Pumpkin Spice Waffles

Time for a little pre-Thanksgiving treat! I think this year we might start with the pumpkin pie for breakfast or maybe perhaps these pumpkin waffles. Maybe then we can really enjoy them instead of being too full of other goodness. Thanksgiving is not all about the food, yes?!? But so many times it feels that way since it is the focus point of the holiday. But truly, when we have all of our stresses taken away from what the menu is and what the plans are, maybe we can enjoy the simplicity of family and loved ones being together. Slowing down. Saying thanks. Living with amazement and gratitude for the gifts of life and cherishing the memories we can make together.

That is what Thanksgiving we are focusing on this year. Yes, the food. But more so, the time together. We have all had a busy and crazy year in so many ways, but this season begs us to slow down, say thanks and live fully present into our peoples lives. I hope this for you, I hope this for me. And sometimes making waffles and making lattes, is just the way to do it! So I share yet another pumpkin recipe as we gather and slow down and nestle into this holiday week.

Pumpkin Spice Waffles Recipe
{gluten, dairy, soy, nuts, seeds, eggs, refined-sugar-free}

1/3 cup of coconut flour
1/3 cup of potato starch
1/3 cup tapioca flour
1/2 cup of rice flour
1 1/2 cup of gluten free oat flour (I grind my own out of GF rolled oats)
2 ts. of baking powder (Hain brand-corn free)
1 ts. of baking soda
1 ts. of sea salt
2 ts. of pumpkin pie spice (or mix up cinnamon, ginger, nutmeg and cloves)
1/2 cup of coconut palm sugar

1/2 cup of date puree
1/4 cup of pure maple syrup
3/4 cup of coconut milk beverage with 3 TB apple cider vinegar
2/3 cup of pumpkin puree (fresh or canned)
1/3 cup of melted coconut oil or avocado oil
optional addition: 1 ts. of pure vanilla extract

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Let the batter sit and stiffen up while the baking powder ignites. Use an oiled 1/3 or 1/2 cup measuring cup to dish out enough batter to pour onto the waffle skillet. I have used this one before...

Then I use my waffle iron according to it's instructions and then even cook for a bit longer than that to get the crispiness we desire. Because this recipe is vegan and has no eggs it can tend to be a bit soft (or soggy) if you do not cook long enough. So its about a 3-4 minute cook time on my iron- but that might be different on yours.  This recipe makes about 6-8 waffles or 12 pancakes. When I make them, we usually eat half and have the rest in the fridge ready to toast up for the rest of the week- so a great leftover!!! Make a big batch and stick them in the freezer ready to go! 

Top with a dollup of maple syrup, coconut cream whip, a pinch of spice, or dried or fresh fruit or whatever your thanksgiving-pumpkin-loving-heart desires!

I hope you give this a try and ENJOY with your people. Much love and warmth as alaways, xoxo

Squash Pumpkin Apple Soup

It's that time of year again- when I start making all of the same favorites of squash salads and soups, squash pasta sauce, squash mac and cheese, squash risotto and of course, squash soup. It's all you have on the mind when you have mounds of squash, pumpkins, apples and all the savory fresh herbs coming in plenty. Which most definitely includes squash soup- with added coconut cream and a pinch or two of some spice. It's thick and creamy and a bisque without the dairy. It's almost like a cloud of creamy squash that melts in your mouth with each bite. It's at it's best this season and you cannot go through the fall season without it at least once.

This year I tried a few different flavors. I added in leeks and apples for some sweet and tart. I also diversified the flavors by adding in some pumpkin puree along with the squash. And even though, I usually LOVE roasting the squash first in the oven with some garlic, this soup was made much quicker by peeling and cubing the butternut squash and tossing it hard into the broth to cook and soften within 30 minutes. Then lastly I used the immersion blender to cream up and smooth through each boiled and cooked part to blend together to make a creamy...heavenly bowl of goodness.

