Tag Archives: pumpkin

Pumpkin Pie Spice Iced Coffee Slush

Pumpkin Pie Spice Iced Coffee Slush

Pumpkin Pie Spice Iced Coffee Slush

I go through phases of what I have for breakfast, and for the past month I've been on an iced coffee [affiliate link] kick. Before long it will be too chilly for iced coffee, but here in Arizona our monthly average highs are still around 90°F but no colder than 50°F, so in my opinion it's still warm enough for iced coffee. It won't get “cold” until the first week of November and then I'll probably starting have my eggnog drinks for breakfast, but in the meantime, I've been loving my Pumpkin [affiliate link] Pie Spiced Iced Coffee Slush every morning.

You'll want to brew your coffee ahead of time, refrigerate half and freeze the other half. Make a big pot, because you'll probably want this for a few days in a row.

[Or you could cheat and use instant coffee. If you did want to do that, just use two heaping teaspoons, 8 ounces of cold water and 12 ounces of ice cubes.]

This recipe is super easy, and so delicious!

Pumpkin Pie Spice Iced Coffee Slush

Place all ingredients into a high powered blender and blend. That's it! Pour into a tall glass and enjoy! (I just love my glass straw!)

Are you looking for more recipes featuring pumpkin? I have a bunch here on the blog: Pumpkin Recipes.

Inside the 2nd Volume in my Coconut Flour [affiliate link] Baked Goods series, Baker's Dozen Pumpkin Treats you'll find a baker's dozen (13) of coconut flour baked goods, plus 8 bonus recipes. Click here to get your copy today!

Baker's Dozen Pumpkin Treats

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Cookie Kisses

Pumpkin Cookie Kisses

Pumpkin Cookie Kisses
I love pumpkin [affiliate link] treats any time of the year. One really neat thing to remember is that you don't specifically need pumpkin… you can use any kind of orange winter squash, like butternut or acorn, and you can also use carrots, in place of the pumpkin. These are just tiny little bites and you can enjoy several of them and there's no need to feel guilty at all!

Pumpkin Cookie Kisses

  1. Preheat oven to 350°F.
  2. Process pumpkin, egg and honey [affiliate link] until smooth using a blender.
  3. Place in a bowl, add sea salt, vanilla [affiliate link] extract and spices.
  4. Mix well.
  5. Sift almond flour [affiliate link] after packing to avoid lumps, mix ingredients together.
  6. Place on a cookie sheet by heaping teaspoons, or pipe using an icing bag and open star tip.
  7. Bake 4 minutes or until bottom is lightly browned.

Pumpkin Cookie Kisses
Author: 
Recipe type: Dessert
Serves: 70
 
Tasty little pumpkin cookie kisses.
Ingredients
Instructions
  1. Preheat oven to 350°F. Be sure oven is preheated to correct temperature.
  2. Process pumpkin, egg and honey until smooth using a blender.
  3. Place in a bowl, add sea salt, vanilla extract and spices.
  4. Mix well.
  5. Sift almond flour after packing to avoid lumps, mix ingredients together.
  6. Place on a cookie sheet by heaping teaspoons, or pipe using an icing bag and tip.
  7. Bake 4 minutes or until bottom is lightly browned.

Do you love pumpkin? Then I have a cookbook you need to get ASAP! In my e-book Pumpkin Treats you'll find 13 coconut flour [affiliate link] baked goods, plus 8 bonus recipes. Click here to get your copy today!

Baker's Dozen Pumpkin Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Hot Eggnog Breakfast Drink

Three Hot Eggnog Drinks – Perfect for Breakfast!

Hot Eggnog Breakfast Drink

It has FINALLY gotten cold where I live in Arizona! Last night on my way home around 8:30pm my car's temperature gauge said it was 38°F. I haven't turned the heater on in the house yet and this morning it's 61°F in the house. That's cold enough for me to be wearing my thrift store find muk-luks (just $2.99!!) and my fluffy robe over my clothes as I sit here typing.

