Raw Pumpkin Cookie Balls and Fall Favorites

Are you pumkined out yet?  Truth be told, I am not a huge pumpkin person, but these cookie balls are so good!  They almost taste like cookie dough and they definitely take care of a sweet craving!

Ingredients:

• 3/4 cup canned pumpkin
• 3/4 cup almond butter
• 1/4 cup granulated sweetener (Maple Sugar would be awesome.  I used Swerve for a low sugar alternative)
• 1/2 cup almond flour
• 1/4 cup vanilla protein powder (optional, use almond flour as replacement)
• 1/4-1/2 tsp cinnamon or pumpkin pie spice
• 1/8 tsp sea salt
• 2 cups shredded coconut
• 1/2 cup chocolate chips (use Enjoy Life for dairy free option)

Instructions:

1. Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
2. Add in the coconut and chocolate chip, stir until combined
3. Line a cookie sheet with parchment paper 
4. Roll the dough into golf ball size balls and place them on the cookie sheet
5. Place in the fridge to harden 
6. Store in a glass container in the fridge

Enjoy!

Favorite Fall Finds

I wanted to share a few of my favorite finds for fall.  I am in love with Primal Palate's Organic Spices and have almost completely stocked my spice rack with them!  Their blends are seriously the best and the Pumpkin and Apple Pie Spice blends are a must for this time of year.  They also have a Gingersnap and Cinnamon Sugar Cookie blend that I cannot wait to try in recipes.  I could eat the Sugar Cookie one with a spoon...I'm not kidding!!  The best part is, they are available on Amazon Prime!!!

I have missed burning candles, but gave them up after learning how toxic most candles are. Everything from the wax to the wick and especially the fragrances are not good for us.  I love my diffuser, but there is something about burning a candle and enjoying the glow of a candle in the winter time.  I was recently introduced to Woodlot, a small apothecary out of Canada and am in love with their candles!  I also love supporting small business owners!  Their eco-friendly candles are free of petroleum, phthalates, synthetic fragrances and gmo's.  They are made with coconut oil and non gmo soy wax, cotton core wicks and are scented with pure essential oils.  I ordered three different candles, Cinder for fall with scents of cedarwood, cinnamon and orange, Wildwoods for Christmas with an evergreen, pine and clove scent and the Original.  These will be the perfect hostess gift and they arrived just a few days after I ordered them!!

The cold air has finally moved into Colorado and that means my skin needs extra moisture. Beautycounter's Lustro Face Oil is my must have skincare product for everyday, but even more so in the winter months!  The seven plant based oils are full of anti-oxidants and fatty acids that make your skin glow!  Unlike synthetic oils, which can sit on the skin, these face oils absorb easily for ultimate hydration!  I love the Soothing Oil and use it morning and night after cleansing and follow with a moisturizer.  Beautycounter is my favorite brand for safe non toxic skincare and makeup.  Give a Lusto Face Oil a try, you have 60 days to fall in love with it or return it for a full refund!  I promise your skin will thank you!  (Want to be in the know when Beautycounter offers amazing deals on products or when I am giving away a FREE product?  Sign up for email notifications here.  A pop up will show up shortly after you go to the page)

XOXO,

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Flourless Pumpkin Cookies

It is Pumpkin Palooza time!!!  Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!!  I have a couple of hopefully unique recipes to share this fall season...including these Flourless Pumpkin Cookies with a chocolate chip option!!  Many people have requested nut free recipes, hence my addiction to coconut butter based goodies!  I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve!  My mom described these like taking a bite of pumpkin pie.  They are moist and melt in your mouth delicious!!   These cookies are super easy to make and have a short list of ingredients!  Enjoy

Flourless Pumpkin Cookies
Prep time: 5 mins
Cook time: 15 mins
Serves: 15-18

Ingredients

• 1/2 cup Organic Coconut butter
• 1/2 cup canned pumpkin, packed
• 1 egg
• 1/2 cup granulated sweetener (I used Swerve for no sugar option)
• 2 tsp cinnamon
• 3/4 tsp clove
• 3/4 tsp ginger
• 3/4 tsp nutmeg
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips, optional (Use Enjoy Life Semi Sweet Chocolate Chips) 

Instructions

1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
2. Add in the sweetener, spices and salt and mix well
3. Place the batter in a bowl and stir in chocolate chips (optional)
4. Spoon the dough onto a parchment lined cookie sheet
5. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
6. Bake at 350 for about 15 minutes
7. Remove cookies and place on a cooling rack to set up
8. Store in an airtight container, I prefer a glass jar

Notes

*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
We like cinnamon and spice, you may start with less of each and increase to desired taste. Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Pecan Cookies

So many people love this time a year when pumpkin seems to show up in every recipe!  I can take it or leave it and would much prefer a chocolate cookie!  For those of you pumpkin lovers, I will admit this cookie recipe turned out pretty darn good!

