cookies. BUT I do not know what would be safe food coloring to make the pumpkins orange or a recipe to make the almond flour cookies with pumpkin. Any ideas?</p> <p>thx!<br /> Michele<br /> Mom to DS who is free of gluten, all dairy, oats, corn, peanuts, nightshades,<br /> citrus, chocolate cane sugar, evaporated cane juice, cherry, flax, chia </p> http://www.elanaspantry.com/forums/topic/pumpkin-cookies-coconut-flour#post-515 Tue, 06 Oct 2009 13:00:58 +0000 Hanni 515@http://www.elanaspantry.com/forums/ <p>Does anyone have a recipe for coconut flour pumpkin cookies? If not, does anyone have ideas for modifying existing recipes? I really enjoyed the cakey consistency of the <a href="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2056" rel="nofollow"> Whole Foods Chocolate Chocolate-Chip Cookie recipe</a> and think it would lend itself well to a pumpkin variation. </p>