Archive for pumpkin

Coconut Flour Chocolate Chip Pumpkin Cookies

gluten free paleo chocolate chip pumpkin cookies

Arthur wants some!

Matt loves baking cookies with me, so it was the perfect hurricane activity for us on this blustery weekend. It’s our first hurricane season as coastal dwellers, so we both have a bit of cabin fever by now.

I also wanted to bake something and eat it up before Whole 30 starts on Wednesday. I don’t have much of a sweet tooth, but it’s impossible to resist a fresh, warm cookie! And I do love chocolate.

These cookies are perfect for Celiac and Gluten Free folks. I find that a lot of gluten-free flour mixes have weird after-tastes and a lot unnecessary filler, so I prefer using coconut or almond flour, as a purest.

It’s important to note when baking with Coconut flour, that it does not “rise” or “spread” so you will want to shape your cookies exactly like you want the end result to look! Coconut flour also gives you a soft cookie, not a crispy one. So Matt really likes these cookies for making Ice Cream Sandwiches!

Coconut Flour Chocolate Chip Pumpkin Cookies
Makes 10 cookies

1/2 cup Coconut Flour (I use Bob’s Red Mill)
1/2 cup pumpkin puree (I use target brand- it’s always in stock and has 1 ingredient!)
1 tsp. cinnamon
1/2 cup chocolate chips
1/2 teaspoon baking soda
1/3 cup melted, then cooled butter
1 teaspoon vanilla
1/3 cup molasses/ maple syrup for Paleo or Brown Sugar for Gluten Free
3 cage free Eggs

Preheat oven to 350 degrees.

  1. Combine all Dry ingredients: Flour, Sugar (optional), baking soda, cinnamon
  2. Add wet ingredients: eggs, vanilla, pumpkin, syrup for paleo, cooled liquid butter
  3. Add chocolate chips and stir thoroughly by hand
  4. Roll dough to smooth and then shape cookies by hand, lay onto parchment paper or greased cookie sheet
  5. Bake for 15-17 minutes until bottoms of cookies are a rich golden brown

Enjoy! 

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!

My 5 Favorite Healthy Pumpkin Recipes For Fall

healthy pumpkin recipesHealthy recipes are hard to come by when talking about traditional used of canned pumpkin. Canned pumpkin by nature is healthy– it is naturally sweet, fibrous, and energy-giving– and is legal on our Whole 30 challenge this month.  It is the combination of that can of pumpkin with things like evaporated milk, pastries, and sweeteners that detracts from your overall health. Check out these pumpkin recipe obsessions of mine. these are on my repertoire all fall!

5. Grain Free Pumpkin Pancakes. My age old trick is simple: Use the Against All Grain Banana Pancake Recipe, but replace the banana and chocolate chips with 1 can of pumpkin puree!! #foolproof

4. New Isagenix flavor Pumpkin Spice lean protein! Literally one of the best pumpkin spice flavors I’ve ever tasted, let alone the best protein shake I’ve ever tasted! I look SO forward to  having this every morning this fall with almond milk after a workout! Paired with a piece of fruit, it becomes the perfect 400 calories breakfast to energize your day and keep you full until lunch!

3. My Pumpkin Lemongrass Soup might be the recipe I am most proud of. It is so simple, wholesome and absolutely flavorful and delicious! Please make it this month!!

2. Massaged Tuscan Kale Salad with dried cranberries, pumpkin seeds, and homemade Caesar dressing. I add a can of anchovies from Trader Joe’s to this beautiful Fall Salad for my lunches every day! To massage the kale, you just want to pre-dress it with your dressing of choice and lemon juice and massage the leaves to soften them. You can also shake it up in a tupperware.

1.My Paleo Pumpkin Spice Latte is pretty famous for being delicious, healthy and low in calories. A Starbucks PSL contains some dangerously unnecessary additives and packs about 400 calories. Mine is more like 120 and contains only canned pumpkin, fall spices, maple syrup, coffee,  and light coconut milk.

paleo pumpkin spice latte recipe

paleo pumpkin spice latte recipeThis paleo pumpkin spice latte recipe is made with coconut milk, your favorite fall spices & none of the JUNK in a store bought latte! Sip to your health this fall!

In the wake of The FoodBabe encouraging Starbucks to post the ingredients in their syrups and lattes this September, I realized it was pretty important to find a healthy alternative to their toxin-rich treats for myself (and my friends) as I rebuild my micro biome and fight for optimal health.  This latte syrup is a stove-top cinch and can be funneled into glass jars and refrigerated for a pumpkin-spice filled fall! Note, this recipe is NOT SCD because of the Maple Syrup! You can make it so, by using honey instead.

Ingredients:
1 can organic pumpkin puree
1 can Trader Joe’s Light Coconut milk (or another coconut milk with no thickeners, preservatives, or other ingredients)
3 cinnamon sticks
1 teaspoon nutmeg
2 teaspoons clove or 1 drop doTERRA clove oil
1 teaspoon organic vanilla extract or vanilla bean
1/4 cup organic maple syrup
* I started adding a few tablespoons of water after boiling to further thin it out

Bring all ingredients to a boil and then let simmer for 30 minutes. To thin the latte mixture, you will need to pour through cheesecloth or paper towels into a bowl once or twice. Then it is ready to funnel into jars. Pour in the bottom of your mug and add coffee on top for an instant integration of all these delicious flavors!

lemongrass pumpkin soup

This soup is light and fresh, yet rich in flavor at the same time! I made up the recipe after I found some inspiration here. It’s so easy and sure to dazzle your guests or your beautiful SELF. Of course, the pumpkin ingredient makes this perfect for the Fall, but this is truly a year-round treat thanks to hoarding canned pumpkin!14+-+1

Ingredients:
1 can organic pumpkin puree
1 can Trader Joe’s Light Coconut milk (or another coconut milk that is free of thickeners and additives)
1 can organic chicken stock (or vegetable for a vegan meal)
several stalks of lemongrass or two-three drops doTERRA Lemongrass essential oil
1 thumb of fresh ginger
pinch of salt
table spoon of chili flakes

Bring all these ingredients to a boil on medium/high heat and cover, then let simmer for at least 30 minutes.  Then sprinkle some optional cilantro.

That’s it! I want it to be as easy as possible to feed yourself wholesome, organic, delicious food