When it starts to get cold, I love hot drinks in the morning. Sometimes I wish I could just run into Starbucks and order something from there but I don't tolerate coffee [affiliate link] all that well, I live 15 miles from the nearest one, not to mention I'm not paying that kind of money, I honestly don't need that many calories, all that sugar and I could just go on and on and on, but I'll spare you and stop now.

I've made several variations of this drink for breakfast in the last couple of weeks and look forward to my hot drink every morning. I'm going to share the base recipe, and two variations. Of course you could also drink this hot eggnog before going to bed at night, and some people might even add in adult ingredients (alcohol).

The variations are seemingly endless and I've been happy with every variation. You'll see that I used coconut milk [affiliate link] sometimes, and other days I used coconut cream [affiliate link] concentrate mixed with water. You could certainly use raw dairy milk or almond milk or any other milk you prefer. I've tried using a bit of coffee (I do tolerate small amounts and LOVE the flavor of coffee) and chocolate and spices. Stevia is not technically GAPS legal but some people on GAPS do use it and don't find it to be an issue. I feel like it's a pretty healthy sweetener so I have acclimated myself to the taste (it took some time) and I am actually using an equivalent of 1 tablespoon and 1 teaspoon of sweetener. If you choose to remain GAPS compliant and only use honey, you can start at two teaspoons and add more from there to your desired level of sweetness. Oh, peppermint! I used a few drops of peppermint one day with cocoa powder [affiliate link]. Yummy!

Honestly, the gelatin [affiliate link], butter and coconut oil [affiliate link] are optional, but I feel like it adds more super food ingredients to the drink and makes it that much more nutritious.

Basic Hot Eggnog

  1. Blend eggs and coconut milk.
  2. Add to a small pan over medium heat.
  3. Whisk in cinnamon, vanilla, honey and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
  6. Sprinkle nutmeg on top.
Basic Hot Eggnog Superfood Breakfast Drink
Author: 
Recipe type: Breakfast Drink
Cuisine: American
Serves: 1
 
Drink your breakfast on the drive to work with this easy recipe.
Ingredients
  • 2 eggs
  • 1 cup coconut milk
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  • nutmeg
Instructions
  1. Blend eggs and coconut milk.
  2. Add to a small pan over medium heat.
  3. Whisk in cinnamon, honey and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
  6. Sprinkle nutmeg on top.
  7. Perfect for one person and a tall travel coffee mug.

Pumpkin Pie Spice Hot Eggnog

  • 2 eggs
  • 1/4 cup cooked pumpkin [affiliate link], butternut squash or winter squash
  • 2 teaspoons coconut cream concentrate
  • 3/4 cup water
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
  2. Add to a small pan over medium heat.
  3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
Pumpkin Pie Spice Hot Eggnog
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 1
 
Drink your breakfast on the way to work with this simple pumpkin pie hot eggnog.
Ingredients
  • 2 eggs
  • ¼ cup cooked pumpkin, butternut squash or winter squash
  • 2 teaspoons coconut cream concentrate
  • ¾ cup water
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
Instructions
  1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
  2. Add to a small pan over medium heat.
  3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.

Mocha Cocoa Eggnog

  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1/2 cup coffee or coffee substitute
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  1. Blend eggs, coconut milk and cocoa powder.
  2. Add to a small pan over medium heat.
  3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
  4. Whisk frequently while heating.
  5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  6. Add in coconut oil and butter and hit with your stick blender.

