Wholesome Pumpkin Recipes – Wholesome Journal

Ingredients:

• 1 cup of raw pecans
• ⅓ Cup of nut butter of your choice (almond, cashew, and pecan butters are all good choices)
• 2 tablespoons of chia seeds
• 2 tablespoons of flax flour
• 2 tablespoons of hemp seeds
• 3 dates, optional (replace with 2 tablespoons of monk fruit maple syrup or omit for keto)
• 2 ½ teaspoons of pumpkin pie spice
• ½ teaspoon vanilla pod powder or 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ¼ cup finely chopped pecans (optional)

Directions:

1. In the bowl of a food processor, mix all ingredients except for the ¼ cup pecans. Pulse for about 1 to 2 minutes or until the mixture begins to break down. At first it becomes powdery and sticks together, but is still crumbly.
2. Process until the oils dissolve a little and the mixture slightly sticks together – just be careful not to process too much, or you will end up with nut butters.
3. Use a small cookie scoop or tablespoon scoop to divide the mixture into equal pieces. Roll into balls with your hands and place on a plate.
4. If you want, put the ¼ cup finely chopped pecans in a small bowl. Roll each ball in the finely chopped pecans and lightly press in to make them stick.
5. Store in an airtight zippered container in the refrigerator or freezer.

2. Keto pumpkin bar
From Four Score Living

Ingredients:

• ½ cup of pumpkin puree
• 2 tablespoons of avocado oil
• ¼ cup of granulated sugar-free sweetener (we used Lakanto or Swerve)
• 2 eggs, room temperature
• 1 teaspoon of gluten-free vanilla
• 1 ¼ cups almond flour – just make sure you spoon the almond flour into the measuring cup and then level it.
• 1 ½ teaspoon pumpkin pie spice
• ½ teaspoon of salt
• 1 teaspoon of baking powder

Directions:

1. Preheat the oven to 180 ° C. Grease an 8 ″ X8 ″ baking pan; put aside.
2. Put the pumpkin, oil, sweetener, eggs, and vanilla in a medium-sized mixing bowl. Mix until combined.
3. Add almond flour, pumpkin seasoning, salt and baking powder. Mix until everything is mixed well.
4. Pour the batter into your prepared 8 ″ X8 ″ pan.
5. Bake for 25-30 minutes or until the top turns dark and the center is set (always start with the lowest time).
6. Freeze with keto cream cheese frosting to taste.
7. Store in an airtight container in the refrigerator for up to 5 days.

3. Chicken and pumpkin quinoa stew
By Cassie Johnston

Ingredients:

• 1 whole chicken
• 12 cups) of water
• 1 medium-sized pie pumpkin, peeled, pitted and cut into bite-sized pieces
• 1 onion, diced
• 1 cup of quinoa
• 3 stalks of celery, diced
• 2 carrots, diced
• 4 cloves of garlic, chopped
• 2 bay leaves
• 2 teaspoons of dried thyme
• 1 teaspoon of dried sage
• Salt and pepper to taste
• 2 cups of spinach
• 1 1/2 cups half and half
• 1 cup of pumpkin puree

Directions:

1. Place the chicken in a large Dutch oven or stock pot, cover with water, bring to a boil over medium heat, and cook until chicken is cooked through, about 25 minutes.
2. Take the chicken out of the water and let it cool down. After cooling, remove the meat from the bones and chop.
3. In the meantime, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaf, thyme and sage to the stockpot and bring to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20-25 minutes.
4. Add the chicken, spinach, half and half and pumpkin puree to the soup and simmer until everything is heated through, about 5-7 minutes.
5. Slow cooker pumpkin curry