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October 2014, Page 2

grain-free molasses {paleo} pumpkin pie bars

we all know it’s fall, and since i’m crunching leaves like a happy little girl for my first up-north autumn in tooooooo long, i’m of course pumpkin crazy.  i don’t care if it is a trend, i’ve been pumpkin addicted long before the trend (i wanted to name my little girl autumn, and i think i still wish i had another daughter so i could).  these paleo pumpkin pie bars make my tummy, and my mouth, very autumn-happy.


paleo pumpkin pie bars a


as i listen more and more to my body, it’s clear i need to stick strong to this no-gluten rule, and i’m leaning deeper into no grains, and soon i may have to bite the bullet and drop dairy.  (gasp!  i’m going to try to do raw first…)


paleo pumpkin pie bars c


i’m thinking since this is a little bit sweet, but rich with good fats and protein from the nuts, and fiber from the pumpkin, it would be perfect with morning tea for breakfast, too.


paleo pumpkin pie bars b


here’s the recipe for you to print!


Grain Free Molasses (Paleo) Pumpkin Pie Bars


  • For Crust:
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup salted butter
  • 1/4 cup pure maple syrup
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For Filling:
  • 1 can pumpkin puree
  • 3 eggs
  • 1/4 cup almond or coconut milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon sea salt
  • For crumble topping:
  • 1/2 cup almond flour
  • 1 tablespoon maple sugar
  • 1/2 teaspoon cinnamon
  • 2-3 tablespoons salted butter


  1. Using a fork or pastry cutter, blend together dry crust ingredients.
  2. Stir in wet crust ingredients.
  3. Using a sheet of wax paper, press crust into an 11x13 glass baking dish.
  4. Bake in 350 degree oven for 8 minutes.
  5. Meanwhile, combine filling ingredients.
  6. Using a fork, stir together 1/2 cup almond flour, maple sugar, and cinnamon for crumble topping, then cut in 2 tablespoons butter.
  7. Crumble mixture should be crumbly and slightly moist; add additional tablespoon butter if needed.
  8. Pour filling over crust and sprinkle evenly with crumble mixture.
  9. Bake bars for 15-20 minutes (center should be cooked through).


paleo pumpkin pie bars d

what’s  favorite grain-free pumpkin recipe?


dancing divider web b


the fruit of bitterness

i couldn’t help but capture the golden kernels, ripened to sugary sweetness by the sun, then turned hard and finally putrid.  it went uneaten.  no one will enjoy the pop of each morsel, and the fruit of the stalk will go to waste.  this is the fruit of bitterness.


bitterness corn dancing with my father


so it seems it will be with my heart, if i allow bitterness to grow up inside.  it will result in a waste of the beautiful fruit that could bloom if love reigned.  and it will grow to hurt those around me and prevent their gifts from being shared, as well.

“make every effort to live in peace with everyone and be holy; without holiness no one will see the Lord.  see to it that no one falls short of the grace of God and that no bitter root grows up to cause trouble and defile many.”  -hebrews 12:14-15, NIV


dancing divider web b

how to cut jicama

have you tried jicama?  it is crunchy and starchy and has tons of nutritional benefits, like being high in fiber and nutrients like iron, calcium, magnesium, and potassium.  however (and it’s a big however), have you tried cutting and peeling jicama?  it’s a bear.  until recently, i dreaded it enough to avoid it.  then i happened on a way that seemed much easier than any other way i tried.  i thought you, too, might enjoy this little demo on how to cut jicama.


how to cut jicama d

first, turn the jicama on its side and cut off one tip, creating a flat surface.


how to cut jicama c

now place the jicama on that flat side, and cut it in half, through the center.


how to cut jicama b

use your knife (i find this works best with my larger chef’s knife, or my mid-size santoku knife) to slice off the peel.  this is much easier than trying to use a peeler or a paring knife.  i promise.


how to cut jicama a

after each half is peeled, you can slice the jicama and/or julienne it or, if desired, chop it for adding to other dishes.

it’s a favorite vegetable of mine, and recently i was pleasantly suprised to try it roasted, even.  i’ve mostly eaten it cold, like in this jicama salad.  my favorite way to eat jicama, though, is sliced and spread with almond butter.


do you have a favorite way to eat jicama?  i’d love new ideas!


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