It’s the last day of October, and therefore, the last day of pumpkin month! I decided to end this month with a challenge…a gluten free, dairy free challenge. Our dear friend Rod loves good food but can’t eat anything containing gluten OR dairy-if you think about your daily food intake, those restrictions might erase a lot of what you enjoy eating…Rod very generously offered to let me use his kitchen to try out new pumpkin recipes, so decided to dedicate one of the recipes to him. I knew I wanted to come up with a healthy pumpkin scone- so I decided to buy some buckwheat flour and pull out the coconut oil and make a gluten and dairy free version…that actually tastes good!
I think I came up with something pretty yummy. It is very nutty and and definitely tastes like it is made from whole grains- but satisfying and perfectly fall flavored.
Gluten and Dairy Free Pumpkin Scones with Coconut Glaze
1 C oat flour *Some oats are processed in plants where gluten containing grains are made…if you want to know for SURE that your oats do not contain trace amounts of gluten, you need to buy gluten free certified oats)*
1 C buckwheat flour
1 T baking powder
1 t cinnamon
1/8 t ground ginger
1/4 t nutmeg
1/2 t sea salt
3 T coconut oil
1 C pumpkin puree
1/2 C unrefined brown sugar
1 egg (if you want these to be vegan, sub the egg for flax seed meal and water)
5 T almond milk
2 T pumpkin seeds *optional
1 T coconut oil, melted in the microwave for 10 sec)
4 T powder sugar
Preheat the oven to 350 degrees. In a medium bowl, combine the oat flour, buckwheat flour, baking powder, cinnamon, ginger, nutmeg, salt and sugar. Now, using your fingers, crumble in the coconut oil (it is solid at room temp so it will act like shortening). Make sure there are no big chances of coconut oil left…you can use a fork to make sure it is well combined. In a separate bowl, combine the egg, pumpkin and almond milk. Pour this mixture into the flour mixture and combine until everything is moist. Be careful not to over mix!
Now, grease a cookie sheet with coconut oil and mold the scone mixture into a circle shape in the middle of the sheet. Bake for 30 minutes, or until a toothpick comes out clean. **You can garnish with pumpkin seeds about 15 minutes into baking if you like them).
Allow the scones to cool completely. While the scones are cooling, make the glaze. Combine the melted coconut oil and the powder sugar. Drizzle the glaze over the scones and then cut the scone into 8 pieces (pie shaped)!
Now that I have sufficiently purchased every pie pumpkin and can of pumpkin in Trader Joe’s…I want to share one of my favorite (and easiest) recipes. Its so easy that I feel a little embarrassed to call it a recipe…but it is flavorful and delicious and the perfect side dish for basically any meal! Sweet, spicy, smoky, yummy.
Chipotle Roasted Pumpkin
1 medium pie pumpkin (I got mine at Trader Joe’s)
3 T brown sugar
1/2 t ground chipotle powder
1/2 t garlic powder
1 t sea salt
1/8 t cayenne pepper
1/2 t ground cumin
1/2 t ground cinnamon
Preheat the over to 450 degrees. In a large bowl, combine the brown sugar, chipotle powder, garlic powder, sea salt, cayenne pepper, cumin and cinnamon.
Mix well. Cut the pumpkin into 16ths and then spray them with cooking spray. Toss them in the brown sugar mixture and then lay them on a cookie sheet.
Roast for 40 minutes…until golden brown and caramelized!
Last week, I went to Trader Joes to do a little grocery shopping- I love their Greek yogurt, natural peanut butter, amazingly priced farm raised eggs, and their stevia extract. But, lets be honest, one of the best things about TJ’s is their sample station and awesome coffee! Maybe I have issues, but I can’t go in the store with out stopping to see what’s cooking over in the sample area. Its usually pretty amazing…and last week was no different. They were sampling their boxed pumpkin bread mix with dark chocolate chips added to it. I couldn’t get over how wonderful the spiced pumpkin and dark chocolate went together- so I decided my next healthified recipe would be a pumpkin muffin (made with oat flour) and dark chocolate.
Warning- these things are pretty addictive. 1- because you can eat 3 of them and they equal one serving of oatmeal and 2- because even after they are cool, the chocolate stays melty and they stay super moist!
Posted on October 29, 2011
Pumpkin Chocolate Chip Muffins
1 1/2 C Oat Flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/8 t ginger, ground
1 C pumpkin puree
1/2 C brown sugar
1/2 C 0% plain greek yogurt
1 whole egg, 1 egg white
1 T almond or other milk
1/4 C dark chocolate chips
Preheat the oven to 350 degrees. In a large bowl, mix all of the ingredients (minus the chocolate chips) together until everything is moist. Then gently mix in the chocolate chips. Now, spoon the mixture into a greased (I use coconut oil) muffin tin about 3/4 full. Bake for 15-18 minutes. Cool for 5 minutes in the muffin pan and then cool on a cooling rack the rest of the way.
This 80 degree weather is throwing me off! Last week, it was crisp, cool, and quickly becoming Fall- and I was craving warm, hearty soups. So, this week, I went to the store and stocked up on chicken stock…and lots of veggies to play around with some new soup ideas. Even though it is 80 degrees and I could basically be a wearing bathing suit outside, I have thoroughly enjoyed making these new soups.
My favorite soup concoction was pretty surprising…Gavin hailed it “the best soup he has ever eaten” and I ate like 4 bowls in a day! I already went back to the store to get more of the ingredients to make a big- freezer ready batch to last us through the cold months! I say all of this so that you will keep an open mind. The ingredients might sound a little funny together- but just trust me, they work!
The rich creaminess that the pumpkin brings balances so well with the spicy pablano pepper and sweet, slightly tangy apple. All of the Fall spices make the soup taste rich and bold- while still being incredibly healthy.
Pumpkin Apple Stew
1 medium pie pumpkin (Trader Joes sells these, you can use 1 can of pumpkin puree if you can’t find a pie pumpkin), seeded, skinned and cut into 1/2 inch cubes
1 pablano pepper, diced
1 large Fuji apple, chopped
1 large yellow onion, chopped
3 large chicken breasts, chopped
4 C chicken stock
1 t salt
1/4 t ground ginger
1/2 t ground cumin
1 t chipotle powder
1 t cinnamon
1/8 t nutmeg
1 T brown sugar
In a large pot, over medium heat, sauté with pumpkin, onion, pablano and apple until the onion starts to become translucent. Next, add the chicken and 1/2 of the salt and cook for about 3 minutes. Now, pour in the broth and all of the spics and mix well. Allow the soup to come up to a boil and then reduce the heat to low, cover it, and let it cook for up to 3 hours. The longer it cooks, the more the chicken will fall apart, the pumpkin will be creamy, and you will get a thicker consistency.
I served it with toasted pumpkin seeds. A grilled cheese with parmesan, and cheddar would be a lovely addition as well!
You can freeze it in serving sized batches for easy lunches and dinners.Posted on October 28, 2011 by LindsayTarquinio · 0 comments Read More