PUMPKIN BARS & PUMPKIN PIE MUFFINS

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

http://www.elanaspantry.com/pumpkin-bars/




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

http://www.elanaspantry.com/pumpkin-pie-muffins/



-e

Orange Chocolate Coconut Clusters

(from www.elanaspantry.com)

These chocolate treats are delicious, VERY easy to make, & pretty healthy too!!

TIP: visit link at bottom of the page to be directed to Elana's website for direct links about toasting almonds & coconut, cacao chocolate, etc. -e

2 cups dark chocolate chips 73% cacao
1 teaspoon orange extract
1 cup almonds, toasted then coarsely chopped
1 cup shredded coconut, toasted


1) In a medium saucepan, melt the chocolate over very low heat

2) Stir in the orange extract

3) Allow the nuts and coconut to cool, 10-15 minutes, then stir them into the melted chocolate

4) Drop by heaping tablespoonful onto a parchment lined baking sheet

5) Allow to cool

6) If need be (as in it's too hot in your kitchen for these to set) transfer clusters to a plate and cool in freezer

7) Serve


*This recipe is from Elana's Pantry. Please click on the link to visit her blog/website. She has tons of amazing gluten-free recipes!