Sarah Culver Photography I wasn't planning to post this recipe tonight. In fact, I wasn't confident it would be a recipe I would even like or ever even consider posting. It was an experiment. An adventure. One I actually expected to probably fail. But I was wrong. So, so wrong.
And immediately felt that I had to share this recipe with you because not only is it fantastic, but it's quite healthy, AND gluten-free. AND uses only natural sugars. I know. It sounded scary to me too. But it might be my new go-to pumpkin recipe. And breakfast recipe. And dessert recipe. And just-for-fun recipe. So, tread carefully here, you might just find yourself in need of pumpkin year-round.
Pumpkin "Bread"
makes 1 8x8" pan of "bread"
Detoxinista
1/2 cup pumpkin puree
1/2 cup almond butter (I made my own)*
1/3 cup honey
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp teaspoon baking soda
Preheat your oven to 350*. Lightly grease an 8x8" pan with coconut oil or butter. Toss all of your ingredients into a medium-sized bowl and whisk until smooth. Pour into the greased pan and bake for about 20-25 minutes. The edges should be just turning golden brown and the center should be firmish (I probably pulled mine a bit early. It's totally fine, just a bit softer than it probably would have been if baked another couple of minutes!)
Remove pan from oven and let cool on a cooling rack in pan until completely cool. Cut into squares (just like you would brownies) and devour....er, I mean....enjoy! You can absolutely eat these plain, just like this, (and I definitely encourage you to), or you can whip up some Maple Pecan glaze to drizzle on top!
*to make your own almond butter, all you need are almonds, a food processor, and patience. Plop some almonds (skins and all) into your food processor. Mix/blend/chop. For a long time. Scraping sides as necessary. It will look crumbly and like it will never come together or form anything resembling a smooth, creamy nut butter. Keep going. It will. (I think it took me somewhere between 15 and 20 minutes; I used two and a half handfuls of almonds and ended up with probably just under a cup)
Maple Pecan Glaze
makes about 1 cup
Detoxinista
3/4 cup pecans
1/4 cup maple syrup
1/4 cup water
2 Tbs coconut oil (butter would probably work too)
pinch of salt
1/2 tsp vanilla
Place all ingredients into your food processor or blender and mix until smooth. A-MAZ-ING on the pumpkin bread, but would probably be awesome on pancakes, waffles, oatmeal, or your finger. :)
Pumpkin "Bread"
makes 1 8x8" pan of "bread"
Detoxinista
1/2 cup pumpkin puree
1/2 cup almond butter (I made my own)*
1/3 cup honey
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp teaspoon baking soda
Preheat your oven to 350*. Lightly grease an 8x8" pan with coconut oil or butter. Toss all of your ingredients into a medium-sized bowl and whisk until smooth. Pour into the greased pan and bake for about 20-25 minutes. The edges should be just turning golden brown and the center should be firmish (I probably pulled mine a bit early. It's totally fine, just a bit softer than it probably would have been if baked another couple of minutes!)
Remove pan from oven and let cool on a cooling rack in pan until completely cool. Cut into squares (just like you would brownies) and devour....er, I mean....enjoy! You can absolutely eat these plain, just like this, (and I definitely encourage you to), or you can whip up some Maple Pecan glaze to drizzle on top!
*to make your own almond butter, all you need are almonds, a food processor, and patience. Plop some almonds (skins and all) into your food processor. Mix/blend/chop. For a long time. Scraping sides as necessary. It will look crumbly and like it will never come together or form anything resembling a smooth, creamy nut butter. Keep going. It will. (I think it took me somewhere between 15 and 20 minutes; I used two and a half handfuls of almonds and ended up with probably just under a cup)
Maple Pecan Glaze
makes about 1 cup
Detoxinista
3/4 cup pecans
1/4 cup maple syrup
1/4 cup water
2 Tbs coconut oil (butter would probably work too)
pinch of salt
1/2 tsp vanilla
Place all ingredients into your food processor or blender and mix until smooth. A-MAZ-ING on the pumpkin bread, but would probably be awesome on pancakes, waffles, oatmeal, or your finger. :)