Recipe: Raw Pumpkin Pie and Cashew Cream

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Autumn food is always full of pumpkin. Pumpkin scones, pumpkin pie, pumpkin soup, pumpkin curries … and I love it! I’m sure the markets anticipate the demands for pumpkin-based treats and stock up on cinnamon and nutmeg. I know I’ve already run out of nutmeg … I love my fresh grated nutmeg. 20130327_151022

My daughter (one of the two masked creatures above) celebrated her Autumn Festival at school yesterday and all the families brought in seasonal food to share. Yes there was a lot of pumpkin there, and apples. Oh my goodness, my mouth was very happy! I brought in a raw pumpkin pie. I made one last year in the seasonal spirit at playgroup and couldn’t quite remember how I did it. So I suspect this year’s pumpkin pie is a completely new recipe – plus there was the added challenge of making it nut-free so that it could be shared in a school environment.

20130327_102930I’m pretty happy with it – but let it thaw a bit before you serve it. It is definitely yummier when you can taste the smooth pie mixture. Also, the pie was still a bit frozen when I put it out and the base stuck to the dish! Everyone just ended up scooping the raw pie off the top because the base had ended up moulding itself pretty well to the dish. Nothing wrong with a bit of scooping. I think at one point someone was just standing in front of it with a spoon. I take that as a compliment, but its a shame no one could taste the base, because that is yummy too. Coconut and pumpkin are good friends in the kitchen.

If I were to make a change to it I think I would add some coconut cream to the recipe to make it smoother and creamier. Only I didn’t have any at the time. Try it and let me know if that works. I think next time I would also add a layer of cashew cream on top before it was frozen. Or you could even layer the pumpkin and cashew cream a few times for a pretty stripey pie …IMG_3370

Raw Pumpkin Pie and Cashew Cream

INGREDIENTS

RAW COCONUT CRUST

200g raw coconut flakes (not shredded or desiccated)

1 cup dates

pinch of salt

1 tbs coconut oil

RAW PUMPKIN PIE FILLING

500 chopped pumpkin, skin and seeds removed

2 cm peeled raw ginger

1/4 cup ground chia seeds, soaked in water

3/4 cup coconut oil

2 tsp cinnamon

2 tsp grated nutmeg

swoosh of raw honey/maple syrup

 a little water/nut milk

METHOD

Blend the crust ingredients together until they begin to stick together. Press into a pie dish that has been lightly oiled with coconut oil. Press down well so the crust will be firm. Place in the freezer for 20 minutes to set. Meanwhile make the filling.

Put chunks of pumpkin into the food processor and blend until finely ground, or as smooth as possible. Add remaining ingredients and blend again until the mixture is very smooth and thick. Add a little water or nut milk to thin it out and help it along in the blender – not too much!

Pour into the crust, decorate with pumpkin seeds, a little more grated nutmeg and set in the freezer.

Let the pie thaw half an hour before serving, and serve with a dollop of cashew cream.

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Recipe: Polka-dot Cake

IMG_2787In all my efforts to make cakes and muffins and cupcakes without grains and sugar this has to be the simplest and most satisfying cake I’ve made. I made it today – very spontaneously to celebrate Fete des Rois, or Festival of the Kings, because today is Epiphany. Epiphany is the end of the Advent story when the three wise men arrive to pay their respects to the Holy Baby. They treated Jesus as they would an earthly king by falling to the floor and presenting him with expensive gifts.

Had I given myself more time to organise it I would have had a crown ready and perhaps some games but that was not to be today. You can read about our past Fete des Rois celebrations. Today, however, I had forgotten all about it. January 6th, already? How did that happen? I didn’t realise until the afternoon so I quickly made up this cake for afternoon tea. I couldn’t find the right recipe I wanted in all my books and scribblings because they were either too complicated or I didn’t have the ingredients –  so I cobbled one together with the ingredients I had and it worked.

