Monday, November 4, 2013

Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash (SCD/Paleo)

Lately, this has been one of my favorite SCD meals.  Super easy for dinner and leftovers are fabulous.  Have you ever tried eggs with spaghetti squash?  Delicious my friends.  And I love these meatballs for lunch or even breakfast sauteed in some coconut oil (you’ll get the browning effect you see in the pictures).  They are moist and flavorful and packed full of goodies – yes I threw some pumpkin in there.  Ha ha.  But I’ve also made these with leftover baked butternut squash and delicata squash.  Enjoy!
Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash

Ingredients
-1 1/2 to 2 pounds ground turkey (free range/organic is best if you can find it) 
-1 cup peeled and grated carrots
-1 cup peeled and grated zucchini
-1 cup peeled and grated apple 
-1/2 cup baked pumpkin or any squash you like (best if not completely pureed) 
-1/3 cup diced yellow onion
-1 egg (omit for AIP)
-3 tablespoons homemade balsamic vinegar or a SCD legal brand or coconut aminos (not SCD)
-1 tablespoon garlic granules
-2 teaspoons salt
-1 teaspoon onion granules 
-A few turns of the pepper grinder 
-1 medium to large spaghetti squash 

How To:
1.  Roast the spaghetti squash.  Preheat the oven to 375.  The easiest method for roasting a spaghetti squash is to cut the squash in half lengthwise, scoop out the seeds, place the two halves flesh down in a roasting pan (I use a glass Pyrex) and roast for 45 minutes to 1 hour. Checking at the 45 minute mark for doneness. Let cool and use a fork to get out the squash strings.  
2.  Coat a large baking dish with coconut oil (I use a glass Pyrex).
3.  Grate the veggies and apple with a hand grater or food processor (I use the food processor fitted the the grating plate).  In a large bowl, add all the meatball ingredients and mix with your hands (this is really the best method).  
4.    Make golf ball size meatballs and place them on the oiled baking dish.  
5.  Bake the meatballs at 400 degrees for 25 minutes (or until internal temperature is at least 175 degrees). Remove meatballs from baking dish and let rest for about 5 minutes, then serve.  Makes about 20 meatballs. 
6.  Saute the spaghetti squash.  To a large skillet, add 1 tablespoon coconut oil.  Add in some spaghetti squash with salt to taste (I also add in garlic granules).  Saute until warmed through.  

Notes
*To create the browning you see in the pictures, place the baked meatballs in a large skillet with coconut oil and saute until the browning occurs. It just takes a few minutes.  This step is not necessary – they are great baked right out of the oven. 
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__________________________________________________
Shared on: Fat TuesdaysSlightly Indulgent Tuesdays 
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Labels: AIP, fall cuisine, main dish, Paleo, SCD.

Wednesday, October 30, 2013

Allergy-Free Wednesday Week 91: October 30, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
______________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Using Real Food to Heal Your Thyroid
From: Real Food Forager 

And here are my favorite recipes/posts from last week:

Homemade Chocolate Pudding
From: Recipes to Nourish 

Paleo Pillow Cookies
From: Nourishing Charlotte 


Easy Pea-sy Cheesy Tuna/Salmon Casserole
From: Gluten Free Easily

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Labels: Allergy-Free Wednesdays.

Monday, October 28, 2013

Win a Copy of Ricki Heller’s New CookBook: Naturally Sweet and Gluten Free + Review

I’m thrilled to finally share this review and giveaway with you today.  I jumped at the chance to be part of Ricki’s virtual book tour, as I am such a HUGE fan of Ricki and her amazing blog: RickiHeller.com.  You’ve no doubt seen Ricki’s new cookbook: Naturally Sweet and Gluten Free circulating the web and featured on many, many blogs.   

This is a cookbook you NEED in your culinary library.

Let me ask you this

Do you have a sweet tooth?
Do you enjoy desserts?
Are you trying to get white/refined cane sugar out of your life?
Do you suffer from Candida?
Do you often have intense sugar cravings?
Want to learn how to bake using natural, healthy ingredients?
Want to make healthy snacks for your children?

If you answered yes to even one of these questions, then this book is for you.  

What makes Naturally Sweet and Gluten Free different? 
This is a book devoted entirely to desserts, breads, and treats.  
All of Ricki’s recipes are vegan and 100% free of: gluten, dairy, and cane-sugar.  

