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!
