GF Recipes

Late to the Pumpkin Party? Shirley of gfe can help!

11 Comments 03 November 2011

Late to the Pumpkin Party?  Shirley of gfe can help!

Are you deep in pumpkin season?  It took me weeks of reading about amazing pumpkin recipes to finally dive in.  So if you’re a late-comer to the Pumpkin Party, don’t worry.  It’s cool to be fashionably late, and since you’re later that I was, I now have the most perfect pumpkin recipes for you to start with!

They’re easy to make, gluten-free, dairy-free, refined sugar-free, and ultimately delicious!

And they’re the creations of one of my absolute favorite bloggers and gluten-free people on the planet — Shirley of gfe – gluten-free easily.

I was excited to finally have a chance to adopt Shirley of gfe for the monthly Adopt a Gluten-Free Blogger event.  I look forward to this event created by Sea of Book of Yum, because it introduces me to new bloggers, gives me a chance to try new recipes, and expands the gluten-free community one recipe at a time.  But this month I was able to adopt a friend and someone well known as the mom of the gluten-free bloggers.  There are some people who exude warmth, love, and encouragement.  That’s Shirley.  And she has a passion for helping others to see that living gluten-free isn’t as difficult as it sounds; it’s actually quite easy.  We are kindred spirits in this belief.  Shirley sums up the gfe approach perfectly at gfe.

“The truth is that most REAL food IS naturally gluten free … meat, seafood, fruit, and vegetables … and most dairy is gluten free. Naturally gluten free foods are ones that you’ve been enjoying all your life without realizing they were gluten free. However, the “Western” or Standard American Diet (SAD) has become almost entirely processed foods. Many processed foods contain gluten. If you want or need to go gluten free, I ask you to change your mindset and consider eating real food for the most part.”

Real foods.  Now that’s my kind of gluten-free living!  To read more about Shirley and to enjoy her insightful posts and delicious recipes, see her wonderful blog.

But now you must look at Shirley’s recipes that I tried.  I started off with her Pumpkin Butter.  Make this pumpkin butter!  Not only is it delicious for dipping apple slices and spreading on gluten-free toast, pancakes, and muffins, but once you’ve made it, you can incorporate it into other goodies.

Refined sugar-free, Shirley sweetens this Pumpkin Butter with honey from her very own bees!  While I don’t have that privilege, I did buy some local honey for this very special recipe.

Shirley uses her Pumpkin Butter to make these Pumpkin Butter Pecan Chocolate Chip Bars that are so amazing that even the non-pumpkin-loving Husband had to declare them “really good”.  (That’s high praise!)  I love that these pumpkin bars are gluten-free, grain-free (using almond flour), and dairy-free.  They brown up beautifully, hold together, and have the perfect combination of nuttiness, pumpkin spice, and sweetness.

I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and those chips are huge!  You can see them oozing out of the cut bars.

And if that wasn’t enough, here’s another creative way to enjoy Shirley’s Pumpkin Butter.

This is Shirley’s Velvety Pumpkin Spice “Latte” made by whisking together warmed almond milk and her Pumpkin Butter.  I’ve enjoyed this as a hot drink, an iced latte, and I’ve substituted So Delicious Coconut Milk for a slightly thicker drink.  You just can’t go wrong if you used Shirley’s winning recipe.

And Shirley says that her Pumpkin Butter lasts up to six months in the refrigerator, but I can’t imagine the rest of my jar lasting through the week.  I can’t wait to try incorporating it into some of my favorite recipes.  I’m having visions of pumpkin cookies and pancakes!

Have I convinced you?  Are you joining the pumpkin party?  Let me know if you try any of these wonderful recipes.

This month, Lauren of As Good As Gluten is hosting Adopt A Gluten-Free Blogger, so head over to her blog soon for the round up post!  Something tells me that pumpkin recipes will be taking center stage!

Your Comments

11 Comments so far

  1. Shirley is one of my gluten free heroines!

  2. YUM!! I have to try the pumpkin bars this weekend!

  3. Wow. I love finding recipes that are so multi functional. You chose a great recipe to highlight since it leads to so many other great things.

    • Heather says:

      Aren’t those the best recipes? Kind of like Thanksgiving dinner and the post-Thanksgiving sandwiches, casseroles, breakfast hash… ‘Tis the season! Enjoy Shirley’s recipes!

  4. Oh, Heather, you sure make me feel very, very special with this adoption–thank you ever so much! I’m beyond humbled by your compliments and tickled pink (or pumpkiny orange/brown perhaps?) by your success with my recipes. :-) Your photos are wonderful. I love how your husband, a non-fan of pumpkin, even liked the bars. But honestly, I can’t say I’m surprised; they are really good. 😉 Thank you so much for this sweet and lovely adoption!


    • Heather says:

      Well, I’m so glad it makes you feel special, because you ARE special to sooooo many. And I’m honored to be one of your bloggy friends! <3 Off to breakfast. Speaking of breakfast, a dalup of your pumpkin butter in hot cereal is a November dream!

  5. Best spread for all of the Holiday’s. Thanks for posting on Adopt!

    • Heather says:

      Yes, I plan to get a lot of mileage out of these recipes! Looks like we were both on the same wavelength with the almond flour recipes! Thanks for commenting, Gretchen!

  6. Nadya says:

    LOVE this pumpkin/squash season – thanks for sharing this glut of naturally GF goodies!

    I’ve been doing squash/kefir smoothies (with a sprinkle of PP spice & T of Chia seeds soaked overnight) for brekkie – & made veggie soup for lunch – all local & OG – including butternut squash, sweet potato, potato, Florence Fennel, celeriac & veggie stock ….

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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