FALL FAVES

I love Autumn...

 the beautiful cozy colors, the slower pace, after summer is gone & we are back to routines... 

and of course, the  food. To me Autumn food is comfort food. 

Homemade soups and hearty fare like Nana used to make, and the smell of all things pumpkin ! 

PERFECT PUMPKIN CHEESECAKE

Perfect for Thanksgiving ! This one is loved in our house by all family members - celiac or not !

1/4 cup gluten free graham crumbs ( or almond flour for low carb) 

enough melted butter to barely hold crumbs together- start with 3 TBSP then add more if needed.

3  8 oz pkg. cream cheese - softened 

1/2 cup packed dark brown sugar ( or low carb sweetener of choice) 

15 oz pureed pumpkin (OR 1 15 oz can of pureed solid pack pumpkin ) 

1/2 cup REAL maple syrup ( or low carb syrup) 

3  large eggs 

2 TBSP cornstarch 

1 TBSP  GF pumpkin pie spice *We use epicure spices because they are gluten free 

(or you could add your own blend of cinnamon, nutmeg, allspice and cloves to taste) 

2 TSP pure vanilla extract 

lightly oil a 9 inch spring form pan and preheat oven to 350. 

mix crumbs and butter then press into bottom and slightly up sides of the pan. bake for about 10 mins or until it begins to lightly brown. 

In bowl, blend remaining ingredients very well until smooth. pour into crust and bake until set 

( 50-60 mins). cool on wire rack . cover and chill in fridge for 4-5 hours before serving. Decorate with pecans and drizzle each piece with a tiny bit of maple syrup immediately before serving, if desired.

SWEET STUFFED PUMPKINS

I would like to thank my friend Eleanor D.  for allowing me to share this wonderful recipe.

October has arrived, and with it, pumpkins ! We  love our annual trek to local pumpkin patches to see if we can find "the great pumpkin" 

But then there are those delightful little pie pumpkins we have in the garden... pumpkin pie, pumpkin soup, curried pumpkin... this is a wonderful & very easy to make, addition to your "pumpkin repertoire "  

Simply scoop out your pie pumpkin and fill the cavity with all those yummy apples you picked last month 

and also add some dried cranberries, a dollop of butter & some brown sugar 

( or maple syrup if your hubby is French Canadian like mine ) 

How about some cinnamon or pumpkin pie spices too, if you like ? 

Then put the "lid" back on your pumpkin and bake it at 350 F for 1 -2 hours, or until soft ! 

CURRIED PUMPKIN SOUP

3 cups cooked, mashed pumpkin, cooled - set aside

( takes about 1 large 3 lb pumpkin to make 3 cups cooked )

FRY:

1 c. chopped onions

2 TBSP. olive oil

until translucent

ADD:

1 tsp. cumin

3/4 tsp. cinnamon

1 tsp. curry powder ( or to taste)

1/2 tsp. pepper

1/4 - 1/2 tsp. cloves

ADD:

the pumpkin & saute for a couple minutes, stirring often.

ADD:

aprox. 2-3 cups veggie stock ( Add just enough to cover the pumpkin)

1 TBSP. GF tamari

bring to a boil, then reduce heat &  simmer for 5 mins.

Using a hand blender, puree to a smooth, creamy soup

You may at this point add some cream, sour cream etc. if you like & puree in as well. top with a sprinkle of nutmeg before serving.

GF APPLE PEAR CAKE

It's apple ( & pear ) time again and we have a good supply, so what to do ? ...

 first we made an apple crisp,that you can see in the pic, but everyone knows that one, so then I tried a gluten free apple cake. so yummy !

1/2 c. heavy GF flour ( I use buckwheat but chick pea works too )

1 c. cornstarch

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. b. soda

1 tsp cinnamon

1 tsp ginger

2 eggs ( beaten)

2/3 c. brown sugar or 1/2 c. honey or brown sugar substitute

1/2 c. mayo

1 c. grated pear (peel first )

1/2 c. grated apple "

1/4 c. raisins or currants
** to lower the carbs omit raisins, and use grated zucchini instead of pears 

preheat oven to 350, oil a square cake pan. combine dry ingr. & set aside.

