Poha-Oats and Peanut Ladoo

These vegan and gluten-free Poha-Oats and Peanut Ladoos are a delicious and healthy snack option for campers and anyone with dietary restrictions. They are easy to prepare and provide a delightful combination of flavors.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup flattened rice poha
• 1/2 cup roasted peanuts, finely ground
• 1/2 cup desiccated coconut
• 1/2 cup maple syrup or agave nectar
• 2 tablespoons coconut oil
• 1/2 teaspoon ground cardamom
• A pinch of salt

Instructions:

In a dry pan, toast the oats and poha over low heat until they turn slightly golden

Remove from heat and let them cool

In a food processor, grind the toasted oats and poha to a coarse powder

In a mixing bowl, combine the ground oats and poha with finely ground roasted peanuts, desiccated coconut, ground cardamom, and a pinch of salt

In a separate microwave-safe bowl, melt the coconut oil

Stir in the maple syrup or agave nectar until well combined

Pour the liquid mixture over the dry ingredients in the mixing bowl

Mix everything thoroughly to form a sticky dough

If the mixture feels too dry, you can add a bit more melted coconut oil

Take small portions of the mixture and roll them into round ladoos balls

Place the ladoos on a parchment-lined tray and refrigerate for 30 minutes to set

Once set, your gluten-free Poha-Oats and Peanut Ladoos are ready to be enjoyed!

Gluten-Free Pressure Cooker Whole Pumpkin

This recipe for a gluten-free whole pumpkin cooked in a pressure cooker makes a dish that is perfectly soft and flavorful, perfect for any fall meal. Garlic, herbs, and vegetable broth are mixed into the pumpkin to give it a deliciously savory taste. This dish is both impressive and easy to make. Your family and friends will love it.

Ingredients:

• 1 whole pumpkin
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Wash the pumpkin thoroughly and remove any dirt or debris

Cut the top off of the pumpkin and scoop out the seeds and stringy fibers

In a small bowl, mix together minced garlic, olive oil, dried thyme, salt, and pepper

Rub the garlic and herb mixture all over the inside and outside of the pumpkin

Pour vegetable broth into the bottom of the pressure cooker

Place a trivet or steamer basket in the pressure cooker and carefully set the pumpkin on top

Lock the lid in place and set the pressure cooker to high pressure for 15 minutes

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure

Carefully remove the pumpkin from the pressure cooker and transfer it to a serving platter

Garnish with fresh parsley before serving