Gluten Free Pumpkin Bars
These moist, spiced squares are bursting with Fall flavor, perfect for serving at a party or packing as a snack. Lightly sweetened with honey, no one will ever guess that they’re grain-free– or any “healthier” than the traditional version, for that matter.
CALORIES: 144 cal
12 bars
Recipe from www.detoxinista.com
Ingredients:
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1/3 cup honey
- 2 eggs
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
- Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
- Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, until the edges are golden brown and the center is firm.
- Allow to cool completely in the pan, then cut and serve!
Kiwi Tart
This beautiful tart is perfect for a holiday meal. If you want to make this a very quick dessert you can use a pre-made Graham Cracker crust.
Serves 6
Recipe from www.thenomadicnutritionist.com
Graham Cracker Crust
- 1 1/2 cups crushed organic Graham Crackers
- 6 Tablespoons grass-fed butter melted
- 2 Tablespoons raw sugar
- Stir melted butter into crushed Graham Crackers along with sugar.
- Press into 8” pie plate.
- Bake 350 degrees for 10 minutes – let cool
Filling
- 1 package of organic cream cheese softened
- 1/2 tsp. vanilla flavoring
- 2 Tabl. raw sugar
- Mix all ingredients together until smooth
- Spread into bottom of cooled pie crust
- Approximately 8 Kiwi peeled and sliced thin.
- 1 cup sliced organic strawberries or raspberries
Layer kiwi overlapping around pie crust. Repeat another layer towards middle of pie. Fill middle with either strawberries or raspberries
Glaze
Mix 1 tsp Cornstarch with 2 Tablespoons jelly (currant, pomegranate, grape, any will do). Melt in small saucepan and stir until thickened. Drizzle over kiwi filling. Refrigerate until ready to eat!
Gluten Free Nut Gems
Ingredients:
1 1/3 Cups Almonds
1 1/3 Unsweetened coconut
½ Tsp Baking soda
½ Tsp Salt
¾ Tsp Nutmeg
3 Tbsp Currants or raisins
3 Tbsp Dried blueberries or cherries
1 Large egg
½ Cup Vanilla or plain yogurt
3 Tbsp Maple syrup
½ Tsp Vanilla flavoring
Preheat oven to 325. In food processor add almonds while machine is running. Process until nuts become a coarse meal.
Add coconut, baking soda, salt and nutmeg and process until mixture becomes like a grainy flour.
In a small bowl combine currants, blueberries, egg, yogurt, maple syrup and vanilla. Stir to blend and add to dry mixture pulsing a few times until it forms a batter. Drop by rounded tablespoons onto cookie sheet sprayed with Pam. Or spread into a greased and lined 6” baking pan for bars.
Bake in preheated oven for 10-18 minutes. Watch carefully as they burn easily. They will have a slight “give” to them when tested. Remove and let cool for 3-4 minutes then transfer to waxed paper to cool completely. Store in airtight container.
Applesauce Muffins
Ingredients:
1 ¼ Cup Unsweetened applesauce
1 Large organic egg
2 Tbsp Expeller pressed or cold pressed oil
¼ Cup Honey
1 Cup Whole wheat (or other grain such as oat) flour
1 Cup Unbleached white flour
2 Tspaking powder
¾ Tsp Baking soda
½ Tsp Cinnamon
¼ Tsp Nutmeg
¾ Cup Golden raisins
In a large bowl, beat together applesauce, egg, oil and honey. Set aside
In a medium bowl, combine the whole wheat and white flours, baking powder, baking soda, cinnamon and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients, do not over mix. Stir in the raisins and divide the batter among 12 muffin cups sprayed with Pam.
Bake the muffins in a preheated 375 degree oven for 20 minutes or until toothpick comes out clean.
Carrot Cake
Ingredients:
2 Cups Firmly packed finely grated carrots
(3 large carrots)
Juice of 1 large orange
2 Tsp Vanilla extract
1/4 Cup Light olive oil
1 Cup Honey, liquefied in microwave (30 seconds)
1/2 Cup Crushed or chopped pineapple, drained
1 Cup Unbleached white flour
1 1/2 Cups Whole-wheat pastry flour
2 Tsp Baking soda
1 Tsp Cinnamon
1/2 Tsp Ground allspice
3/4 Cup Walnuts, chopped
Preheat oven to 350°F. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center
comes out clean. Remove from oven, let cool slightly, and remove from pan.
