here is a super simple, egg based “cake” thing that I made. Things like this never last very long in my house. You can adjust the sweetness to your liking, but it’s not meant to be super sweet, more like a pound cake or a banana bread. You could probably convert it to muffins, but I like using a pie pan or square glass pan.
1 Cup coconut flour
2 tbsp pumpkin pie spice, or combo of cinnamon, allspice, nutmeg,ginger,and a dash of clove
2 over ripe bananas
1/3 can pumpkin
1/8-1/4 cup Grade B Maple Syrup
Coconut Sugar to Top Before Baking
Pre-Heat oven to 375. Mix the ingredients together, either in a blender, or with a hand mixer. Pour into a greased/lined baking pan of some sort. Sprinkle some coconut sugar on top of the mix once you have it in the pan. Bake in the oven for 20-40 minutes, until a toothpick comes out clean. Cut into squares or wedges.
Yes, you read that right – pumpkin fish soup. It was kind of random, but I wanted to do something different with the fish I thawed, since I baked fish the night before. I was thinking of making a soup, and then somehow pumpkin got involved. It was actually a really nice pairing! Sometimes cooking after waking up from a two-hour nap is eventful I guess!
I used pollock for this, but you could probably use cod or a similar mild white fish.
- 4 shallots
- 2 tablespoons coconut oil
- 1 can organic pumpkin (not spiced)
- 1/2 can light coconut milk
- 1/2 cup broth (vegetable, chicken – your choice)
- 5 medium pollock filets
- 1 cupTrader Joes Fire Roasted Peppers and Onions
- 2 tablespoons lime juice
- Juice from 1/2 lemon
- Basil, thyme, salt, cinnamon, and a little coriander and mustard seed
In a pan, heat the coconut oil over medium-high heat. Add the shallots, and saute to caramelize. Then add the broth, pumpkin, lemon/lime juice, coconut milk, and spices, let simmer for a few minutes. Finally add the pollock or other fish, and turn the heat to medium. Let simmer until the fish is cooked through and flakey.