Naturally Sweet and Gluten Free is a wonderful reference.  Ricki shares her personal story and relationship with sugar from childhood to present day.  She shares her low points and triumphs and her transition to permanent whole-food living without animal products and cane-sugar.  Ricki states, “Today I enjoy a whole-food diet filled with delicious foods and no absence of treats.”  
If Ricki can do it, so can you! Let Ricki be your guide into a healthier lifestyle, let her show you how to have a positive relationship with the foods so often placed “off limits.”  Don’t deprive yourself, celebrate food and celebrate health with Naturally Sweet and Gluten Free!  
*

When reviewing a cookbook, I prefer to test several recipes and provide feedback for my readers, so continue reading for my recipe reviews.  And at the end of this post you can enter to win your very own copy of Naturally Sweet and Gluten Free. 

Recipe Review
__________________________________
For the first recipe I could not wait to make her “Sugar-Free Sugar Cookies” (page 116).  I haven’t had sugar cookies in years, er, I haven’t had sugar cookies that tasted this AMAZING in years.  I cannot stress how close to traditional sugar cookies these taste in texture and flavor. The dough was easy to work with (I left it in the fridge over night), it rolled out perfectly the next day, the dough kept its shape, the cookies were light and flaky and BUTTERY (yes these vegan cookies tasted buttery), and they were the perfect sweetness level. I frosted these bad boys with Ricki’s world famous Chocolate “Buttercream” Frosting (and I went crazy and ate like 10 cookies in one day).  I would buy this cookbook for the sugar cookie recipe alone my friends, it’s that good.  I had such fun with my kids cutting out the shapes (pumpkins for Halloween of course) and frosting was a blast.  Oh oh oh, this frosting.  No words.  Just make it and you’ll see.  I used tahini and was pleasantly surprised by how much I LOVED it in there (admittedly, I was skeptical at first) but Ricki knows her stuff and she is right on the money with her subs and suggestions).  

Next I made Raw Gingersnap Cookie Bon Bons (page 206).  Filled with nuts, oats, cinnamon and ginger, these little bite size treats are fabulous.  The coconut butter coating is sensational.  My family really enjoyed these.  For me the ginger was extra special.  It’s one of my favorite ingredients and flavors.  

For a dinner party with friends I made Raw Frosted Lemon-Poppy Seed Squares (page 208).  Let me just say thisa 7 year old boy at the gathering devoured these.  His mom leaned over and said, “He’s super pickyI cannot believe he is eating so many of those.”  Nuff said! 

And finally, homemade Oatmeal Poppy Seed Scones (page 54).  This was my first time making scones! Yes. You know I’m not a very adventurous baker so I appreciate Ricki’s easy-to-follow recipes.  I made a large batch of Ricki’s All-Purpose Gluten Free Flour Mix (page 22) which is awesome. This cookbook appeals to both the novice and seasoned baker.  The scones were a hit with the family.  I had to put a 2 1/2 scone limit on my 4-year-old son that night.  The poppy seed flavor was subtle and pleasing.  
*
Are you ready to win a copy of Naturally Sweet and Gluten Free!!!

Enter here
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Labels: giveaways.

Thursday, October 24, 2013

Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)

I’ve been thoroughly enjoying all this baking.  My house always smells awesome.  No longer relying on store bought baked goods, we always have a muffin recipe on the ready for breakfast, snack, dessertanytime.  I’ve been learning a lot about gluten free, dairy free, cane-sugar free baking along the way.  I’ve limited myself to just a few gluten free flours to make things easy (brown rice, millet, and sorghum) and using only tapioca for the starch.  I have learned that psylum husk is a good sub for xanthan gum, and that coconut milk and applesauce keep egg-based baked good nice and moist.  There are so many gluten free flours to explore.  This is the fun of it – if think about it, compared to gluten baking, there are so many MORE possibilities with gluten free.  I have one more muffin recipe to share (chocolate of course), then I will start my vegan baking adventure.  Lastly, I will spend some time with grain-free, egg baking, then grain-free vegan baking.  
I hope you enjoy this fall inspired muffin recipe.  
Pumpkin, Banana, Cranberry Muffins


Ingredients:

wet
-2 eggs room temperature 

-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil 
-1/4 cup applesauce 
-3 tablespoons full fat coconut milk 
-1 teaspoon vanilla
-10 drops stevia

dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons) 
-100 grams brown rice flour (3/4 cup) 
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries

How To:

Preheat oven to 350 degrees 
1. In a medium bowl, mix together all the dry ingredients (except the cranberries).  
2. Next, in a large bowl, add in the eggs, banana, pumpkin, coconut sugar, coconut oil, coconut milk, applesauce, vanilla, and stevia.  Beat on medium with a hand mixer for 30 seconds.  
3.  Add in the dry ingredients.  Mix gently to incorporate then beat on medium with hand mixer for 15 seconds.  Hand mix in the cranberries.
4.  Fill batter to near the top of the muffin cups, add little pumpkin seeds for garnish.    
5.  Bake for 16 minutes.  
6.  Remove muffins from tin and cool on rack.  
Makes 12 muffins

Notes:
*For wet ingredients use a 1 cup glass Pyrex for measuring. 
*For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*I use these large baking muffin cups.

