The summer heat is over, the fireplaces are aglow, the leaves have changed colors and are falling, and family-filled holidays are nearing. Stores are filled with many pumpkin items, including canned and fresh pumpkin so that chefs and bakers c
[1]an make and enjoy some amazing, aromatic and tasty cuisine.
Pumpkin is a wonderful and very healthy food that is loaded with many beneficial nutrients. According to Nutrition–and-You.com, Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. It is also an excellent source of many natural poly-phenolic flavonoid compounds such as a, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) ray filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly. It is also a rich source of minerals like copper, calcium, potassium and phosphorus. The fruit is also a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
Now that you have heard about the scientific aspects of this wonderful ingredient, let’s get cooking.
These are a few of our families’ favorites and goodies we always enjoy in autumn.
[2]
Chocolate-Pumpkin Gingerbread (GFCFSF and Vegan)
- 1 2/3 cup GF all-purpose baking flour
- 1 tsp xanthan gum
- 3 Tb cocoa powder
- 1 tsp. baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp powdered ginger
- 1/4 tsp nutmeg
- 1/4 c almond or coconut milk
- 1 tsp apple cider vinegar
- 15 oz. canned pumpkin
- 3 Tb. blackstrap molasses or agave nectar or maple syrup
- 3 Tb oil
- 1 tsp vanilla extract
- 1 Tb. fresh ginger-finely minced, if desired)
- 2 Tb. peanut or other nut butter (if desired)
- 1 c chocolate chips (dark/non-dairy)
Mix dry ingredients together in bowl. Slowly add wet ingredients, stirring to mix. When mix is completely wet pour into an 8 x 8 square baking pan. Bake 45 min. at 350 degrees.
[3]
image courtesy of © jamieanne /flickr.com
Pumpkin-Chocolate Chip Muffins (GFCFSF)
- 2 eggs
- 1 c sugar
- 1 c canned pumpkin
- 3/4 c oil
- 1 1/2 c *four flour bean mix
- 3/4 tsp xanthan gum
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. EACH: cinnamon, nutmeg, cloves
- 1 c chocolate chips
Whisk flour, xanthan gum, baking soda, baking powder, salt and spices. Beat eggs, oil, pumpkin and sugar until smooth.
Add dry ingredients to wet ingredients. Fold in chocolate chips.
Pour into greased muffin tins-or use paper cupcake holders, set into the tin. Bake at 400 degrees for 16-20 minutes. Let stand for 10 minutes and turn out to cool. Makes 12.
[4]
Doughnut Drops
- 1 1/2 c. *Four Flour Bean Mix or **GF Mix
- 1 scant t. xanthan gum
- 1 Tb baking powder
- 1/2 t salt, 1/4 cup sugar
- 1 t. pumpkin pie spice
- 1 t. gelatin (optional)
- 1 egg, slightly beaten
- 1/2 cup. mashed, cooked pumpkin (canned or fresh)
- 1/4 c. almond or coconut milk
- 2 Tbs. Vegetable oil
- 1/2 t vanilla, Oil for frying
In a mixing bowl, whisk together the flour mix, xanthan gum, baking powder, salt, sugar, pumpkin pie spice and gelatin (if used).
In a small bowl, beat the egg and add the pumpkin, almond or coconut milk, oil and vanilla. Add this to the dry ingredients, stirring just until moistened.
Poor oil to the depth of 2 inches in your deep fryer and heat to 375 degrees. Fill a level teaspoon and, with a rubber scraper, roll the batter into the hot oil, cook until brown, turning once. Drain in a bowl with crushed paper towels. Makes 24 drops.
Adapted to be GFCFSF from Bette Hagman’s “The Gluten-Free Gourmet Makes Dessert”
[5]
Pumpkin Drop Biscuits
- 2 1/2 cup gluten free all-purpose baking flour
- 2 cups almond or coconut milk
- 1/4 cup brown sugar
- 1 1/4 tsp. pumpkin pie spice
- 3/4 cup canned pumpkin
- 1 Tb. water
Mix baking mix, brown sugar, and pumpkin pie spice.
Stir in pumpkin, almond or coconut milk, and water until all is moist.
Drop into 12 heaps onto baking sheet prepared with non-stick spray.
Bake at 425 degrees for 15 minutes. If tops start to brown too fast, reduce heat to 375 degrees for the last 5 minutes.
Adapted to be GFCFSF from Megan’s Munchies recipe
*Four Flour Bean Mix
- Garfava Bean flour-1 part
- Tapioca Flour or Starch-1 part
- Cornstarch-1 part
**GF Mix
- Rice Flour-2 parts
- Potato Starch (NOT FLOUR)-2/3 parts
[6] - Tapioca flour-1/3 part)
Enjoy the aroma that fills your home and the love of your family that fills your hearts at this special holiday time.
Barrie Silberberg is the author of The Autism & ADHD Diet: A Step-by-Step Guide To Hope and Healing by Living Gluten Free and Casein Free (GFCF) And Others Interventions. Her web site is: www.puttingyourkidsfirst.com [7]
Recipes courtesy of Barrie Silberberg and Featured image courtesy of © Muffet /flickr.com
Helpful GFCF Articles
- Ditch The Chemicals Start The Year Off Healthy [8]
- Where to Purchase Gluten Free Casein Free (GFCF) Foods and Some Favorite Brands [9]
- Finding GFCF Baked Goods While You are Traveling [10]
- GFCF Holiday Recipes and Hints on Eating Outside of the Home [11]
- Getting Ready for Summer Fun: Being GFCF & Other Healthy Ideas [12]
- Preparing Ahead Before You Make GFCF Recipes [13]
- GFCF/Chemical Free Holiday Breakfast or Brunch [14]
- GFCF Holiday Cookie Recipes [15]
- Hints, Tips and a Recipe to Maintain a GFCF lifestyle [16]
This post originally appeared on our November/December 2013 Magazine [17]