The traditional French galette des Rois is an almond-cream filled puff pastry type thing with the feve baked inside. The feve is traditionally a hard bean and whoever finds it in their slice becomes King or Queen for the day. My friend has been making a few delicious gluten-free versions of French regional cakes for our past fete des Rois celebrations. Today I thought an almond cake would do the job, and for the feve I used a date because I didn’t want my two-year old to end up accidentally choking on something small.

The cake was pretty colourful! I had intended to make the polka-dots with blueberries dropped in to the batter just before cooking, like a clafouti, but in a real Mother-Hubbard moment I discovered we had no blueberries or cherries or any other suitable fruit, not even any dried fruit except for the dates. All we had was Dad’s stash of Christmas candies and so I decorated the cake with candy covered chocolate polka-dots …. I know!! Not exactly sugar-free, paleo or GAPS but very pretty and very tasty. WITH the blueberry polka-dots this cake makes a very delicious breakfast served with yogurt and fresh fruit. Incidentally it can be made without the baking powder so it can be suitable for GAPS and paleo too. It might not rise but it will be more flat like a clafouti, which is how I make it for breakfast.

In any case the cake rose and cooked beautifully and we had a delicious afternoon tea with a bit of fun to go with it. As it happens I don’t think I will use a date again because when I cut the cake, I cut the date in half and then two people ended up with the feve in their slice – so we had two Kings this year!!

Here’s the recipe:

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Polka-Dot Cake

(grain-free and sugar-free … almost!)

INGREDIENTS

250g almond meal

1/3 cup honey/maple syrup

100g coconut oil

6 eggs

2 tsp vanilla essence

1 tsp baking powder

blueberries or cherries / (in this case I used Smarties!)

something to use for a feve – don’t use a date! A large (clean!) coin, a dried bean if you don’t have little kids eating the cake, perhaps some trinket from the Christmas crackers?)

METHOD

Mix all but the last ingredient together and blend well.

Add the feve to the mix and pour it all into an oiled spring-form cake tin, making sure that the feve is well hidden and then drop in the berries/cherries/things you are using for polka-dots in a pleasing pattern.

Cook at 170C for about 25 – 30 minutes … sorry I didn’t pay attention to how long it was in there for. I took it out when the top was a light brown colour and the knife came out clean. Mine was in about half an hour I think.

Recipe: Neapolitan Banana Ice Creams

Aren’t these pretty? Banana ice-cream isn’t new but it sure is yummy and easy. We’ve made these ones with three different flavours: vanilla, strawberry and chocolate. They take me right back to my childhood – those idyllic days before dairy-free, sugar-free and additive-free became my norm, and the delight in scooping ice-cream out of a tub that has three different choices of flavours all at once – although I would always go for vanilla. Still do. I love chocolate but chocolate ice cream has always made me feel like I am eating cold mud (I think I must be quite alone in the world with that particular visualisation!) and strawberry ice-cream was sweet and lovely until that artificial strawberry flavouring kicked in and the coughing would start. I can’t believe I didn’t discover banana ice cream until adulthood!

NEAPOLITAN BANANA ICE CREAMS

INGREDIENTS

4 ripe bananas

1 cup coconut milk

2 tbs maple syrup

2 tsp vanilla essence

250g fresh strawberries

2 tbs cacao powder

METHOD

Blend up the peeled bananas with the vanilla, maple syrup and coconut milk. Whizz it all together until it is lovely as smooth. This is the base mixture for the ice-creams. No need to remove it from the blender, just spoon it out and into the moulds as you go.

Spoon 2 teaspoons of this mixture into the bottom of your ice cream moulds.

Add the washed and hulled strawberries to the base mixture left in your blender and blend again until it is all smooth and pink. Add more strawberries if you like it pinker.

Spoon 2 teaspoons of the strawberry mixture on top of the base mixture in the ice-cream moulds.

Add the cacao to the pink mixture left in the blender now. Depending on how much of the mixture you’ve used already, you may need to add another banana or some more coconut milk to make it go a bit further. Blend until smooth. The cacao will turn the mixture quite brown and chocolately. Smells delicious even now!

