As much as I complain when the summer gives way to cold and snowy weather (which it did with fury yesterday). I have to admit, I love the change in seasons! To me it means new adventures, experiences, routines and opportunities!
You can feel it in the air – the crispness of autumns approach.
In anticipation for the upcoming frost, the garden must come out! All of summers hard work; tending to the garden, keeping up with the weed thinning and watering is at an end.
Pumpkins, carrots, squashes, tomatoes in abundance! Now to get creative… What to do with all of this beautiful produce?
Recently I have been experimenting with the Autoimmune Paleo or Protocol Diet, in response to a recent Multiple Sclerosis diagnosis.
I have to say – I haven’t fully adopted all that this diet entails… yet. But a few changes I have made have been to remove from my diet (for a limited time), eggs, dairy, gluten, most grains, rice, beans, lentils, and refined sugar (using only either maple syrup or honey as a sweetener). As well, limiting nightshade vegetables (tomatoes and peppers for example), corn and potatoes.
The purpose of eliminating these foods is to give the gut wall lining a chance to heal. “Leaky gut” and autoimmune disorders are linked more than I knew.
I have currently tried reintroducing a couple of these foods and have found my body specifically reacts poorly to rice and tomatoes.
So… what the heck can I eat? Especially as a sweet dessert (Which I crave on certain days).
This recipe uses up two of my more abundantly grown garden items; Carrots and Pumpkins!
Even my kids loved it!!
The best part… it even has vegetables in it!
It’s just uncommon sense
AIP Vitamix Chai Carrot and Pumpkin Pie
- 1/2 c coconut flour
- 2 tbsp. arrowroot flour
- pinch of salt
- 1/2 c Melted coconut oil
- 2 tbsp. Excellent quality maple syrup
- 4 tbsp. water
- 1/4 tsp. vanilla seeds
Pumpkin and Carrot layer:
- 2 c Roasted pumpkin purée
- 2 c steamed fresh carrots
- 1/4 c Excellent quality maple syrup
- 1/4 c Melted coconut oil
- 1/8 tsp vanilla seeds
- 2 tsp Powdered Tea Masala Contains: Cinnamon, Ginger, Black Pepper, Cloves, Cardamom
- 1 tsp fresh grated ginger
- 2 tbsp. coconut flour
- 1½ tsp unflavoured gelatin (one pouch or 30G/1.06OZ) + ¼ c Boiling water
Combine coconut flour, arrowroot flour, and a pinch of salt.
Stir in melted coconut oil, maple syrup, water, and vanilla.
Press into a parchment lined 8x8 pan
Bake at 350 for 15-20 minutes until golden on the edges.
Remove from the oven and cool.
Carrot and Pumpkin layer.
Combine Gelatin and Hot water. Stir and Let sit for a few minutes.
Combine rest of ingredients in Vitamix - Blend on high for 2 minutes.
Add in Gelatin mix and blend for another 2 minutes.
Pour into Cooled crust.
Refrigerate for a couple hours.
Cut into squares and enjoy!
It is important to use the best maple syrup you can find to achieve the best taste. Only use fresh grated ginger (I like to buy a large chunk of ginger and freeze it so I always have some on hand) The powdered Tea Masala was purchased at Real Canadian Superstore (Suraj Brand) - If you can't find this - try combining the individual spices listed). For the gelatin powder I use, "GoBio"
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