Paleo Pumpkin Mania! (AIP)

 

Fall Recipes Everyone Can Eat!

Fall Recipes Everyone Can Eat!

After canning 14 quarts of pumpkin puree, I got very excited about pumpkin recipes. I really went a little pumpkin crazy. I think it was the “fall” air. With the trees on ablaze with color, the cool crisp nights, and the crunchy sound the ground makes when you take a walk, It all makes me think about pumpkins. I have a few pumpkin recipes that are SCD, paleo, autoimmune protocol, GF, EF, grain free, dairy free, sugar free, really free of most allergens. You will be surprise at what is in them!

 

Yummy Pumpkin Cookies

Yummy Pumpkin Cookies

Pumpkin Cookies

  • 1/4 c. coconut oil
  • 1 1/4 c pumpkin puree
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 c honey (or 2 droppers stevia)
  • 1/2 tsp baking soda
  • 6 drops vanilla stevia
  • 1/2 c carrot flour

Mix all ingredients. I use a stick blender to mix the cold pumpkin with the coconut oil. Use an Tbsp scoop to make mounds. Bake at 350 for 25 min. Wait until the are cool to move them. It is much easier. However, most of the time I gobble them up before that. The can be completely sugar free if you use 2 drops + 6 drops of vanilla stevia. (Now brand)

Carrot Flour: This is the carrot meal I get after I make my carrot juice. I dehydrate it and blend it into a powder in my Vita mix. It is really easy to blend. I am sure you could use a regular blender.

Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

  • 1 c. coconut oil
  • 45 cocoa butter wafers (The wafers are easier to use.)
  • 1 tsp cinnamon
  • 20 drops vanilla stevia (Now)
  • +/or 3 Tbsp honey (stage 3a)
  • 1 Tbsp grated ginger
  • 1/4 tsp salt
  • 3 Tbsp carrot flour
  • 2 c pumpkin puree

Melt cocoa butter and mix all ingredients. Add pumpkin puree last. Sprinkle top with cinnamon and refrigerator. Cut into squares.

 

White Pumpkin Fudge

White Pumpkin Fudge

I just found another recipe at: FreeCoconutRecipes.com  For sugar/honey free…I used 30 drops vanilla stevia with white pumpkin.

 

Pumpkin Spice Muffins

Pumpkin Spice Muffins

Pumpkin Spice Muffins (No grain, no sugar, and no eggs…They are made with plantains!)

  • 5 mostly Green Plantains
  • 1 c pumpkin puree
  • 1/4 c + 2 Tbsp coconut oil
  • 8 drops vanilla stevia
  • 2 Tbsp honey (or  2 droppers stevia)
  • 2 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda, heaping

Blend all together with a stick blender. Taste it because the ripeness of the plantains can change the sweetness of the muffins significantly. Grease muffin tin. Put one muffin scoop (I use an ice cream scooper) in each holder. Bake 350 for 30 min.

 

Pumpkin Curry Bisque

Pumpkin Curry Bisque

Squash Curry Bisque

  • 2 tsp turmeric
  • 1/4 c cilantro
  • 1 1/2 tsp dry thyme
  • 1/2 tsp cinnamon
  • 15 garlic cloves
  • 1 1/2 lg. sweet onion
  • 2 Tbsp coconut oil + 2 Tbsp frying
  • 1/2 gallon bone broth
  • 1 qt. squash, baked and pureed
  • 1 Tbsp salt
  • 4 carrots, chopped
  • 1 1/2 Tbsp ginger, fresh grated
  • 1 can coconut milk

Brown onions and garlic.  Add all the ingredients together except coconut milk. Bring mixture to boil and simmer on low for 1 hour, until everything is tender. Blend with stick blender and add coconut milk. Serve.