Monthly Archives: January 2013

Warm Pumpkin Pudding (*gluten free)

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Warm Gluten Free Pumpkin Pudding

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 tbsp of maple syrup
2 tbsp honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 tbsp almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.

Hot Pepper Shrimp

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1/2 cup hot pepper jelly (stonewall kitchen)
4 tablespoons roasted garlic jam
4 tablespoons Franks Buffalo hot sauce
2 tablespoons pepper paste
1/2 cup dry sherry
1 onion diced
2 teaspoons garlic powder
1-teaspoon sea salt
1/2 cup sweet chili sauce (Taste of Thai)
3 cloves garlic
1 diced Serrano chili pepper
2 lbs shrimp (21-25 count)

Blend all ingredients (except shrimp) until smooth in a food processor and then pour into a bowl. Add shrimp and marinate for one hour.

Heat 1/2 cup canola oil in a cast iron pan and sauté shrimp. Make sure juices from shrimp and marinade are at a minimum, in order for shrimp to brown. Remove shrimp from pan and add marinade. Heat until bubbly over medium heat. Squeeze the juice of 1 lime and zest to mixture. Return shrimp to pan to heat and then serve.