As I continue to celebrate fall, I find myself making more pumpkin recipes these days! In the spirit of the season, I want to share a few more fall delights for you so that you have delectable treats to savor. Enjoy this recipe that is simple, yet healthy and completely guilt free. Go ahead. Grab two cookies!
2 cups shredded coconut
1 cup pitted mejool dates, packed
2/3 cup organic pumpkin puree
2 tablespoons maple syrup (Grade B is preferable; Trader Joe’s sells it currently)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (Do not omit the salt! It brings out your spices in the cookie.)
Preheat the oven to 350.
Place all ingredients in the food processor and blend until smooth. Form into balls and place on a cookie sheet lined with parchment paper. Press each cookie down slightly with your hand. Bake the cookies for 17 minutes. Cool completely and enjoy! Store in the refrigerator. 🙂
In the spirit of the fall season, I can’t help but share some of my favorites with you. 🙂 This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)
Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. 🙂
I had a craving for banana this week but wasn’t satisfied with my normal treat of bananas and sun butter or bananas and chocolate. I wanted a little more flare. 🙂 The result was the following recipe; I loved it, and I think you will find it quite delightful as well! 🙂
Paleo Upside Down Banana Cake (AIP Friendly)
Banana Cream Layer:
2 bananas, mashed
6 mejool dates
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 teaspoon pure maple syrup
Pinch of sea salt
1 banana, sliced (This will NOT go in your processor.)
2 tablespoons coconut oil, plus more for greasing
3 tablespoons water
4 tablespoons raw honey
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1 1/2 teaspoons fresh lemon juice
*Preheat the oven to 350. Grease a 1 1/2 quart casserole dish and set aside.
*Prepare the banana cream: Place the first 6 ingredients, except the 1 sliced banana, in the food processor. Blend until creamy. Spread it on the bottom of your greased casserole dish.
*Slice the one banana and lay it in a single layer on top of your banana cream. Set the casserole dish aside while you prepare your cake topping.
*Prepare the cake topping: Place all ingredients for the topping in a medium mixing bowl. Beat on medium until the ingredients are combined. Carefully spread the batter on top of your cream and sliced bananas.
*Bake for 18 minutes or until golden brown.
*Let the dish cool to set. Enjoy with a dollop of whipped coconut cream! 🙂
I made a new discovery today: I love leeks! In the midst of trying to use up all of the extra veggies I received this week from our co-op share, I decided to try something new. 🙂 I am so glad that I created this dish; it is a winner and an easy side for the fall as well (although I obviously still enjoyed it on this particular day in August! 🙂 ). Plus, it is autoimmune protocol friendly if you omit the Parmesan cheese as a garnish. Enjoy!
Savory Butternut Squash and Leek
1 large butternut squash, peeled and cubed
1 leek (green tops and root removed), cleaned well. (For a tutorial on how to wash leeks, see this link.)
2 1/2 tablespoons of coconut oil, divided
1 clove of garlic, minced
Salt to taste
Parmesan cheese for garnish (optional)
Instructions: Preheat the oven to 350. While the oven is preheating, peel and cube up your butternut squash and toss with 1 tablespoon of coconut oil. Place the squash in a roasting pan and bake for 45 minutes, or until tender. During the last 10 minutes of baking time, start to prepare your leek. Melt 1 tablespoon of coconut oil over medium in a frying pan. With the top of the leek as well as the root removed, thinly slice the leek and then roughly chop. Saute in the frying pan for 5 minutes, stirring frequently. Add a 1/2 tablespoon of coconut oil to the pan, followed by the butternut squash. Saute gently for 5 minutes, being careful not to burn. Add the minced garlic and saute for 1 more minute. Season with salt and serve. Garnish with Parmesan cheese if desired. 🙂