I wasn't sure what I was going to end of with, but after two tries, I'm satisfied!  The texture is soft and a bit cake like to start, but as they sit, the outer edge gets a bit crisp.  I think they are perfect and the fact that they disappeared in a matter of a day, I think everyone liked them!and and start to clump together.  It's the stage before pecan butter would star

Pumpkin Pecan Cookies

Ingredients

• 1 1/2 cups pecan pieces
• 1/2 cup granulated sweetener* (I used Swerve for no sugar option and added 1 tbsp coconut palm sugar)
• 1/4 cup arrowroot flour
• 1 1/2 heaping tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/4 heaping tsp ginger
• 1/4 heaping tsp cloves
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup pumpkin
• 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
• 3 tbsp grass-fed butter or coconut oil, melted
• 1 tsp vanilla

Instructions

1. Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together.  It’s the stage before pecan butter would start
2. Add in the sweetener, arrowroot, spices, salt and soda. Pulse a couple times until combined
3. In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla
4. Pour the pecan mixture into the wet mixture and combine
5. Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit
6. Bake at 350 for 12-14 minutes. Place on a cooling rack to cool

Quick notes

I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.

Variations

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

*I typically don’t provide a variation unless I try it myself.  I think this would work with maple syrup, honey or coconut nectar.  I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener.  Add it with the rest of the liquid ingredients.  You can always start with less and ad more if need be!

If anyone tries the no egg variation and/or with a liquid sweetener, let us all know how it turned out! 

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out my Beautycounter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Tart

I have never been a big pumpkin pie person...or pie person for that matter! I find it very easy to turn down dessert after our Thanksgiving meal.  However, I loooove how this recipe turned out and will definitely be eating a slice of this for Thanksgiving!

I recently got a tart pan and some mini tart pans to play with.  I used a 9 inch tart pan, but a pie pan should work just fine as well.  You could even press this crust into the bottom of a 9x9 baking dish and turn these into bars.

I chose to cook the pumpkin a bit to take away a some of the raw flavor that it tends to have straight from the can.  It has been pre-cooked before canning, but I felt this step was necessary.  Feel free to skip the cooking part and add all of the ingredients to a food processor or blender and mix until smooth.

Recipe: Grain Free Pumpkin Tart

Ingredients

Crust:

• 1 cup raw almonds
• 1 cup raw pecans
• 3 dates, pitted*
• 1 tbsp maple syrup*
• 1 tbsp coconut oil*

Filling:

• 1 can of pumpkin
• 3/4 cup full fat coconut milk cream (the hardened cream that forms at the top of the can once it’s been refrigerated)
• 1/3 cup coconut oil*
• 2 tbsp grass-fed butter or more coconut oil
• 1/2 -3/4 cup granulated sweetener (I used 1/2 cup Swerve and 1/4 cup coconut palm sugar to lower the sugar amount)
• 2 tbsp maple syrup*
• 1 1/2 tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/4 heaping tsp ginger
• 1/4 heaping tsp cloves
• dash of sea salt

Instructions

Crust:

1. Add the nuts and dates to a food processor and combine until the mixture looks like rough sand
2. Add in the syrup and oil and pulse until dough forms
3. Press dough evenly into 9 inch tart pan covering the bottom and sides
4. Place in the freezer while you make the filling so it can set

Filling:

1. In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil.
2. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well
3. Add the mixture to a food processor or blender and pulse until smooth
4. Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes
5. Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it

Quick notes

*I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.  Dates are found in the produce section and also in the bulk section of Whole Foods

*I used Xylitol Maple Syrup to lower the sugar amount.  I also used mostly Swerve in the filling, it is my favorite completely natural sugar alternative!

*I prefer expeller or refined coconut oil so there is not a coconut taste to the filling or crust.

If you want to top with dairy free whipped cream, use the cream off the top of coconut milk like you did for the filling and blend it with a hand held mixer until fluffy and smooth.  Add some vanilla and a bit of sweetener and blend until combined.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Bars

Today is World Diabetes Day and the month of November is Diabetes Awareness month.  I was asked to partake in a food bloggers event today that Carolyn from All Day I Dream About Food is hosting.  She is doing a giveaway for a Kitchen-Aid Mixer.  Head over to her page to enter to win and check out all of her low carb recipes while you are there!!!

