Tuesday, November 16, 2010


I develop an addiction to pumpkin every November, year after year. What's different this year is that I've discovered gluten-free recipes that are super easy to make & healthy too! Elana's Pantry is an awesome web-site that I use daily for new recipes. Both pumpkin recipes below are courtesy of Elana's website.

Pumpkin Bars
(see my pic above)

½ cup pumpkin (acorn, butternut or other squash) puree (learn how to roast a pumpkin in 10 easy steps by clicking here)
½ cup agave nectar
2 eggs
1 cup blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

1. In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
2. Pulse dry ingredients into wet for a full minute, until well combined
3. Pour batter into a greased 8x8 baking dish
4. Bake at 350° for 30-35 minutes
5. Serve naked or with whipped cream


Gluten Free Pumpkin Pie Muffins
(see my pic above)

1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed (learn how to roast pumpkin in 10 easy steps by clicking here!)

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a Vitamix puree oil, agave, eggs and pumpkin until smooth (*I used a regular blender, FYI)
3. Stir wet ingredients into dry
4. Place paper liners in cupcake pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve

Makes 8 muffins



No comments:

Post a Comment