Monday, October 8, 2012

Pumpkin Almond Butter Fudge: A Paleo Treat for Fall Holidays



This fudge is an awesome sweet-tooth fixer for those of us who may be suffering from excessive salivation every time we walk by the Halloween candy display at the grocery store. What's even more awesome, it's good for you. No joke -- check out the ingredients. This creamy fudge has a soft texture, so I think this recipe would double well as a pumpkin pie filling. If you were to sub the honey with agave it would be vegan friendly as well. Enjoy!

Ingredients:
1/2 cup coconut oil
1/2 cup creamy almond butter
1/4 cup honey
1/2 cup fresh pureed pumpkin
1 tsp vanilla
1/2 tsp cinnamon

Directions:
Put all your ingredients in a small saucepan (I used a medium-sized pan, but small would have been better) and set the stove top on a low temperature. Once everybody gets melty, blend the mixture with your immersion blender until smooth and creamy. If you don't have an immersion blender, a food pro should work just as well. Pour the mixture into a small Pyrex or, like me, a small CorningWare brushed with a little coconut oil. Refrigerate for about half and hour. If you want it firmer, keep it in the freezer.

Saturday, October 6, 2012

Paleo Pumpkin Cake with Chocolate Chips



I don't have awesome pictures of this gluten-free treat because when something is really yummy photography takes a backseat. Seriously, how do foodographers do it?

Ingredients:
3 cups blanched almond flour
1/2 teaspoon real salt
1 teaspoon baking soda
1/4 cup coconut oil
1/2 cup raw honey
3 large eggs
1 tablespoon vanilla extract
1 cup fresh pureed pumpkin
1 cup dark chocolate chips (60% cacao or higher)

Directions:
Preheat oven to 350 degrees F. Grease 9x13 inch cake pan with coconut oil.
Combine almond flour, salt, and baking soda in a large mixing bowl. Add the remaining ingredients, except for the chocolate chips, and set your mixer to medium until all is well combined and all the dry ingredients are wet (this batter is on the thicker side). Fold in chocolate. Spread batter in the cake pan and bake for approximately 25 minutes.