It’s been a hot minute since I posted a recipe. I’ve been focusing so much on getting my yoga business up and running and posting about yoga that I haven’t been experimenting much in the kitchen.
I’ve been baking and cooking a lot, however haven’t focused on recipes for the blog. This recipe is a good one! It’s lower on the carbs because it’s refined sugar free and is completely grain free!
Amazing Grain Free Mini-Pumpkin Pie
Making pies from scratch has been a must since finding out about my celiac disease. I don’t trust other places to make most gluten free food AND so many store bought pies (gluten free or not) have a bunch of sugar and junk in them. Because of this, I almost always make my own everything. Period.
Being a health nut and sticking to a grain free diet means I also modify my sugar and never have refined sugar. I try to limit my natural sugar (coconut sugar, pure maple syrup or honey) to 2 Tbs a day. Since staying away from a lot of sugar, I know right away when I’ve had too much. The blood sugar spike is no fun. My body becomes shaky and I have an instant brain fog. It’s nuts!
Holidays are full of treats so any time a lower sugar option is available, I take it! Or in this case, make it! ha
Now that we’ve touched on sugar, let’s talk a little about pumpkin! I love pumpkin. When it’s pumpkin season I stock up. Any pumpkins we have on hand (even non-pumpkin pie pumpkins) I use them to make my own puree. What I don’t use, I store it in the freezer. This way I can have pumpkin goodies any time of the year!
What more information on how beneficial eating pumpkin is for your health? Check out this post.
This grain free, mini-pumpkin pie is sure to please. It’s perfectly sweetened naturally and won’t make you feel overly full since it’s lower in carbs! Whether you have a couple people or a bunch you can whip this up in a little less than an hour. Make the recipe as is and you can serve about 6 people. Double the recipe and you will have enough for 10 or more, depending on the slice size.
Happy Holiday’s and enjoy!
The information on this website (Alt Yoga Vibe) is for informational purposes only and does not substitute for medical treatment. If you are experiencing any severe symptoms, please consult a healthcare practitioner.
Whenever I went to Old Chicago or any chain restaurant growing up, I almost always wanted a big chocolate chip cookie for dessert! I mean who wouldn’t? It’s like having two or three chocolate chip cookies stacked on top of each other and vanilla ice cream that’s all melty. Yum! Yes please, any day of the week! Except for the gluten factor. Being gluten free out of necessity (I have celiac disease), I have forgone the big cookie, or any dessert for the most part, whenever eating out. Not frequenting chain or many restaurants much anymore, I have learned to get more creative in my own kitchen.
I have been using cassava flour for over a year now and have found that it’s a great substitute for traditional, gluten filled or even gluten free flours. I love it because in most (not all) recipes cassava is the only flour needed. This makes the recipe conversion from gluten filled to gluten and grain free much easier. It also makes it more manageable on the pocket book as there are not as many flours needed for one baking recipe. Heck, I even use cassava flour for grain free tortillas (find my recipe here), which is awesome, simple and healthy too!
I got the idea for this big cookie a couple months ago when I was craving chocolate chip cookies and as I was making them from an old gluten filled family recipe I thought, this seems a little wetter than normal. Instead of adding more flour I thought, a big cookie that’s contained in a cast iron skillet might be perfect. So, that’s what I did.
chewy comforting gluten free grain free minimally processed soft warm
This big chocolate chip cookie tastes similar to it’s gluten and highly processed counterpart but is totally grain free! It’s chewy, soft and best the best served warm. The cassava flour makes this cookie gluten and grain free and a pretty clean eating (minimally processed) dessert. I made my own dark chocolate chips but using something that’s 75-85 % cacao and sweetened with organic sugar, maple syrup or honey will work too (here’s my favorite brand). Serve this BIG cookie up with ice cream or whipped coconut cream.
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These gluten, grain and refined sugar free pumpkin waffles are AMAZING! I know it’s not really pumpkin season but I stocked up on pumpkins in the fall and made my own pumpkin puree and froze a few jars. Freezing pureed pumpkin means it’s pumpkin season any time!