Mocha Cocoa Eggnog Breakfast Drink
Author: 
Recipe type: Breakfast Drink
Cuisine: American
Serves: 1
 
Drink your breakfast on your morning commute.
Ingredients
  • 2 large eggs
  • ½ cup coconut milk
  • 1 tablespoon cocoa powder
  • ½ cup coffee or coffee substitute
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
Instructions
  1. Blend eggs, coconut milk and cocoa powder.
  2. Add to a small pan over medium heat.
  3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
  4. Whisk frequently while heating.
  5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  6. Add in coconut oil and butter and hit with your stick blender.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Thick Pumpkin Eggnog Dairy-Free

Thick Pumpkin Eggnog (Dairy-Free)

Thick Pumpkin Eggnog Dairy-Free

I love creating recipes so much and I wish I had more time because my head is very often full of ideas. Especially around the holidays. I get great enjoyment from recreating recipes and making them grain-free and GAPS legal.

My sister has settled into having Thanksgiving on the following Friday and I try to make it there even though there's not much I can eat except the turkey. There were about twenty people in attendance and at least half were twenty-somethings. There was “lite” eggnog to drink at the table, and they were asking what makes it light? One of the guys said it was made with skim milk. I don't think the commercial producers go that far, I actually think they use 2% instead of whole milk and cream.

I was telling them how the commercially produced stuff is just weird because it's so thick and sweet. But that's all they know, so the lighter version was weird to them.

In spite of my aversion to the thick eggnog, I've wanted to recreate it for those who prefer it.

I thought pumpkin [affiliate link] would work great to thicken, and this year I actually saw pumpkin eggnog in the store, so I thought this would be a perfect opportunity to combine the two flavors.

By the way, pumpkin worked wonderfully. You could also use butternut squash or winter squash. The pumpkin I used was a big white flat pumpkin which looked like a turban and it had no sweetness to it whatsoever. I believe this is why I had to use so much honey [affiliate link] to make it sweet. You should add honey one teaspoon at a time to sweeten it to your liking. I'm sure you could also use maple syrup if you prefer (and you are not doing GAPS).

I happened to have vanilla [affiliate link] made using bourbon whiskey, so I used that instead of my regular homemade vanilla (made with vodka).

Warning about raw eggs [affiliate link]: If you’re going to have your eggs raw, it's best to have them from your own hens or from a farmer you trust, rather than using commercially produced eggs. We are lucky to have a few hens who provide us with just enough “safe” (IMO) eggs for making mayonnaise and the occasional eggnog.

Thick Pumpkin Eggnog Dairy-Free

2 small servings or 1 large serving

  1. Add coconut milk, pumpkin, egg, vanilla and pinch of sea salt to a blender and mix 1-2 minutes.
  2. Add honey to taste. The pumpkin I used had almost no sweetness to it so if you use butternut squash, you may already have a sweet tasting drink. I used two tablespoons to make it taste nice and sweet.
  3. Grate nutmeg on top.
  4. Serve and enjoy!

Thick Pumpkin Eggnog (Dairy-Free)
Author: 
Recipe type: Holiday
Cuisine: American
Serves: 2
 
Thick eggnog with a pumpkin twist. Honey sweetened and dairy-free.
Ingredients
  • ¾ cup coconut milk (I used homemade)
  • ½ cup cooked pumpkin, winter squash or butternut squash
  • 1 large whole egg
  • 1 teaspoon regular or bourbon vanilla (make your own using bourbon whiskey instead of vodka)
  • pinch sea salt
  • 2 tablespoons honey (or less)
  • freshly grated nutmeg
Instructions
  1. Add coconut milk, pumpkin, egg, vanilla and pinch of sea salt to a blender and mix 1-2 minutes.
  2. Add honey to taste. The pumpkin I used had almost no sweetness to it so if you use butternut squash, you may already have a sweet tasting drink. I used two tablespoons to make it taste nice and sweet.
  3. Grate nutmeg on top.
Nutrition Information
Serving size: 6 oz

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker's Dozen 2 Pumpkin Treats.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Spice Cupcakes

(Copycat) Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

I see delicious food everywhere. The really awesome thing is even though I “can't have it” the chances are pretty high that I can actually recreate it and make it into something I can have, plus it will actually be healthy and made from real food!

