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Bell Pepper Tomato Ketchup









We got rid of all of our store bought ketchup because of all of the refined sugar that it contains. This recipe makes a delicious ketchup that is much more healthy. This ketchup is also gluten free, refined sugar free, and vegan.



4 tbsp. olive oil
3 cloves garlic, minced
1 sweet yellow onion, diced
1 stalk celery, chopped
10 mini sweet bell peppers, or one yellow or red bell pepper, finely chopped
1 can diced tomatoes
1 small can tomato paste
1 tsp. coriander
1 tsp. pumpkin pie spice
½ tsp. cayenne pepper (this can be left out for a non-spicy version)
2 tsp. salt
1 tsp. black pepper
1 tsp. basil
¼ c. agave nectar
2 c. water
1 c. apple cider vinegar



In a large saucepan sauté the garlic, onion, celery, and peppers in the olive oil, over medium heat, for five minutes, stirring often. Add the tomatoes, all of the spices and the agave, and one cup of the water. Reduce the heat to low and continue cooking the mixture for fifteen more minutes, stirring often. Remove the mixture from the heat and add the rest of the water and the vinegar. Allow the mixture to cool for thirty minutes before carefully transferring it to the blender or food processor. If the ketchup is not adequately cooled when you blendit, it will expand and blow the top off of the blender and make a big mess, so make sure that it has cooled down before processing. Blend the ketchup well, until it is smooth. It can also be run through a fine sieve after it is blended, but I did not find that necessary. Allow the ketchup to cool completely before storing it in the fridge in glass jars. Enjoy!




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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!