Apple Cherry Crisp
Ingredients:
9 Large Organic Green Apples, peeled, cored and cut into chunks
1 12oz package of frozen, pitted cherries (or you can use fresh blueberries)
Juice of 1 lemon
1/2 cup of brown sugar
1 tsp. of cinnamon
2 Tabl. of gluten free flour
Topping
2 cups Organic rolled outs (not instant)
1/2 tsp Pink Himalyan salt
1 1/2 tsp. Cinnamon
1/3 cup brown sugar
1/3 cup Pure Maple Syrup
1/4 cup melted Grass-fed Butter
Toss sliced apples in large bowl with cherries, lemon juice, brown sugar, cinnamon and flour. Pile into 9×11” baking dish that has been sprayed with non-stick spray.
In same bowl mix together all the topping ingredients. Spread over the top of apples. Cover with aluminum foil and bake 20 minutes at 375 then remove foil and bake an additional 40 minutes or until lightly browned.
Gingerbread
Ingredients:
¼ Cup Butter
¼ Cup Chopped, pitted prunes
¼ Cup Boiling water
1/3 Cup Molasses
2/3 Cups Honey
1 Organic egg
1 ½ Cup Whole wheat pastry flour
1 Tsp Baking powder
½ Tsp Soda
½ Tsp Sea salt
¾ Tsp Cinnamon
¾ Tsp Ginger
¾ Tsp Nutmeg
¼ Tsp Cloves
½ Cup Boiling water
Preheat oven to 350 degrees and spray 9×9 pan with Pam.
Place prunes in ¼ cup boiling water in blender and puree. Cream the butter in mixer. Add pureed prunes. Blend in molasses, honey and egg. Slowly add flour, baking powder, baking soda, salt and all spices, alternating with ½ cup boiling water.
Pour into baking pan and bake for 30 minutes or until toothpick comes out clean. Serve with fresh whipped cream.
Oatmeal, Chocolate Chip and Pecan Cookies
Ingredients:
1 ¼ Cup Unbleached white flour
1 Cup Regular oatmeal
¾ Tsp Baking powder
½ Tsp Baking soda
½ Tsp Salt
¾ Cup Granulated sugar
½ Cup Brown sugar
1 Large organic egg
¼ Cup Chopped pecans (or walnuts1/3)
Cup Butter, softened
1 ½ Tsp Vanilla extract
½ Cup Semisweet chocolate mini-chips
Preheat oven to 350 degrees. Spray cookie sheet with Pam
Place sugars and butter in large mixing bowl, beat until well blended. Add vanilla and egg, beat well. Gradually add flour, baking powder, soda and salt, mix well. Blend in oatmeal until well mixed. Mix in nuts and chocolate chips.
Place by Tablespoonfuls on cookie sheet and bake for 12 minutes or until lightly browned. Remove from cookie sheet and place on cooling rack.
Trail Mix Cookies
Ingredients:
4 Tbsp Pumpkin seeds
4 Tbsp Sesame seeds
½ Cup Ground flax seed
1 Cup Rolled oats
½ Tsp Baking powder
½ Cup Raisins
½ Cup Honey
4 Tbsp Sunflower seeds
1 Cup Oat flour
½ Cup Unbleached white flour
½ Tsp Sea salt
½ Cup Carob or chocolate chips
½ Cup Melted butter
2 Eggs
Stir the three types of seeds together and toast in toaster oven or dry skillet until slightly browned and crackling. Set aside to cool.
Mix all dry ingredients (accept chips) together in large mixing bowl. Stir in cooled seeds. Mix wet ingredients in a small bowl and then add all at once to the dry mix. Stir until well combined. Mix in chocolate or carob chips.
Spray cookie sheet with cooking spray (Pam) and drop tablespoons of cookie dough on sheet. Bake at 350 for about 16 minutes. Cookies are done when firm and have golden brown color on the bottom. (Flip one over to check) Cool on rack.
Makes approximately 3 dozen depending on size.