Gluten-Free Pumpkin Spice Creamy Cauliflower

Servings: 2–3
Preparation Time: 10 minutes

Ingredients:

• 1 medium head of cauliflower, steamed
• 4 pastured eggs* – See Note below.
• 1 1/4 cups vanilla nondairy milk
• 4 tablespoons coconut cream (the cream that rises to the top of full-fat coconut milk that has been refrigerated)**
• 1/4 cup pumpkin
• 1/2 teaspoon maple flavor (vanilla should work too)
• 1–3 tablespoons sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt
• grass-fed butter (optional)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium-sized saucepan, combine the milk, cream, pumpkin, and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1–2 minutes.

Remove the pan from heat and add 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back into the food processor, add the maple extract, spices, salt, and sweetener, and pulse until well combined.

Serve hot with a dollop of grass-fed butter (optional).

Quick notes:

Since all cauliflower heads are different sizes, you may want to add milk if it seems too thick or add some almond flour to thicken it up.

Variations:

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple-nut version.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coco, Coconut Cups

Servings: approximately 24 candy cups
Preparation Time: 15 minutes

Ingredients:

For the coconut cups:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup Coconut Cream Concentrate, spreadable
• 1/2 cup coconut oil, room temperature
• 1 teaspoon vanilla extract
• dash salt

For the chocolate:

• 1/4 cup coconut oil, melted
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• dash salt

Directions:

Line mini muffin pan with paper muffin cups.

Process all ingredients for coconut cups in food processor just until well mixed.

Fill paper cups halfway with coconut mixture.

In a small bowl, whisk together ingredients for chocolate.

Drizzle a little chocolate onto each candy cup.

Chill in refrigerator until set, about 20 minutes.

Store in covered container in refrigerator if your kitchen is warm. The chocolate will be melty.

Recipe and photo submitted by Chrissie, Pittsburgh, PA.

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Chocolate, Orange Truffle Pie

Servings: 12
Preparation Time: 15 prep, 3 hours chill

Ingredients:

• juice and finely shredded zest from one large orange
• 1/2 cup honey
• 1/2 cup coconut oil
• 1/2 cup unsweetened cocoa powder
• 2 ripe avocados, about 5 ounces apiece
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• one 8-inch pie crust of your choice
• fudge sauce
• whipped cream

Directions:

Measure orange juice; add a little water or more juice to equal 1/2 cup. Put the orange juice, zest (should be about 1 tablespoon), honey, coconut oil, cocoa, avocados, vanilla, and salt in a blender or food processor. Run on high for 1–2 minutes until smooth.

Pour into prepared crust. Cover and refrigerate 2–3 hours until set. Let stand at room temperature 20–30 minutes before serving for softer texture.

Serve with a drizzle of fudge sauce and some whipped cream.

This pie can be frozen and thawed without messing up the texture.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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