HEALTH WITH JESSICA

Flourless Pumpkin Pie Bites

Ok. So I am having fun (& sometimes some frustration) playing with PALEO recipes. Sometimes they are just big fat fails…such as the “apple crisp” I recently tried. Barf. 

So, being a muffin/cupcake girl who happens to LOVE pumpkin season, I HAD to try a recipe I ran across for some PALEO pumpkin cupcakes. I tried it, loved  the flavor but this was a FAR cry from a cupcake. So I doctored it up and here’s what I came up with. If you want to make it PALEO just change your flour to something like coconut or almond flour (I just happened to be out).

INGREDIENTS 

1.5 cups pumpkin purée

2 ripe bananas

2 eggs

1/2 cup coconut sugar

1 cup brown rice flour

1.5 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp sea salt

TOPPING:

1 can full fat coconut milk

2 Tbsp maple syrup


DIRECTIONS:

Before you do anything, put your can of coconut milk in the fridge. Should stay there overnight. 

Preheat oven to 350F

Place wet ingredients in food processor and blend. Once smooth, add dry ingredients and blend until well mixed. 

Spoon batter into lines muffin tins (silicone might be the best option so it doesn’t stick as much). 

Bake 20-25 minutes

Cool completely before adding topping. 

TOPPING DIRECTIONS:

Open refrigerated can of coconut milk. Scoop the fatty thick part out (will be a good 1/3 of the can or so) & place in mixing bowl with maple syrup. Whip the mixture into a cream and serve a dallop on top of each cupcake. 

Store any leftovers on the fridge.

Enjoy this yummy pumpkin-y treat!!!

Paleo/Gluten Free Pumpkin Spice Donut Holes

We are taking a little walk into the Paleo side of things lately.  The more research I do, the more intrigued I am by this way of life and its benefits.  And so…I’ve been experimenting with some Paleo recipes.  Here is a pretty darn tasty one!  It got rave reviews from the donut lovers in my life! Enjoy!

donuts

INGREDIENTS:

  • 1/2 cup coconut flour
  • 3/4 cup almond flour
  • 1 1/4 tsp baking soda
  • 3 1/2 tsp pumpkin spice
  • 1/4 tsp salt
  • 4 eggs, room temperature
  • 7 Tbsp unsalted butter, or coconut oil, melted
  • 1/2 cup maple syrup
  • 2 Tbsp coconut sugar
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla extract

Cinnamon Sugar:

  • 1/3 cup coconut sugar
  • 1 1/2 tsp ground cinnamon

DIRECTIONS

  • Preheat oven to 350F. Line mini muffin pan with liners.
  • Mix all dry ingredients in large mixing bowl.
  • Mix wet ingredients in separate, bowl.
  • Add dry ingredients to wet gradually while stirring until combined well.
  • Pour batter evenly into muffin liners (each should be about 3/4 full). *I like to use a small cookie dough scoop to distribute the batter)
  • Bake 11-13 minutes or until toothpick inserted into donut comes out clean. Cool completely before serving for best taste! Roll in cinnamon/sugar mix and ENJOY!!!

*recipe adapted from “Texanerin Baking”

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