Pumpkin Coconut Patties

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!

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Ingredients:

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.)

Instructions:
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. πŸ™‚

Pumpkin Delights

In the spirit of the fall season, I can’t help but share some of my favorites with you. πŸ™‚ 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!

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Ingredients:
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. πŸ™‚

Paleo Upside Down Banana Cake (AIP Friendly)

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. πŸ™‚ The result was the following recipe; I loved it, and I think you will find it quite delightful as well! πŸ™‚

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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.)

Cake Topping:
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

Directions:
*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! πŸ™‚
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Oatmeal Creme Pies (Without the Oatmeal-AIP Friendly)

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I am so excited about these! I ran to the store last night to pick up more ingredients for…um…my third batch in one week. πŸ™‚ Hey…let’s be honest. We have all had those treats that we have made multiple times in a week, right?! πŸ™‚ These are so tasty. Plus, they are great for anyone following the autoimmune protocol. πŸ™‚ Read more about the autoimmune protocol here. Enjoy! πŸ™‚

“No” Oatmeal Creme Pies

Ingredients
For the Cookies:

1 cup mashed sweet potato, cooked
1/4 cup coconut oil
1 gelatin egg substitute (gelatin egg substitute ingredients below)
1 tsp vanilla
1/2 cup mejool dates, gently packed (3 oz)
1 1/2 tsp lemon juice
1/3 cup coconut flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup unsweetened shredded coconut

For gelatin egg substitute:

1 tbsp gelatin (I like to use this brand. It has excellent health benefits and is a great protein
source.
1 tbsp room-temp water
2 tbsp boiling water

For Creme Filling

6 tbsp water, divided
1 tbsp gelatin
1/3 cup honey. Use raw if at all possible. This will provide extra health benefits as well.
pinch sea salt

Directions
For Cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Make gelatin egg substitute: In small bowl, whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water. Whisk vigorously until combined and frothy. This is used in place of an egg.
In food processor, add first six ingredients: sweet potato, coconut oil, gelatin egg substitute, vanilla, dates and lemon juice. Process until smooth.
Add all remaining ingredients except for shredded coconut: coconut flour, cinnamon, salt, baking soda. Process again until smooth.
Add coconut and pulse to incorporate (or stir it in by hand).
Let sit 4-5 minutes to let coconut flour expand.
Spacing evenly apart, drop approximately 10 generous tablespoonfuls of cookie dough onto each parchment-lined cookie sheet. I am usually able to get 10 per sheet; you may find you get more depending upon the size you decide to make them. πŸ™‚
Press each cookie to 1/4″ thickness, gently rubbing each cookie into circles.
Bake for 16 minutes, until slightly firm to the touch.
Cool on wire rack. While cooling, prepare the filling.

For Creme Filling:

In a mixing bowl, whisk gelatin into 3 tbsp water. Set aside.
In small sauce pan set over medium heat, whisk together remaining 3 tbsp water, honey and salt. Bring to boil and boil exactly 5 minutes.
Carefully transfer boiling honey mixture into mixing bowl, pouring over rubbery gelatin. Mix on low. Then carefully and gradually increase speed to high, making sure the hot liquid doesn’t splatter out of the bowl. Beat on high for 5 minutes, until the mixture becomes a thick, white marshmallow-y creme.

Assembling the pies:

Right after the creme filling is finished whipping, use a regular dining spoon and spoon dollops of filling onto the back of one cookie. Pick up another cookie and gently press both cookies back-to-back to squish the creme filling to the outsides. Repeat with all cookies.
Serve and enjoy!

This recipe comes from He Won’t Know It’s Paleo.

Homemade AIP (Autoimmune Protocol) Friendly Mayonnaise

This recipe is a winner! πŸ™‚ Are you looking for a simple, homemade mayo, with only four ingredients? Not only that, but this recipe is completely AIP friendly for anyone who needs to follow the autoimmune protocol. Read more about the autoimmune protocol here. Enjoy! πŸ™‚

1/3 cup avocado oil (You can use olive oil, but it will change the taste. I would strongly encourage you to pick up a bottle at your local health food store.)
3 tablespoons of palm shortening (not palm oil)
1 teaspoon of lemon juice
1/4 teaspoon of salt
1/4-1/2 teaspoon of garlic salt (optional if you want a more aioli flavored mayo)

Place all ingredients in a small mixing bowl, and mix on high with an electric mixer for exactly 7 minutes. It may be more runny than you are used to seeing, but it will set up in the fridge. If it sets up too much, just remove it from the fridge, and leave it set until it softens. Use like you would any other mayo. πŸ™‚

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Recipe from He Won’t Know It’s Paleo