Please be aware that this post contains affiliate links to Amazon and Tropical Traditions. Tropical Traditions links indicated by an asterisk (*). If you are a new to Tropical Traditions and purchase after clicking through one of my links, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

The latest inspiration comes from Duncan Hines. Right now they have a box mix called Limited Edition Decadent Pumpkin Spice Cupcakes (Amazon Affiliate Link). On the box you see a cupcake split down the middle with frosting in the center of the cupcake.

I knew I had to recreate these cupcakes. But of course my recipe is GAPS legal and surprise, surprise, my frosting isn't orange. And, mine don't look exactly like the cupcakes on the Duncan Hines box. However, I can assure you these did turn out amazingly delicious!

I am so fortunate to have willing taste testers at my job. These cupcakes were devoured within minutes! Several people commented that the frosting was amazing and they loved that it was so fluffy and lightly sweet. My boss insisted that I bring these cupcakes to work at our yearly staff potluck in December so I am planning on making two dozen.

By the way, these freeze perfectly and once thawed you would never know they were frozen. Be sure to let them completely come to room temperature or the frosting will be hard, instead of fluffy and soft.

This recipe makes 1 dozen cupcakes. I highly recommend using silicone baking cups, they are fabulous and magical! In the past, cupcakes made with paper cupcake inserts were a huge disaster, with a good portion of the muffin or cupcakes glued to the paper, but these cupcakes slid right out of the silicone inserts. Awesome! Less food waste! I am totally sold on these!

Pumpkin Spice Cupcakes

  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, squash, coconut oil [affiliate link], honey [affiliate link], cinnamon [affiliate link], ginger [affiliate link], cloves [affiliate link], nutmeg [affiliate link], vanilla [affiliate link] and baking soda [affiliate link].
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.

For this batch, I simply used a knife to carve out a hole in the middle of the cupcake. It worked out great, but for future batches I've invested in this Cuisipro Cupcake Corer. It is on its way from Amazon so I'll let you know what I think of it as soon as I get a chance to try it!

Watch the video above if you are interested in a demonstration of the process of making buttercream frosting.

Pumpkin Spice Buttercream Frosting

Makes about 2-12 cups

 

  1. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  2. Measure out the spices and place in a bowl nearby. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add spices, mix well. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting

5.0 from 1 reviews
Grain-Free Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 12
 
Pumpkin Cupcakes which are filled in the middle with spiced buttercream frosting. These grain-free, gluten-free, honey sweetened cupcakes were inspired by Duncan Hines Limited Edition Decadent Pumpkin Spice Cupcakes.
Ingredients
  • 6 large whole eggs (293 grams)
  • ½ cup butternut squash, winter squash or pumpkin
  • ½ cup coconut oil
  • ½ cup honey
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla
  • ½ cup coconut flour, packed (87 grams)
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • FROSTING
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. I recommend using Silicone Baking Cups, they are magic when it comes to releasing cupcakes or muffins!
  3. I don't recommend using regular paper cupcake liners as the cupcakes will stick terribly. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour. If you do have silicone cupcake liners, grease them very lightly with butter or coconut oil.
  4. In a large mixing bowl, combine eggs, squash, coconut oil, honey, cinnamon, ginger, cloves, nutmeg, vanilla and baking soda.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.
  14. FROSTING INSTRUCTIONS
  15. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  16. Measure out the spices and place in a bowl nearby.
  17. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer). While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  18. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  19. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  20. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  21. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  22. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  23. Add vanilla and mix well.
  24. Add spices, mix well.
  25. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  26. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  27. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker's Dozen 2 Pumpkin Treats.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Hot Cocoa

Pumpkin Hot Cocoa

Pumpkin Hot Cocoa

It's that time of year again… pumpkin [affiliate link] time… I love pumpkin and I know that many of you do as well. Thank goodness pumpkin is something we can have on GAPS! 🙂

My husband brought home two pie pumpkins recently. Did you know that some pumpkins work best for baking and cooking? Those are the pie pumpkins. They are typically small in comparison to the Jack-o-Lantern pumpkins. You can use Jack-o-Lanterns but they tend to be less flavorful and more watery. They are grown for size rather than eating so there isn't much attention paid to taste or texture.

