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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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.
French toast is a weekend favorite for many families. I guess because the weekends allow for more time and are generally spent with family. French toast was one of the first recipes I learned to make. My mom has never been much of a cook but she did teach me what she knew. One of those meals was french toast. The main idea of it is super simple so it’s an easy recipe for kids to make.
Since the holidays and family time is upon us, I have been dreaming up different grain free breakfast recipes. A few weeks ago I had some banana pecan bread (get the recipe here)that needed a home. I hadn’t had french toast in a while so thought making banana-pecan french toast would be a great brunch for my family.
Speaking of bread needing a home, did you know that is how french toast came about? The French would make “french toast” (it’s not really french) when their bread was going stale. Instead of throwing the bread out, it would be made into something similar to what we think of as french toast. The English also had a version that was brought over to north America when early settlers arrived.
French toast is a popular breakfast item in assorted places, including restaurants that serve breakfast and/or brunch. Many people will leave the sliced bread out before making french toast so the egg doesn’t absorb as much, which in turn will make the bread soggy.
Grain free baking usually involves a little more dense and moist bread depending on the flour used. In my banana pecan bread recipe, it’s a combo of coconut flour and tapioca (or arrowroot), which doesn’t dry it out quickly, unless it sits uncovered. It holds together nicely when the bread slices are about 1/2 to 3/4 inch thick. The texture of this banana pecan french toast comes out a little soft on the inside and slightly crispy on the outside. A win in my book!
I made it for my husband and two year old son. Both of whom are hard to sell, especially my two year old, on many recipes. This grain and gluten free, banana pecan french toast is great alone or with butter and pure maple syrup. You can also add more fruit to get some added vitamins and minerals.
Disclaimer: The information on this website (Freckled Fit Nut) is for informational purposes only and does not substitute for medical treatment. If you are experiencing any severe symptoms, please consult a healthcare practitioner.
Thanksgiving is almost here. I’m super excited to reintroduce this classic Thanksgiving meal to my family. My grandfather was a full blooded Swede. So, Thanksgiving and Christmas always involved Swedish meatballs. As my grandparents got older, this dish slowly worked it’s way out of our holiday meals.
One reason for omitting Swedish meatballs at holiday’s was that I found out I had celiac disease. The traditional Swedish Meatball is made with many things I cannot or will not eat. Bread crumbs, dairy, and for a while, meat. I was a vegetarian for about 10 years. By the time I started reintroducing poultry and pork, Thanksgiving was a turkey and ham holiday. Now that I have been eating poultry, pork and occasionally beef, this dish is going to be a new staple in our holiday meals!
This dish is paleo and whole30 friendly, which also means it’s dairy, gluten and grain free. By replacing the dairy and grains with alternative milk and flours, this recipe is safe for most dietary restrictions. Adding these meatballs to our holiday meals will bring back a lot of favorable memories.
We would eat the meatballs with out gravy most of the time so this recipe does not include the gravy. Look for the gravy recipe coming next week! This gluten and grain free version will not disappoint. These Swedish meatballs are super flavorful, so gravy really isn’t needed. If you double the recipe, you could almost eat these for a meal with a smaller family.