Pumpkin Coconut Soup with Toasted Pears

Pumpkin Coconut Soup 1

Good morning, good and faithful readers!  And happy Thanksgiving!

We know cooking is underway at your house.  If hoards of loved ones haven’t arrived yet, they’re on their way.  Or maybe you’re getting ready to pack up your contributions to today’s feast and are looking forward to a day with friends or family.  Either way, Thanksgiving is a time to focus on what we’re grateful for, to enjoy the conversation and company of those around us.  Amidst the craziness and joy today, find time to pause and take in the moment.  In a way life is short, and times like these are worth cherishing.

Whether you’re cooking today or mom’s doing it again this year, we would like to offer a suggestion: Tina’s Pumpkin Coconut Soup with Toasted Pears.  It’s an unconventional choice, but undeniably festive with its myriad fall flavors.  The pumpkin is sweet, the coconut adds a light and surprising flavor, and the holiday season is represented by its hint of cinnamon, nutmeg and cloves.  You know us, though; it’s healthy to boot.  We wouldn’t recommend anything that wasn’t packed with nutrients, fiber and antioxidants, and this soup is no exception.

Try this sweet and rich soup throughout this holiday season.  It’s sure to keep you in a cozy mood and please your taste buds all the while.

Pumpkin Coconut Soup 2


Ingredients
:
1 medium pumpkin baked for 45 minutes or until soft (about 4 cups of pumpkin)
1 1/2 cups unsweetened coconut milk (I used so delicious)
1 tablespoon cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 cup coconut sugar
2 tablespoons maple syrup
1/2 cup toasted pumpkin seeds (I toasted the seeds in some coconut oil)
2 bosc pears sliced thin

Directions:
Put cooked pumpkin into a food processor or a blender.  Add the coconut milk and blend until smooth and creamy.  Add the maple syrup, coconut sugar, and spices and continue to blend.

Spread sliced pears on parchment paper and drizzle with 1 tablespoon of melted coconut oil.  Sprinkle pears with coconut sugar.  Bake at 350 degrees until soft and toasted.

Add soup to a bowl and top with pumpkin seeds and toasted sliced pears.

Enjoy!

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Nutty Gluten-Free Granola

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Ingredients:
1 cup almonds
1/2 cup cashews
1/4 cup pumpkin seeds
1/2 cup gluten free oats
1/2 cup coconut
3/4 cup almond butter
1/2 cup brown rice syrup
vanilla

Directions:
Preheat oven to 350 degrees.

In a pan add brown rice syrup and almond  butter.  Place on medium meat and allow to mix together and become creamy.  Add nuts, oats and coconut to a bowl and mix together.  Once the liquid ingredients are mixed together add to the nut/oat mix.  Place parchment paper on a baking pan.  Spread mix on the baking pan and bake for about 30 minutes.

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Enjoy!

Almond Cocoa Coconut Bars

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It’s the eve of Christmas Eve!  Tomorrow evening we’ll all be surrounded by friends and family enjoying long-standing traditions, exchanging gifts and devouring holiday treats.  Head to your family get-together armed with these delicious cookie bars.  Their crunchy texture and creamy topping will surely be a hit.  Set them next to the sugar cookies and watch them disappear!

Happy baking!

Ingredients:
1 ¼  cup ground almond flour
1/4 cup sorghum
1/4 cup teff flour
1/4 cup tapioca starch/flour
½ cup truvia for baking
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
3/4 cup Kerrygold butter light
1 teaspoon Mexican vanilla

We're huge fans of this Barney's Almond Butter with Cocoa and Coconut.

We’re huge fans of this Barney’s Almond Butter with Cocoa and Coconut.


Directions:

Mix together dry ingredients then add the Kerrygold butter and vanilla to make a batter.

Line an 8×10 baking pan with parchment paper and spray with olive oil. Press the mix into the pan and bake at 350 degrees for about 20 minutes (until brown). Remove from oven.

Spread the Barney’s Almond Butter (coconut and cocoa) on the base.

Top with 1/2 cup dark chocolate chips

Ingredients for Topping:
1 cup Love Grown Gluten Free chia and oats (or you can use gluten free oats that have been blended)
1 cup unsweetened coconut
1/4 cup Light Kerrygold butter
1 cup chopped almonds

The tasty secret ingredient for our cocoa coconut bars! ...along with cocoa and coconut.

The tasty secret ingredient for our cocoa coconut bars! …along with cocoa and coconut.

Directions for Topping:
Mix the butter into the oat/coconut mix. Spread on top of the almond butter. Bake at 350 degrees for 20 minutes.

Allow to cool and then place in the freezer until set (about 30 minutes).

Slice and serve.