I have not had a lot of time to spend in the kitchen lately, aside from regular food cooking. I've been cooking recipes for my mom from the blog and my e-cookbook Beyond Grain & Dairy and she is loving everything. I'm so fortunate that she likes the food I cook! But I digress… it's been awhile since I created something brand new and those pumpkins were calling my name.

I was thinking of something a little sweet, creamy, smooth and of course pumpkin. This drink is delicious either hot or cold, and I'd recommend you try it both ways. It does need to be heated, then cooled down if you want to try it cold. It's kind of like pumpkin eggnog when it's cold.

By the way, this tastes perfectly delicious without the addition of cocoa powder [affiliate link], if you are abstaining from chocolate (which Dr. Natasha Campbell-McBride does approve once your digestive ailments have cleared).

Pumpkin Hot Cocoa

Serves 1

Place coconut milk, pumpkin, cinnamon, ginger, cloves, cocoa butter, salt, cocoa powder and honey in a small pan and heat until warm to your liking.

Using a whisk or preferably an immersion blender, whip the cocoa briefly to mix everything together. Add the egg yolk, if desired and whip a minute or so until frothy.

Garnish with freshly grated nutmeg.

This post was included at Traditional Tuesdays, Fat Tuesday.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Poppers with Cinnamon Topping

Pumpkin Poppers Gluten Free Grain Free

Pumpkin Poppers with Cinnamon ToppingThis recipe was adapted from: Craving Chronicles Baked Pumpkin Spice Donut Holes which was adapted from: Tasty Kitchen Pumpkin Spice Donut Muffins.

Something about the weather cooling down brings out the pumpkin [affiliate link] lover in me.  In my twenties when my children were very little, we always roasted a big Jack-o-Lantern pumpkin, usually after we'd carved it earlier in the day. However, when I started gardening seriously in my 30s I learned that the big pumpkins are apparently not actually meant for human consumption, and to make the best pumpkin pie you should use the special (expensive) little pie pumpkins. Purportedly the big pumpkins are less sweet and can have a grainy texture, and are mostly fed to livestock.

I was shopping at one of the local discount food stores and they had a large supply of Jack-o-Lantern pumpkins for $1.99, and they were all larger than a basketball. We had been invited to a potluck and I called to ask the hostess if she would like me to buy a couple for her to use as decorations. And then I bought two for myself.

We never did carve the pumpkins, and I got to thinking that less sweetness is probably a good thing for those of us on GAPS. And winter squash has been so expensive so far this year. I decided that I was going to try roasting one of the big pumpkins and I was happy with the result. I did find that the pumpkin texture had a slight bit of crunch, but that was not enough of a deterrent to finding ways to use them.

I was browsing around the Internet and I found these cute little pumpkin bites (see attribution links above) which were made with regular white flour, sugar and other non-GAPS allowed ingredients, so I decided to test my coconut flour [affiliate link] conversion skills.

I brought these to work with me on Halloween to share with my coworkers and my boss liked them so much that she requested that I bring them to our Christmas potluck.

Baker's Dozen Pumpkin Treats

These remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or GAPS Friendly Hot Chocolate. They also freeze perfectly well so you can make ahead of time – just remember to thaw to room temperature which will take about two hours. You will find a printable version of this recipe at the bottom of the post.

Oh, and one more thing: These are dairy-free, but of course butter is legal on GAPS. If you do not have to avoid butter, you may want to substitute the cinnamon [affiliate link] topping mixture with butter instead of coconut oil [affiliate link]. It is quite delicious.

Yields: 18

Pumpkin Poppers

**If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

Be sure to get an exact 1/2 cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to ginger [affiliate link]) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.