Top up the rest of the ice-cream moulds with the chocolate mixture, place the handles and tops on the moulds and put them in the freezer overnight. It should be enough to make 12 ice creams. If you make these in the morning they might be ready by the time school is finished. It’s pretty fun to eat even if you get them out of the freezer too soon. Ice-cream on a spoon is just as tasty as ice-cream on a stick! If you do have some mixture left over, add some ice and coconut milk to the blender and drink it as a smoothie 🙂

Recipe: Allergy-friendly Birthday Cupcakes

Sharing a birthday treat at kindy or school is becoming a bit of a tricky issue. Most schools and kindergartens have a nutrition policy and ask for no chocolate and sugary treats. Then there are the children with food sensitivities, allergies and other special diets who always miss out on special treats at birthday celebrations. Being one of those people myself I always feel sad to see those children resigned to the fact that they’ll be missing out on the fun food 😦

Here is a recipe that should meet almost all the needs of your child’s friends at a birthday celebration! It has no eggs, dairy, refined sugar, nuts or gluten. It isn’t grain-free but grain-free usually means using nuts instead and nuts are often excluded from schools as part of an allergy management policy. The frosting I have used is made of fruit, dates, maple syrup and coconut oil, so no naughty ingredients there either, although if nuts are not an issue then adding some soaked cashews to the blender will thicken the frosting up and make it creamier too. The only naughty bit was the silver cashous on top 🙂

These cupcakes turned out quite moist and fluffy inside – for gluten-free cooking (or more specifically MY gluten-free cooking!) that’s a plus because I find gluten-free baked goods are often quite dry. The flax seeds are mixed throughout but don’t change the texture of the cupcake at all.

ALLERGY-FRIENDLY BIRTHDAY CUPCAKES

CUPCAKE INGREDIENTS

1 cup coconut milk

1/4 cup maple syurp

1/3 cup coconut oil

2 tbs ground flax seeds

2 tsp vanilla extract

1 tsp apple cider vinegar (I used home-made fruit scrap vinegar)

2 cups your favourite gluten-free SR flour (I use one without any soy or dairy)

FRUIT FROSTING INGREDIENTS

1/2 cup dried dates, soaked in hot water 10 minutes

1/2 cup coconut oil

1 cup frozen fruit defrosted to room temperature (I used cherries to make a dark purple icing)

METHOD

Mix all the wet ingredients plus the flax seeds. Allow the flax seeds to soak for 10 minutes or so. The flax seeds are acting as a binder and are replacing the egg in the recipe. You may need to add a little extra liquid after this stage, depending on the thickness of your mixture after the flaxseeds have gelled up.

Add the flour and mix well.

Spoon level to the top in muffin tins greased lightly with coconut oil and cook for 10 minutes in an oven preheated to 180C. They don’t go very brown on top/ When the skewer comes out clean they are cooked.  If the skewer still has mixture stuck to it, cook for another minute at a time until they are done. If overcooked they tend to dry out.

Allow to cool in the trays before turning out. This stops them from drying out.

While cupcakes are cooling, blend the frosting ingredients together and pipe on top of the completely cooled cupcakes. All ingredients should be at room temperature for the frosting otherwise the coconut oil will cool and clump instead of blending smooth. If it is a cool day and the coconut oil is solid to begin with, then cook all ingredients together for a little bit before you blend them. Decorate as you like then a bit of chilling in the fridge will set the icing. I’ve used dried rose petals and silver cashous.

Recipe: Banana Pancakes with Blueberry Sauce (Paleo/GAPS)

One of the hard things about being on a grain-free diet is watching the family eat pancakes every Saturday morning. I love pancakes and every now and then I sneak one because they are so hard to resist. I used to make myself some grain-free paleo pancakes with egg and almond meal … but they really are not my favourite. I find them quite dry and I have to wash them down with a cup of tea. This morning however, I made myself some banana pancakes and I can’t believe I’ve forgotten about them for so long!

