Tag Archives: gluten free

No-Sugar Added Pumpkin Pie

24 Nov

I was on a mission this weekend. A mission to create a dreamy, creamy, no-sugar added pumpkin pie. I have been dreaming up this pie for a couple weeks now.

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The hubs was traveling and I decided to dedicate my weekend to making my dream a reality.

 

 

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Cold weather in the Mitten = me wanting to crank on my oven, bust out the sugar, butter, and eggs and get my groove on in the kitchen. While this is mentally and emotionally comforting, physically, it doesn’t do the body good.

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I’m all about moderation in the food we eat. When the temperatures drop, I crave comfort food. There is nothing wrong with enjoying the warm comfort  of my Paper Bag Apple Pie, slathering some butter on my Maple-Thyme Parmesan Biscuits, or indulging in some Toasted Oatmeal Scones…once in a while. Usually the moderation part comes easily for me but when the wind chills plummet to below zero and the snow piles a foot high before Thanksgiving? I find balance in my diet a lot harder to achieve. I feel like us midwesterners deserve these foods. We deserve the comfort, the aroma, the melt-in-your-mouth goodness of these treats.

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Since this winter looks like it is going to be a long one, I have decided that I should start tweaking some of the comfort foods I make so they are a little friendlier on the waist-line.

As I mentioned in my last post, I have been focusing on cutting back sugar in my cooking/baking. Sometimes it’s a total success, as it was with this pumpkin pie and sometimes it’s a total failure, as in the time I tried to cut the sugar by half in a brownie recipe and we were basically gnawing on cardboard. You win some and you lose some.  Luckily, I won some with this pumpkin pie and you will, too!

No-Sugar Added Pumpkin Pie

Serves 8

Note: It’s important to keep an eye on the edges of your crust as this pie bakes. As you can tell from my photographs, I got distracted and my crust got a little burnt. Use tin foil folded over the edges of your pie to prevent them from burning while your pie finishes baking. 

For the Crust:

1 1/4 cups pecan halves

1/2 cup ground flaxseed

1/4 teaspoon salt

11 Medjool dates, pitted

1 tablespoon vanilla

For the Pie Filling

11 Medjool dates, pitted and soaked in warm water for 15 minutes

1 cup pumpkin puree

2 tablespoons coconut oil

1/2 cup unsweetened vanilla almond milk

1/16 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

2 tablespoons cornstarch

1. Grease a pie plate with coconut oil. Preheat oven to 350 degrees.

2. In the bowl of a food processor fitted with the blade attachment, pulse pecans, flaxseed, and salt together until it forms a fine meal. Add the dates and vanilla and pulse until combined.

3. Firmly press the crust into a greased pie plate. Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 10 minutes.

4. Add all of the pie filling ingredients into a high speed blender. Turn blender on lowest setting and quickly increase to high. Blend until smooth, about 1 minute.

5. Pour pie filling into crust. Smooth the filling using an offset spatula. Bake for 45 minutes. Remove from oven and place on a wire rack to cool. Allow pie to set out for 3 hours before serving.

 

Pumpkin Bars with Cream Cheese Frosting

31 Oct

This past weekend I had big plans for my “recipes to experiment with” list. I hadn’t had a weekend at home with nothing to do in a while and I was itching to create some deliciousness. As I created each new recipe, I started to question if I truly have the “right” interests/hobbies in life. Each one was a fail, one after the other; under seasoned pumpkin curry soup, date caramel apples that didn’t set up right, and running out of ingredients I swore I had on hand. My ultimate moment of questioning came when I excitedly offered my hubby some cheese-less beer cheese soup (I know, I know…cheese is in the name…I get it) and asked for his input. I knew it needed some tweaking but thought I was on the path to an amazing discovery. Trying to be helpful and offer input, he suggested, “trying to use a different kind of cheese”.

I was ready to throw in the towel. I had waited all week for this day. I brought extra cash to the farmer’s market to get some seasonal goods, stocked up on staples at the grocery store, and woke up extra early to spend some extra time in the kitchen; to not have one good outcome from it all was not ok with me. I decided to give it one last effort and came out with these:

Dreamy,

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heavenly,

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wholesome pumpkin bars with cream cheese-less cream cheese frosting.

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I got the amazing frosting recipe from Love and Lemons.  I clearly have a lot to learn from her. She was able to make the frosting taste like the real thing without actually including the main ingredient. Genius!

