Whole Pumpkin Soup

Ingredients
1 whole baking pumpkin, approximately 4-5 pounds,  scooped and rinsed
2 teaspoons vegetable oil
1 tablespoon butter or Earth Balance (for Dairy Free) 
1/2 small yellow onion, diced
1 teaspoon kosher salt
2 clove garlic
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream, condensed milk (goat or cow) or full fat coconut milk (canned) for dairy free
2 ounces goat cheese (optional...I may add this next time)
1 teaspoon fresh thyme leaves

Directions
Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil.Line a casserole dish with foil. Must be large enough to hold pumpkin

Combine the butter, onion, salt, garlic, apples, chicken broth, and dairy option in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. If you are not adding the cheese, bake for 2 hours. 

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.


Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html?oc=linkback

Carmel Apple Crisp (Gluten & Dairy Free!)

Casserole Ingredients

5 Granny Smith Apples (peeled, cored and sliced in wedges

1/2 cup coconut oil (melted)

1 cup chopped nuts (I used almonds cause I had them but will probably use pecans next time)

1 cup coconut flour, sifted

1 cup shredded coconut

4 large eggs

3+ tblsp honey

3 tbls of brown sugar (add more if you like it sweeter)

3/4 tsp salt

2 Tbsp Cinnamon

Preheat oven to 350 degrees. Line apples on the bottom of a 9x13 casserole dish making sure they are on one layer deep. Combine all other ingredients and spread over apples. Be sure all apples are completely covered to lock in juices. Bake 40-45 minutes

While apples are baking, make the caramel sauce….

Caramel Sauce Ingredients

1 cup full fat canned coconut milk

1/2 cup honey

2 tbsp brown sugar

2 tbsp earth balance

Combine all ingredients except earth balance over medium heat. Simmer for ten minutes.  Stir and simmer for an additional 5-10 min. Add earth balance.  simmer and stir. Pour about half or so over the apples to moisten. I use the other half to add to each serving. GOES GREAT WITH YOUR FAVORITE DAIRY FREE VANILLA ICE CREAM!

Pumpkin Pie Bars–Dairy and Grain Free!

 

These were a huge success! And the crust is so incredible, I am thinking of pairing it with my chocolate diary free cashew pudding to make a chocolate pie!

Ingredients:

Pumpkin Mixture:

1 can organic pumpkin puree, 1/4 cup honey or maple syrup, 1/4 cup full fat coconut milk (the kind you buy in a can), 1 egg, 3/4 tsp pumpkin pie spice, dash of salt

Crust:

2 cups almond flour, 1/4 cup tapioca flour or arrowroot, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 cup honey or maple syrup, 1 tsp vanilla, 1/2 cup melted coconut oil

Preheat the overn to 325 and grease an 8x8 pan

Mix together the crust ingredients and press to the bottom of pan

Mix pumpkin mixture ingredients in same bowl (to save dishes!) and spread evenly over crust.

Bake for 45 min or until mixture is set. Refrigerate for a couple of hours

Enjoy!