I used to make them for the kids for afternoon tea. It just didn’t occur to me that I could eat them for breakfast … and actually I am not really that fond of bananas, especially cooked bananas, but I cooked mine in coconut oil and drowned them in a home made blueberry sauce … and they were delicious.

Bananas are so cheap at the moment … at 99c per kilo I am buying up a couple of kilos at a time and freezing them for cooking with later. The ones I used today went soft before I had a chance to peel and freeze them but they were perfect for breakfast in these pancakes and enjoyed by 2 out of 3 children – the other one, like me, has never really developed a bond with bananas and was turned off when I mentioned what was in them. If I hadn’t said anything I’ll bet he would never have noticed. As for me, I am pleased to have rediscovered the joys of pancakes for breakfast!

This blog is fast becoming a place where we celebrate toddlers with food on their faces… sorry about that but I never get tired of seeing little ones enjoy their food!!

Banana Pancakes with Blueberry Sauce

PANCAKE INGREDIENTS

1 banana

1 large egg

1 tsp coconut oil

SAUCE INGREDIENTS

1 cup blueberries

1 tsp cinnamon

dribble of honey

1 Tbs butter

METHOD

Mash the banana and mix in the egg. If your egg is small you may get firmer pancakes if you add another egg.

Heat your pan (I like to use a cast iron skillet) and melt the coconut oil. Cook mixture as you would normal pancakes, turning when you see the edges firm and a few bubbles in the middle.

To make the sauce, mix blueberries, honey, butter and cinnamon together in a saucepan and bring to the boil, slightly mashing the blueberries, and cooking until it reaches a consistence you like.

Serve pancakes with sauce and fresh fruit.

Recipe: Mandarin and Almond Upside Down Cake

The colder weather brings the citrus fruit! Hooray for late autumn mandarins!! They are so sweet and juicy and such a perfect snack for children. And so bursting with the right kind of vitamins to help combat the winter sniffles. They are the best thing, I find, for a pick-me-up in the morning and for satisfying the sugar cravings in the late afternoon.

I looked and looked for hours, trawling over the internet for a cake recipe using mandarins  that would fit everyone’s needs at playgroup. I do my best to make a morning tea that is free of grains (and therefore free of gluten), sugar (natural sweeteners only) and also vegan so that each person in our group can enjoy the morning tea. I’m so glad we have no one with nut allergies because then we’d just be eating fruit 🙂

I didn’t find what I was looking for so I made a recipe up. It was a bit of a hotch-potch of ingredients, but a delicious one! I’ve recently learned that chia seeds mixed with water can be used instead of egg as a binder, so I ground up some white chia seeds into a fine powder and mixed 2 tbsp of that with a cup of water. I think it was enough to replace maybe 4 or 5 eggs? In any case our cake turned out quite moist. I’m not sure the addition of chia seeds is legal on the GAPS diet, but I ate a little of this today with no noticeable reaction, so perhaps from time to time it may be ok.

The mandarins were boiled in their skins for a few hours, and as the skins are used in this recipe along with the flesh I think it is pretty important that organic mandarins are used. I cheated a bit for the mandarins on the topping. I had a tin of mandarin segments in the cupboard and I’ve been wanting to use them for ages, so they became the topping to the upside-down cake. I don’t see why you couldn’t use pipped fresh mandarins, or even boil up 2 extras and whizz them all up together, saving some of the mandarin pulp to use as the topping.

It disappeared pretty quickly so I’d say it was all right 🙂

MANDARIN AND ALMOND UPSIDE-DOWN CAKE

INGREDIENTS

3 organic mandarins, plus 2 more for decorating (or 1 tin of mandarin segments).