Did you know that Type 2 Diabetes is no longer known as adult on-set, we are seeing so many cases in young children!  This is just one more reason for you and your family to eat a low starch/sugar diet.  At the end of the day, carbs are sugar...yes that includes fruits, sweet potatoes, etc.  This is why I try to create recipes that are low starch and make going grain free that much easier.  I have a sweet tooth so I also always give the option for a natural sugar replacement (my favorite that does not raise blood sugar levels is Swerve...and it's on sale the entire month of November)!  There are essential amino acids (from proteins) and essential fatty acids that the body must have, but there is no carbohydrate that is essential!  "What about fruit, it has so many nutrients?"  I hear this often!  There is a vegetable out there that can provide the same amount or more of the same nutrients without raising insulin levels.  We just don't need them to thrive and survive!

Grain Free Pumpkin Bars

I was asked to make my Pumpkin Butter Truffles for a family dinner this past weekend.  I had some pumpkin leftover and a desire to bake leftover as well.  I threw together this recipe and hoped for a delicious result as I stuck them in the oven.  The batter tasted fantastic, so I knew they would taste good, but just didn't know if they would rise, fall or something in between!  The result...huge hit!!!  These are so moist and not to sweet.

Grain Free Pumpkin Bars

Ingredients

• 2/3 cup Honeyville Almond Flour
• 1/2 cup pumpkin
• 2 eggs
• 3/4 cup almond butter (I use the roasted self grind at Whole Foods)
• 1/2 cup Swerve (Palm sugar* works here if you prefer or a combo of both)
• 1 -2 tsp pumpkin spice to taste
• 1/4 tsp cinnamon
• 1/8 tsp sea salt
• 1/2 tsp soda

Instructions

1. Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
2. Add the remaining ingredients and pulse until combined
3. Pour the batter into a 9×9 greased pan
4. Bake at 350 for 25-30 minutes

Quick Notes

Palm sugar is not necessarily diabetic friendly so use sparingly!

Enjoy!  Don't forget to go register to win the Kitchen Aid Mixer!!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Butter Truffles

Have you tried my Chocolate Peanut Butter Balls (almond butter option), if you haven't, you really should!!  There is even added protein in the recipe to make them that much better!  This Pumpkin Truffle recipe is similar and perfect for a fall chocolate fix!  I don't think I have ever enjoyed or made a pumpkin recipe with chocolate, but I have to say, I like these two hanging out together!!

The inside, what I am calling the pumpkin butter, was scrumptious on it's own.  Feel free to skip the chocolate altogether and use it as a spread or dip.  Another option, if you want to leave out the chocolate, (I think you're crazy) is to roll the balls in coconut instead of dipping them.  Lots of variations here!!!

Recipe: Pumpkin Butter Truffles

Ingredients

• 1/2 cup pumpkin
• 1/2 cup almond butter
• 2-3 tbsp maple syrup
• 1/4 cup vanilla protein powder (Optional, add 1/4 cup more flour to replace.  I used Jay Robb's Vanilla Egg White Protein )
• 1/2 cup almond flour
• 1 tbsp lucuma powder (optional, adds maple flavor)
• 3/4-1 tsp pumpkin spice
• 1/4 tsp cinnamon
• dash or two of sea salt (omit if using salted nut butter)

Chocolate:

• 1/3 cup dark chocolate chip
• 1 tbsp cacao butter or coconut oil

Instructions

1. Combine the pumpkin, almond butter, syrup and oil in a bowl
2. In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
3. Add the wet to the dry and mix well
4. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
5. Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes
6. While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer
7. With a spoon or a toothpick, place each ball into the chocolate and coat
8. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
9. Store in the refrigerator or freezer

Quick notes

*Any nut or seed butter would work here. Coconut butter would be an option as well.

*I used a Xylitol Maple Syrup for less sugar, so I added a couple teaspoons of Swerve (my favorite all natural sweetener).

Variations

If you prefer to roll these in shredded coconut, once you form the balls, they should be soft enough and sticky to roll at that time.  I would throw them back in the freezer to set for about 30 minutes.  Store these in the refrigerator or freezer as well.