Squash Pumpkin Apple Soup Recipe
{gluten, dairy, egg, soy, nut and sugar-free}

2 TB of avocado or olive oil
1 large leek chopped (1 heaping cup of finely chopped leeks)
6-8 garlic cloves peeled and roughly chopped
1 large butternut squash peeled and cubed
2 large apples peeled and finely chopped
1 heaping cup of pumpkin puree (fresh or canned)
4-6 cups of broth
1 cup of coconut milk or plant milk of choice
1 ts. of ground cinnamon
pinch of ground nutmeg
pinch of ground thyme and sage
sea salt to taste
ground pepper to taste

raw or roasted pumpkin seeds to top

In a medium pot, saute the leeks and garlic, and then add in the squash and apples and saute for a few more minutes. Then add in the rest of the ingredients and let boil for 20-30 minutes until the butternut and apples get so soft and break down. Turn off the heat and use an immersion blender and blend until so soft and creamy or until your desired texture. You can also cool down and pour soup into a high powered blender and blend on high and then re-warm up for serving. Just be careful this could get dangerously hot :) I like to use the immersion blender for this reason. Serve up with a drizzle of coconut cream and a sprinkle of pumpkin seeds. 

ENJOY!

Happy soup-making! Tis' the season of fall when I make all things with squash and apples- and my kids say...."soup for dinner, again?!?" Yes!!! Yes :)

Much love and light to you, xoxo

Cacao Pumpkin Spice Muffins

Another happy clappy fall pumpkin muffin over here! This one is my newest favorite (don't I say that every time?!? haha!). It is hearty, rich, flavorful, crunchy and moist in all the right places. It feels like it could be breakfast, or maybe dessert, and nourishing all at the same time. The pumpkin flavor still finds it's place among the deep flavors of cacao, molasses and even the pumpkin seeds. They are chocolatey, but not too much, and besides ALL that, aren't they beautiful!?!?

I wanted to call these "superfood" pumpkin muffins because that's just what I thought of when I made these up with raw cacao powder (the good stuff!) and these crunchy yummy pepitas (raw green pumpkin seeds).  You could add in a few goji berries to the mix and it might just be like my favorite trail mix combo of all time.

If you are looking for a little weekend adventure- give these muffins a try! I made a batch a few days ago, and I'm guessing you could find me in the kitchen again today making another batch. These fall days have been glorious- full of leaves falling and piles, apple and pumpkin picking, and the most perfect of fall nature walks. These muffins want to be along for the ride :) I hope you give them a try and ENJOY!

Cacao Pumpkin Spice Muffin Recipe
{gluten, dairy, soy, nuts, seeds, eggs, refined-sugar-free}

1/3 cup of coconut flour
1/3 cup of potato starch
1/3 cup tapioca flour
1/3 cup of rice flour
1 cup of gluten free oat flour (I grind my own out of GF rolled oats)
2 ts. of baking powder (Hain brand-corn free)
1 ts. of baking soda
1 ts. of sea salt
1 1/2 ts. of pumpkin pie spice mix
1/2 cup of coconut palm sugar
1/2 cup of cacao powder (regular baking cocoa powder works too)
1/2 cup of date puree
1/4 cup of molasses
1/3 cup of pure maple syrup
1/3 cup of coconut milk beverage with 1 TB apple cider vinegar
3/4 cup of pumpkin puree (fresh or canned)
1/2 cup of melted coconut oil

1/4 cup of raw pumpkin seeds (pepitas)
1/4 cup of Enjoy Life's mini chocolate chips


Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Let the batter sit and stiffen up while the baking powder ignites. Then use a 1/3 cup greased with extra coconut oil and scoop out the batter onto parchment papered muffin tin papers.  You should get 12 large muffins from this recipe or at least 24 minis. Then use some melted coconut oil to brush over the tops before baking, and sprinkle with a mixture of pumpkin seeds and chocolate chips on top of the muffins. You may need to press them down gently to stick to all the tops well. Cover it as much or as little as you like. Bake in a 350 degree oven for 20-25 minutes depending on your oven. Check the middles to make sure they are baked through and then serve after 15 minutes of cooling. 