1/2 cup natural sweetener of your choice (honey/maple/agave)

1/3 cup dates

1/3 cup coconut oil

2 tbsp ground chia seeds

1 cup water

350g almond meal

75g hazelnut meal

METHOD

Boil three whole (washed and unpeeled) mandarins, completely covered by water for 2 hours. I tipped out the water halfway through and topped up the pot with fresh water because I thought the skins might get a little bitter from this treatment. Not sure if it made a difference but they certainly were not bitter in the end.

Drain and cool the mandarins, then blend them. Take the pips out if you want to – I just blended the whole lot up, skins, pips and all, into a pulp in the food processor.

Add sweetener, ground chia seeds, water and coconut oil to the mandarin and blend again.

Add the dates, almond meal and hazelnut meal and blend until smooth.

Grease a ring tine with coconut oil. Drizzle  a little maple syrup into the base. Lay out the spare mandarin segments, then pour the cake mixture over the top.

Bake at 180C until firm. This took about 40 minutes for my cake. It did go quite brown on the top but was still moist in the middle.

Eat and enjoy!

Recipe: Vegan Coffee Scrolls

These coffee scrolls (so-called because they are so good to eat whilst relaxing with a cuppa, not because they contain coffee!) are made wheat-free, dairy-free and egg-free. Not sugar-free this time, although I am sure we can work out how to make this happen. Little ones and big ones were made for playgroup morning tea one beautiful sunny morning, and enjoyed with some Rawganic Chocolate and Cocoluscious ice cream on the side.

VEGAN COFFEE SCROLLS

INGREDIENTS – DOUGH

2 cups Self raising flour (I used Spelt)

pinch of salt

100g coconut oil (cooled so that it is firm)

200ml coconut milk

INGREDIENTS – FILLING

100g coconut oil (cooled so that it is firm)

200g brown sugar

150g plain flour

METHOD

1) T0 make the dough, place the flour and salt in a bowl and rub in the coconut oil until mix resembles breadcrumbs. Pour in the milk and mix together to form a moist dough.

2) To make the filling mix the coconut oil, sugar and flour together in a blender.

3) Pat the dough out on to a floured surface until it is about 1 cm thick. Spread with a layer of the filling and roll up lengthways.

4) Cut into slices, about 2 cm thick and place on a tray. Bake about 20 minutes or until light brown on top.

Two Recipes and a GAPS lapse: Carrots, Ginger and Beetroot Soup (and Vegetarian Curry)

I have mentioned before that I am currently following the GAPS diet. It is the first time in my life I have ever followed an eating regime of any kind, and it is not a diet for weight loss. Instead it is a diet that has been designed to support digestive healing: to return our gut back into an environment that can process the substances we eat without producing toxins that cause other problems in the body. For me, there were a variety of reasons for beginning this diet and at the time I started (about 9 months ago) it was eczema, asthma, allergies and joint pains. Now my asthma has gone completely, my eczema returns only when I’m stressed and hardly raises an itch, my allergies are almost forgotten and the joint pains stay away so long as I don’t slip up on the diet. I don’t mind them being there as a little alarm for me, actually – a reminder that although all seems to be going well for me, that I still have to take care of myself. It reminds me of the nursery rhyme:

When she is good she is very very good,

But when she is bad she is horrid!

When I am in the zone on GAPS I feel amazing. I feel so much energy, so alive in my body and my thoughts and reflexes are so sharp. Everybody and everything is wonderful and it is easy to respond positively to the daily niggles. I totally forget about eczema and asthma and allergies – they don’t exist. When something snaps (a few nights in a row of bad sleep or a busy week) then my routine of cooking and eating is disturbed and I fall off the wagon. One of the hardest things I find about being on this diet is being prepared with food-to-go. There are often times when I am out and about in the car all day long, and if I don’t have a sufficient food for me to eat then I have no choice but to go and buy something. The are lots of great places to eat on the Gold Coast, but few options for grain- and sugar-free diets. So sometimes I have had a few slips, either by chance or by choice. When I am busy, tired, not prepared, perhaps a little stressed I think, “a sandwich won’t hurt”. The last sandwich I ate has hurt me now for about 2 weeks. Headache, extreme tiredness and joint pain was the immediate result, and I’ve had a lingering pain in my foot all this time. I am sure there is more involved with this pain, on a deeper level I have needed some rest (sleep!) and some nourishing from sources other than food (sunshine, quiet time, family, friends, meditation, creative play). A week of rest and a return to the GAPS introduction diet has put me back on the right track and the pain in my foot has diminished. It is a relief not to limp everywhere. Pain is a great reminder but it is exhausting having to live with it every day and I am extremely glad I don’t have to.

