Raw Pumpkin Cookie Balls and Fall Favorites

November 17, 2016 Kate Criswell

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:

Combine the pumpkin, almond butter, sweetener, flour, protein powder, spice and salt
Add in the coconut and chocolate chip, stir until combined
Line a cookie sheet with parchment paper
Roll the dough into golf ball size balls and place them on the cookie sheet
Place in the fridge to harden
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!!

Cranberry Pecan Muffins

November 19, 2012 Kate

Looking for something sweet to make for your Thanksgiving breakfast? These muffins are the perfect combination of tart with a bit of sweetness. I saw this muffin recipe from Cook's Illustrated...made with tons of gluten of course...and I was up for the challenge to make it grain free. It worked and needless to say, two batches were gone in a matter of days around here! The crumbly topping turns crisp once they are cooked and adds so much flavor along with the ground up pecans that make up some of the batter!

Grian Free Cranberry Pecan Muffins

Ingredients

Topping:

1/4 cup pecans
1 tbsp almond flour
1 1/2 – 2 1/2 tbsp granulated sweetener (I used 2 tbsp Swerve plus 1/2 tbsp coconut palm sugar to help it get crisp and add a brown sugar taste to it)
1 tbsp cold grass-fed butter*

Muffins:

1 1/3 cups almond flour
3/4 cup raw pecans, roasted
2 eggs
1/3 – 1/2 cup granulated sweetener (I used 1/2 cup Swerve to reduce sugar amount)
3 tbsp grass-fed butter or coconut oil, melted and cooled
1 tsp lemon juice
1/2 tsp baking soda
1/4 tsp sea salt
1 cup fresh cranberries
1/2 tbsp additional sweetener (I used Swerve)

Instructions

Preheat oven to 350 so it’s ready to go. When combining an acid (lemon juice) with baking soda as a leavening agent, you need to get the item in the oven as soon as you mix those two ingredients together.
In a dry skillet, roast the pecans. Remove from heat and place single layer in freezer for later. This is important or pecans will turn to butter if you try to food process them when they are warm
In a Food Processor, combine all of the topping ingredients and pulse a few times until the mixture looks like coarse sand. Pour into bowl and set aside
In a large mixing bowl, combine the almond flour, sweetener, salt and soda, set aside
In a small mixing bowl, whisk the eggs with the butter or oil and lemon juice, set aside
Place the pecans in the Food Processor and pulse until it looks like coarse sand. It may look a bit wet, that’s ok, just don’t let it turn to pecan butter
Add the pecans to the flour mixture and set aside
Place the cranberries and additional sweetener in the Food Processor
and pulse until the cranberries are in small pieces
Make sure your muffin pan is lined and ready to go as you start to combine the wet with the dry ingredients
Pour the egg mixture into the flour mixture and combine. Fold in the cranberries
Spoon batter into muffin tins, you should get 9-10 muffins
Place a spoonful of the topping onto each muffin, spread it out and press down a bit
Bake for 25-28 minutes until a hint of brown on top

Quick notes

*Coconut oil would work, but butter is what gives it the brownie and crispiness as well.

These are so good they could be served for dessert!!!

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.

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Pumpkin Tart

November 18, 2012 Kate

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:

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

Filling:

In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil.
Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well
Add the mixture to a food processor or blender and pulse until smooth
Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes
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.

Grain Free Pumpkin Bars

November 14, 2012 Kate

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!

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

Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
Add the remaining ingredients and pulse until combined
Pour the batter into a 9×9 greased pan
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!!!

Pumpkin Butter Truffles

October 29, 2012 Kate

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

Combine the pumpkin, almond butter, syrup and oil in a bowl
In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt
Add the wet to the dry and mix well
Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls
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
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
With a spoon or a toothpick, place each ball into the chocolate and coat
Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes
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!

Pumpkin Spice Scones

October 15, 2012 Kate

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

With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
In a mixing bowl, combine the flours, spices, salt and soda
Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
Fold in the nuts or chocolate chips
Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
Form into two round loaves about 3/4 to 1 inch in thickness
Cut each loaf into 4 pieces and separate the pieces so they cook evenly
Bake at 350 for 20 minutes or until browned
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!

Welcome to Kate's Healthy Cupboard! A place for healthy, grain free recipes, some low carb recipes, safe beauty and products for the home and more...

>> CONNECT WITH KATE <<

>> SUBSCRIBE <<

>> SEARCH RECIPES <<