Gorgeous and tasty! The best combo of fresh and nutritious food! I hope you give these goodies a try, HAPPY BAKING, friends and much love as always, xoxo

Pumpkin Spice Scones

Pumpkin everything. Pumpkin all day. I told you the pumpkin shenanigans were about to unfold. When you got fresh pumpkin ready to use, it's hard to not want to put it in just about everything. Today it ended up in my baking. I was baking for a friend and remembered a pumpkin scone I used to make back in my good ol' bakery days. Now this one is ALOT more moist and so I beg to ask you to give it a taste. 

Covered in pumpkin pie spice and a crispy top and soft and moist middle. Much like a muffin top... it has all the best qualities of a muffin but then it is spread out to get more of the pieces you love most about a muffin anyways. I have to say this recipe is VERY similar to my Pumpkin Date Muffins I made last year around this time. And maybe you are just a muffin kind of gal... but if it's the tops you love- these might just be the recipe for you.

These little treats have you thinking you're eating a cookie? Or is it a muffin? A scone may be so confusing for us on the other side of the pond...BUT their biscuit quality and their ability to hold their own and be covered in jam, ghee, honey, or whatever you might cover your toast with is truly a feat of amazement. I must say- I'm not sure why I don't make these more often?!?

 Pumpkin Spice Muffin Top Scones Recipe
{gluten, dairy, soy, nuts, seeds, eggs, refined-sugar-free}

1/3 cup of coconut flour
1/3 cup of potato starch
1/3 cup tapioca flour
1/3 cup of rice flour
1 cup of gluten free oat flour (I grind my own out of GF rolled oats)
2 ts. of baking powder (Hain brand-corn free)
1 ts. of baking soda
1 ts. of sea salt
2 ts. of pumpkin pie spice (or mix up cinnamon, ginger, nutmeg and cloves)
1/2 cup of coconut palm sugar

1/2 cup of date puree
1/3 cup of pure maple syrup
1/3 cup of coconut milk beverage with 1 TB apple cider vinegar
2/3 cup of pumpkin puree (fresh or canned)
1/2 cup of melted coconut oil
optional addition: 1 ts. of pure vanilla extract

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Let the batter sit and stiffen up while the baking powder ignites. Then use a 1/3 cup greased with extra coconut oil and scoop out the batter onto a parchment papered 11x15 baking sheet. You should get 12 scones scoops on the baking sheet. Then use some melted coconut oil to brush over the tops before baking. Lastly sprinkle with a hearty pinch of pumpkin pie spice blend. Cover it as much or as little as you like. Bake in a 350 degree oven for 20-25 minutes depending on your oven. Check the middles to make sure they are baked through and then let cool for 30-60 minutes before serving with a cup of tea. 

Tis' the season for pumpkin everything and I am fully enjoying it. I love eating with the seasons and when something is in season I over-do it so that when the season is over I'm ready to move on. And all that pumpkin and squash you can find at the farmer's market and roadside stands are just what our bodies need as we nestle into the fall and winter season. Full of carotenoids which give it that rich color of yellow and orange. Pumpkin is easy on the digestion and help aid in keeping you nourished by stabilizing blood sugar. Also many antioxidants to fight inflammation, vitamins to nourish the immune system, and the warming and rooting qualities to keep you grounded in the shifting season. Pumpkins truly are a gift to the fall. 

I hope you ENJOY and much love!

xoxo

Homemade Pumpkin Spice Latte

Is there a more iconic fall beverage than a Pumpkin Spice Latte? It even has it's own code name of PSL and people know exactly what you are talking about! Crazy! Also, I am fully aware that you either LOVE or HATE this kind of drink and spice and maybe even season... how is it that there is so much love/hate for something? There seems to be no middle ground on this one :) Well I'm sure you can imagine what camp I am in- I think it's obvious now since I am making my own at home. It's warms you on so many levels- I had to share!

But truly the main reason why this latte is homemade is because you can control the ingredients and the sweeteners and the spice. I love that! No need to ruin your day with a sugar buzz and crash! This drink is warming for the insides and nourishing for the gut and the immune system. Another favorite warming drink is the Fresh Golden Ginger Milk latte that I LOVE as well!

So maybe we should pretend this is a health tonic and drink daily throughout the fall? I won't stop you and once you see how easy it truly is...well it might save you more than sugar and calories at the drive thru coffee window... :)

Hope you ENJOY and much warm and comforting LOVE to you today!

