Saturday, October 15, 2011

Peanut Butter Pumpkin Soup

I invented this recipe as I was making some quick pumpkin soup and found this sitting on the counter...

Sugar-free, gluten-free, dairy-free GAPS-safe and completely yummy! If you have the pumpkin cooked ahead of time (half and de-seed the pumpkin; put face-down on a cookie sheet with 1/2" water and bake at 350 till soft; scrape cooked pumpkin into a dish) and in the fridge, it's also fast and easy. The peanut butter adds a hearty dose of protein.

1 cup coconut milk
2 cups cooked pumpkin or butternut squash
1/2 c. natural peanut butter
1 T butter
1/2 tsp ground cinnamon
Salt to taste

Combine in pan over medium heat and cook till bubbling. Turn off. Pour carefully into blender (do several small batches if necessary to avoid explosions) and puree till smooth. Serve with a spoon. I could definitely eat this for breakfast.

Monday, October 3, 2011

Grainless Pumpkin Snacking Squares - Gluten and Sugar Free, GAPS friendly

The best thing about these bars is that they travel marvelously, and for someone on a sugar and grain-free diet, snacks on the go can become rather limited. They're a welcome supplement to my the usual starchless fare of nuts and raw veggies! I admit, they taste somewhat healthy. You won't imagine that you're eating a soft cookie made with white flour -- but they are chewy, flavorful and satisfying.  They key is the spices!

1 cup pumpkin seeds, freshly toasted
2 Tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp. salt

1/4 cup soft butter or coconut oil
2 eggs
1/4 cup water
Stevia to taste (8 drops or so of liquid stevia) or xylitol

Grind toasted pumpkin seeds (still hot) and seasonings in blender or food processor until powdery or starting to clump. Add remaining ingredients, blend until smooth (may need to scrape down sides with a knife or wooden spoon) Scrape dough out of the blender jar onto a well-greased cookie sheet and spread to about 1/2" thickness. (Does not need to reach sides) Sprinkle with more cinnamon. Bake at 350 for 10-15 minutes (I've actually never timed it!) or until puffy* and lightly browned on the edges. Cut into squares on cookie sheet. Allow to sit 5-10 minutes and remove with metal spatula. Store as you would cookies - about a week in airtight container at room temperature, and for ages in the freezer. I like to keep them in the freezer and eat them cold with a generous topping of butter. 

*These bars have made bubbles for me without fail, despite attempts to prick holes, etc. If anyone tries these and discovers a way to get rid of the bubbles, let me know. On the positive side, the bubbles do make the texture more interesting.

Savory Snacking Squares recipe should appear in a future post.