My toddler loves waffles, I mean what kid doesn’t? Getting vegetables in his little belly is hard work. I figured making waffles with vegetables (pumpkin in this case) as a main ingredient would be the perfect solution. It worked! I he has been eating up these waffles everyday.
Pumpkin is such a great vegetable because it is an excellent source of carotenes, vitamins C and B1, folic acid, potassium and fiber. Vitamin C aids in skin health, increases collagen formation and can help prevent bruising. Carotenoids help with eye function and can help fight cancer. The fiber in pumpkins keeps the digestive system regular. It’s easy to see why pumpkins are such a great vegetable.
savory sweet chewy crispy earthy
These amazing grain and refined sugar free pumpkin waffles are the perfect balance of slightly sweet and savory. The pumpkin adds the earthy taste and the combination of coconut and tapioca flours with coconut sugar make the waffles slightly sweet. The outer texture is crisp with a chewy center. Add some butter and pure maple syrup and you have the best breakfast! Plus these pumpkin waffles are as healthy as you can get!
“The Encyclopedia of Healing Foods” by M. Murray, J. Pizzorno and L. Pizzorno
Snicker Doodle cookies were a holiday favorite while I was growing up. I loved making them with my mom or grandparents. Most of the time snicker doodles were saved for special occasions. As an adult, snicker doodles have been something I never eat because of my celiac disease. When I would go to cookie parties I wished I could eat snicker doodles and fudge! However, I can’t usually eat any cookies at traditional parties unless they come from a gluten free box.
I started experimenting with my own grain free recipe a few weeks ago. My mom had talked about getting some snicker doodles from a friend over the holiday season and it stuck with me. I started to work with different flours to get a good consistency and the right taste. Cassava flour is not a flour I bake with a lot so I didn’t even think about it in the first few recipe trials. Coconut flour made the cookies a little too crumbly and I don’t use nut flours much. My next trail was using cassava flour, which ended up being the best choice.
Cassava flour is a great flour substitute. It has a similar texture to wheat flour and doesn’t really have a taste. Some gluten and grain free flours have a distinctive taste and texture which can be undesirable. It’s a great flour for baking gluten, grain and nut free. Cassava flour comes from the yuca root but is different than tapioca flour, which comes from the same plant. There are many other great facts about cassava flour but one that I find interesting is that is is a low carb flour. That means it can even be used for keto or low carb diets.
These snicker doodle cookies are soft and chewy. They make the perfect afternoon snack or dessert. Using cassava flour makes these delicious cookies gluten and grain free. Another great thing about these cookies is there’s no refined sugar and minimal ingredients are used. Many of the ingredients you probably have on hand, especially if you have a grain or gluten free pantry.
Cinnamon rolls have always been a favorite in my family. My Grandparents owned a bakery, we always had cinnamon rolls during family get togethers and holidays and it was one of those treats I would get as a child, when my mom and I went to the mall. I know, ew the mall but in the 80’s and early 90’s that is what kids did.
I was a teacher for ten years and if you have ever worked at an elementary school, quite frequently there are donuts, muffins and cinnamon rolls in the teachers lounge or front office. I taught for a couple of years without knowing that I had celiac disease so was able to partake in these types of goodies. Then the diagnosis came and I started to clean up my diet. Store or restaurant cinnamon rolls and baked goods became a thing of the past.
Since becoming gluten free, I’ve tried a few recipes and pre-made gluten free cinnamon rolls but lets face it, most are very heavy and some taste like cardboard with sugar on top. Yuck! Plus they tend to have a ton of ingredients and sugar. Over the years, I have crafted gluten free cinnamon rolls of my own however it’s a process of trail and error which also means it can be costly.
Back when I lived in Tempe, my husband and I came across Chebe. This brand has rolls, bread, pizza and cinnamon rolls. There are minimal ingredients and all the products I have tried are delicious. Each product is easy to make and mostly takes eggs, water (or milk) and oil. So a few days ago, my family wanted cinnamon rolls. We had a box of Chebe cinnamon roll mix on hand so in under an hour, we had delicious rolls!
I know this is kind of a cheat but I did make my own topping and changed the sugar it called for to coconut sugar. The topping is made out of coconut butter, coconut milk and coconut sugar. It’s super simple and gives the icing a nice buttery and slightly sweet taste.