Homemade Pumpkin Spice Latte Recipe 
{gluten, dairy, egg, soy, nut, seed and refined sugars-free}
for one large mug, but can be easily halved/doubled/tripled

1 cup of milk of choice (I use coconut milk here)
1/2 cup of cold brew coffee (decaf, or sub for black tea, mushroom or dandelion coffee or Dandy Tea)
2 TB of fresh pumpkin puree
1/2 ts. of pumpkin spice blend
1/2 ts. of ground turmeric
1 ts. of finely grated fresh ginger
1 TB of honey, or maple syrup or molasses work here too
pinch of sea salt
pinch of black pepper (to activate the turmeric benefits)

In a small saucepan, put all the above ingredients and warm up until it is steaming but NOT boiling! I taste test when it's not too hot to see if I want more sweetness or more spice before it gets hotter. Then use one of these handy gadgets to froth up the milk and really mix in the ingredients well. Then when all frothy :) Pour into a large 16 ounce mug or separate into two 8 ounce mugs to share. 

Then to finish it plop a dollop of coconut cream and pinch of pumpkin pie spice on top.

I had Coco Whip from So Delicious still in the fridge so I just used that to top this drink but a TB of a whipped coconut cream works too. Or you don't NEED this obviously- but it is a nice coffee-shop-hype addition when at home or entertaining ;) 

Hope you give this YUMMY recipe a try and most especially when you have some of that fresh pumpkin puree leftover or sitting in the fridge this season- this is the best way to use up that little bit of extra you had from that one recipe ;)

Much love as always, xoxo

Chocolate Pumpkin Pie

I made this pie a few weeks back, and it was eaten so quickly I wasn't able to capture a whole pie photo ;) but I did save a few slices to grab a picture so that I could post the recipe for you. This pie is a great way to usher in the pumpkin-spice-and-everything-nice-fall-season. And it's also a great crowd-pleaser as it being CHOCOLATE! 

Another reason I love this pie is because it is so easy to make and share.  As if you need another reason for pumpkin and chocolate pie combo, but truly it is a easy and fabulous pie to enjoy the fall flavors. I topped my pie with So Delicious Coco Whip, but you could top it with whatever whipping cream or ice cream you enjoy. 

I love how light and airy each bite is, but also so rich with texture and flavor. It almost tastes like a chocolate cheesecake because of the pumpkin, and I bet you could even pass it as such for the dairy-free friends. It isn't too sweet and isn't too bitter either. Such a great flavor combo to enjoy just a few bites ;) after a celebratory dinner or meal with your loved ones. I hope you give it a try and ENJOY...Happy Fall!!!!

Chocolate Pumpkin Pie Recipe

{gluten, dairy, egg, soy, nut, and seed-free}

Crust:

1/2 cup gluten-free oats

1 cup of shredded unsweetened coconut

1 cup of gluten-free oat flour ground 

(1 cup of oats in ground in high power blender to make 1 cup of flour)

2 TB of maple syrup

dash of sea salt

1 TB of organic extra virgin coconut oil

1 TB of organic Spectrum Palm Oil Shortening

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the syrup and coconut oil and shortening and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Chocolate Pumpkin Filling:
1 cup of dairy-free chocolate chips (I use Enjoy Life brand)
1 can of full-fat coconut milk, just the cream, save/discard the water
1 cup of pumpkin puree (fresh or canned)
2/3 cup of date puree (1/2 cup of boiling water poured over 1/2 cup pitted dates and blended)
1/3 cup of softened organic coconut oil
2 TB of cacao powder
1/4 cup of maple syrup
1/4 cup of coconut palm sugar
1-2 ts. of pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)
1/2 ts. of sea salt
2 TB of tapioca flour
juice from 1/2 of lemon (1 TB)

In a medium saucepan, pour in the above ingredients and use a whisk to soften and melt all the ingredients together well.  I like to add 2 ts of spice to the pie, but you may not want it to be too strong to just use a little bit then and start with 1 ts. You can taste the mixture as you go to see if you want a little bit more spice or not. Do not let it boil or get too hot, just let it get warm and whisk together. Pull off the heat and let it sit for a few minutes and then pour it into the cooled pie crust and let it sit for a few minutes and then you can transfer the pie into a safe and flat spot in the fridge and let it sit overnight or for 6-8 hours for it to stiffen well. 

