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.
The summer heat is on! So many areas of the country are experiencing heat waves.
I don’t know about you but when the heat is on, I like to enjoy cool or frozen treats on a consistent basis. Since the summer heat can get pretty intense, who wants to turn the oven on, even with air conditioning? Not me, if I can help it!
This Lemon-ginger mousse was inspired when I was looking for a refreshing treat that wouldn’t take long. Even though the process for this mousse takes a bit longer than I expected, the actual “cook” and prep time is super easy.
I LOVE ginger anything. Heck, I’m a “ginger” (red head if you weren’t sure) so of course I use it whenever I can. My husband is a lemon fan so putting the two together makes this summer treat perfect for both of us. It’s even toddler approved and believe me, my toddler is SUPER picky!
Creamy Delicious Light Smooth Slightly Sour Slightly Sweet Spicy
This mousse is delicious and not overly sweet. It has a slightly sour, spicy and sweet taste. Using coconut cream and honey makes this dessert dairy free and refined sugar free. Making the ginger cream is the hardest part of this recipe and it only takes about 8 minutes, however the cream does need to sit in the fridge for at least 12 hours (24 hours is best). It comes together pretty quickly after the refrigeration.
Pair this with an asian meal or any meal really. It can also be enjoyed for a snack or, if you’re like me, breakfast! ha
I have been really tweaking my blog and website a lot in recent months. For any of my followers, you’ve probably noticed a couple name and logo changes as well as some content focus changes. One thing besides running and yoga that has been a constant is that I LOVE grain free baking.
Baking has always been an obsession of mine. My grandparents owned a bakery for years and when I was growing up, we baked together all the time. My grandmother was also an amazing cake decorator and she would show me a few tricks. Although I’m super out of practice with decorating, my baking skills remain strong. Over the last eleven years (since discovering I have celiac disease) I have had to alter everything I know to accommodate for living gluten free. Baking in general is tricky but gluten free has been a huge learning curve.
Believe it or not, grain free baking has come a lot easier to me. There are so many grain free flours that resemble regular gluten filled flours. Some of my favorites are cassava and coconut flour. It’s been pretty seamless to alter the good old gluten filled recipes to grain free. I’m not saying I haven’t experienced baking flops, because I sure have but for the most part it’s been easier to bake grain free rather than gluten free. Grain free baking is almost always healthier, which is a plus too!
caky healthy fat moist rich smooth super chocolaty yummy
This recipe for grain free avocado brownies are awesome. Avocado and eggs make these brownies super creamy and with no refined sugar they are also healthy. There are minimal ingredients in this recipe which makes it easy to make in the food processor so there’s hardly any mess. They are filled with healthy fats too so eating just a small square could be enough. Unless you are like me and love rich chocolate desserts.
For the icing I used Simple Mills organic frosting and Pascha dark chocolate chips. Simple mills frosting is great because it’s got pretty clean ingredients and they are organic. Pascha ingredients are also organic and perfect for a little treat. The combo of the vanilla frosting and dark chocolate chips make the frosting super rich. If the brownies are not eaten right away, store in the fridge. When ready to eat again, it’s best to let the brownies come to room temperature so the frosting has a chance to soften. The icing makes these brownies mouthwatering and hard to put down!
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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.
The Freckled Fit Nut site uses affiliate links to share great products and brands with you. These products are personal favorites of brands I love and use. By clicking on these links, the site makes a small percentage in commission to help me continue inspiring you on your path to health and wellness! Thanks for your support!
Ham & Cheese Scone, gluten and grain free scones are my new favorite baked good! Baking is one of my favorite things to do. It has been a part of my life since I can remember. My Grandparents owned a bakery for a long time (before I came along) and baking was something they both did for most of their lives. When I spent the summers with them, we made bread, cakes, cookies and muffins all the time. I loved helping.
When Christmas rolled around, peanut brittle and cookies were always something I looked forward too. So, when I started to learn how to make my own recipes I pulled from the things I learned while baking with my Grandparents. In the last 10 years, I have had to modify many recipes to make them gluten free. This was a challenge at first but over time things turned out well.
Since modifying my diet even more to make it almost completely grain free, I have had to adapt gluten free recipes. I have found out that I don’t tolerate almonds well therefore almond flour is not something I bake with often. I have found ways to make paleo or grain free recipes nut free which is helpful for me and I’m hoping for others.
When I first started baking grain free, I used a lot of almond and coconut flour. I was turned off by coconut flour because it can be drying. Now that I have experimented more with it, I have found it to be very favorable when baking. In fact, I love baking with coconut flour. These Ham and Cheese Scones are no exception.
Scones are such a great morning or early afternoon snack. Savory scones are the best because you get the pastry texture but a savory taste rather than sweet. Sweet can sometimes be overwhelming. These Ham and Cheese Scones are savory! They have a subtle hint of cheese, with an earthy and smokey flavor from the herbs and ham. These scones can be enjoyed anytime of the day! I like to make them when I have guests or just for fun. They are super easy to make and super flavorful.