Tuesday, 8 October 2013

Pumpkin Cookies and Pumpkin Fudge

As you can probably see from the title of this post, I am on a pumpkin bender!! There was a slightly dubious looking pumpkin in the fridge that was in desperate need of some tender loving care, and it seems that my facebook feed is chock-a-block full of of pumpkin recipes to coincide with autumn in America. I was feeling inspired, so decided to have a bit of a play around (ie. grab a bowl, throw stuff in and cross fingers and toes that it turns into something edible!!).

The results were very tasty, and even my little 2 year old who is totally against pumpkin being in her vicinity when it comes to dinner was more than willing to feast on these delights!

Pumpkin and Raisin Cookies 
(Gluten-free, dairy-free, grain-free, soy-free, nut-free, soy-free, free of refined sugar, no added fat)

Pumpkin and Coconut Fudge
(Gluten-free, dairy-free, grain-free, nut-free, soy-free, free of refined sugar, no added fat)

As prep for making these, it is handy to already have some pumpkin puree on hand. The easiest way to do this (short of buying it in tins!) is to cut up a chunk of pumpkin (any variety will do, just have a play around with which variety you prefer the taste of) into small pieces and steam it until very tender. Then simply puree it (ideally using a stick blender, but you could mash it through a sieve or try a regular blender if you don't have a stick blender). Voila, homemade pumpkin puree! If you make a decent amount of it, you can keep it in the fridge for a couple of days and make all sorts of goodies, or it also freezes well, so it's something you can make in bulk if you know you're going to be using a lot of it. The best way I know of to freeze it is to spoon it into ice trays and allow to freeze, then pop out into a freezer bag to store. Instant portion controlled free flow lumps of pumpkin. 

Pumpkin and Raisin Cookies

(Gluten-free, dairy-free, grain-free, nut-free, soy-free, free of refined sugar)

1/2 cup raisins
1/2 cup coconut flour
1 tsp baking soda
3 tsp tapioca starch
1/2 tsp ground ginger
1 tsp mixed spice
120g (1 small can or about 1/2 a cup) of apple puree 
1 tsp vanilla
1 egg, lightly beaten
1/2 cup pumpkin puree
2 tbsp maple syrup (more if needed - the amount may depend on the variety of pumpkin you use, or the needs of your sweet tooth!)

1. Preheat oven to 160C
2. If you have not already pureed your pumpkin, do so now following instructions above
3. In a large bowl, combine coconut flour, baking soda, tapioca, ginger, mixed spice and raisins. Mix well.
4. In another bowl, combine egg, apple puree, vanilla, maple syrup and pumpkin. Mix well. 
5. Tip wet ingredients into dry ingredients and mix until well combined
6. Form mixture into small balls (about 1 heaped tsp) and place on a baking tray lined with baking paper. Flatten gently with a fork
7. Bake for 12-15 minutes until lightly golden and firm to touch.
8. Allow to cool then dig in!

Note: To make these a little more decadent, swap the raisins for dark chocolate chips, or even just a dark chocolate bar chopped into rough chunks. Yum!

 Flattened out and ready to cook

 Fresh out of the oven - golden and delicious!


Pumpkin and Coconut Fudge

(Gluten-free, dairy-free, grain-free, nut-free, soy-free, free of refined sugar)


1/2 cup pumpkin puree 
1/2 up coconut butter (see link here to find out how to make this super easy, addictive substance http://www.keepingitreal.net.nz/search/label/Coconut%20Butter)
1 tbsp maple syrup
1 tsp mixed spice


1. Place all ingredients in a bowl, and mix until well combined
2. Spoon the mixture into a greased or lined small baking dish or bowl, or form into small balls (if you haven't eaten it all already - it's really good!)
3. Freeze or refrigerate (depending on how impatient you are!) until set.

Note: This recipe makes about 9 small pieces about 1cm deep and 2cm square, but you can double, triple, or quadruple the recipe if you want more - and you will want more!

Close up!