Serve with Coconut Whipped Topping and ENJOY!!!

Much love and light to you as we journey into this new autumn season!

Pumpkin Oatmeal Raisin Cookies

Everyone needs a good balanced "treat" recipe. And this one is a spin on the classic oatmeal raisin cookie with some nourishing ingredients. Yes, there is the chocolate treats, and cakes and such, but sometimes you are trying to eat a little less indulgence after the holidays and focus on eating more whole foods- I get it! These cookies might as well be a granola bar in my opinion, but then once you form it into a cookie you celebrate like it's a treat. And maybe you do, but it can really also just be a great snack and goodie-to-go for yourself and the kids.

This cookie is pure goodness. Yet, somehow paired with tea time it does seem like a celebration.

I made these yummies with some leftover pumpkin puree. Then I added some few pinches of pumpkin spice blend and it was a magical addition to any oatmeal raisin goodness.

Pumpkin Oatmeal Raisin Cookie Recipe
{gluten, dairy, soy, egg, nut, seed and refined sugar-free}
2 cups of rolled GF oats
3/4 cup of GF oat flour
1/2 cup of rice flour
1/3 cup of tapioca flour
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of pumpkin pie spice
1/4 cup of pumpkin puree
1/4 cup of applesauce
1/3 cup of pure maple syrup
2/3 cup of coconut palm sugar
1/3 cup of avocado oil
1/4 cup of softened coconut oil
3/4 cup of organic raisins

Mix all the dry ingredients together in a bowl first, then add in the wet and mix well with a spatula until it is a sticky ball. Then fold in the raisins last. Let batter sit for 10 minutes in the fridge and then you are ready to scoop out 1 TB sized pieces of dough and roll and spread out on the baking sheet. I was able to bake 15 on a parchment-covered baking 12x15 baking sheet. This recipe will make about 30 cookies. Bake in a 350 degree oven for 12-14 minutes. 

Much love and light, xoxo

Pumpkin Pie

Pumpkin pie. It seems like we should be allowed to make such delicacies more than once a year... or for a certain holiday... Yes, Thanksgiving is special because of such treats, but must we leave it to only one day a year? I say not. I say it will still be a special occurrence no matter when!

 

Perhaps you stocked up on extra canned pumpkin, or maybe you still have a chance to hit the grocery sale shelf before it's December. Or maybe you baked off a handful of fresh pie pumpkins and stuck that liquid gold in the freezer for all winter long. Then we can be long lost friends and talk about how much we love pumpkin and what a gift it is sent from heaven above.

It's true, I'm crazy about pumpkin and have made many varieties of pumpkin pie or pudding bars over the years (and more and more pumpkin). It's hard for me to make a version more than once, maybe twice, so this new recipe is my latest invention over the past holiday. So naturally I'm most in love with this one :) And this one contains some DATES for sweetness and texture. So amazing creamy caramel-like taste and texture. Delicious on so many levels.

I'm sharing it because I ate my last piece today and I'm missing already. Maybe I could convince my loved ones that we may need to celebrate some of our Christmas festivities with another one. Because. Just one pie a year?!?  No, way baby! This one is too good!

Maybe it's the taste, or maybe it's just the feelings of being around a table with family and friends that share their hearts about what they are thankful for and how this year has brought pain and love. Every soul shares in this journey of moving through life with the pain, sorrow, but also the joys and abundance too. This pie has a part in that story too. It is almost as if it has a seat at the table of such thanksgiving and gratitude.

