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.
I’ve got a great recipe for you today!! Many times when I go to the store and see super green plantains, I will grab one or two. In hopes that I can make some homemade plantain chips! I love dried plantain chips but buying the bags that have either 3 or 4 ounces in them, just isn’t worth all the plastic!
Due to having celiac disease and a few other sensitivities, I make almost all of my own food items. Especially snacks, breads and desserts! Making everything from scratch means I don’t have to worry about getting sick.
Going from feeling sick (stomach aches, sinus issues, achy muscles and joints, etc.) almost daily to hardly ever now, that means I stick to mostly homemade. I mean who wants to feel sick all the time? It sure makes life less fun and bearable.
I’ve been better lately about buying plantains when I know I won’t have time to make my own chips. But a few weeks ago, I bought some green plantains in hopes of making tostones or chips. Well, that didn’t happen. They sat in my pantry and a couple days ago, I moved them to the fridge.
I made this amazing bread! It’s grain and refined sugar free. You can add nuts, extra cinnamon and coconut sugar to the top or even chocolate chips if you like. It tastes similar to banana bread. This sweet plantain bread is moist, sweet and soft. It’s great alone or topped with nut butter or whatever tickles your fancy!
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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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
Granola has been a favorite breakfast and snack since I can remember. It all started with granola bars when I was a kid. Those tasty Quaker Chewy bars, full of sugar and not so many nutrients. I requested those almost on a daily basis as a snack. These days I wouldn’t touch those with a ten foot pole. Mainly because of the gluten and sugar content but also the lack of nutrients.
I was on a kick of eating gluten free granola for a while but most are super processed and have at least one not so great ingredient in them. Plus many of the packaged gluten free granola and even the paleo granola costs so much. It’s way less expensive to make the granola at home. This recipe for Nutty Pumpkin Spice Granola is amazingly easy and it’s gluten and grain free.
Easy homemade recipes have become a necessity. Before having a baby, I could do so much, at least it seemed like it. I could make long drawn out recipes because there wasn’t a little human running around asking for all my attention. Staying home with my son has been a blessing but it certainly takes a lot of time. Simple and quick meals is a winner around here!
This Nutty Pumpkin Spice Granola, is great for breakfast, snacks and is great for traveling. I usually eat mine by itself or mixed with homemade coconut yogurt. Add a little fruit and you have a great little breakfast or treat! This granola makes a great snack on the go. It is hard for me to travel sometimes especially when I am hungry but this granola is a great way to have something easy when there are no other options.
Pumpkin is full of fiber, vitamin A, antioxidants, beta-carotene and tryptophan. So it helps keep you full longer, is great for eye and heart health, and helps you sleep! Nuts are high in good fats, omega 3’s, fiber and vitamin E. So this granola packs a huge nutrient punch!
Pumpkin spice is a fall favorite for many and I am one of those people. The pumpkin flavor is not too overwhelming either. You know how sometimes pumpkin and pumpkin spice can be too much? This is not the case with this Nutty Pumpkin Spice Granola recipe. I know it will be a favorite!
Enjoy & Ciao,