These bars have a lot to offer. Believe it or not they are packed with nutrition: oats, pumpkin puree, pumpkin seeds, flaxseed, a touch of natural sweetener; what more could a girl want? Although the frosting makes them a-m-a-z-i-n-g, I have enjoyed them sans frosting as a quick, on-the-go snack. They freeze well, too, and only use one bowl to make! Oh, and depending on your dietary restrictions, they are vegan (so dairy and egg free by default) and gluten-free, if you use gluten free oats! Honestly, I don’t know why you guys are still reading. You should be preheating your oven and getting out your mixing bowl and measuring cups…

Pumpkin Bars

Makes 9 bars (8×8 inch pan)

2 cups rolled oats

2 tablespoons ground flaxseed

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

1/2 cup raw pumpkin seeds

1 cup pumpkin puree

1 tablespoon canola oil

1/4 cup maple syrup (add an additional 2 tablespoons if you like things sweeter)

1/2 cup cashew cream (1/2 cup cashews processed with 2 1/2 tablespoons almond milk; you might be able to use a nut butter but I did not test it)

1/4 cup uncrystallized candied ginger, cut into quarter inch pieces (I found mine at Trader Joe’s; other dried fruit would work as well)

Frosting (from Love and Lemons)

1/2 cup macadamia nuts (soaked for 2 hours, drained and rinsed)

1/2 cup cashews (soaked for 2 hours, drained and rinsed)

1/4 cup almond milk

1/4 cup maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla

2 teaspoons lemon juice

1/2 teaspoon salt

1. Preheat oven to 350 degrees. Spray an 8×8 pan with cooking spray.

2. In a large bowl, combine oats, flaxseed, baking powder, cinnamon, ginger, nutmeg, and pumpkin seeds.

3. Add pumpkin puree, canola oil, maple syrup, and cashew cream. Mix well to combine.

4. Fold in uncrystallized candied ginger.

5. Spread batter into prepared baking pan. Bake for 25 minutes until lightly browned.

6. To make the frosting, combine all frosting ingredients in a high speed blender. Start blender on low and gradually increase to high.  Blend until smooth.

7 . Cool the bars on a cooling rack. Wait until bars are completely cooled to add frosting.

Summer Chutney

16 Sep

Who else out there is squeezing out the last delicious bits  of summer?

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Fall officially came last week…in the form of a massive storm and power outage. Leave it to Michigan for the weather to be 95 degrees with 95% humidity and within a matter of minutes it drops to 60 degrees with minimal humidity and stays that way.

One of my favorite dishes that screams summer is a smashed salmon salad. I was set to make it a couple weeks ago. I was 100% positive I had half a jar of mango chutney left in the fridge to use for the salmon…100% sure.

I started my prep for dinner, reached for the chutney, and my heart sunk. No mango chutney. I had my mind set on smashed salmon salads. I had giant beautiful heirloom tomatoes, fresh organic spinach, bright orange carrots, my favorite potatoes from my favorite farmer’s market vendor, beautiful pieces of salmon but no chutney.

The hubs was fine with plain salmon but I had my heart set on the sweet chutney mixing with the savory potatoes in every bite.

Deep breath in, deep breath out.

I looked around my kitchen and spotted my succulent juicy peaches and way more tomatoes than I knew what to do with. I was on a mission.

And I made this amazing chutney.

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And you should too…

Summer Chutney

Makes about 2 cups

Note: This chutney worked great for the smashed salmon salads. It is also great served over a soft cheese with crackers as an appetizer. I was all set to combine it with black beans and rice before our power went out and I had to empty out my fridge. Bottom line: you can do a lot with this chutney. 

1/4 cup apple cider vinegar

2 tablespoons agave nectar

1/2 small onion, chopped

1/2 bell pepper cut into 1 inch pieces

2 cloves garlic, minced (about 1 teaspoon)

1 teaspoon fresh ginger, grated

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/8 teaspoon garam masala

1 1/2 cup peaches (about 2 medium), peeled, pitted and cut into 1-inch pieces

2 small tomatoes, cut into 1-inch pieces

1. In a small sauce pan over medium heat, combine apple cider vinegar and agave nectar. Bring to a boil.

2. Add bell pepper, onion, garlic, ginger, salt, red pepper flakes, and garam masala. Simmer for 10 minutes.

3. Add peaches and tomatoes and simmer until chutney thickens and reduces, 20 to 30 minutes.

 

 

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