"Pumpkin" Pie Bars - Gluten, Grain, and Dairy Free

 You may have heard me say before that we have serious issues with pumpkin in this house.  My boy is anaphylactic to pumpkin, and while I could certainly keep it away from him, I prefer to just keep pumpkin out of the house. Anaphylactic reactions are so scary!  I'm not taking any chances. 

For this reason, all "pumpkin" treats and foods in this house are made with either sweet potatoes or butternut squash.  The difference is completely unnoticeable to us!  

And thank heavens . . . I can't imagine going through life without "pumpkin" foods! 

These bars are practically a health food! No grains, no dairy, no refined sugar, no allergens!  You could should eat these for breakfast and feel no guilt! 

They taste like a piece of pumpkin pie, minus the crust.  YUM!

 

"Pumpkin" Pie Bars - Gluten,  Grain, and Dairy Free 

 3 eggs 

1 1/2 c. butternut squash puree (you could use real pumpkin, if tolerated)

2 tsp. vanilla 

1/3 c. honey 

2 Tbsp. olive oil (light in taste)

1/2 c. coconut flour 

1 Tbsp. cinnamon 

1/4 tsp. ginger

1/4 tsp. salt 

1/8 tsp. nutmeg

1 1/4 tsp. baking soda

1/2 tsp. lemon juice 

For the butternut (or pumpkin) puree:  Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour.  When cools scoop out the squash, and blend in food processor until smooth and pureed. 

For the "Pumpkin" Pie Bars: Beat eggs with a mixer for 5 minutes, until pale and frothy.  In separate bowl mix all ingredients until well combined.  Fold eggs into squash/flour mixture and gently mix until well combined.  

Spread into parchment lined 9 X 9 pan.  Bake at 350* for 45-55 mins.  Cool completely.  

For a SUPER yummy treat, top these with this fantastic cream! 

Enjoy!  

Secret Pumpkin - Sweet Potato Puree

We have been having an interesting time, as of late.  Lots of frustrations, lots and lots of new diagnoses.

 One of these diagnoses is that we discovered that my son is anaphylactic to pumpkin.  We have loved pumpkin so this is sad news.  But luckily, pumpkin is easy enough to avoid.

This pumpkin season has had us missing our usual pumpkin treats though!  Luckily I have discovered a delicious way around this, that makes EVERYONE happy! 

I started making sweet potato puree and it can be used in place of any pumpkin in any recipe.  It's amazing!

We've had delicious "secret pumpkin" muffins: 

A wonderful "secret pumpkin" pie: 

 And these fantastic "secret pumpkin" pancakes: 

The process is super simple: 

Sweet Potato Puree

*6-8 sweet potatoes, scrubbed 

*Place sweet potatoes in crockpot and cook for 5-6 hours on low, or 3-4 on high.  

*When potatoes are done, remove from crockpot and slice down the middle.  

*When they are cool enough to touch, peel off the skins. 

*Next, blend them in your blender with water until it reaches a nice smooth consistency. (Do a couple batches at a time, only fill your blender about half way with potatoes.) You'll need quite a bit of water.  Just keep adding it until it blends easily.  

*Store the puree in the fridge until you're ready to use it, or store in freezer safe containers.  I like to pre-measure it into 1 and 2 cup portions. 

*After defrosting, just pour off extra water that separates and stir it up. 

*Use in place of pumpkin in any recipe! Note that sweet potatoes are sweeter than pumpkin, which means you can cut back on sugar in the recipe.  Win! 

Adapted from:  http://joyinmykitchen.blogspot.com/2011/11/as-you-well-know-sweet-potatoes-make.html#.WC5CwvkrLIU

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Pumpkin combined with steel cut oats? 

Can't. Get. Better.

(Since my son was diagnosed as anaphylactic to pumpkin we now use "secret pumpkin".)

