Wednesday, September 28, 2011

Whole 30 Challenge Desserts?

Q was getting quite burned out on the Whole 30 Challenge over the weekend so in a fit of madness I committed to joining him for the rest of the time (through October 11), although I didn't completely give up dairy. He wants me to make sure everyone knows that he never once asked me to join him or lusted over any forbidden thing I was eating. Anyway, "treats" were being sadly missed so I turned to the magic of the internet and found a couple of real winners.
Here's a strawberry rhubarb crumble. The only modification I made was doubling the strawberries. It was impressive how sweet it tasted with the group efforts of the pecans, coconut (unsweetened) and the strawberries. I would make it again just like this but Q thinks he'd prefer adding a couple tablespoons of honey when we're not on the challenge.

It's pumpkin and apple season.

A hint we learned last year for cooking winter squash (including pumpkins) - bake them whole and then cut them apart and remove the seeds. The rind is far easier to cut through and the seeds are easier to remove.

We canned 9 quarts of applesauce and have already eaten 2. Thankfully, we've got another two boxes of apples waiting to make another dozen quarts. We made a mixture that was primarily Macintosh with a few Early Gold and Gala thrown in to add sweetness.
Homemade applesauce liberally sprinkled with cinnamon and walnuts is a wonderfully satisfying treat (and healthy enough to be part of breakfast).

The pumpkin custard also turned out well and works great for breakfast or dessert. Sprinkling it with walnuts is also wonderful. I modified this recipe enough that I'll include my version below. I didn't think it was spicy enough this time around so I'd probably put in half again as much next time of the spices. After we're off the challenge I also want to try it with whole milk since coconut milk is so expensive. I was also wondering how just a little grated fresh ginger might jazz it up?

2 lb. 5 oz. pumpkin, baked and pureed
6 eggs
2 1/2 t cinnamon
1 1/2 t ginger
1/4 t nutmeg
1/8 t (?) salt
1 can coconut milk
2 t vanilla

It took about 1 3/4 hours for the largest ones to finish baking in a 350 degree oven.

Also, October Unprocessed 2011 is about to begin and though we're not committing - as Q put it "I think I've had enough food challenges for now thankyouverymuch". Thankfully, we tend to follow most of his rules anyway. I also discovered that I really like his blog, a great post is here.

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