Healthy, gluten free, sugar free pumpkin squares

photo next time I make it.

2 cups almond flour blanched or not
1/4 cup arrowroot powder
3/4 cup monkfruit...if you can't get that eryritol
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 teaspoon salt
1/2 cup pumpkin puree
2 tablespoons melted coconut oil

Preheat oven to 350.
In a large bowl whisk together dry ingredients
Add in everything else and stir till it is a thick batter.
Transfer to 9x9 pan. I like to line it with parchment paper for removal ease.
Bake 35 minutes till the top is firm to touch. Cool completely before slicing. maybe try with macadamia nut cream cream frosting.

summer soba and jewels

 Quick and easy Summer Soba is one of the meals that graces my table often. As long as you store some Soba noodles in your pantry you can make this delicious summer meal. Feel free to vary the additions(jewels.) I always add the avocado and mango.

1 pk buckwheat Soba noodles
1 mango
1 cucumber
1 red pepper
1 avocado
1/2 block of tofu, chopped into cubes
3 TB miso mixed with water
2 TB tamari

sauce- 3/4 cup seasoned rice vinegar, 1 TB maple syrup, 2 TB tamari sauce

Directions:
*Mix miso with 3TB water till it is a thick-ish sauce- Add tofu cubes and marinate for at least a half hour. You can serve these cold or pan fry them.

*Cook Soba noodles as per package- let cool
*Chop all veggies, keep in separate bowls
*With small whisk mix sauce ingredients

*Place noodles in a big bowl and top with most of the sauce. I like to save some for serving.
Place each separate mound of veggies around the soaked noodles. Cool if there is time...if not and you are hungry now...it's just as delicious slightly warm.

This recipe is adapted a recipe made by the chef Jane Esselstyn -"Summer Soba."
 You can find the original in a vegan's cooking bible-  My Beef with Meat.

Soba noodles vary- only Buckwheat Soba are gluten free.