Mix together.

Pumpkin Poppers Dry Ingredients
Place 3 eggs into your Magic Bullet [affiliate link], blender or food processor with 1/2 cup of cooked carrots and 1/2 cup pumpkin. Feel free to use any kind of winter squash or any combination of pumpkin, winter squash or carrots.

Blend until completely smooth.

Place melted coconut oil, honey and vanilla [affiliate link] into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.Pumpkin Poppers Wet Ingredients

Add wet ingredients to dry ingredients. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.

Pumpkin Poppers Batter
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.

Preheat oven to 325°F.

Pumpkin Poppers Batter

Use coconut oil to grease a mini muffin tin.

Lightly sprinkle coconut flour into the bottom of each muffin cup.

Measure out two tablespoons of batter for each popper. It would be awesome to have one of these: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.

The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement like me, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more. If your batter is too thick, you could try adding more pumpkin.

Drop into the muffin tins. I don't advise using cupcake papers for this recipe – in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.

Pumpkin Poppers in the Mini Muffin Tin
Bake for 20 minutes.

For the topping mix 1 tablespoon melted coconut oil (or butter) with 1 tablespoon honey and 1/2 teaspoon ground cinnamon.

When the poppers are done, as soon as you remove them from the oven using a 1/4 teaspoon measuring spoon drizzle 1/4 teaspoon of the topping mixture on each popper.

The topping will melt into the popper and will also spill down and soak into the bottom.

Carefully remove each popper, they should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.

 

Pumpkin Poppers with Cinnamon Topping

Please let me know if you have any questions, comments or suggestions!

This post has been shared at Fat Tuesdays and at GAPS Friendly Fridays #18. This post was featured at Real Food Forager Sunday Snippets.

Click here to discover how to Mastering the Art of Baking with Coconut Flour

Mastering the Art of Baking with Coconut Flour

And if you love pumpkin… you need to get Pumpkin TreatsBaker's Dozen Pumpkin Treats

Happy baking!

4.9 from 8 reviews
Pumpkin Poppers made with Coconut Flour
Author: 
Recipe type: Dessert
Cuisine: Gluten-free, Grain-free, Dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These little pumpkin bites are moist and delicious with a hint of cinnamon.
Ingredients
  • ½ cup coconut flour, firmly packed (I used Tropical Traditions)
  • ½ teaspoon sea salt [affiliate link]
  • 1 teaspoon ground cinnamon + ½ teaspoon cinnamon, divided use
  • ¼ teaspoon nutmeg
  • ½ teaspoon allspice [affiliate link]
  • ¼ teaspoon ground cloves [affiliate link]
  • ¼ teaspoon ground ginger (optional)
  • 3 large eggs
  • ½ cup cooked pumpkin and ½ cup carrots (canned pumpkin will work also)
  • ⅓ cup virgin coconut oil, melted + 1 Tablespoon coconut oil (or butter), divided use
  • ¼ cup raw honey + 1 Tablespoon honey, divided use
  • 1 teaspoon vanilla
Instructions
  1. Be sure to get an exact ½ cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to ginger) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
  2. Mix together.
  3. Place 3 eggs into your Magic Bullet, blender or food processor with the 1 cup of winter squash.
  4. Blend until completely smooth.
  5. Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.
  6. Add wet ingredients to dry ingredients.
  7. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.
  8. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  9. Preheat oven to 325°F.
  10. Use coconut oil to grease a mini muffin tin.
  11. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  12. Measure out two tablespoons of batter for each popper.
  13. The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
  14. Drop into the muffin tins. I don't advise using cupcake papers for this recipe.
  15. Bake for 20 minutes.
  16. For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and ½ teaspoon ground cinnamon.
  17. When the poppers are done, as soon as you remove them from the oven using a ¼ teaspoon measuring spoon drizzle ¼ teaspoon of the topping mixture on each popper. The topping will melt into the popper and will also spill down and soak into the bottom.
Notes
You may use all pumpkin or winter squash - I used ½ carrots for more orange color since my pumpkin was not orange enough for my liking. These freeze well and are just as delicious once brought to room temperature (about 2 hours). Also, if you can have butter, consider using butter for the drizzled topping instead of coconut oil.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly

