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 have an easy peasy and energy filled recipe for you today! Fig Energy Balls! They are low in sugar, contain no grains, are paleo friendly and gluten free.
These little balls are filled with nutrition and energy increasing ingredients. Dried figs have more nutritional benefits than raw. Figs have 3 grams of fiber which keeps you regular, both soluble (attracts water) and insoluble (helps food move quicker through digestive tract)! Our bodies need both forms to function well.
Dates are high in carbs which provide energy so they make great snacks to replenish carbs after a tough workout. They also contain flavonoids, carotenoids and phenolic acid all of which have anti-inflammatory properties and help keep your eyes and heart healthy.
These energy balls also contain raw walnuts and cashews (you can pick your favorite nuts or stick to one kind). Several nuts, including walnuts and cashews, contain nutrients that help protect the body from the negative effects of stress. Nuts can also help with weight maintainance in that consuming a small amount will keep you satieted longer (feeling full longer).
Health Boosting, Energy Balls
There’s only 4 main ingredients and 3 supplemental ingredients! Dried figs, dates, walnuts and cashews! Plus cinnamon, MCT oil and sea salt. Each of these ingredients have their own health benefits, with some overlapping principles, higher in carbs, fat and salt. These are sure to replenish your body before or after a good workout! It takes maybe 5 minutes to make these and you snack on them all day! Whip out your food processor and get going!
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
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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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!