Let me know what other combinations you guys try!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Spice Cream of "Wheat"

One of the most common complaints I hear from clients is, "what can I eat for breakfast now that I can't have cereal, a bagel or pancakes.  I can't eat eggs everyday!"  I can rattle off numerous things other than starchy high carb foods...and something besides eggs.  Too many of us have gotten in the mindset that breakfast has to be a "breakfast" food, and that is not the case.  Get creative and don't hesitate to eat leftovers from the previous nights dinner.  I personally love my protein smoothie that's full of fat and spinach (you wouldn't know it's in there if the shake wasn't green!) that I make every morning and look forward to it everyday...and it doesn't even have fruit in it!!!

I am on a mission to create some low starch breakfast options that will make you think you're getting the carbs you are so used to eating.  The best part is, you won't be hungry an hour later!  There are numerous breakfast recipes on my site that are higher in fat, lower in starch and supply a good amount of protein.  Some of my favorites include:  Coconut Pancakes and Strawberry Syrup, Banana Bread French Toast, Egg Muffins,Banana Pancakes,Grain Free Thin Pancakes, Almond Nut Joy Granola,Grain Free Banana Nut Granola and Pumpkin Spice Granola.  And for all of you cold cereal people, I'm working on a recipe, but the bad news is, it has to be done in a dehydrator.  I tried it in the oven and it just doesn't work.  When it comes to granolas, my cookie bites and some cracker recipes, a dehydrator is so worth it!!!

I recently had the idea of making a hot cereal, but didn't want it to be an entire bowl of mushed nuts.  I somehow wanted to incorporate mashed cauliflower with protein in the form of powder.  About a month ago, I came across this recipe for Faux "Oat" Meal and loved how she used real eggs for the protein!  You would never guess that eggs or cauliflower were in this cream of "wheat" recipe!  I did things a little differently and loved what I came up with!  There are many flavor options for those of you that don't like pumpkin.

Pumpkin Spice Cream of “Wheat”

Serves: 2-3

Ingredients

• 1 medium head of cauliflower, steamed
• 4 eggs
• 1 1/4 cups non-dairy milk (I love So Delicious unsweetened vanilla)
• 4 tbsp coconut cream (The cream that rises to the top of a can of full fat coconut milk that has been refrigerated)
• 1/4 cup pumpkin
• 1/2 tsp maple flavor (vanilla should work too)
• 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• couple dashes of salt
• grass-fed butter (optional)

Instructions

1. Place the steamed cauliflower in a food processor and pulse until it’s “riced”
2. Whisk the 4 eggs in a large mixing bowl and set aside
3. In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes
4. Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs
5. Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined
6. Serve hot with a dollop of grassfed butter (optional)

Quick notes

Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.

Variations

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice.  You could also add just cocoa powder or simply leave it as a maple nut version.

I still think adding a vanilla protein powder would work just fine in place of the eggs.  Add it at the time you would add in the spices.

Kate's Healthy Cupboard - Gluten Free Recipes

Pumpkin Spice Scones

It's that time of year when people get all excited about Pumpkin Lattes and Pumpkin Scones from Starbucks!  I have to say I have not tried either one, not a coffee person and have been gluten free for years so the scone was never an option.

What is a scone?  They originated in Britain and are thought of as individual light quick breads, made with a small proportion of butter and a high proportion of raising agent. Some may include dried fruit or chocolate chips. Traditionally they were served with butter or cream along side a morning or afternoon tea.  My recipe does not include butter or oil, the pumpkin takes the place of that.  You will also notice that I use 1 tsp of baking soda (rising agent) which is about double what I would use in a typical baked good.

I'm not tying to recreate the Starbuck's Scone, but here is a recipe that I think you will enjoy!  I made a maple almond butter drizzle for the top of mine, but you could simply enjoy these warm with grass-fed butter.

Pumpkin Spice Scones

Ingredients

• 1 1/2 cups almond flour (I used Honeyville*)
• 1/2 cup coconut flour
• 1/3-1/2 cup granulated sweetener (coconut palm sugar)* (I used 1/2 cup erythritol for low sugar option)
• 2 eggs
• 1/3 cup canned pumpkin (makes sure it’s not puree or these will be too moist)
• 1 1/2 tsp cinnamon (measure all spices as heaping)
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 tsp soda
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup nuts or chocolate chips (optional)

Instructions

1. With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
2. In a mixing bowl, combine the flours, spices, salt and soda
3. Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
4. Fold in the nuts or chocolate chips
5. Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
6. Form into two round loaves about 3/4 to 1 inch in thickness
7. Cut each loaf into 4 pieces and separate the pieces so they cook evenly
8. Bake at 350 for 20 minutes or until browned
9. Remove from heat and place on a wire cooling rack so they can dry out. Scones should not be real moist

Quick notes

*I suggest using Honeyville, Bob’s may make these too moist.  They’ll still be good but not scone like.

