On Sunday, I took an old pumpkin squares recipe and modified to be paleo-friendly. That night, I wasn’t thrilled with the outcome. I thought they were a bit dry.
But, if I’d exercised a little patience, and not tried one till they were fully cooled, the moisture would have set in, and I’d know they were fine. A coworker, and great baker, even said she wouldn’t know they were gluten-free if I hadn’t told her so!
That being said, here’s the recipe, as it was, and as it stands in my new book: Preheat oven to 350°F and lightly oil a 9×13 baking pan.
Mix together: 4 eggs (Omega 3, of course)
1-2/3C Sugar (I used Trader Joe’s organic maple sugar, and cut back to just over 1 cup)
1C oil (coconut)
1 15oz can pumpkin
Now, mix dry ingredients together:
2C flour (I used 1C almond, and 1C coconut)
2t baking powder
1t nutmeg (my addition, not in the original recipe)
1t baking soda
Combine two mixes, pour into pan, and bake 30 minutes. Let cool thoroughly (overnight works) before cutting.
The original recipe included a cream cheese frosting, which I skipped. But for the sake of a complete recipe: Blend 3oz cream cheese, 1t vanilla, 1/2C butter, and 2C powdered sugar.
Looking forward to doing more baking and stuff, but I’ll wait till after the holiday.
Goals: As much as I wanted to get on the scale this morning, I refrained. Friday morning will be soon enough. And I ate salad at both breakfast and dinner, so I got my leafy greens.
Exercise: Started suspension trainer class tonight with Coach. I’m sure my arms will be yelling tomorrow, but I think I’m gonna like it. Lots of room for improvement, and I look forward to seeing how far I’ll get in the next six weeks. Tomorrow, we train, and I get my workouts for next week.