now browsing by tag
Pumpkin Brownie Bars
It’s that time again! Time to start creating all things pumpkin flavored. This is our first of many new pumpkin recipes. Be sure to check back for our savory pumpkin pasta, pumpkin truffles, pumpkin ice cream, and pumpkin freezer sandwiches.
These pumpkin brownie bars came about as we were working on our candy bar project. The “cake” layer of our candy bar has been deemed amazing. With that in mind, I knew we had to try other flavors to see what would work. Rather than make a pumpkin candy bar (yes, I seriously considered it), I opted for a brownie bar just for fun.
If you’re dairy, tree nut, and coconut free, you may need to make your own ice cream at home. Making vanilla ice cream at home using an ice cream maker with a compressor is super easy, and very tasty. You’ll need to have a safe milk base, such as Good Karma Foods Unsweetened Flax Milk, or something homemade. We make homemade oat milk ice cream that’s top 8 free and corn free using the fresh oat milk that we make for our bakery. Now that you know some of the story behind this creation, on to the recipe!
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Vegan Read More
Pumpkin Pie Recipes!!!
I hope you’re all having a great week. In case you still need an allergy friendly pumpkin pie recipe, here you go! There are a few options here, so hopefully something here will meet your needs. If not, please don’t hesitate to contact us (social [at] freeandfriendlyfoods.com) and let me know how I can help you have a rocking good pie.
First, Paleo Pumpkin Pie
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Yeast Free, Corn Free, Refined Sugar Free, Peanut Free, Refined/Cane Sugar Free, Paleo, GAPs, Vegan
Fall Feature – Paleo Pumpkin “Fig” Cookie
This is the final installment of our Fall Feature series with @Dana_Aversa on Instagram. Each week, we have taken a different approach to the same recipe idea, and we have reached the Baked Item recipe. Before I launch into the recipe, I want to thank all of you that have been following this series. It’s been a lot of fun finding new ways to celebrate fall!
So, I’m going to start with a question: Do you remember those fig cookies growing up? The ones with the fig-jam on the inside? I hated those as a child… Although these are called Pumpkin Fig Cookies, they don’t contain any fig. However, the texture is SO cool. It’s like a soft baked cookie on the outside, and a fig cookie filling on the inside. The Papa wanted me to make another batch just so he could eat them again. It was a rather funny incident. I walked into the room, and asked him what he thought about the cookie. He said, “It’s great. Where did you buy it?” I thought he was joking. He was serious. He said because I cut into the perfect square, and it was beyond delicious, he figured I must have purchased it somewhere. So, there you have it, this is seriously an enjoyable cookie.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Wheat Free, Nut Free, Peanut Free, Corn Free, Yeast Free, Paleo, AIP, Vegan, GAPs Compatible
For GAPs: Use a blend of almond and coconut flour. Read More
Pumpkin Bread Cupcakes
So The Papa took the kids out, and I was home alone and got creative. I had an old pumpkin bread recipe that I found several years ago, but of course, can’t make with the allergies. Needless to say, I worked a little kitchen magic.
One of the things I didn’t photograph was what I did with the extra batter. There was a small amount, so I lined a jelly roll pan with parchment paper and spread the batter over it. I baked it, and when it came out, it was like an amazing cloud. It was like a thin cake bread fusion. I strongly suggest you try it with the icing. Read More
This is just a small post to share something with you. Below is a recipe for a small batch of pumpkin frosting. I put this on the pumpkin bread that I made (recipe and pics will be posted) and it was soooo good. Have fun!
Pumpkin-y Frosting (small batch)
1/2 cup organic spectrum shortening
2 cups organic powdered sugar (many non-organic brands use corn starch, many organic brands usually use tapioca starch, but check labels)
1/2 teaspoon organic vanilla sugar
1/2 teaspoon organic nutmeg
1 teaspoon organic cinnamon
1/4 teaspoon sea salt
3 Tablespoons water
Start with the shortening in the stand mixer, and mix for a few moments to get things going. Add all of the other ingredients, except for the water. Mix shortly to get things slightly combined. Last, add the water, 1 tablespoon at a time. Once your icing is smooth, it’s ready to be used.