Tag Archives: pumpkin

Paleo Pumpkin Pie Baked Apples

20 Sep

I don’t know about you but ever since September hit I’ve been obsessing over all things pumpkin. Ok, not just pumpkin, all fall food. Pumpkin, apples, nuts, warm spices, soups…. ahhhhh. I’m into the seasonal eating. I love when things taste their freshest and best! So even though here in Oklahoma it’s still in the 90’s, I’m pretending like the leaves are already changing and making food that’s gold, red, orange, and brown. Last night I pulled out my 2 staples, Omghee (the best tasting ghee, EVER) and pumpkin pie spice. I had bought a couple of cans of pumpkin, gala apples, and a bag of pecans. I knew I wanted to make something with them, just wasn’t sure what until I got into the kitchen.

 

 

I decided to do a baked apples with a pumpkin filling. Yes, I think I qualified myself for genius status with this recipe. You only need a few ingredients and an hour, your taste buds will thank me.

What you’ll need:

4 – 6 mediums apples (I used 4 but there was leftover filling)

1/2 can of pure pumpkin

2 eggs

2 T. pumpkin spice 

1/2 cup of pecans

3 T. OMGhee

First cut the tops off your apples. Use a spoon or a melon baller to scoop the core and insides out, leaving about 1/4 inch on the sides and bottoms. I saved some of the cleaner pieces and tossed it in with my pumpkin mixture. In a food processor combine a dollop of your OMGhee, a tablespoon of pumpkin spice, your 1/2 can of pumpkin, and both the eggs. Mix until combined. If you like something a little sweeter, add a tablespoon or two of maple syrup. I try to stay away from sugar as much as possible so I didn’t include it in the recipe, but I think it would really hit the spot if that’s your thing.

Now, spoon your filling into your hollowed out apples. Add your apple hats back on for the baking. I added another dollop of ghee to the little dip in the top and sprinkled everything with the pumpkin spice.

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Bake for 45 minutes at 350. While your apples are cooling. throw your pecans, a tablespoon of ghee, and some pumpkin pie spice into a skillet. On medium heat,  toss your pecans for a few minutes. Careful not to burn them.

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Isn’t that beautiful?!

Now you just plate your apple and sprinkle the pecans over the top. I occasionally do dairy and I happened to have some heavy whipping cream in my fridge so I whipped up some of that with a touch of pumpkin spice.

A heavenly fall treat.

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Enjoy!

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Banana Pumpkin Pancakes

8 Feb

A new breakfast staple in my house is banana pancakes. The first recipe I saw for these called for 2 bananas/2 eggs/ 2 tablespoons of almond butter. They were delicious but my batter wasn’t a consistency I liked. They were delicious though, like banana nut bread!  I saw another recipe that called for 1 banana/ 2 eggs. I decided to try this one and I like it much better! A few days ago I saw a can of pumpkin in my cabinet and decided to play with the recipe.  As with everything I seem to make, it’s super easy, kid-friendly, and oh-so-delicious!

1 can of pure pumpkin

2 bananas

6 eggs

1 tablespoons of pumpkin pie spice

a thumbs worth of butter, ghee, or coconut oil

Puree all ingredients in a food processor or blender. This makes A LOT. I portioned it into 4 equal containers. Each container made me about 8 to 10 small pancakes.

pumpkin banana pancakes1

Now heat up your skillet on medium heat and add some fat. You could use butter, I used coconut oil.  I use just a regular spoon and use 2 spoonfuls for each pancake.

pumpkin banana pancakes cooking

Takes just slightly longer than regular pancakes to mostly cook through. Give it a few minutes and when there are bubbles around the edge and the middle part will be kind of “solid” looking as opposed to liquidy. Flip over and cook another minute or two. Done.

pumpkin banana pancakes

Garnish with berries and serve. For syrup use a touch of local raw honey or a good quality maple syrup (check the label, there shouldn’t be anything but maple syrup in it!!) Your kiddos will be happy because they get pancakes. You’ll be happy because they’re eating whole delicious food!

Here are some regular banana pancakes I made a while back. 2 bananas and 4 eggs. It made A LOT of pancakes, at least 20. You could half it and save some for another meal or cook them up and store them in the fridge for snacks or a really quick meal for the kids.

kiddos pancakes

Gigi is having fresh blueberries with hers.(non-messy version)  For Hunter I heated up some frozen berries for about 3 minutes and it made a compote, no added sugar, the fruit is sweet enough! No syrup needed!

Do you make a version of banana pancakes? I’d love to hear your different recipes or if you try this one, please let me know what you think.

Primal Pumpkin Pie

10 Oct

Are you ready for your socks to be knocked off? ‘Tis the season for pie… pumpkin pie to be more specific. I’ve made this pie twice now and it was a big hit both times. Grain and sugar free, it’s so much better for you than the traditional recipe, but it’s rich, creamy, and delicious. Everything a pumpkin pie should be without anything processed or sugar, and best of all. I guarantee you will not be able to tell a difference!

 

Crust


1 1/2 cup coconut flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 cup melted butter

2 T. pure maple syrup

1 tsp. vanilla extract

1 packet stevia

Preheat oven to 350. In a medium bowl combine all dry ingredients. In a separate bowl combine wet ingredients. Mix together to form dough. Press evenly into your pie plate. Bake for 10 minutes.

 

Filling

1 package unflavored Knox Gelatin

16oz pure pumpkin puree (fresh or canned, just make sure it’s pure)

3 eggs, seperated

1/2 cup unsweetened almond milk

2/3 cup pure maple syrup

2 T pumpkin pie spice

1/2 tsp salt

1 packet stevia

Combine gelatin, maple syrup, salt, pumpkin pie spice, egg yolks (stick your egg whites in a medium bowl and refrigerate, you’ll need these later) and almond milk in a saucepan. Mix thoroughly. Cook over medium heat, stirring constantly, until boiling. Remove from heat and let cool. When the pan has cooled enough, refrigerate for an hour or so. When pumpkin is cold to the touch, pull your egg whites out. Add the packet of stevia and beat egg whites with a mixer until stiff. Gently fold egg whites into pumpkin puree. When thoroughly combined, pour mixture into pie crust. Set back in the refrigerator for about 4 hours, until set. If you’re making this for an event. You will want to give yourself plenty of time or make the night before.

 

The first time I served this I whipped some heavy whipped cream with a packet of stevia and added a dollop on each slice with a sprinkle of pumpkin pie spice. It was beautiful, but I forgot to take a picture. It was the night of the pot roast debacle….
As always, I hope you will make this and enjoy it. It would make a healthier option at your holiday dinners. Especially for the kiddos, I know both of mine LOVED it.

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