Blueberry, Apple, Pumpkin, Banana Bread

In the previous post, I shared about my abundance of pumpkin purée, thanks to my fairytale pumpkin. This is just another concoction using that pumpkin and a whole lot of fruit. I had no idea how it was going to turn out, but I must say that I’m pleasantly surprised! Give it a go, and tell me what you think!

Blueberry, Apple, Pumpkin, Banana Bread
(Vegan, Gluten-Free, Sugar-Free, Low-Sulfur)
Prep Time: 15 minutes
Bake Time: 45 minutes
Makes 16 squares.


You have this to look forward to!

2 cups pumpkin (1 can pumpkin purée)
1/2 pint blueberries
2 small apples (peeled and chopped)
2 small very ripe bananas
2 cups brown rice flour
1 cup unsweetened coconut milk
1/2 cup dried cherries (or other dried fruit of choice)
1/2 cup slivered almonds
1/4 cup unsweetened shredded coconut
1/8 cup honey
1 and 1/2 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
coconut oil (to grease the pan)
1. Preheat oven to 400°.

2. Combine brown rice flour, coconut, cinnamon, baking powder, baking soda, and salt. (If using a flour other than brown rice flour, the mixture may need to bake longer. Brown rice flour tends to need more liquid so it will not be as dense or as grainy. I promise that this recipe does not taste dense or grainy.)

3. Add pumpkin, coconut milk, mashed bananas, honey, vanilla, lemon zest, almonds, and dried cherries. Once thoroughly mixed, add blueberries and apples. (If on a low-sulfur diet, omit dried fruit, and replace one banana with another cup of pumpkin.)

4. Pour mixture into 9-inch, greased baking pan. Bake for 45 minutes, or until fork is clean when testing the center. The top should be a nice golden brown.

This makes for a great breakfast or guilt-free snack!



Pumpkin Coconut Curry Lentil Soup

A few weeks ago, I puréed my first pumpkin. Canned pumpkin doesn’t exist in Slovenia, so this presented me with the opportunity to learn something new. Though the process of cutting, baking, peeling, and puréeing the pumpkin took more than two hours, I’m proud that I actually did it. I’m also pretty sure that the fairytale pumpkin I bought for six euros, made the equivalent of eight cans of pumpkin. So, since I have more pumpkin than I know what to do with, I’ve been putting it in everything. But it’s okay, because I love pumpkin!

Pumpkin Coconut Curry Lentil Soup
(Vegan, Gluten-Free, Sugar-Free)
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes about 4 servings.

1 cup lentils (rinsed)
1 and 1/2 cups pumpkin purée
1 cup unsweetened coconut milk
3 cups water
1 medium green pepper (diced)
1 medium white onion (diced)
1 tablespoon coconut oil
1 tablespoon olive oil
1 tablespoon curry powder
2 teaspoon salt
2 teaspoon black pepper

1. In medium saucepan, combine water, lentils, pumpkin purée, coconut milk, and coconut oil. Stir thoroughly and bring to boil.

2. While the lentil mixture is heating, combine olive oil, onion, and green pepper in a medium skillet. Season with a pinch of salt, a pinch of black pepper, and a pinch of curry. Sauté until slightly brown. This brings out the flavor of the veggies.

3. Stir the sautéed onion and green pepper into the lentil mixture. Add curry powder, salt, and black pepper. Stir.

4. Simmer on low-medium heat for about 20 minutes, or until the lentils are tender.


Guilt-Free Mélange Muffins

One of my roommates recently tried a healthy muffin recipe from Pinterest. She and my other roommates raved about them. When I heard the ingredients, I immediately thought, How can that taste good? But because 3 dozen muffins disappeared within a matter of days, I figured I’d try this recipe for myself (with a few adaptations, of course). And I must say, this recipe is addicting. You don’t even know you’re eating veggies!

You can view the original recipe here. But, honestly, I challenge you to try my version. 

Yes, these muffins are vegan, gluten-free, and sugar-free. I know what you probably think when you hear those words, because I used to think the same things. You’re just going to have to trust me on this one.

Guilt-Free Mélange Muffins
(Vegan, Gluten-Free, Sugar-Free, Low-Sulfur)
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Makes 18 muffins



2 cups shredded carrot
1 cup shredded zucchini
1 large apple (peeled and chopped)
3/4 cup shredded coconut
1/2 cup chopped almonds (or nut of choice)
1 cup pumpkin purée
1 ripe banana (if on a low-sulfur diet, omit banana and use an extra cup of pumpkin purée)
2 cups gluten-free oat flour (I also tried the recipe with brown rice flour and also chickpea flour.)
1/2 cup raw honey
1/3 cup coconut milk
1/4 cup coconut oil (melted)
1 tablespoon ground cinnamon
1 teaspoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt

1. Preheat oven to 375°.

2. Combine carrot, zucchini, apple, coconut, and almonds in large bowl.

3. In another large bowl, combine pumpkin, flour, honey, coconut milk, coconut oil, vanilla, cinnamon, baking soda, salt. Add ripe banana, and mash into the mixture.

4. Combine both mixtures. Fill muffin tins 2/3 full. (I used coconut oil to grease the tin, but you can also use muffin cups.)

5. Bake for 20 minutes, or until toothpick comes out clean. After cooling for about 10 minutes, remove from pan to avoid excess moisture at the bottom of the muffin.


Just make sure you use some self-control when eating these, because they’re that good!


To read about how my diet has changed, check out these previous posts: Fighting for Joy: DiscouragementFighting for Joy: AttitudeFighting for Joy: It Continues (Part 1 and 2)Farmers Market JuhaFood for Thought.