Gluten-Free Pumpkin Coconut Crisp

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What kind of Pumpkin to choose?

It is that time of the year – exactly! The pumpkin season! If you like pumpkin or like eating seasonal, this recipe is for you! How good is that to enjoy the local pumpkins not only in savoury, but also in sweet dishes. My pumpkin crisp is sugar-free, gluten-free, easy to make and loved by all my family members! You can basically use any kind of pumpkin or squash in this recipe. I always but either Butternut squash or Hokkaido Pumpkins because you don’t have to peel them! That’s right, those two are incredible easy to deal with because when you cook them, the skin becomes really soft like an apple skin.

Pumpkin Nutrition

Pumpkins are incredibly healthy! Only 100 grams of cooked Pumpkin contains 100% of our daily need of vitamin A, and also a good source of vitamins C, D, E, K. Moreover, according to the Nutrition Data, there are a little bit of every mineral human body needs : Calcium, Iron, Magnesium, Phosphorus, Potassium, Zink, Copper, Manganese and Selenium. As Medical News points out, that eating pumpkin can possibly benefit eye-health, regulate blood pressure, minimize risks of cancer, fight diabetes and support our immune system.  It is high in antioxidants, which means that it helps us to detoxify and cleanse! I am definitely going to cook pumpkin a lot this season, and you?

This is a perfect dish for a tea time with you friends or family. Moreover, you can bring this dish to work to do something nice for your colleagues.

You can serve it with:

• ice- cream;
• coconut or soy yogurt;
• nice cream for my recipe;
• cashew creme;
• a banana-avocado chocolate mousse from this recipe