posts tagged "pumpkin"
Posted on November 15, 2013
This simple Paleo Pumpkin Pie is a classic Thanksgiving dessert for the whole family –food allergies or not!
I’ve received more requests for a Paleo Pumpkin Pie than I can count. So, this fall I began working on perfecting a Paleo Pumpkin Pie recipe for you to have as a dessert on your Thanksgiving table. After numerous attempts, I came up with a quick and easy recipe for Paleo Pumpkin Pie that uses a mere 6 ingredients in its filling.
Another bonus? ... read more →
Posted on November 23, 2012
Paleo Turkey Hash is the perfect remanifestation of your Thanksgiving leftovers.
It’s the day after Thanksgiving and you wonder, what to do with all of those leftovers? In fact, you might puzzle over this all weekend. What to do with the remains of a feast that have now become “must go’s”? Gluten free turkey hash is the answer to your post-Thanksgiving woes, and to that perennial question, what to do with all of that leftover turkey.
With just 3 main ingredients (onion, ... read more →
Posted on November 12, 2012
Use vegan Pumpkin Whipped Cream on gluten free pancakes, muffins and cupcakes.
This luscious vegan spread is made from coconut cream. The kind that comes in the can. A dairy-free frosting that’s quick and easy to make? Yes! And just for fall, I have made it pumpkin flavored, though you can thank Marla at familyfreshcooking.com for that, as it was her idea.
I have been enamored with vegan frostings and toppings made from coconut cream for some time, and have a recipe ... read more →
Posted on November 5, 2012
Celebrate fall with gluten free muffins made from freshly roasted pumpkin and coconut flour, along with a glass of almond milk.
If I had a grain free muffin of the month club November would be pumpkin spice muffins. September would be banana muffins and May would be blueberry muffins. Of course, I have no such club, however, I do love a good healthy muffin.
For those of you who have nut allergies? These grain free Pumpkin Spice Muffins are nut free.
The roasted ... read more →
Posted on October 16, 2012
‘Tis time for all things pumpkin and squash, including velvety Paleo pumpkin bars.
Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd shaped, brightly colored vegetables known as winter squash.
Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily ... read more →
Posted on October 12, 2011
Easy gluten free pumpkin bread recipe spiced with nutmeg, cinnamon, and cloves.
Nothing says “fall” like the smell of fresh pumpkin bread wafting from the oven. This lusciously moist, gluten free, dairy free pumpkin quick bread is made with high protein almond flour, and came about by popular demand.
So many of you left comments on my Paleo Bread post requesting a healthy pumpkin bread, that I was moved to make yet another Paleo quick bread for all of you.
Posted on October 28, 2010
Let us now praise all things pumpkin. I’m kinda obsessed with gluten free, dairy free pumpkin dishes right now, hence the vegan Pumpkin Ice Cream here, and the Pumpkin Bars earlier this week. And let us not forget the Pumpkin Pie Muffins of last year either.
This pumpkin pie ice cream is a delicious fall treat whether served at Halloween or Thanksgiving. For more information on pumpkin mania, check out this funny article from Esquire called Some Pumpkin Flavoring Best Avoided ... read more →
Posted on October 25, 2010
In honor of fall, I spent several days last week in a pumpkin “trance,” experimenting with various iterations of gluten free baked goods containing pumpkin.
At first, I had terrible failures. Suffice it to say that my pumpkin cookies and pumpkin scones while edible, were not at all blog worthy. Next, I decided to make pumpkin loaves –while they didn’t look too pretty, they were delicious. Finally, I made these gluten free pumpkin bars, which my 10 year old declared “addictive.” Every day last ... read more →
Posted on November 4, 2009
Soup mania continues. And this dairy free creamy pumpkin coconut ginger soup hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook) and finding myself with a bunch of leftover roasted pumpkin. Of course soup was the easiest thing to make after making one too many pumpkin pies for family and friends.
We’re having nice weather here, in the 60′s and sunny, however ... read more →
Posted on October 9, 2009
As the weather is changing I’m leaning towards recipes that call for pumpkin, apples, cranberries and the like and am craving time in the kitchen to make lots of warm food for my family. Along those lines, this Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn’t last long around the boys and their friends.
With so many healthy and nutritious ingredients, this pie style cheesecake could almost be part of the main course, though I prefer to save ... read more →
Posted on October 24, 2008
Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast your own pumpkin:
Posted on October 22, 2008
Getting into the spirit of the season, I whipped up this no bake gluten free and vegan pumpkin custard. Quick and easy to make, it is also dairy free and the perfect way to end an autumn meal.
I am on a major pumpkin kick right now as is the rest of the family. Last weekend, my husband took the boys and their friend Josh to purchase pumpkins for Halloween; upon return the three little ones spent hours in the back ... read more →
Posted on October 17, 2008
These gluten free Pumpkin Pie Muffins are, of course, a favorite of my younger son. When he was little, he ate so much pumpkin and winter squash that he turned a slightly orange hue. Luckily, he’s back to normal now.
I often forget how much I love cooking with pumpkin until fall arrives. Well, fall is back and I have been using this vegetable with a vengeance.
Pumpkin Pie Muffins
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ ... read more →
Posted on November 12, 2007
My son’s viola teacher, Sandra, asked for advice regarding traditional Thanksgiving family fare. The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results.
This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre-Thanksgiving time ... read more →