Pumpkin Pie Recipe
{gluten, dairy, soy, nut, seed and refined sugars-free} contains eggs

Crust Recipe:
3/4 cup finely ground certified GF oat flour
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato flour
1/2 ts. sea salt
2 TB of palm oil shortening
2 TB of room temperature coconut oil
2 TB maple syrup
2 ts. apple cider vinegar
1 ts. of water

In a medium bowl, mix all the dry ingredients together first, then add in the oil and shortening and make it a sandy mix, and then add in the syrup, water and vinegar and mix it well together. It may be a sticky dough but it will start to form a dough ball and you can knead it and let it sit for it to all meld together well. Then toss into a pie pan and press it into all the sides of the pan, or you can roll it out to size of a 9 inch pan, and put it into the pan and cut accordingly. Its a pretty easy recipe to do either way. Bake in a 350 degree oven for 10-12 minutes until lightly golden and slightly firm. Let it completely cool before putting the pumpkin filling in and baking again.

Pumpkin Filling:

2 cups of fresh pumpkin puree
1 can of full-fall coconut milk

1/2 cup of date puree (this can be omitted- I add it for flavor and texture)

1/4 cup of coconut palm sugar

1/4 cup of of maple syrup

3 beaten eggs  *you can omit these if you are allergic or vegan, the texture is just different

2 TB of tapioca flour

1 1/2 ts. of baking powder (I use the Hain brand- to be corn free)

1/2 ts. of sea salt

1 TB of pumpkin pie spice blend

1 ts. of pure vanilla

For date puree: (1/2 cup of boiling water poured over 1/2 cup of pitted dates, soak for 5 minutes and then blend in high powdered blender to make a pudding substance)

In a large mixing bowl, add in all of the wet ingredients and the beaten eggs. Then add in the spices  and whisk together well. Then pour into cooled pie crust. You then can place on a baking sheet or just put in the oven at 350 degrees and bake for 50-60 minutes, or until the pumpkin is tightened up. This may be confusing because it will still appear to be gooey or giggling, but the baked cracks usually show that it is baked through, but needs to set up while cooling on the counter and in the fridge. So do not be alarmed if it seems too soft after 50-60 minutes of baking. You do not want it to get too browned or burned. Then let it cool on the counter after baking for 1-2 hours. Then lightly cover with some kind of wrap and put in the fridge for overnight or for 6-8 hours. 

Then, after refrigerating for 8-10 hours it will be ready for eating. I like cutting into it and removing one slice so that the rest of the slices are easier to fork out. It is so good by itself, but if you are looking for a great dairy-free alternative to pure dairy fresh whipped cream-this Coconut Whip from So Delicious is fabulous and made from better ingredients and brings back all cool-whip-feelings from younger years.

Each bite is fabulous and you don't want it to end. I also have no problem and recommend such wonderfulness for breakfast the day after :) I mean it has a good full servings of veggies and much lower on the sweetness scale. So with a coffee or chai latte- you just can't beat it.

I confess the above picture was my breakfast for the weekend after Thanksgiving. It really is something I look forward to after all the work of preparing food for a few days. Those lazy mornings after with jammies on till noon and eating pumpkin pie for breakfast- such is the life my friends.

Hope you had a blessed holiday and looking onward to this advent season of longing, and hope. 

Much love as always,

xoxo

Pumpkin Chocolate Chip Bundt Cake

Just in time for another Thanksgiving recipe! Maybe a cranberry and orange cake, aint your thang, or maybe you need a little pumpkin + chocolate in your life or on the Thanksgiving menu. If so, this cake is for you :) I have made this cake more than a few times now and haven't wrote out a recipe. Yesterday I made it again for a family gathering, and finally wrote it out and was very happy with the results.

The first time I made it I was working from my pumpkin date muffins  recipe that I had made, and it was great, but to fill a bundt pan and to have the texture and moist-ness it needed it had to have the measurements adjusted to get the cake at it's best. So, I've done the leg-work for you and the experimenting ;) now it's your turn to try out this treat for the holidays or family gathering.

