October Gluten Freedom

Pumpkin Coconut Bisque
2 Tbsp. coconut oil
1 Cup diced onion
3 minced garlic cloves
3 Cups pumpkin puree
2 Cups low sodium Pacific Natural Foods chicken or vegetable broth
1 tsp. honey
1/2 tsp. allspice
1/2 tsp. crushed red pepper flakes
1 1/2 Cups coconut milk
toasted pumpkin seeds & chopped parsley to garnish

Melt coconut oil in a large stockpot over medium heat. Add onion and sauté until it starts to turn translucent, about 5 minutes. Add garlic, saute for another 3-4 minutes until golden. Add pumpkin puree, broth, honey, allspice and crushed pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Puree soup with an immersion blender or on small batches in a standard blender until smooth. Bring soup to a simmer, adding coconut milk until the desired thickness and taste is reached.
Season to taste with salt and pepper. Garnsih with chopped parsley & toasted pumpkin seeds.

Pumpkin Risotto
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces
3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper

Pumpkin Puree: In a large pot, heat olive oil over medium heat. Add the onions and gently fry until soft and translucent. Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.

Risotto: In a large pan, heat some olive oil and add the Arborio rice. Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together. Turn off the heat and let sit, covered for 5- 10 minutes. Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.

Pumpkin Spice Bars with cream cheese topping
Bars: 2 large free-range organic eggs
1/3 Cup coconut oil
1 Cup light brown sugar, packed
1 Cup organic pumpkin puree
1 Tbs vanilla extract
1 3/4 Cups Pamela's Ultimate Baking Mix
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/3 cup finely chopped walnuts

Frosting: 8 oz. organic cream cheese (1 package)softened
1/4 Cup organic unsalted butter (one stick), softened
1/2 tsp vanilla extract
1 1/4 Cups powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan , set aside
In a small bowl, combine Pamela’s Baking Mix and spices. Set aside. In a large mixing bowl, beat eggs; add the oil and beat well to combine. Add the brown sugar and beat until smooth.
Add the pumpkin, beat till smooth; add the vanilla, beat to combine.
Now, slowly add the dry ingredients (baking mix and spices) and beat just until the batter is smooth. Add in the nuts and stir to combine.
Pour the batter into the baking pan and spread the evenly. Bake in the center of the 350 degree preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.