Friday, November 18, 2016

Tropical Pumpkin

Tropics. Pumpkins.

No, it's not Opposite Day.

I promise, this is fabulous. OK, so the picture may not look so appetizing - I'm not much of a food photographer. But you will LOVE Tropical Pumpkin.

This was created because I had leftover pumpkin from my Pumpkin Chili, and because I can't have pumpkin pie for Thanksgiving. You know, that whole no gluten, dairy or eggs thing.

So, ta-daa - Tropical Pumpkin. Let me know what you think!

Tropical Pumpkin
1-15 ounce can pumpkin (not pie mix)
1 large, ripe, mashed banana
2/3 cup shredded coconut
1 very generous tablespoon (4t) pure maple syrup
2 pinches of salt
2-3T hazelnuts (pecans or walnuts would be good, too)
Sprinkle the top with cinnamon, ginger, nutmeg, cloves

Mix well.

Delicious at room temperature (as made) or cold (from the refrigerator). But warmed up = comfort food! My favorite.

This recipe is gluten-free, diary-free, egg-free, but definitely not flavor-free! I'd love to hear how you make it your own or what you serve it with!