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.”
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!