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Categories: Gluten Free

Maple Pumpkin Cake Donuts

With it being National Pumpkin Day, it is only fitting to finally share my maple pumpkin cake donut recipe. These donuts combine the cozy flavors of both maple and pumpkin and have a light coconut butter glaze. As always, everything I create is both gluten and dairy free. These delightful donuts are also refined sugar free and Paleo friendly! Get the recipe details below.

Ingredients

  • 1 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1 Tsp Pumpkin Pie Spice
  • 1/2 Tsp Cinnamon
  • Dash of Salt
  • 1 Tsp Baking Powder
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Maple Syrup
  • 3 Tbs Avocado Oil
  • 1 Tbs Vanilla
  • 2 Eggs
  • 1 Cup Pumpkin Puree

The Glaze

  • 1/2 Cup Coconut Butter
  • 1/4 Cup Maple Syrup
  • 2-3 Tbs Almond Milk

Instructions

Preheat your oven to 350 degrees and add coconut oil to your donut pans. Add your dry ingredients together in a large mixing bowl and combine. Next add the wet donut ingredients and mix well. Fill your donut pans and bake for 18 minutes. This recipe makes a dozen cake donuts. For the glaze, I added the ingredients to a microwave safe bowl and heated to combine. Once the donuts are ready, let them cool and they will be ready for the glaze.

Categories: Gluten Free

Pumpkin Chocolate Chip Cookies

With fall quickly approaching, I had to whip up something sweet to start off my favorite season. These gluten and dairy free pumpkin chocolate chip cookies are fluffy with a cake like texture. Paired with Hu Chocolate gems, the flavor profile really comes to life. These cookies are also refined sugar free! Check out the recipe and instructions below. Happy fall baking season!

Recipe

  • 3/4 Cup Organic Pumpkin Puree
  • 1/4 Cup Creamy Almond Butter
  • 1/4 Cup Coconut Sugar
  • 1 egg
  • 2 Tsp Vanilla
  • 2 Cups Almond Flour
  • 1/4 Tbsp Baking Soda
  • 1/2 Tsp Pumpkin Pie Spice
  • 1 & 1/2 Tsp Pure Maple Syrup
  • Dash of Sea Salt
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Hu Kitchen Chocolate Chips

Instructions

Combine all of the ingredients into a large mixing bowl and let the cookie dough chill in your fridge for 15 minutes. Preheat your oven to 350 degrees and use an ice cream scooper to line two baking sheets. This recipe make 12 cookies. Once your oven is ready, bake the cookies for 15 minutes.

Categories: Gluten Free

Paleo Cheesecake Bites

cheesecake

It’s been a long time since I last posted on here. While I still enjoy sharing outfit ideas and all the girly things, I had a major shift in my life in regards to some chronic health issues. This has lead me to become more interested in all things health, wellness, and nutrition. So with the impending holiday weekend, I decided to try to create some paleo friendly cheesecake bites. The result was sweet, creamy, and delightful! You can find details for the full recipe below. πŸ™‚ Happy Memorial Day Weekend!

Ingredients

Filling:

  • 3 Cups Raw Cashews
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 2/3 Cup Honey
  • 1 Cup Organic Full Fat Coconut Milk
  • Sprinkle of Sea Salt
  • 1 tsp Alcohol Free Vanilla Extract

Crust:

  • 1 Box of Simple Mills Honey Sweet Thins
  • 1/4 Cup Coconut Sugar
  • 4.5 tbs Vegan Butter Melted (I used Miyoko’s)
  • 1/4 tsp Sea Salt

Instructions:

For the cheesecake mixture, the longest part of this recipe is that you will need to soak the raw cashews. I stored mine in the fridge in a bowl of water overnight. The next day when you are ready to start blending, you can strain and rinse the cashews. After this I added them along with the other cheesecake ingredients to my Ninja Foodie mixer. I used the puree setting and it was the perfect texture.

For the graham cracker crust, I actually put the sweet thins in a reusable bag and crushed them with a meat tenderizer. Though you could easily achieve the same result in your food processor. This was kind of fun in a weird way! Once you have the crust base, grab a bowl and mix up the other ingredients.

Then I lined a two cupcake pans (12 total bites) with liners and added some of the mixture to the bottom. You will need to let the crust solidify in your fridge for a few hours. I did three but they probably would have been fine earlier as well. Once the base is solid enough you will be ready to fill your cups with the cheesecake mixture. Store in the freezer until solid and then take out to thaw when you are ready to dig in!

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