I bought a large can of pure pumpkin puree last week and then got busy using it up this weekend! First, I made these pumpkin bars from Elena's Pantry:
½ cup pumpkin puree
½ cup agave nectar (I used honey)
1 cup blanched almond flour (I made my own and it wasn't blanched)
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves (I didn't have any cloves, so I used some pumpkin pie spice)
1. In a food processor, combine pumpkin, agave (or honey) and eggs. Pulse for 2 minutes.
2. Pulse dry ingredients into wet for a full minute, until well combined.
3. Pour batter into a greased 8x8 pyrex baking dish (I just rubbed a little coconut oil all over the inside of mine)
4. Bake at 350 for 30-35 minutes
5. Serve naked or with whipped cream (see what I did below)
I made a coconut whipped cream by refrigerating about 3/4 of a can of coconut milk (this Golden Star that I found at wal-mart is REALLY thick and works perfect for this!). I put a splash of vanilla in a metal bowl with the chilled coconut milk and use my beaters to whip it into a whipped cream. After the cake was cooled, I topped it with this whipped cream. I wish I had taken picture, they were really good! I was afraid with all that honey in it, that it would be too sweet, but the "frosting" wasn't very sweet, so the combination was PERFECTO!
Then I made these delicious pumpkin muffins from Balanced Bites. These were a HUGE hit and I ended up making a second batch after the football game on Sunday. We shared with some of our paleo friends!
1/2 C butter or coconut oil, melted (I used coconut oil)
6 eggs, beaten
1 tsp vanilla
1/4 C honey or maple syrup (I followed the author's advice and used 2 Tbsp each to equal a 1/4 C of sweetener)
1/2 C coconut flour
1/2 tsp baking powder
1-1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice/nutmeg (again, I used pumpkin pie spice in place of this and the cloves, 1/2 tsp)
pinch of salt
1. Preheat oven to 400.
2. Grease muffin tray or use paper liners (my first batch stuck to the paper, so I switched to the foil liners for the second batch and that worked MUCH better!)
3. Combine wet ingredients in a large mixing bowl together until well beaten (I used a whisk).
4. Measure dry ingredients into a sifter and slowly sift into the wet ingredients whisking as you do so that you don't have lumps in the batter. (The batter got really thick as I added the last of the dry ingredients).
5. Divide batter evenly into the muffin tins and bake for apprx. 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.