Beat eggs, add sugar & mayo. add all remaining ingr. & mix well.

Pour into pan & bake for 30 - 40 mins or until done.


AUTUMN HARVEST SMOOTHIES 
This one takes advantage of yummy fall fruits !3/4 - 1 cup apple cider or unsweetened juice
1 peeled, ripe avocado
1 peeled, cored pear
1/2 cup plain yogurt
1 Tbsp. honey
1 cup ice cubes or frozen seasonal fruit such as plums ( cut up )
chop fruit coarsely, add all ingredients to blender or blend with strong hand blender until well combined & enjoy !

SPICED SQUASH 

Sponge Bob was not injured in the making of this recipe.

Since it is squash season here's my favorite way to cook squash ( sorry Sponge Bob ) Use any you like, my faves are pumpkin, butternut & acorn but I never met a squash I didn't like !

Wash & then cut your squash in half lengthwise and remove the seeds . Do not peel.

Place cut side up in an ovenproof baking dish. Pour about 1/2 cup of water around squash but not on or in.

in a small bowl mix :

3-4 TBSP butter, melted

1 TBSP honey or brown sugar substitute

2 tsp. lime juice

1 1/2 Tsp. pumpkin pie spice ( commercial mix ) or make your own of cinnamon, allspice and pinches of cloves and nutmeg to taste 

pour mixture into the hollows of the squash and bake in oven preheated to 350 for about 1 hour or until squash is tender in middle when pricked with a fork. Enjoy !

MAPLE BAKED BEANS ( not low carb) 

MMM... Fall is definitely the right time for baked beans, especially when you can start them in the crock pot & enjoy them after a day outside. 

These are high in fiber and protein and very popular with my French Canadian hubby !

4 c. dried navy beans - soak over night covered in cold water

3 slices lightly fried salt pork or a slice of back bacon ( can be totally omited for vegetarians )

2 TBSP. mustard

1/2 c. REAL maple syrup ( not that telephone pole syrup, as hubby calls the fake stuff )

2 cloves garlic, minced

2 white onions

5 whole cloves

2 TBSP. catsup ( optional )

salt and  pepper to taste

After soaking or before cooking, rinse beans well. Cook beans covered in water for about an hour, or until tender ( but not mushy ) drain and rinse.

stick the cloves in one of the onions so you don't lose them, then add all the ingredients to your crock pot.Stir, cover & cook on high for about 6 hours, stirring once after about 4 hours, continue cooking on low for another couple hours and enjoy !

Well, today brought rain and cool air that signals the  end of summer is near. This always gets me baking or cooking something warm that feels like fall. Today I was thinking about back to school, and what better thing to start the days than a hearty bowl of granola ?

preheat oven to 250.

prepare 2 cookie sheets by covering in parchment paper

GF MAPLE GRANOLA

IN LARGE BOWL, MIX :

4 cups large flake oats (GF of course )

1/2 - 3/4 cup unsalted sunflower seeds

1 cup shredded coconut ( unsweetened is best )

1/3 cup dark brown sugar

COMBINE :

1/4 cup (organic, cold pressed) grapeseed oil

1/4 cup pure maple syrup

pour over granola mix and stir till combines well.

spread evenly, onto the parchment covered sheets and bake for aprox 50 mins. sprinkle about 1/2 cup raisins over each sheet and shut oven off. leave in for another 15 mins. cool completely and store in sealed plastic container.

OTHER ADD IN'S :

for variety try 1/2 - 3/4 cup chopped nuts instead of sunflower seeds

try adding 1/2 tsp of cinnamon to the oat mix.

try adding other dried fruit of your choice after removing from oven.