Page 1 of 3 123 LastLast
Results 1 to 10 of 30

Thread: Need YOUR pumpkin & apple recipies, Please! page

  1. #1
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315

    Need YOUR pumpkin & apple recipies, Please!

    Primal Fuel
    Okay so fall is set in around my neck o' the woods (yes, too early this year, usually summer weather until end of October).

    I am craving some primal baking projects. I copied the recipie this morning for Pumpkin Mousse Pie. Lookin for perhaps some pumpkin muffins/applesauce muffins, etc.

    What do you use apples and pumpkin for this time of year?

  2. #2
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    One I remembered from pre-primal (but none the less) is one for a pumpkin dip

    Blend canned pumpkin with cream cheese (yes, its processed, but yummy none the less; maybe could use some thick plain greek yogurt?), along with some maple syrup (or honey or nothing), cinnamon, nutmeg. Dip apples, etc. into it. It super good, like don't need a dipper just use your fingers good!

  3. #3
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    I'm working on a pumpkin chocolate chip cookie. I refuse to have Halloween without some nog & pumpkin chocolate chip cookies!
    have you tried frying apple slices in butter & cinnamon? That's pretty simple. I think my fave thing to do is to bake acorn squash, then fill it with apple chunks & walnuts that have been tossed with butter and cinnamon and rebake it. Makes a pretty impressive hot meal
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  4. #4
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Quote Originally Posted by Dr. Bork Bork View Post
    I'm working on a pumpkin chocolate chip cookie. I refuse to have Halloween without some nog & pumpkin chocolate chip cookies!
    have you tried frying apple slices in butter & cinnamon? That's pretty simple. I think my fave thing to do is to bake acorn squash, then fill it with apple chunks & walnuts that have been tossed with butter and cinnamon and rebake it. Makes a pretty impressive hot meal
    OOOH that sounds great!

    Also dug these up from the archives: (apologies for not citing the OP)



    Primal Pumpkin Pie
    This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.
    I adapted this recipe from one at 101 cookbooks. Enjoy!
    The crust:
    1 ½ cups almond flour
    ¼ cup melted butter
    1 tsp salt
    The filling:
    1 ½ cups of pumpkin puree*
    3 eggs
    1 cup coconut milk
    ½ cup honey
    1 tablespoon arrowroot starch
    1 teaspoon vanilla
    1 tablespoon pumpkin pie spice
    1 teaspoon salt
    Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
    Prepare the filling: Combine all filling ingredients in a bowl and mix well.
    Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
    * Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor. If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling



    Primal Pumpkin Muffins

    1 C blanched almond flour
    1/2 C hazelnut flour
    ¼ t celtic sea salt
    ½ t baking soda
    1 t ground cinnamon
    1/2 t pumpkin pie spice
    2 T grapeseed oil
    1 t vanilla
    1/4 C honey
    2 large eggs
    1 1/4 C fresh baked pumpkin (or winter squash), well packed
    1 T grated carrot
    1 T grated yellow summer squash ( I grated both this and carrot in food processor to make fine, almost puree)
    1/4 C raisin & dried cranberry mixed together

    1.In a large bowl combine flours, salt, baking soda, cinnamon, spices
    2.In a vita-mix puree oil, vanilla, honey, eggs, pumpkin, carrot, squash until smooth
    3.Stir wet ingredients into dry, fold in raisins & cranberries ( would be good with chopped nuts too!)
    4.Place paper liners in muffin tins, spray inside of liners with cooking spray
    5.Scoop batter into paper liners
    6.Bake at 350° for 30-35 minutes
    7.Makes 12 muffins
    8.Let cool completely



    Pumpkin Muffins:
    1 C Almond flour
    1 tsp Baking powder
    1 tsp Baking soda
    1 C Pumpkin
    1/4 C Applesauce
    1 Tbsp Oil
    2 Eggs
    4 Tbsp Cinnamon
    1 tsp Vanilla
    2 Tbsp Almond butter
    2 Tbsp Coconut
    1 C Raisins

    Mix the dry ingredients into the wet and mix only to incorporate the two together. Bake in well greased muffin tins at 375 for 20 minutes.


    Pumpkin Spicy THai Soup:
    As requested! This soup is delish!

