Vegan, Gluten Free
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
1 Cup Pumpkin
2 Cups Garbanzo Beans
3 TBSP Coconut Oil
4 oz Vanilla Almond Milk
1/2 tsp Sea Salt
1 tsp Cinnamon
1 tsp All Spice
1 tsp Pumpkin Pie Spice
1 tsp Maple extract
1 tsp Stevia (or to taste)
Soak Garbanzo beans. If using canned, rinse well.
Add all ingredients to the Food Processor blend until smooth.
Happily Serves 4
1/2 medium onion, finely chopped
2 TBSP Avocado oil
1 Large can pure pumpkin or fresh pumpkin
4 Cups bone broth (or vegetable broth if a Vegan)
1/2 cup Coconut Milk or 3/4 cup soaked cashews
2 tsp Pumpkin pie spice
3/4 tsp Sea salt
1 garlic clove
Black pepper
Optional: Add Curry powder and Coconut milk to desired texture
Heat Avocado oil over medium-high heat.
Add the onion and cook, stirring, 3 minutes
Cream cashews in food processor.
Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.
Cook, stir occasionally for 3 minutes or until soup simmers.
Soup can be stored in the refrigerator for up to 3 days.
Vegan, Gluten Free
Happily serves 8-10
1/3 Cup Pumpkin puree
1/2 Cup Coconut butter
2 TBSP Almond butter
2 TBSP Maple syrup or Blackstrap molasses
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt
Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.
Happily serves 8
Raw ,Vegan, Paleo, GF (Gluten Free
Crust
1 cup soaked dates
1 cup pecans
I cup walnuts (can use sub cashews or almonds)
Optional: 1/4 cup figs
1/8 teaspoon of Himalayan salt
Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt. Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.
1 baking pumpkin (about4-6cups)
1 cup dates
4 TBSP softened coconut oil or coconut cream
1/3 cup maple syrup (can sub coconut nectar)
1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)
Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth. At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours.
You can used canned pumpkin, but fresh pumpkin is so much better tasting
Gluten Free, Vegan, Paleo
Happily serves 8-10
2 Cups pitted and soaked Dates
½ C Nut Butter
1 ½ C Almond Flour
1/2 C Pumpkin (fresh or canned)
6 TBSP Coconut flour
2 tsp Pumpkin pie spice or Allspice
Sea Salt to taste
Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour, almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.
Optional to top with some coarse sea salt.
Freeze for one hour before serving.
Quinoa Brittle
3/4 Cup Tricolor uncooked quinoa
3/4 cup Pecans
2 TBSP Coconut sugar
1/2 tsp Pumpkin pie or allspice
2 TBSP Coconut oil
1/4 cup Blackstrap Molasses
1/4 cinnamon
Pinch of Himalayan sea salt
Stevia, if you desire it sweeter
Preheat oven to 325.
Line a baking sheet with parchment paper. (Cover all edges)
Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.
Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.
Try to get it as even as possible or the edges will burn in the center won’t crisp up.
Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.
Let it cool completely before breaking it into serving pieces. You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.