Flourless Pumpkin Spice Cookies

Flourless Pumpkin Spice Cookies

DID YOU KNOW? Artificial sweeteners may be holding you back from losing excess weight – and could be causing you to gain weight!

Artificial sweeteners affect your food cravings and your ability to manage your body’s signals for hunger and fullness. These sweeteners are very addictive unlike natural sweeteners that leave you feeling more satisfied.

So, if you tend to use artificial sweeteners or refined sugar products like Splenda, agave, aspartame or sugar, I highly recommend replacing these with unrefined natural sweeteners like maple syrup and raw honey.

Unrefined natural sweeteners contain higher levels of beneficial nutrients, antioxidants and enzymes.

Try my chewy Flourless Pumpkin Spice Cookies with maple syrup. When used in moderation, maple syrup can help to better manage blood sugar, all while creating great tasting recipes.

Flourless Pumpkin Spice Cookies

INGREDIENTS: (10-12 cookies)
1 cup roasted almond butter
1/2 cup pumpkin puree
1/4 cup maple syrup
1-2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp sea salt
10-12 pecans
1/2 cup dark chocolate chips (optional)

INSTRUCTIONS:

1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Combine all ingredients in a bowl and mix until a thick batter is formed. If adding in chocolate chips, do so after mixing other ingredients.

3. Give the batter a taste-test and adjust the flavours to your preference (optional).

4. Scoop batter with a tablespoon and place on baking sheet. Press down the mound with a wet fork to flatten and place one pecan on top.

5. Bake at 350F for 12-15 minutes, until the edges are golden.

6. Allow to cool completely on tray before using a spatula to remove. If you move the cookies too soon them may fall apart (I know this from personal experience).

7. Serve immediately or store in fridge or freezer for a firmer cookie.

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Gluten Free Slice with Pumpkin Seed Butter

Gluten Free Slice with Pumpkin Seed Butter

Here’s why the kale caraway slice from Live Organic Food is my go to when I’m craving something that resembles bread …

✅ Gut friendly – gluten & grain free
✅ Low carb & high fiber
✅ Paleo, vegan & keto friendly
✅ Nutrient rich & organic ingredients

You can find Live products online and at many stores in Toronto and around the GTA. I usually get my favourite Live products from Nature’s Emporium and Ambrosia.

Give this guilt free snack a try!

Gluten Free Slice with Pumpkin Seed Butter

INGREDIENTS: (serves 1)
1 kale caraway slice (from Live Organic Foods)
1 tbsp pumpkin seed butter
1 tsp. pumpkin seeds
1 tsp. cacao nibs

INSTRUCTIONS:

Spread pumpkin seed butter onto kale caraway slice then sprinkle pumpkin seeds and cacao nibs on top. ?

Pumpkin Spice Latte (Dairy Free & Delicious)

Pumpkin Spice Latte (Dairy Free & Delicious)

I’m officially obsessed with my morning Pumpkin Spice Latte. It’s to the point where I wonder how I survived all the other seasons without it!

I like to make my lattes rich and creamy by using canned coconut milk which has a higher fat content.

You can also add collagen powder if you’d like. It’s a simple way to boost this warm and comforting beverage with nutrients that support your bones, joints, skin, nails and gut! It also makes this latte super satisfying, so it tames a hungry belly in a healthy way.

Enjoy this latte with a Gluten Free Pumpkin Muffin. It’s a match made in pumpkin spice heaven!

Pumpkin Spice Latte

Pumpkin Spice Latte

INGREDIENTS: (serves 1)
1 cup coconut or almond milk, unsweetened
1 shot espresso
1/4 – 1/2 tsp pumpkin pie spice
1 scoop collagen powder (optional)
1 tsp maple syrup (optional)

INSTRUCTIONS:

1. Warm-up milk on the stove-top.

2. Add all ingredients into a blender.

3. Blend for 30+ seconds to get a delicious and frothy latte.

Pumpkin Muffins (Gluten, Grain & Dairy Free)

Pumpkin Muffins (Gluten, Grain & Dairy Free)

Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense egg protein and healthy fats that will help to fuel you right.

This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!

Five reasons to love this pumpkin muffin recipe …

  1. These muffins are easy to make with basic & wholesome ingredients. Only one bowl required!
  2. They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
  3. They’re naturally sweetened with maple syrup, rather than loaded with refined sugar or artificial sweeteners.
  4. These muffins feature warming pumpkin pie spices so they taste even better with your favorite pumpkin latte. It’s a match made in pumpkin spice heaven!
  5. They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.

Pumpkin Muffins Gluten & Dairy Free

Here’s what you need for pumpkin muffins

Eggs
Canned pumpkin
Coconut flour (I like Saisha from Rootalive)
Coconut oil
Maple syrup
Pumpkin pie spice (see my DIY recipe below)
Vanilla extract
Baking powder

Pumpkin muffin batter

DIY pumpkin pie spice

INGREDIENTS:
3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ tsp allspice
1 ½ tsp cloves

I recommend buying organic ground spices to make this blend. Mix spices together in a bowl and store in a small glass jar. Feel free to double or triple this recipe so you have plenty of pumpkin pie spice for the season.

Craving more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Muffins Gluten & Dairy Free

Pumpkin Muffins

Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense egg protein and healthy fats that will help to fuel you right.
This recipe is free of gluten, grains & dairy, making it the perfect paleo treat! 
Prep Time: 10 mins
Cook Time: 15 mins
Course: Breakfast, Snack/Treat
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Servings: 12 medium muffins

Ingredients
 

  • 5 pastured eggs
  • 1/2 398ml can pumpkin purée
  • 1/2 cup coconut flour, sifted
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Instructions
 

  • Preheat oven to 350F and place liners in muffin tray.
  • Add all wet ingredients into a mixing bowl and whisk.
  • Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
  • Fill each muffin slot 3/4 of the way with batter.
  • Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator or the freezer.
Keyword autumn, coconut flour, fall, muffins, pumpkin, thanksgiving

Pumpkin Muffins Gluten & Dairy Free