The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.
Because I’m a pumpkin fanatic I love this time of year and I am always on the lookout for healthy and tasty pumpkin recipes.
During past years I have compromised my commitment to eating gluten-free. Not this year! Since my cleanse I am determined to enjoy the holidays sans gluten.
With that in mind I thought I would share two new gluten-free pumpkin recipes I tried recently.
Pumpkin Chocolate Chip Energy Bites
Adapted from 24Carrotlife.com
I made these a few weeks ago and loved them. We took them hiking, and they made great between teaching snacks.
- 1 and 3/4 cups gluten free flour mix (I used Trader Joe’s Gluten Free Baking Mix)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup of pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted coconut oil
- 1/4 cup grade b maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (choose vegan chips if you are vegan)
- Whisk all dry ingredients in a large bowl and set aside.
- Mix all wet ingredients in a medium bowl until well combined. Add wet to dry and mix until just combined.
- Add chopped dark chocolate or chips and fold to mix.
- If the mix is too sticky to handle, place in the fridge for one hour to firm up.
- Preheat oven to 350 degrees F. Scoop 2 tablespoons of batter and roll into a ball.
- Place on a greased baking sheet and bake for 12 minutes.
- Let cool for about 5-10 minutes before eating.
- Store in an airtight container for up to five days.
Pumpkin Coconut Pie
Adapted from Kris Carr.
This pie is really easy to make and is a perfect substitute for a more traditional pumpkin pie. I used a gluten-free ginger snap pie crust and it was the perfect compliment.
The original recipe said to chill for several hours but I found in order for the pie to really firm up it needed to be chilled overnight before serving.
- 1 9 1/2-inch gluten-free baked pie shell or your favorite raw crust
- 1/4 cup toasted unsweetened coconut flakes
- 1 tablespoon chopped crystallized ginger
- 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
- 1 1/2 cups pumpkin puree
- 1/4 cup + 1 tablespoon coconut butter
- 1/4 cup water
- 1/4 cup non-dairy milk
- ~ 1 inch piece of fresh ginger
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 tablespoon grade b maple syrup
- Whipped coconut cream, for topping, optional
- In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
- Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, ginger, syrup and spices in a high-speed blender and process until very smooth.
- Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth.
- Sprinkle the toasted coconut and crystalized ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth.
- Chill for 12-24 hours.
- Cut into slices and serve with whipped coconut cream.
Wishing You Vibrant Living