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3 Gluten-Free, Low-Carb Pumpkin Treats

By BROOKE KALANICK

It's that time of year when we want pumpkin everything. And why not?

Pumpkin is one of my all-time favorite starchy carbs. It is officially a power food in my book. With three grams of fiber per one-cup serving and only 49 calories, it can keep you feeling satisfied for quite a while.

Fiber is what I call a "support" food -- it makes it easier to do better. Staying fuller longer is an effortless way to curb your intake. Studies like this one show us just that.

Pumpkin is also an antioxidant powerhouse, providing more than 200 percent of your daily recommended vitamin A intake, making it a fabulous food for optimal vision and eye health. It is also jam-packed with beta-carotene, which our bodies convert to vitamin A. This antioxidant gives pumpkin its gorgeous orange color and can help protect you from various cancers.

For those of you who need or choose to eat gluten-free and are aiming for fat loss, these low-carb pumpkin recipes mean you won't be missing out this season.

Note: In the recipes below I use xylitol, a natural, low-carb sugar alcohol derived from birch trees or corn. Sugar alcohols can cause digestive upset for some, so go slow if you're new to using these low-carb sweeteners. Or simply substitute with the sweetener of your choice. Learn more about sugar substitutes and xylitol here.

Pumpkin Almond Flour Scones
(For full nutritional information, here is a link to the recipe we created in MyPlate)

Courtesy Brooke Kalanick

Ingredients
* 1 can organic pumpkin
* 2 1/2 cups almond flour
* 1/3 cup coconut flour
* 1 tablespoon baking powder
* 1/3 cup xylitol (or sweetener of your choice)
* 2 teaspoons pumpkin pie spice
* 1 cup chopped pecans
* 1 teaspoon vanilla
* 2 eggs, beaten
* 1/4 cup coconut oil (or butter), melted
* 2 tablespoons coconut milk or almond milk

Directions
Mix all the ingredients and place on cookie sheet in scone-like shapes and bake at 325 degrees for 20 to 25 minutes.

Pumpkin Almond Butter Muffins
(For full nutritional information, here is a link to the recipe we created in MyPlate)

Courtesy Brooke Kalanick

Ingredients
* 1/2 cup organic pumpkin
* 1 cup almond butter
* 1/2 teaspoon baking soda
* 1 teaspoon vanilla
* pinch salt
* 1 tablespoon pumpkin pie spice
* 1/4 cup xylitol (or sweetener of your choice)
* 2 tablespoons chopped pecans

Directions
Using a muffin tin, fill cups about three quarters of the way full or bake on a sheet as cookies. Bake at 350 degrees for 20 minutes.

Coconut Flour Pumpkin Bread
(For full nutritional information, here is a link to the recipe we created in MyPlate)

Courtesy Brooke Kalanick

Ingredients
* 1/2 cup coconut oil (or butter), melted
*
6 eggs
*
1 teaspoon vanilla
*
2 teaspoons pumpkin pie spice
*
1/3 cup xylitol (or other sweetener; 1/2 cup can be used if you prefer it sweeter)
*
1 teaspoon sea salt
*
1/2 cup organic pumpkin
*
1/2 teaspoon baking soda
*
1/2 cup coconut flour

Directions
Mix all ingredients together and put into baking dish (coat with coconut oil or butter). Bake at 350 degrees for 30 minutes or until cooked through.

--Brooke

Readers -- What are you favorite pumpkin recipes? Have you used xylitol or any other low-carb sweeteners in your cooking? What are some of your favorite recipes that are gluten-free and low-carb? Leave a comment below and let us know.

Dr. Brooke Kalanick, N.D., M.S., LAc, is a naturopathic doctor and graduate of Bastyr University, the leader in natural-medicine education, research and the training of holistically minded primary care providers. Dr. Kalanick specializes in PCOS and Hashimoto's hypothyroidism, helping these fat-loss-resistant women feel, look and be better. Her knowledge of both conventional and alternative medicine helps her give patients back the control of their bodies, their hormones and their lives. As a woman and mother who shares these struggles, she helps the women she works with live the adage: Between perfect and giving up, there's better.

Connect with Dr. Kalanick on FacebookTwitterGoogle+ and Pinterest.

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