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Gluten Free Pumpkin Tart

Gluten Free Pumpkin Tart Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Crust:

1 cup raw almonds
1 cup raw pecans
3 dates, pitted*
1 tablespoon maple syrup
1 tablespoon coconut oil*

Filling:

3/4 cup full fat coconut milk cream (the hardened cream that forms at the top once it’s been refrigerated)*
1/3 cup coconut oil**
2 tablespoons grass-fed butter or more coconut oil
1/2 -3/4 cup sugar
15 ounces pumpkin puree
2 tablespoons maple syrup
1 1/2 teaspoons cinnamon
1/2 heaping teaspoon nutmeg
1/4 heaping teaspoon ginger
1/4 heaping teaspoon cloves
dash of salt

Crust:

Add the nuts and dates to a food processor and combine until the mixture looks like rough sand.

Add in the syrup and oil and pulse until dough forms.

Press dough evenly into 9 inch tart pan covering the bottom and sides. Place in the freezer while you make the filling so it can set.

Filling:

In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well

Add the mixture to a food processor or blender and pulse until smooth.

Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes

Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it.

Quick notes

**I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.

I prefer expeller press coconut oil so there is not a coconut taste to the filling or crust.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Pumpkin Coconut Bread Pudding

Pumpkin Coconut Bread Pudding Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

3 1/2 cups cubed or torn bread
2 eggs
1 cup solid pack pumpkin
1 cup milk of choice
1 cup cream of coconut
2 tablespoons Coconut Cream Concentrate, warmed to soften
4 tablespoons whole sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon fresh grated nutmeg
1 tablespoon pure vanilla extract
1/4 teaspoon salt
Maple syrup, for drizzling

Place the torn/cubed bread into a well-greased 8×8 baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe submitted by Marie, Jacksonville, FL

Submit your recipe here!

Pumpkin Cranberry Pecan Cider Bread

Pumpkin Cranberry Pecan Cider Bread Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 cup apple cider
1 cup pumpkin puree
2 large eggs
1/4 cup virgin coconut oil, melted
1/3 cup Grade B maple syrup
2 tablespoons freshly grated orange zest
1 tsp. real vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup ground flaxseed
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup fresh or frozen cranberries
1/2 cup chopped pecans

1. In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

2. Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2 inch loaf pan with coconut oil and set aside.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

4. Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

5. Transfer batter into greased loaf pan and baked in the middle of the oven for one hour, or until tester comes out clean. Let the bread cool in the pan and then slice.

Recipe submitted by Kristen, Mattapoisett, MA

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Pumpkin Butter Truffles

Pumpkin Butter Truffles Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1/2 cup pumpkin puree
1/2 cup almond butter*
2-3 tablespoons maple syrup
1 tablespoon coconut oil
1/4 cup vanilla protein powder (optional, add 1/4 cup more flour to replace)
1/2 cup almond flour
1 tablespoon lucuma powder (optional, adds maple flavor)
3/4-1 teaspoon pumpkin spice
1/4 teaspoon cinnamon
dash or two of salt (omit if using salted nut butter)

Chocolate:

1/3 cup dark chocolate chips
1 tablespoon cacao butter or coconut oil

Combine the pumpkin, almond butter, syrup and oil in a bowl.

In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt

Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls.

Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes.

While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer.

With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes

Store in the refrigerator or freezer.

Quick notes:

*Any nut or seed butter would work here. Coconut Cream Concentrate would be an option as well.

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Coconut Cinnamon Latte

Coconut Cinnamon Latte Recipe

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

3/4 cup milk
1/3 cup strong brewed coffee or espresso
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons coconut cream concentrate
1 teaspoon organic sugar, more or less to taste

Combine all ingredients in a small saucepan; heat until mixture is hot. Remove from heat; transfer mixture to a blender and blend for 5-10 seconds or until frothy. Pour into a mug; sprinkle with extra cinnamon if desired.

Recipe submitted by Casie, Navarre, FL

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High Protein Pumpkin Spice Cake

High Protein Pumpkin Spice Cake Recipe

photo by recipe author

Servings: 9-12
Preparation Time: 10 minutes

2/3 cup whole cane sugar
1/2 cup coconut oil
2 tablespoons molasses
2 eggs
1 cup cottage cheese or Greek yogurt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cup whole wheat, spelt, or buckwheat flour
2 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon baking powder
3/4 teaspoons salt
1/2 cups chopped walnuts or pecans

Recipe: This spice cake is a delicious healthy remake of classic pumpkin bars. We love it for breakfast.

Preheat oven to 350 degrees F.

In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don’t stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9×9 inch baking pan. Sprinkle nuts over the top.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Recipe submitted by Melodie, Fort Mill, SC

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Maple Cinnamon Roasted Pumpkin

Maple Cinnamon Roasted Pumpkin Recipe

Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

1/2 pie pumpkin, seeds removed and sliced
1/2 teaspoon cinnamon
Dash cayenne
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
Salt
Freshly cracked black pepper

Preheat oven to 425 degrees °F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25-40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Creamy Pumpkin Cheesecake Bars

Creamy Pumpkin Cheesecake Bars Recipe

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

We have a new recipe and video for you all today, and it’s perfect for this time of the year, being pumpkin and all.

It’s pretty easy too, if you know what you’re doing. Cheesecakes can be tricky. They’ll crack if too much air is whipped into the batter, won’t mix well if the ingredients are too cold, refuse to be creamy if a certain ratio is off, and just be generally irritating among other things. But all that can be avoided, if you:

1. Follow the recipe as written. If you decide to substitute this for that and use that thing instead of the original thing and it explodes, you alone will be responsible for that. Just saying…

2. Have all filling ingredients at room temperature. Especially the cream cheese, sour cream, eggs and pumpkin. The warmer those ingredients are, the easier the batter will mix and become silky smooth.

3. Use a paddle attachment. If you have one. It won’t whip air into the batter as much and thus avoid over mixing.

4. Mix just until combined. Don’t let the mixer keep running if everything is already well blended, and try to keep it on a low setting because high speed = air and air = tiny little bubbles that will cause the cake to crack during baking. Basically, air + cheesecake = not good.

This dessert should be a hit with both those who like and dislike pumpkin. It has just enough pumpkin to keep the fans happy but not enough for it to be overwhelmingly pumpkin-y. When you bite into it, you get just a hint of spice and subtle pumpkin laced throughout the silky, creamy, dense cheesecake.

If you’re still a little lost or uncertain about making this, the video will take you through it in a step by step process, and you’ll also get to see all the guidelines in use.

Have fun!

Creamy Pumpkin Cheesecake Bars

Servings: 20
Preparation Time: 10 minutes

Filling:

3 (8 ounce) packages cream cheese
1 scant cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs
15 ounces pumpkin puree

Gluten Free Shortbread Crust:

1/2 cup butter
1/4 cup sugar
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Preheat oven to 350° F. Lightly grease a 9×13 pan with coconut oil.

For the shortbread, cream the butter and sugar until well blended. Add flours and mix well. Dust fingers with cornstarch and press into prepared pan evenly.

Beat cream cheese, sugar, cinnamon and nutmeg in the bowl of an electric mixer just until well blended and creamy. Add sour cream and vanilla, blend well. Mix in eggs and add pumpkin. Do not overbeat and try not to whip air into the batter.

Pour filling into pan and bake for 40-45 minutes. Top should still jiggle slightly when you shake the pan.

Note – For a non gluten free crust, use: