Archive for paleo pumpkin paleo

It’s Canadian Thanksgiving!

In honor of Canadian Thanksgiving weekend, I want to highlight my favorite Canadian blog, www.eathealthrive.ca!

I made these pumpkin squares this weekend and they are delicious! What I love about these bars is that they call for pumpkin, which is delicious and easy on our digestive systems. I have cans ready year round for my dogs to have as meals when they’re not feeling well. It ALSO uses gelatin, packing a double bunch of gut healing food. It had been so long since I had bone broth that I convinced myself I need some powdered gelatin in my life (any excuse for sweets, right?) I use maple syrup instead of honey and almond flour in place of the arrowroot powder in this recipe. Still turns out delicious, but I do suggest letting it set overnight.

This is a great addition to your Thanksgiving celebration this year! Stay tuned for more harvest  recipes this month!
Pumpkin-Pie-Square-Solo-Feature-650x450

Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
Serves: 12

Ingredients

         For the crust:

  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • ¼ c coconut oil, dry measure then melt
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. water
  • 1 tsp. vanilla extractFor the pumpkin layer:
  • 2 c pumpkin purée
  • ¼ c maple syrup or honey
  • ¼ c coconut oil
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 2 tbsp. coconut flour
  • 1½ tsp gelatin + ¼ c water
Instructions
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8×8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!