So the result of all this is a renewed commitment to preparation. Back on the menu planning, making sure I have enough basic supplies to keep me going through the days. The key to it all is stocks and soups. Home made meat stock is not optional on the GAPS diet. It is essential and I always have several jars of it in the fridge. It goes into almost every meal I make for myself and my family. It also forms the basis of the soups that I eat for breakfast and lunch. I am supposed to drink it with every meal to help with digestion, but I haven’t developed that habit yet. The gag reflex from my vegetarian days kicks in when I try to drink neat stock. But put some veggies in and call it soup and I am ok with it. My thermomix (also known as Thermoslave) is set to work almost every morning making a new batch of soup and I love it when my fridge is full of rainbow coloured jars of goodness.

Thermoslave is my fourth child

Here is one of my favourites: Carrot and Ginger Soup, this time with beetroot to give a deep wintery flavour and colour. Roasted beetroot would be even more delicious, but I didn’t do that this time. Perfect comfort food and a great breakfast for a cold morning. I thoroughly recommend starting the day with a hot soup and a dollop of yogurt or sour cream. My body sings. If you are vegetarian this soup can be made with vegetable stock, but please make it yourself – so much more nourishing than salty stock cubes!

The soup was also used to thicken the curry that I made for dinner the other night. On GAPS my family and I have gotten used to watery sauces, as flour, arrowroot and cornflour can’t be used to thicken. So now I use soups, nuts ground into a paste, or mashed pumpkin to thicken up our meals if they require it.

Carrot, Ginger and Beetroot Soup

INGREDIENTS

2cm ginger, chopped finely or grated

3 garlic cloves, chopped finely

2 tbs oil/cooking fat

Pinch of salt

3 carrots, chopped in rounds (large ones)

2 small beetroots, peeled and chopped

Stock to cover veggies

METHOD

1)      Heat oil and cook ginger and garlic for 2 minutes or until fragrant.

2)      Add salt and stir.

3)      Add vegetables and stir on medium heat for 5 minutes or until edges are softened.

4)      Cover with stock and bring to the boil.

5)      Turn heat down and cook for about 25 minutes

6)      Blend to preferred consistency and serve with sour cream.

 –

Carrot and Beetroot Tops Curry

 

INGREDIENTS

2 tbs coconut oil

2cm ginger, peeled and finely chopped or grated

3 garlic cloves, chopped

1 tsp cumin seeds

2 tsp turmeric paste

1 tsp salt

1 tsp mild curry powder

3 carrots, roughly chopped

½ head cauliflower, roughly chopped

200g cabbage, chopped

1 cup Carrot, Ginger and Beetroot Tops Soup

1 spring onion

1 bunch beetroot tops

1 cup cashews.

 

METHOD

1)      Heat oil and when hot, add ginger, garlic, turmeric, salt and curry powder. Stir and cook until fragrant.

2)      Add chopped carrot, cauliflower and cabbage. Stir together with spices until well coated.

3)      Add stock and soup and cook until tender.

4)      In last five minutes of cooking, add chopped spring onion and beetroot tops.

5)      Roast cashews in oven while the curry cooks

6)      Serve with rice and chapatis (for the non-GAPS members of your family)and sprinkled with toasted cashews.

Fairy Mushroom Muffins

These are my take on the sweet little party mushroom cupcakes … with the icing that my housemate describes as a “service to humanity”.

