paleo pumpkin bars

breakfast, holidays, snacks, treats

They started off as a weekend treat. Then a quick breakfast option and onto an after-gym snack. They are pretty much just always around these days.

This pumpkin bar recipe from the Detoxinista has been a weekly staple for us this season. Canned pumpkin is hard to come by in this city but we had some generous visitors come through Edinburgh and they brought us canned pumpkin from the States… they know me too well!

They are moist. Pumpkiny. Warm. Comforting. And the closest thing I got to pumpkin pie, that is GF, DF, and refined sugar-free this year. They have been the perfect alternative and great with a morning cup of joe.

I have successfully reintroduced a couple of key spices here after following the AIP. If you have yet to incorporate nutmeg and clove into your diet, look at the link here for a vegan and AIP-friendly recipe for pumpkin bars from Cook It Up Paleo.

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Paleo Pumpkin Bars

Makes 12 bars

Ingredients:

15 oz. pumpkin puree (about 1 1/2 cups)
3/4 cup coconut flour
1/3 cup maple syrup
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs

Coconut oil, for greasing the pan

Instructions: 

  1. Preheat the oven to 350F / 175C
  2. Grease a 9×9 baking tray well with coconut oil.
  3. In a large mixing bowl, combine all ingredients and stir well.
  4. Transfer batter to the greased baking tray, smooth the top.
  5. Bake at for 40-45 minutes, or until the edges are golden and the center is firm.
  6. Allow to cool completely, then cut into squares and serve.
  7. Share with your people, enjoy!

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Notes

  • Coconut flour is a unique GF flour to use in baking. This recipe relies on using coconut flour and a substitution is not as straight forward as you might think. If you would like to use a different flour substitute look here for an almond flour recipe from Elana’s Pantry.
  • These bars will store well in the fridge for a few days (if they last that long!)
  • Try a pumpkin pie spice blend for ease and perfect ratios.

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What healthy treats do you or your families make every year? The past few years my mom makes delicious crust-less pies for the holidays. Instead of a traditional pie crust, she makes the most delicious base of ground nuts, coconut oil and agave nectar or maple syrup. See a similar recipe here

I can attest that this recipe is a delicious addition while you are putting up your Christmas decorations. I hope you are having a lovely start to your December and Advent season.

Have a delicious week, x!

 

 

 

 

menu plan monday

food, recipes

Change, cha-cha-changes….  Last month, I was diagnosed with an autoimmune disorder of the thyroid gland called Hashimoto’s Disease. I am four weeks into my treatment and my doctor has been an incredible support and resource for us during this transition. As part of my treatment and efforts to heal my body I am following a diet and lifestyle called Autoimmune Paleo. I am finding that there are lots of amazing bloggers, cookbooks, researchers and supportive online communities. Rather than make life difficult by focusing on the foods that I can’t have, I am embracing the opportunity to try new things and experiment with the things that I can have and at the same time will best support my body.

Here are some of the delicious meals we came across this week. They were full of flavor, easy to make and kind to our budget. Let me know if you try any of these and be sure to give these blogs a peek online or on Pinterest.

Friends, may your weeks be blessed and your hearts be full! x

 

 

Breakfasts: An autoimmune paleo approach does not mean that baking is out. It requires a bit more creativity and patience, but I am loving bananas and apple puree as an egg replacement. Coconut flour and arrowroot flour have also earned a secure spot in our pantry.

Paleo Parent’s, Banana Pumpkin Pucks

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Empowered Sustenance, Banana + Blueberry Muffins

autoimmune-paleo-muffins

Warm and Comforting: Perfect time of year with the weather and our work schedules to pull out the slow cooker. Nothing beats coming home from work and dinner is ready!

Comfort Bites, Herb + Coconut Chicken Soup

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Paleo Leaps, Thai Coconut + Sweet Potato Soup 

For AIP, omit nightshade spices. I used chopped garlic, turmeric and ground ginger. 

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Stupid Easy Paleo’s, Zucchini Fritters

For AIP, omit egg (and nightshade spices) + use gelatin replacement or a bit extra coconut flour/oil. 

fritters

In-Season Recipe: I recently saw this salad on display at our local Earthy Cafe. It inspired me to go to the produce section and pick up some blood oranges. They are a gorgeously colorful, juicy and special fruit. I have been slicing it and putting it in my water with sprigs of mint and mixing in with my morning bowl of grapefruit, so yum.

Food52, Fennel + Blood Orange Salad

For AIP, omit walnuts. I used shredded coconut and it was a delicious alternative for some crunch. 

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Be sure to check out all of these incredible cooks and bloggers! x