I hope you are finding time to reflect this season. It's so easy to be sad and stressed when your life revolves around what you can and cannot eat because of your health. And that can only escalates in a season of food traditions and even if you are a food blogger ;) Trust me, even after a decade of eating gluten-free (and many allergies-free) the depression/anxiety/sadness/grief feelings still unmask it's ugly self. So a simple way for me to deal with these emotions and stress is simply making a list of the many foods I CAN eat, and then finding a recipe or two that I CAN eat and enjoy and making it apart of my menu and even if it means starting a new tradition. I know that this does not take away the grief, and it is important to sit with that grief and really see it as that. Something that has also helped me over the years is writing out the simple things that I am thankful for each day....sometimes silly, but when you need to be reminded of how much in our lives is a gift- it seems really important. So it can be the things you use every day, the hot shower, indoor plumbing, the favorite mug from a friend, that one recipe you love and enjoy, the sunrise, chai tea, the sunset, your dear loved ones, and as you can see, an endless list of the gifts in your life. Food is a very important part, but it is not the only part, so trying to not let it be the controlling factor of your emotions is really important. And then when you can see it as just part of the balance to fill you up in your life, then you can start to find how food can be a gift to nourish a tired and weary body and soul. My prayer and hope for you is that food might be just that- a way for you to nourish your whole self. A way to inspire and fill up your body and soul to be the best version of your self. Many blessings and much love to you, friend xoxo

 Pumpkin Chocolate Chip Cake Recipe
{gluten, dairy, egg, seed, nut, and refined sugar-free}VEGAN

1 1/2 cup of finely ground GF oat flour
1 cup of white rice flour
1/3 cup of tapioca flour
1/4 cup of potato starch
1/4 cup of coconut flour
3/4 cup of coconut palm sugar
2 ts. of baking powder (I use Hain brand)
1 ts. of baking soda
1 ts. of sea salt
2 TB of pumpkin pie spice blend

1/3 cup of applesauce
1/3 cup of pure maple syrup
1 1/2 cup of pumpkin puree (I used 1 can of Green Valley pumpkin)

1 cup of date puree ***This involves pouring 1 cup boiling water over 1 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance.

3/4 cup of melted coconut oil
1/3 cup of coconut milk beverage ( I use So Delicious)
 plus 1 TB apple cider vinegar
juice from 1 fresh lemon - 1-2 TB of juice

1 cup of dairy-free mini chocolate chips (Enjoy life brand)

First grind your GF oat flour and mix well with all the other dry ingredients. Then mix in the wet ingredients, date puree and lastly the warmed oil. Mix well and you will start to see the lemon juice and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the mini chocolate chips, but making sure to not over mix.

Pour in a coconut-oil-lined baking pan. I baked mine in a bundt or angel food cake pan. But you could also make this in a 9x9 circle or square pan. Bake in a 350 degree oven for 40 minutes or until it is no longer wet and giggling. The cake should show a clean toothpick from the middle of the cake and firm, but soft. no wetness. Pull from the oven and let it cool completely.

Chocolate Glaze Recipe
1/2 cup of mini chocolate chips
1/4 cup coconut oil
1/4 cup of maple syrup
2 TB of cocoa powder
pinch of sea salt

In a small saucepan, melt the above ingredients and whisk very quickly with a hand whisk then pull off the heat. Be very careful to just warm and not boil or over cook and burn. Let sit for a few minutes to cool, and then pour over the top of the cooled cake just on top and let it drip over the sides in an organic fashion. Let it cool for 1-2 hours before serving. 

Then cut and serve. It is a beautiful cake and holds it form so beautifully... it's so easy to serve and would match well with some tea or coffee as well. Hope you give it a try and ENJOY!
 much love xoxo

Pumpkin Date Pudding

Have you ever accidentally mixed some ingredients and made something incredibly delicious? This has happened to me a few times in my experiments, but this one surprised me. I mixed some leftover pumpkin puree with some leftover coconut cream with some leftover date puree. It turned into a pudding and I am so excited this magic decided to make an appearance in my kitchen. It is obviously super simple and with simple ingredients You might think I was slaving over this one for hours, no. Just used a blender and viola! It turns out so rich, creamy and perfect!

It is also a type of cream that you can sub into your coffee (or tea) instead of coffee creamer. I know! Crazy, right?! Well if you are all about buying the pumpkin spice latte creamer to add to your half cup of coffee this time of year- this pudding, creamer, whatever is your healthy solution! Such a great combo- and surprising creaming, thick, and decadent in every way. Seriously- try it!