These little sweeties are made with the Persimmon, Pear and Pecan Muffins of my last post, together with the Cashew Cream Icing that I used in the post about the Grain-Free Banana Bread. To make it red though, I added beetroot.

I’ve tried beetroot juice in icing before. To me, despite the sweetness, it still takes like beetroot and this gives an earthy and slightly bitter taste to the icing, which I find a bit yuk. So this time I roasted four little beetroots in coconut oil until they were soft and their sweetness was concentrated, then they were mushed up a bit and blended really really really well into the cashew cream to give it the lovely deep colour. Not quite red, but a very dark pink that can be forgiven for not being red because it is so tasty.

The dots on the mushrooms are slivered almonds.

This was a do-it-yourself exercise at playgroup: I made the muffins first, and the children could ice them and put as many spots on as they liked. Sadly I was away this day, and there didn’t appear to be any leftovers … lucky that I kept aside a stash of beetroot and cashew cream icing for myself … it’s pretty good on top of anything, really!

Recipe: Persimmon, Pear and Pecan Muffins

Oh my goodness – why has it taken me so long to discover persimmons? I’d never even seen them before this year. Thanks to Food Connect, from whom I order my seasonal organic fruit and vegetables, I am receiving a beautiful range of seasonal harvest each week. When I first received these strange fruits that look like a cross-breed between a tomato and a mandarin, I suspiciously put them to one side in my fruit bowl – and there they stayed until they were clearly no good and with some relief I had to throw them out. But they just kept coming! Every week! I realised I had to either get over the challenge of a new fruit or cancel my order! I didn’t want to cancel my order so I cut one open.

I was gone in the first bite. Mmmm they are soft and sweet inside with the texture of an apricot. Oh my, I’m now addicted and I have discovered how they are even more delicious when you let them get a little over-ripe so that they are soft and squishy inside.

I’ve made muffins with them in this post – but my favourite way to eat them is pureed and poured over yogurt with some chopped nuts on top. It is such an awesome breakfast/snack/treat/dessert – all in one.

This recipe is a celebration of Autumn goodness, and the letter ‘P’. I only put the pecans in because they made a good ring to the title, but as it turns out they are an autumnal nut so they fit perfectly. These muffins have spelt flour and maple syrup in them so they are not GAPS, and it is to my ultimate frustration that I cannot sample these ones – they look so good! They are, however, free of wheat, dairy, eggs and processed sugar, although there is a hearty amount of maple syrup in there. As I cannot taste these I can only say that I suspect you could easily reduce that amount because the persimmons and pears should be pretty sweet in themselves.

And because I could not taste these I adapted another recipe I’ve posted previously, the grain-free banana bread. I replaced the banana with pureed pear and persimmon (1 of each) and because I’m a bit over LSA I used hazelnut flour instead. I wanted to make muffins but all my muffin trays were full, so it is a loaf, and a very yummy one too, if you don’t mind so much coconut. And it is all mine, now that everyone else gets to snack on all this other persimmon goodness 🙂

The next thing I’m going to make is persimmon compote for my dinner tonight (roast pork, with pumpkin mash, persimmon compote and pureed roast pumpkin) – do you sense a theme here? Better steam some peas too.

PERSIMMON, PEAR AND PEAR MUFFINS

Makes 24 small muffins

INGREDIENTS

1 cup white SR flour (I used spelt

1 cup wholemeal SR flour (Spelt flour, again)

1/2 tsp bicarb of soda

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbs coconut oil

1/2 cup maple syrup

1 cup coconut milk

1 persimmon

1 pear

1/2 cup pecans, chopped

METHOD

1) Peel and core the persimmon and pear. Chop them up and blend them into a puree in your food processor.

2) Add all other ingredients except pecans into the food processor and blend until smooth.

3) Add chopped pecans and stir to combine.

4) Pour into muffin trays and bake at 180C for about 20 minutes or until golden brown.