Noor’s Crust-less Clean Pumpkin Treat

I just love pumpkin, in everything. I make pumpkin cookies, cakes, breads, pies, and well this sort of treat that falls between a fudgy brownie and a pie, without a crust. Pumpkin is very high in Vitamin A, beta-carotene, and fiber. It’s very easy and best of all requires no flour, refined sugar, evaporated milk, or even a crust!  

Ingredients:
16 oz 100% Organic Pure Pumpkin or this Organic Pumpkin Puree I like to use too

2 Organic/pasture-raised eggs

1 medium banana

½ cup raw walnuts, ground* and some chunks

½ cup raw almonds ground or almond meal*

1 tablespoon ground organic cinnamon

1 teaspoon baking powder (I only buy aluminum free)

1 teaspoon baking soda

*Use a food processor or a small coffee grinder to grind the nuts. If you dislike the feeling of chunky walnuts in your usual brownies or desserts, grind them completely as you would with the almonds. 

Directions:

STEP 1 
Preheat the oven to 400 degrees. Grease a spring form or 9inch pan.Ground raw walnuts and almonds using your food processor or grinder.

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Raw walnuts and almonds

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Place in the grinder, and make almonds fine as powder. Feel free to completely grind your walnuts as well (I kept big walnut chunks for a crunch).

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Just like that…

STEP 2

Mix all the (dry) last five ingredients (ground nuts and spices) in a large mixing bowl.

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Mix ground walnuts, ground almonds, cinnamon, baking powder, and baking soda in a large bowl.

STEP 3
Stir in pumpkin and eggs.

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1 ingredient: 100% Organic Pumpkin Puree 😉

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Add pumpkin and 2 eggs.

STEP 4
Mash the banana in a separate bowl, add and mix.

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Mash the banana with a fork.

STEP 5
Place in the baking pan for 25 minutes.
Allow to cool and serve. 

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I used a spring-form pan, you can use any kind.

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Baked…

This is what I like about spring-form pans.

This is what I like about spring-form pans.

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Slice and eat.

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Enjoy with a cup of tea! 🙂

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Removing the Bad Rep of a Cookie

Almost everyone loves cookies, and I was one of those people, until I’ve learned what’s put in those things. While pre-packaged cookies are full of multi-syllabic ingredients I can’t pronounce, and have an ingredient list bigger than the actual cookies, homemade cookies can be bad too. Eating a cookie others make means most likely bleached flour, nasty oils, and a ton of refined sugar. These are reasons why cookies have a bad reputation. 

Well for someone who once loved cookies, and still does (only when I make them, and see what goes in them), I came up with what I call not so bad rep cookie bars. Since I was careful about buying gluten free oats, my entire recipe is gluten free. Oats are usually gluten free but contaminated in factories, so watch your labels if you are tolerant. 

 These are high in protein (thanks to the Quinoa), very low natural sugar (raisins), and taste great! The coconut oil is a “good for you oil”, so you could enjoy your cookie and not have to worry about what you just put in your body.  

Ingredients:
2  Organic/pasture-raised eggs

½ cup Organic Virgin Coconut Oil

¾ cup Organic coconut palm sugar or organic raw honey

1 ½ cups Organic Quinoa flour (grind whole raw quinoa  like I did, or buy it ready)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup un-sulphured raisins (or dried blueberries/cranberries)

1 cup raw walnuts (or any nut, chopped or whole)

¾ cup old fashion oats, gluten-free if necessary

Directions:

STEP 1

Preheat the oven to 375 degrees. Beat the eggs and melted coconut oil. Mix well with the palm sugar/honey. Add the dry ingredients and mix with a spatula.

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Add dry ingredients.

STEP 2

 Fold in the raisins, walnuts, and oats if you like. Use a spatula or your palms to fold the dough. The dough will be nice and thick.

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Add walnuts and raisins (you can alternate)

                                                                   

                                       

STEP 3

Place in a baking dish and bake for about 35-40 minutes or until browned on the edges.