Crockpot Secret Pumpkin Pie Steel Cut Oats - Gluten and Dairy Free 

2 c. steel cut oats

4  c. water

1 c. canned, full fat coconut milk

2 cups of sweet potato puree (or 1 can of pumpkin -15 oz. - if tolerated) 

1/4 c. pure maple syrup 

1 Tbsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg 

1 Tbsp. vanilla 

1/2 tsp. salt 

Add all ingredients to crockpot and stir.  Cook on low for 8 hours. Serve with your choice of milk and a small scoop of brown sugar, if desired. 

Yum! 

Gluten Free Dairy Free Secret Pumpkin Waffles

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Do you love pumpkin, like me and pretty much everyone else in the world?

I am a huge fan. Pumpkin everything! Yum. 

Thus we must have some pumpkin waffles, right?
(Since my son was diagnosed as anaphylactic to pumpkin, we now use "secret" pumpkin.) 

Gluten Free Dairy Free "Pumpkin" Waffles 

3 cups milk of choice (I use coconut milk)

3 cups Old Fashioned, or rolled, oats

1 cup of sweet potato puree (or pumpkin, if tolerated) 

4 Tbsp. light (in taste, not calories or fat) olive oil 

2 eggs 

2 tsp. baking powder

1 tsp. pumpkin pie spice 

1/2 tsp. salt

2 tsp. vanilla 

Put all ingredients in blender and blend until very smooth. Batter will be thin, but as it sits for a few minutes, it will thicken up. Cook in hot, well greased, waffle iron. (I use coconut oil to grease the waffle iron.  It works fantastic and is also a stable fat when exposed to heat. Reapply oil after every couple of waffles.)

*This is the same recipe as my waffle recipe, just pumpkin version. 

Fast and Easy Gluten Free Dairy Free Secret Pumpkin Pancakes

These pancakes are awesome because they are gluten, and dairy free (grain free too!) AND they are super fast and easy. 

Plus, the kids love them.  Hits all the important points, right? 

As another added bonus, they are really good for you! 

Since my son was diagnosed as anaphylactic to pumpkin, we have started using "secret pumpkin".

Gluten Free Dairy Free Secret Pumpkin Pancakes

12 eggs 

2 cups of sweet potato puree (or 1 can (15 oz) of pumpkin , if tolerated)
4 Tbs. chia seeds*

1 1/2 tsp. cinnamon 

1/2 tsp. salt

1 tsp. vanilla 

Add all ingredients to blender and blend until evenly combined.  Cook on heated, greased skillet.  As all gluten free pancakes, these do better when kept a little smaller.

(*You can make these without chia seeds and they are still great.  The chia seeds just add volume to the pancakes and make them seem more "bready".  Plus they add awesome nutrients, antioxidants, fiber, and healthy fats! Win win!) 

Secret Pumpkin Baked Oatmeal

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

My mom made the best breakfasts growing up.  There wasn't much cold cereal around. Most days were homemade oatmeal, muffins, cream of wheat, pancakes, homemade granola. . . all the good stuff.  

Basically, my mom was the coolest. 

Pumpkins grown in my garden! But canned pumpkin in the recipe because . . . #aintnobodygottimeforthat  

Since my son was diagnosed as anaphylactic to pumpkin, we now use "secret pumpkin". 

Secret Pumpkin Baked Oatmeal

6 cups old fashion oats 

 3/4 c. brown sugar (feel free to cut down if you want. I do often.)

 4 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

4 tsp. vanilla

1/2 heaping cup of applesauce

2 cups of water

2 c. of sweet potato puree (or 1- 15 oz can of pumpkin, if tolerated) 

cinnamon and sugar (for sprinkling on top)

Just put all ingredients in a 9 x 13, and mix it well, straight in the pan. 

Sprinkle top with cinnamon and sugar. 

Bake at 350* for 40 minutes. 

Serve like cake, or in a bowl with milk.  I always ask my kids "Do you want it cakey or milky?" They choose. Everyone is happy.