It's getting to be that time of the year and we're beginning to be bombarded by pumpkin [affiliate link] this and pumpkin that. Pumpkin pies, pumpkin lattes, pumpkin ice cream smoothies, pumpkin bread. Since you're doing GAPS, does that mean you have to be left out? No! This pumpkin bread is my answer to your cravings. I taste tested this recipe at my job and the overwhelming response was “Oh, this is so moist!”

It was so delicious I ate nearly half of it before I banned it to the refrigerator so that I could take it to work and share with everyone.

Please note that I list name brands because I want you to know exactly what products I used in case your recipe doesn't turn out exactly the same it could be due to using a different brand. For example, I find that Tropical Traditions coconut flour [affiliate link] seems to be more finely ground, more like flour, than other brands, and it is also moister, depending on how long I've had it. If first learned about flour and aging and moistness and dryness with regular wheat flour when making flour tortillas. The recipe would use more water depending on how dry the flour had become. I notice the same with coconut flour [affiliate link]. When I first get it from Tropical Traditions, it clumps and has a smooth moist quality to it. If I keep it tightly sealed and in the freezer, it maintains this moist quality. However, if I happen to leave the bag open and sitting on the counter a few days, it will dry out. Coconut flour requires a lot of liquid ingredients to start with, and if the product is more dry, the recipe can turn out dramatically different. I used the honey from Tropical Traditions as well, and it is so thick and smooth and creamy I wonder if it is sweeter than typical honey. At any rate, I'm very pleased that this fairly large loaf only contains 1/2 cup of honey.

Once mixed, the batter for this recipe is somewhat like cookie dough, but a bit more fluffy in texture.

By the way, I learned several years ago that most canned pumpkin is actually butternut squash! Feel free to use pumpkin or any winter squash in this recipe. You can find an easy to print recipe format at the bottom of this post.

Wet Ingredients:
1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
½ cup Tropical Traditions coconut oil, melted*
½ cup Tropical Traditions raw, organic honey*
6 whole large eggs
1 cup carrots, peeled, shredded and riced (3 large carrots)

Dry Ingredients:
1 cup Tropical Traditions coconut flour*
1 teaspoon sea salt [affiliate link]
1 teaspoon baking soda [affiliate link]**
1 teaspoon ground cinnamon [affiliate link]
1/2 teaspoon ground nutmeg [affiliate link]
1/8 teaspoon ground allspice [affiliate link]
1/8 teaspoon ground cloves [affiliate link]

The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.

Preheat oven to 325°F.

Grease a glass loaf pan (I used this one: Pyrex 213 Glass 1.5 Quart Loaf Bakeware Dish – 8 1/2 inches x 4 1/2 inches x 2 1/2 inches) and line with Unbleached Parchment Paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.

The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil [affiliate link] may clump.

In a large mixing bowl place squash, 1/2 cup coconut oil, 1/2 cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.

Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the raw carrots to the wet ingredients.

In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.

Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.

Allow to set for 5 minutes.

Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about 1/2″.

Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.

I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.

Allow to rest about 10 minutes before carefully removing to a cooling rack.

*Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. Thank you for thinking of me!
**Baking soda, as long as it is pure bicarbonate of soda is approved for GAPS in baking according to Dr. Natasha Campbell-McBride's revised version of her book Gut and Psychology Syndrome.
Here are my other pumpkin recipes:
Here are some other GAPS Friendly pumpkin recipes from my fellow bloggers in the Nourished Living Network:

This post has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

This recipe has been included at Fat Tuesday.