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Bake 35-40 mins.

STEP 4

Cut and serve as desired.

Clean and delicious.

Clean and delicious. Serve on a platter.

I Scream For… Bananas!

Let’s take a break from brownies.

“I screamed for ice cream” as a child, but eventually learned it may not be the best for me.

Just a few months ago I converted frozen bananas into… yes, ice cream, or at least something that tastes as delectable as ice cream, satisfies your sweet tooth, has that creamy texture, and best of all, is good for you! So you get the remarkable taste and texture, and leave behind the unwanted 40+ ingredients in most brands!

I made this the first time only with bananas and my siblings thought the taste of banana was overpowering, so tossing in berries not only covers up the banana flavor, but it adds a nice color too.

 

Ingredients: 

4 Frozen bananas peeled and pre-sliced

½ cup milk (I used almond milk or canned organic coconut milk the fat adds to the creaminess)

1 cup blackberries (or any other fruit, get creative!)

Optional toppings: raw walnuts, antioxidant and benefit full goji berries, or raw cacao nibs

Directions: (can’t get easier than this!)

STEP 1:

Place your frozen bananas and almond milk in the food processor and blend on high until creamy.

You may need to stop, turn off the machine, and scrape the sides a few times with a spatula.

Frozen bananas

Frozen bananas

Stopping to scrape sides down...

Stopping to scrape sides down…

STEP 2:

Add the blackberries (or other fruit) and blend until well mixed and smooth. 

Add blackberries (or fruit)!

Add blackberries (or fruit)!

Ta-da!

Ta-da!

STEP 3:

Serve in desired bowls. Top with fresh berries, mango, or other fruit, and if you’re a nut-a-holic like me, pile on raw walnuts, pistachios, or cashews. Toppings are unlimited, there are no rules. 😉 

 

Fresh mango slice.

Fresh mango slice.

I pile on raw walnuts and pistachios.

I pile on raw walnuts and pistachios.

 Now tell me, what’s better… going to the store and grabbing a bucket of junk-full ice cream, or enjoying a plate of this?

Pumpkin Cinnamon Nutty Brownies

In using the initial recipe of making black bean brownies, like I’ve mentioned earlier you can make a few variations. Omitting the nut butter, adding chunky walnuts on top, or even throwing in raspberries for an extra kick would work perfectly well.

One variation includes swapping the black beans for white northern beans, an imitation for the popular “blondie brownies” minus all the junk. I clearly love nut butters, especially walnut and almond butter. You can slather them on your celery or toss them in these white bean brownies. The incredible benefits of nut butters…let’s not go there. But, let me tell you, not all nut butters are created equal. The majority of peanut butters are full of junk like hydrogenated oils, sometimes even added sugar or salt. These nut butters below or pure, raw, and clean. Once I started buying them, I couldn’t stop.

Ingredients:

Swirl of Cinnamon

  • 1 Tbsp Cinnamon, ground
  • About 1 tbsp Organic Raw Honey, or Organic Coconut Palm Sugar 

STEP 1

Begin with roasting a fresh pumpkin at 400 degrees for about 20 minutes. Remove seeds, peel and place in a bowl. Mash it well with a potato masher or a fork.

Roasting fresh pumpkin

STEP 2

Measure and place all your ingredients out and place them in the food processor. (Make sure the oven is on 350 not 400 degrees now).

Place ingredients in food processor

STEP 3

Pour into a baking pan and top with the sugar replacement and cinnamon mixture. Swirl with a knife.

my white swirl brownies 2

Cinnamon mixture

STEP 4

Bake for approximately 25-30 minutes. Cool and cut. Enjoy.

DONE

Oh- yeah.

Oh- yeah.

*Top with a scoop of homemade pumpkin frozen yogurt for an extra kick and a delicious, healthy, and filling dessert.

Topped with my homemade pumpkin frozen yogurt.

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