    1 bunch coriander (or cilantro as you call it in the US) with roots
    1 tblspn peanut oil (or use olive if you're dead set against the nut oils)
    1 brown onion, finely choped
    3cm piece of ginger, peeled and grated
    2 cloves garlic, crushed
    1 small red chilli, deseeded and finely chopped
    1kg pumpkin (i used a whole butternut), chopped and diced
    1 cup coconut milk (or coconut cream)
    2tblspn fish sauce
    2tblspn lime juice (or lemon)
    1tspn brown sugar

    Wash coriander and finely chop root and 2cm of stalk. Roughly chop leaves for use as garnish later

    Heat oil in saucepan over med heat. Add coriander root and stalk, onion, ginger, garlic and chilli. Stir well until combined and cook approx 3 mins until onion is tender. Add pumpkin and 2 cups cold water to pan. Bring to boil, reduce heat and simmer until pumpkin is tender. Cool slightly. Blend until smooth and return to clean saucepan over a med heat. Add coconut milk, fish sauce, lime juice and brown sugar. Simmer

    Serve with a swirl of extra coconut milk and coriander leaves.

    Serves 4.

  5. #5
    Owly's Avatar
    Owly is offline Senior Member
    Join Date
    Aug 2010
    Location
    Canada
    Posts
    3,823
    There's an awesome pumpkin muffin recipe in the PB Cookbook. I've adapted it to use applesauce in place of the pumpkin puree too--throw in diced apples and cinnamon, or I've made them with applesauce and added raspberries and cardamom.

    I make a pumpkin custard thing with a can of pumpkin puree, a can of coconut milk, a bit of maple syrup or honey to sweeten, pumpkin pie spices, and four eggs. Whisk together, pour into a pie pan, and bake at 350 until set. Very quick and easy.

    You can make a primal apple crumble or do baked apples. You can also chop them roughly and cook them up with chopped onion in butter as a lovely accompaniment to pork.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

  6. #6
    bionicsamm's Avatar
    bionicsamm is offline Senior Member
    Join Date
    Jun 2010
    Posts
    282
    All the recipes below are ones I made up to be primal and rock my kids' socks off. They do have maple syrup or honey in them but you could substitute an artificial sweetener if you wanted. The amount is really negligible when you consider how much is in each serving (in my opinion.)

    Pumpkin Custard



    Carrot and Pumpkin Muffins



    Ginger, Pumpkin & Chocolate Cookies


  7. #7
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Nice. Will try the cookies FOR SURE. Kiddo should love them!

  8. #8
    Bissen's Avatar
    Bissen is offline Senior Member
    Join Date
    Mar 2011
    Location
    Herning (soon Århus), Denmark
    Posts
    629
    Pumpkin pie. Or cheesecake... can't go wrong.

    Apple crumble - make the crumble of rice or something. Mighty yummy!

  9. #9
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Um....tried two pumpkin pie recipies (and wrote my own thread about tests of primal pumpkin pies) and was not impressed. Niether were my non-primal hubby & neighbors to say the least. I felt like I had just wasted several dollars worth of high quality ingredients, not to mention made a huge mess of my kitchen and wasted a lot of time.

    The recipie that I have tried -chocolate pumpkin cookies (above) AND my primal pumpkin pies were way undersweet (even for someone who has been zero sugar for months) when made with maple syrup OR honey. Some of the sweetness in the honey/syrup is just lost upon baking....they were just right when raw ingredients, too "not sweet" upon eating cookied. And if I add more....I just feel like it is way more "sugar" than I *should be* consuming.

    Any suggestions from primal folks?

  10. #10
    jqbancroft's Avatar
    jqbancroft is offline Senior Member
    Join Date
    Jul 2010
    Posts
    716
    Quote Originally Posted by EvansMom View Post
    Um....tried two pumpkin pie recipies (and wrote my own thread about tests of primal pumpkin pies) and was not impressed. Niether were my non-primal hubby & neighbors to say the least. I felt like I had just wasted several dollars worth of high quality ingredients, not to mention made a huge mess of my kitchen and wasted a lot of time.

    The recipie that I have tried -chocolate pumpkin cookies (above) AND my primal pumpkin pies were way undersweet (even for someone who has been zero sugar for months) when made with maple syrup OR honey. Some of the sweetness in the honey/syrup is just lost upon baking....they were just right when raw ingredients, too "not sweet" upon eating cookied. And if I add more....I just feel like it is way more "sugar" than I *should be* consuming.

    Any suggestions from primal folks?

    Honestly, for Pumpkin pie I'd make the traditional recipe on the back of libby can but cut the sugar down and use organic condensed milk, etc.

    For the cookies, I've found that stevia is great for adding sweetness to a base of honey/sugar/maple syrup etc.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •