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.
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.
Oranges are in season now in Arizona (December to March). Although that doesn’t mean much because oranges are available year round in most stores. The taste can vary depending on the season so if you’re looking for a juicy orange, make sure it’s in season.
Of course orange juice is around all the time and tastes pretty great. However a lot of the stuff in the stores has added sugar, even the “natural” or “organic” orange juices. For this recipe, you can use fresh squeezed orange juice (squeezed at home) which will save money and ensure you get just juice rather than added sugars. If you use oranges and squeeze them, you can use the zest which makes this recipe even more tasty.
The other important ingredient in this recipe is cranberries. Most of the time fresh cranberries are around in the store except for during Thanksgiving and Christmas. Usually cranberries can be found in the frozen section most of the time. So that means this orange cranberry bread can be made any time of year. Although for the freshest taste the winter months are best.
The thing I love about this bread is that it’s chock-full of nutrients. Not only is it grain and gluten free, it’s pretty low carb too. Let’s talk about the nutrients!
- Coconut flour is high in fiber, saturated fats which the body can use easily for energy and is low on the glycemic index which keeps blood sugar lower.
- Oranges are low in calories, contain around 170 different phytochemicals and more than 60 flavonoids and they encourage healthy, clear skin. Not to mention all the benefits most people know about like tons of vitamin C and antioxidants.
- Cranberries are low in calories too! Do you see a trend? The vitamins and nutrients like proanthocyanidins help to ward off many diseases (this includes oral health) and can stimulate better immune function.
Wow, so many benefits and I didn’t name all of them, either. This orange cranberry bread is great because it’s gluten and grain free and tastes so amazing! Who wouldn’t want to try a bread that tastes:
buttery crispy fresh lightly sweetened and sour zesty
The flavors mesh together well to make this bread a nice sweet treat but it can also be eaten at breakfast with out getting the sugar rush of “breakfast” breads. Placing some extra zest and a drizzle of pure maple syrup on top creates a nice little sweet, crispiness to the bread. It’s the perfect touch, I think!