5.0 from 1 reviews
Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly
Author: 
Recipe type: Breads
Cuisine: Seasonal Fall
Prep time: 
Cook time: 
Total time: 
 
This pumpkin bread has pretty little orange speckles from the carrots and is moist and delicious!
Ingredients
  • Wet Ingredients:
  • 1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
  • ½ cup Tropical Traditions coconut oil, melted
  • ½ cup Tropical Traditions raw, organic honey
  • 6 whole large eggs
  • 1 cup carrots, peeled, shredded and riced (3 large carrots)
  • Dry Ingredients:
  • 1 cup Tropical Traditions coconut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
Instructions
  1. The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.
  2. Preheat oven to 325°F.
  3. Grease a glass loaf pan 8.5" x 4.5" x 2.5" (1.5 quart), and line with parchment paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.
  4. The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.
  5. In a large mixing bowl place squash, ½ cup coconut oil, ½ cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.
  6. Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the carrots to the wet ingredients.
  7. In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.
  8. Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.
  9. Allow to set for 5 minutes.
  10. Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about ½".
  11. Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.
  12. I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.
  13. Allow to rest about 10 minutes before carefully removing to a cooling rack.

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker's Dozen  Volume 2 Pumpkin Treats.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Milk Honey Pumpkin Custard

Coconut Milk Pumpkin Pie Custard

This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you'll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I'd defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it's true, well at least according to the site I linked. 🙂

In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.

 

Coconut Milk Honey Pumpkin Custard
The custards in the oven in their detox bath. 😉

I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I'm finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.

I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:

Blend until frothy in your blender or with a stick blender.

This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).

Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.

Make six delicious 1/2 cup servings.

By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.

Coconut Milk Honey Pumpkin Custard

This post was included at Monday Mania at The Healthy Home Economist.

This recipe has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

5.0 from 1 reviews
Recipe: Coconut Milk [affiliate link] Pumpkin Pie Custard
Author: 
Recipe type: Holiday Dessert
Cuisine: American
Serves: 6
 
This pumpkin custard works perfectly as pumpkin pie as well.
Ingredients
  • 5 large eggs
  • 3 Tablespoons honey
  • 1 cup full fat coconut milk
  • 1 cup butternut squash, steamed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
Instructions
  1. Blend until frothy in your blender or with a stick blender.
  2. This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
  3. Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Carrots Dressed up with Pumpkin Pie Spice

Pumpkin Pie Carrots
Pumpkin [affiliate link] Pie Carrots

The other night I was fixing dinner. We were having grilled pork chops, a salad with half a head of iceberg lettuce and a head of red romaine lettuce fresh from my garden. I wanted to fix a quick vegetable so I looked in the freezer. Hubby had bought three pounds of frozen carrots.

I love fresh steamed carrots, but I don't really carrots that have been frozen. They are kind of wilty and blah-tasting.

I was inspired to try and make them taste better, and here's what I came up with.

Recipe: Pumpkin Pie Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil.
  2. Heat at medium-low heat for 5-8 minutes until carrots are heated.
  3. Lower the heat just a bit.
  4. Grate fresh ginger on a Microplane Grater and add to the carrots.
  5. Stir well.
  6. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.
  7. Taste and add more cinnamon or honey to your liking.
  8. Serve warm.

  • 1 pound frozen carrots
  • 2 tablespoons virgin coconut oil
  • 1/4 teaspoon grated fresh ginger
  • pinch of cinnamon
  • 2 teaspoons honey
  • light sprinkle sea salt
  • ghee, optional

Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil. Heat at medium-low heat for 5-8 minutes until carrots are heated. Lower the heat just a bit.

Grate fresh ginger on a Microplane Grater and add to the carrots. Stir well. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.

Taste and add more cinnamon or honey to your liking. Serve warm.

These carrots taste like pumpkin pie. I had to stop myself from eating the entire pound.

That probably means they are too carb-y for me. 🙂

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Baker's Dozen Volume 2 Pumpkin Treats.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.