Tag Archives: snack

Pumpkin Bread Bars

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Perfect fall treats! Serve warm or cold, eat them as dessert or breakfast or a snack on the go. Inspired by Elana’s Pantry, these are delicious pumpkin ‘bread bars’! I call these pumpkin bread bars, because they are a sort of cross between bread and bars. I used raisins, but you could use chocolate chips (and or chopped nuts) as an other yummy variation! 🙂Blog pumpkinpaleobread3 blog pumpkinpaleobread2 Blog pumpkinpaleobread1

Ingredients

  • ⅓ cup coconut flour (1/3 cup is NOT a typo 🙂 – coconut flour is very different than wheat)
  • Pinch of sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 4 large eggs
  • 1 cup fresh roasted pumpkin or winter squash (I used acorn squash – excellent)
  • ⅓ cup honey or agave syrup
  • ¼ cup coconut oil
  • ½ cup raisins or chocolate chunks

Directions

  1. In a food processor, combine dry ingredients
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in raisins or chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish or a pie dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

dit-elle-Esther

Spinach-Artichoke Dip with Bacon

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This is a warm and toasty dip, perfect for fall and winter – it’s great for potlucks, football Sundays, or just good comfort food to snack on! 🙂Blog artichokedip1 Blog artichokedip2

Ingredients

  • 1/3 c mayonnaise
  • 2 garlic cloves, crushed
  • 2x 8oz. packages cream cheese, softened by letting sit at room temp for ~20 mins
  • 3/4 c grated parmesan cheese
  • 5 slices bacon, cooked and crumbled (tip: put slices flat between paper towel and microwave for ~1min per slice)
  • 1 or 2x 14 oz cans quartered artichoke hearts, drained and chopped
  • 1 10oz. package frozen chopped spinach, thawed, drained and squeezed dry

Directions

  • Oven to 350
  • Place mayo, garlic, cream cheese in a large bowl and beat with mixer till well blended and creamy (you can also do this in your food processor – which I’m a huge fan of for quick & easy blending)
  • Stir in parmesan cheese, bacon, artichoke hearts, and spinach
  • Spread mixture into an 11×7 inch baking dish coated with cooking spray
  • Sprinkle with remaining parmesan cheese
  • Bake at 350 for 25 minutes or until thoroughly heated, bubbly and starting to turn golden around the edges
  • Serve with carrot sticks

Super mom tip: This is another dish that freezes super well and can be reheated.

dit-elle-Esther

What to do with pumpkin seeds!

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It’s pumpkin season.. OK, I get a little obsessed when pumpkin lattes arrive and then it just takes off from there. Pumpkin pie, pumpkin cheesecake, pumpkin cookies, pumpkin bread, pumpkin frosted cupcakes :-),  pumpkin soup, pumpkin curry.. I’ve been feeding fresh cooked pumpkin to baby Anders who is 7 months and chowing it down! And let’s not forget pumpkin seeds! Roasted and salted.. YUM!

Blog pumpkinseeds 1

Ingredients

  • Pumpkin seeds (if you are digging them out of a pumpkin, first rinse and pat dry w/paper towels)
  • Oil or cooking spray
  • Salt

Directions

  • Oven to 350*
  • Toss pumpkin seeds with oil or just spray a large pan with some cooking spray
  • Bake for 20 minutes or until you hear them start to pop or they start turning golden
  • Salt

dit-elle-Esther