*If you want to use less sugar, increase the almond flour amount by the amount of sugar you leave out.

I have found that baked goods that have coconut flour in them are better once they have been refrigerated. Coconut flour absorbs moisture and needs time to set in recipes. I have heard that the cold will condense some moisture onto the baked good. Whatever it is, I suggest doing it!!! Store baked goods in an airtight container,

Variations

For the glaze, I put almond butter, some maple syrup (I used Xylitol Maple Syrup for low sugar option) and a bit of unsweetened vanilla coconut milk (to thin it out) into a blender. Pour the mixture into a small ziploc bag and cut a very small hole in the corner of the bag. This makes drizzling easy and pretty!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Chestnut Flour Pumpkin Bread

I know not everyone has chestnut flour on hand and most of you may have never heard of it.  I feel bad posting recipes that include ingredients that can not be purchased at the local health food store, but this flour is great!!  There are a million grain free pumpkin bread recipes out there using almond and coconut flour, so I wanted to give a different option.  My hope is thatone day soon chestnut flour will be available locally for all of us that are eating gluten and grain free.

In case you missed it, I also used chestnut flour in this Grain Free Ginger Cookies Recipe and explain what chestnut flour is.  The best place to buy it is at nuts.com and you can get some fantastic almond flour (comparable to Honeyville Brand)or cashew flour to make the Spicy Rosemary Cashew Crackers.

Grain Free Chestnut Flour Pumpkin Bread

Ingredients

• 1 3/4 cup chestnut flour
• 3/4 cup coconut palm sugar or erythritol (I did 1/8 cup palm sugar and erythritol for the remaining)
• 2 pastured eggs
• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• 1 1/2 -2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp sea salt
• 1/2 cup chopped nuts, optional

Instructions

1. Blend the eggs, pumpkin, oil and sugar with a hand mixer
2. Combine the flour, salt, soda and spices in a different mixing bowl
3. Make sure your pan is greased and ready to go before this next step. The soda and vinegar is a rising agent and starts acting immediately so you want to get the bread in the oven asap.
4. Add the vinegar and the dry mixture to the wet and stir well
5. Pour batter into a greased loaf pan and bake at 350 for 50-55 minutes

Serve warm with some grass-fed butter...mmmmmmm!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Pumpkin Ice Cream

I thought this was the perfect recipe for this time of year as we say good-bye to summer and hello to fall!  I will just forewarn you all that the pumpkin flood gates have opened!!!  It's that ime of year you start to see everything pumpkin on Pinterest and Facebook from food bloggers and I will be contributing to that.  I am sorry if you are not a pumpkin fan, but I will also be working on some apple cinnamon treats as well.

I have told you guys before how much I love my Cuisinart Ice Cream Maker.  It gets used all of the time since this is my go to dessert.  I know many people make ice cream without an actual ice cream maker, but I think it makes a pretty significant difference.  They are reasonably priced and I promise you will become addicted to it as well!!  In the meantime, I would just freeze this in a bread pan to make it easy to scoop out.  Another idea is to make smoothies with this.  I would still freeze it so it becomes your "ice cubes" then add some of it to a blender with some non-dairy milk and a vanilla protein powder!  Yum!!!!

Dairy Free Pumpkin Ice Cream

Ingredients

• 2 cans full fat coconut milk
• 4 egg yolks from pastured eggs
• 1 1/2 cups pumpkin, fresh or canned
• 1/2 – 3/4 cups sweetener*
• 2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/4 tsp sea salt
• 1 tbsp bourbon or vodka (optional, keeps it from getting rock hard)

Instructions

1. Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside
2. Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!
3. Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs*
4. Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and blend until smooth
5. Pour mixture back into the bowl and place in the freezer for an hour to cool
6. Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

Quick notes

*I used a combination of Xylitol Maple Syrup and erythritol to keep the sugar low. These are both not as sweet as regular syrup so add a little sweetener at a time until it’s to your liking

*I buy eggs straight from a farm with pasture raised chickens and feel comfortable eating the yolks raw. I skip the heating the milk part and just throw everything in the blender from the start, then into the ice cream maker.  I keep cans of coconut milk in the frig at all times to it’s already cold and ready to go!!

Variations

I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

Kate's Healthy Cupboard - Gluten Free Recipes