Wednesday, 9 November 2016

3 Pumpkin recipes


Pumpkin party!!!
I moderately hate it when you find recipes online, you go to the blog post and before you can get to the recipe there is a heap of rambled on BS that you don't care about?? You too? Lucky that is NOT going to happen here.
No one has time for reading about what your husband did this morning or that your kid said their first word. We are just here for the recipe dude! Unless you really like them and love reading about them which hopefully you will with me when I go on non recipe related musings!!

Anywaysssss.....


Raw 'almost' choc pumpkin tart


*Be warned this is a medium 12cm sized tart! Double/triple if you need


What you need 

  • 2 tbs coconut flour
  • 2 tbs flaxmeal
  • 2 tbs almond meal
  • 2 tbs cacao
  • ¼  cup nuts (walnuts, hazelnuts, cashews or brazil work best)
  • 4 tbs coconut oil
  • ¼ tsp vanilla
  • Pinch of salt


Filling
  • ½ cup butternut pumpkin
  • 1/3 cup coconut cream
  • 1 tbs coconut oil
  • ¼ tsp grated ginger or powder
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp vanilla
  • Squeeze of lemon juice

*option to add a sweetener of choice - 1 tbs honey/maple/rice malt or 2 tsp stevia


What you do with it


  1. Place a 9" flan or tart shell mould in the freezer
  2. Place all ingredients into a food processor and blitz until combined. Make sure you do a scrapey scrape of the edges as you go!
  3. Remove the mould from the freezer and spoon in small amounts of your mix and spread it around as you go. The trick is to keep spreading the mix to the cold base so it begins to harden!
  4. Place in the freezer while you make the next part!!
  5. Blitz pumpkin in a processor till you have a smooth puree. 
  6. Add remaining ingredients and taste as you go, adding more lemon to lift the flavour if needed
  7. Remove your mould from the freezer and pour in the filling.
  8. Set in the freezer for 20 minutes and then make sure you take it out at least 5 minutes before you let anyone eat it!


But this is how mine looked! I get impatient...


Spiced pumpkin gluten free muffins


Inspired by Gluten Freelance

Makes approximately 9 muffins


What you need

  • 1 cup of pumpkin chopped and steamed/roasted (roasting makes it sweeter which is awesome!)

  • 1/2 cup of coconut flour
  • 1/2 cup of flax meal
  • 2 eggs
  • 2 tsp of gluten free baking powder
  • 3 tsp of cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • couple of dashes of coconut or almond milk
  • 2 tablespoons of coconut oil

*Option to add a sweetener of choice - 1 tbs honey/maple/rice malt or 2 tsp stevia

What you do with it 

  1. Preheat the oven to 180 and grease muffin tray with coconut oil
  2. Place pumpkin in a processor and blend until smooth.
  3. Add flour, powder, cinnamon, salt and sweetener (if you can't help it!) and milk.
  4. Transfer to a mixing bowl and stir in eggs. Give it some mixing love. 
  5. Taste and feel as you go and add extra cinnamon or sweetener. 
  6. Divide mix into tray and bake for around 35 minutes. They will be golden but quite soft on the inside so don't stress...they are gluten free that's why!
  7. Take them out of the oven and try one straight away. It is a requirement of baking isn't it??
I ate some on their own some with a blend of whipped coconut cream and oil (tiny bit just to hold) and dusted with cinnamon. Butter or a beautiful nut butter would be irresistibly to die!! 


Pumpkin walnut and coconut dip


* TRUST ME.....This is such a sweet dip if you roast the pumpkin a little longer so you can even have it as a dessert but is amazing when paired with savoury crackers or breads

What you need                            

  • 500gm butternut pumpkin cut into inch cubes tossed in olive oil 
  • 1/2 cup walnuts
  • 1/4 cup coconut cream
  • 1 tsp grated lemon zest
  • 2 tsp lemon juice
  • 1/2 tsp cinnamon 
  • Salt and pepper to taste

*option to add 1 tbs of coconut oil to make a spread for toast or crackers! I did!


What you do with it 

  1. Pre heat oven to 180 and roast pumpkin for 30-40 minutes until soft but not too brown
  2. Spread the walnuts on a tray and bake for a few minutes until slightly darkened 
  3. Blitz the nuts in a food processor until crumbly then add remaining ingredients. 
  4. Blend until super smooth and season as you go!


Make extras and blend it with milk and greens for a smoothie!!! Veggies AHOY!!!