Pumpkin Date Pudding Recipe
Gluten, dairy, soy, egg, nut, seed, and sugar-free
raw, vegan, and paleo too ;)

1 cup of pumpkin puree* I used Green Valley brand this time around
1 cup of date puree**
1 can of full fat coconut milk
dash of sea salt
1 TB of pumpkin pie spice
(or you can use 2 ts. of ground cinnamon,
1 ts. of ground ginger,
1/2 ts. of ground nutmeg,
1/2 ts. of ground cloves)


*I used some organic pumpkin from the can for this experiment. I know fresh pumpkin puree would work just as well, but if you are making your own pumpkin puree, you MUST blend in a high powered blender first to make the pumpkin soft and creamy before you add. Otherwise your pudding with be stringy and not creamy just like pumpkin is after you bake it before you blend it.

**To make the date puree, pour 1 cup of boiling water over 1 cup of pitted dates. Let sit for 5-10 minutes and then blend in a high powered blender to make the puree. Then, add in the 1 cup of pumpkin puree, and ONLY the cream from the coconut milk from the can. Then add the dash of salt, and spice. Blend again and pour into a glass bowl that you can put a lid on and let it sit in the fridge for up to an hour.  This only helps it stiffen up if you are looking to have a thick custard like pudding. Then it is ready to serve. Serve by itself, or with these Coconut Shortbread cookies . You won't be sad!

I already mentioned, but you can also save pudding cream in the fridge in a covered container and add a scoop to your coffee in the morning too.  

So hope you enjoy this little discovery as much as I do. You could also add come cocoa/melted chocolate chips and blend and make a killer chocolate spice pudding too I bet!

Much love, ENJOY xoxo

Pumpkin Date Muffins

I know I just posted a Pumpkin Chocolate Chip Muffin a few weeks ago. But after I baked those Caramel Apple Date Muffins last week- I couldn't help myself with a little date and pumpkin baking as well. Dates add such a great taste and texture to GF/vegan baking. I haven't used them much this last summer, and I forgot how much I love them. And if you ask me, they pair so nicely with the fall flavors and spices. They seem to add warmth and richness to everything you add them too. I love dates :) can you tell?!

These do not need as much of the coconut sugar because the dates add a natural sweetness and so if you are one of those people that likes to add sugars and sweetness through fruits rather than powdered substances then this muffin is for you. If that is the case you could omit the coconut sugar completely and add 1/4 cup of more honey or maple syrup and along with the dates I bet you will be more than happy with the level of sweetness. I also added those mini chocolate chips to half of the batter. Some little one {that will remain anonymous} loves a little chocolate in her muffins- and I guess I completely understand :)- but sometimes pumpkin is just as dandy by itself- and these certainly are!

It seems like dates added in the muffins also helps hold texture and moisture for longer than my usual GF baked goods as well. I liked how they were very hearty and had the feel of a regular (gluten) muffin. The recipe has a few more flours in the mix, but if you have started buying these flours you see how making a GF recipe with flour turns out best with a little flour mixing. Not a ton of mixing, but I have found just a little makes a worlds difference. So it doesn't hurt to invest in some of the "weird" flours to have them in the pantry ready for a little mixing while baking. Now for the recipe.... READY, set, HAPPY baking :)

Pumpkin Date Muffin Recipe
free of gluten, dairy, soy, nuts, seeds, eggs, refined sugar

1/4 cup of coconut flour
1/3 cup of potato starch
1/3 cup tapioca flour
1/3 cup of rice flour
1 1/3 cup of gluten free oat flour (I grind my own out of GF rolled oats)
2 ts. of baking powder (Hain brand-corn free)
1 ts. of baking soda
1 ts. of sea salt
2 ts. of pumpkin pie spice (or mix up cinnamon, ginger, nutmeg and cloves)
1/2 cup of coconut palm sugar

3/4 cup of date puree This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance- this would also make a nice dip for fresh apple slices :)

1/4 cup of pure maple syrup (or honey if not vegan)
1/3 cup of coconut milk beverage with 1 TB apple cider vinegar
1/3 cup of unsweetened applesauce
2/3 cup of pumpkin puree (fresh  or canned)
1/2 cup of melted coconut oil
1 ts. of pure vanilla extract

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 15-20 minutes before serving.