Gluten-free, Dairy-free Pumpkin Pie

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I hope everyone had a great Thanksgiving. Sorry my pumpkin pie recipe is a little late. Things always get hectic around the holidays. The goods news is that this pie can be made throughout the holiday season. Enjoy!

The crust is an adapted cookie recipe from Wheat Belly. The pie filling is a Polynesian coconut filling that my mom and I adapted from Epicurious.

Gluten-free, Dairy-free Pumpkin Pie CRUST

1 cup of coconut flour
1 cup of ground almonds [I throw whole almonds into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1 tablespoon honey
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup almond milk
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 325 degrees and grease pie pan.
  2. Stir together all dry ingredients in large bowl.
  3. Whisk almond milk, butter, maple syrup, vanilla and eggs.
  4. Add to dry ingredients.
  5. Mixture should be like cake batter, so add a small amount of water to thin it, if necessary.
  6. Mold into pie pan and bake for 20 minutes or until toothpick comes out clean.It does not puff up much.

Gluten-free, Dairy-free Pumpkin Pie FILLING

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

Directions:

  1. Preheat oven to 350.
  2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the honey and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
  3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with ice cream. Yum!
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Raw Peanut Oatmeal Raisin Cookies

Raw Peanut Oatmeal Raisin Cookies

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A great snack or healthy dessert. Very simple and no baking required.

Ingredients:

1/2 cup oats

1/2 cup walnuts

1/4th cup shredded coconut (can be left out if you do not like coconut)

1/4th cup flaxseed

1/4th cup peanut butter

3 tablespoon maple syrup

1/2 teaspoon nutmeg and cinnamon

1/2 teaspoon vanilla

1/4th cup raisins

Directions:

  1. Blend oats and walnuts.
  2. Then blend in the coconut, flaxseed, peanut butter, maple syrup, nutmeg, cinnamon, and vanilla.
  3. Blend in the raisins last.
  4. Roll into balls and refrigerate for 2 hours.

 

Blueberry Oat Crumble

Blueberry Oat Crumble

A healthy dessert or breakfast dish. Eat with vanilla yogurt or ice cream.

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  • Melt a tablespoon of butter.
  • Mix in the blueberries, maple syrup, and vanilla.
  • Pour the blueberry mixture in a baking dish.

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  • In a separate bowl melt another tablespoon of butter.
  • Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.

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  • Spread over the blueberries.
  • Sprinkle almonds slices and drizzle maple syrup on top.

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  • Cook at 350º for 20 minutes.

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Ingredients:

2 cups blueberries (fresh or frozen)

1 tablespoon butter (I used earth balance)

1 tablespoon maple syrup

1/2 teaspoon vanilla

Topping:

3/4th cup oats

1/4 almond meal

1 tablespoon butter (I used earth balance)

1 tablespoons maple syrup

1 tablespoon brown sugar

1 tablespoon applesauce

1/4th teaspoon nutmeg

1/4th teaspoon cinnamon

Top with almond slices and maple syrup

  1. Melt a tablespoon of butter.
  2. Mix in the blueberries, maple syrup, and vanilla.
  3. Pour the blueberry mixture in a baking dish.
  4. In a separate bowl melt another tablespoon of butter.
  5. Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.
  6. Spread over the blueberries.
  7. Sprinkle almonds slices and drizzle maple syrup on top.
  8. Cook at 350º for 20 minutes.

Vegan Chocolate Mousse

Vegan Chocolate Mousse

A healthy alternative to ice cream or yogurt.

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6 oz extra firm tofu (about 1 cup)

1/2 teaspoon vanilla

2 tablespoons cocoa powder

3 tablespoons maple syrup

1/4th cup soy or almond milk

Blend the ingredients together. Chill in the refrigerator for 2-3 hours.

Chocolate Almond Date Truffles

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S/o to my little brother for being my hand model!

1 c old fashioned oats

1/2 c dates

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tbsp cocoa powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cocoa powder, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

 

Dairy-Free Banana Vanilla Sorbet

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3 frozen banana 

1/2 teaspoon vanilla extract

2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)

1 teaspoon maple syrup (optional)

Blend together and freeze for at least 2 hours. 

Chocolate Sorbet:

Add a teaspoon of cocoa powder and an additional teaspoon of sweetener.