Pumpkin Chocolate Cookies

I have a new recipe for you pumpkin loversPumpkin Chocolate Cookies.  These are seriously delicious and couldn’t be easier to make.  There is no cooking required!

These would make the perfect treat to take to any fall party or even Thanksgiving. They taste like a bite sized pumpkin pie. Heaven in your mouth.

pumpkin chocolate cookies

All you need is just a handful of simple ingredients and a few minutes.  These pumpkin chocolate cookies are vegan, gluten free and paleo approved!

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Grain Free Pumpkin Pie

Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too. I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I am happy to tell you that this grain free pumpkin pie is delicious.  This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well!  So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!

Pumpkin Pie Watermark

This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. 🙂  For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple. I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

Grain Free Pumpkin Pie

Grain Free Pumpkin Pie

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 1 pie

Ingredients
For the crust
For the filling
Instructions
For the crust
  1. Preheat oven to 350.
  2. In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
  3. Once the dough forms, press it into a greased glass pie dish. I used a 9 inch. Bake it in the oven for about 9-11 minutes.
For the filling
  1. In a food processor, blend all the filling ingredients until smooth.
  2. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.
Notes
When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

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Gluten Free Pop Tarts

Yes you read that title right.  I made you gluten free pop tarts. While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts.  You can see the very long list of ingredients here. That gave me an idea to create my own gluten free pop tart recipe.  My gluten free pop tart recipe is healthier than that boxed version.  I filled these with a pumpkin pie filling, but you can really fill them with whatever you like.

GF Pumpkin Pop Tarts watermark

I used the base recipe for my Homemade Pop Tarts and just changed a few things around.  These came out 10 times better than my original pop tart recipe.  These would be great with a glass of almond milk.

Gluten Free Pumpkin Pie Pop Tarts

Gluten Free Pumpkin Pie Pop Tarts

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6 - 7 pastries

Ingredients
For the dough:
For the filling:
Instructions
  1. Preheat oven to 350. 
  2. In a small bowl, mix up the filling and set aside.
  3. In another bowl, add all the dry ingredients for the dough. 
  4. In a mixing bowl, add the wet ingredients and mix. 
  5. Slowly add the dry ingredients to the wet, while mixing.  If the mixture looks slightly dry, add a little more milk. 
  6. Once the dough has formed, gather it into a ball and wrap it in plastic.  It will be sticky. 
  7. Store it in the fridge for 25-30 minutes. 
  8. Once the dough is firm, pull it out and cut it in half. 
  9. Line your counter with parchment paper the size of your baking sheet.
  10. Take one half of the dough and place it on the parchment paper. 
  11. Put the plastic wrap between the dough and the rolling pin, and roll it out to a ¼ inch thickness. 
  12. Spread the filling on top.  Then roll out the other half of the dough the same way as the first. 
  13. Once it’s rolled out, carefully place it on top of the other half of the dough. 
  14. Very carefully, peel the parchment paper off.
  15. Transfer the whole thing to your baking sheet
  16. Cut the dough into squares using a pizza cutter.
  17. Bake in the oven for 15-17 minutes.
Notes
I got 6-7 out of my batch. I cut them larger. They should last a few weeks if kept in the fridge. Enjoy!

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