With Halloween festivities coming to an end, consider turning your spooky pumpkins into a super easy and delicious, gluten-free treat! Pumpkins are an incredible source of vitamins and nutrients, including A, B2, C, E, iron and potassium as well as lots of soluble fiber – in just one cup of puree there are 7 grams!

MAKING PUMPKIN PUREE FROM SCRATCH

To make your own puree, simply remove the seeds (and the fibrous strings attached to them) from a small to medium size pumpkin. Next, carefully cut the gourd into to halves or large chunks and place them on a baking sheet, skin down. Place the baking sheet in a preheated oven at 350 degrees for 40-60 minutes or until the flesh of the pumpkin has softened completely. Remove from oven and let cool. Using a spoon, scoop out the baked flesh, put it in a high speed blender and puree until a desired consistency has been reached.

GLUTEN FREE BUCKWHEAT PUMPKIN BREAD

INGREDIENTS

1 cup all purpose gluten free flour
1/2 cup buckwheat flour
1 1/4 cup pumpkin puree
1/2 cup coconut sugar
2 eggs (beaten)
2 tbsp sunflower oil
1tsp baking powder
1tsp baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon sea salt

DIRECTIONS

Preheat oven to 350 degrees

In a large mixing bowl, combine all dry ingredients

Add all wet ingredients – eggs, pumpkin puree and oil – to the dry ingredients and combine just until mixed.

Pour the mixture into a pan of your choice (muffin, loaf, cake, etc..) and bake for 30-60 minutes depending on the pan. Use a knife in the center to ensure the bread is fully cooked.

Enjoy!