 Ethan just LOVES to help mommy bake!! 
*
And lastly on my list here to share before I move on to vegan baking are these chocolate cupcakes
Here is a recap of my gluten free/dairy free/cane-sugar free recipes: 

___________________________________
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Labels: breakfast, fall cuisine, muffins, nut free, snacks.

Wednesday, October 23, 2013

Allergy-Free Wednesday Week 90: October 22, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).

_________________________________

Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Grain Free Chocolate Pumpkin Brownies
From: The Tasty Alternative 


And here are my favorite recipes/posts from last week:

Pumpkin Swirl Brownies
From: Ricki Heller 

Chicken Burgers with Grilled Pears
(AIP)
From: My Big Fat Grain Free Life

Asian Chicken Slaw Salad
From: Not Missing a Thing
  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Labels: Allergy-Free Wednesdays.

Wednesday, October 16, 2013

Butternut Squash Coconut Hemp Smoothie

Oh boy, folks, this smoothie is incredible.  It’s thick, creamy, and not icy (my three musts in a smoothie).  I don’t know about you, but I use pumpkin and butternut squash interchangeably.  TruthfullyI find butternut squash is much sweeter than pumpkin and I love it in desserts.  It’s fun to mix it up though, as I feel like pumpkins are taking over my life.  Ha ha.  A delicata would also be great in here!  They are perhaps my favorite squash of all! My son slurped this down for his morning snack and off to play.  I’m not a coffee drinker, so I like to make smoothies for a little pre-breakfast pick me up.  Be adventures and try the many different varieties of squash available this time of year.  I think you’ll be pleasantly surprised.  
Butternut Squash Coconut Hemp Smoothie 

Ingredients:
-1/2 cup filtered water
-1/2 cup full fat coconut milk
-1/2 cup baked butternut squash
-1/2 cup ripe banana (1 medium)
-2 tablespoons coconut nectar (honey or maple syrup)
-1 tablespoon raw hemp seeds (optional)
-1 teaspoon ground cinnamon (more to taste)
-1/4 teaspoon ground ginger (optional)
-3 ice cubes*

How To:
1.  Add everything to a blender and blend until the ice cubes are properly crushed.  The smoothie should be chilled, but not icy.  If you like icy smoothies, than by all means, add in more ice.  

Notes:
*AIP & SCD, omit hemp seeds – they are not permitted.  
*I use these for ice cubes – I purchase at a store in town, but they can also be found online.  
*Use any protein source or powder in place of the hemp, or just omit.  
*In place of the ice cubes, freeze the banana (cut up first) over night and add an additional 1/4 cup of water or coconut milk.
*Want to start with pumpkin in your smoothie?  Try my Chocolate Pumpkin Hemp Smoothie or Pumpkin Coconut Almond Smoothie. 
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Labels: AIP, fall cuisine, GAPS, SCD, smoothie, snacks, vegan.

Allergy-Free Wednesday Week 89: November 16, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).

_________________________________

Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Healthy Fun Size Snickers Bars
(vegan, grain free)
From: Oatmeal with a Fork

And here are my favorite recipes/posts from last week:

Baked Cinnamon Apple Chips
From: The Healthy Maven

Keep Germs at Bay with Immune Boosting Jam
(grain free, dairy free, cane-sugar free)
From: Whole New Mom


Apple Cinnamon Bars with Vanilla Coconut Frosting
From: Sweetly Raw

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Labels: Allergy-Free Wednesdays.

Monday, October 14, 2013

Last Chance To Purchase The Harvest Your Health Ebook Bundle – Sale Ends Today (71 Ebooks for only $37)

That’s right!  
71 ebooks for only $37 
To purchase click here
Buy Now
*
For one week only, this incredible collection is available for 97% off retail value! You pay just $37!
DETAILS: 
  • -These sale prices are ONLY for one week, so take advantage NOW!
  • -All books are emailed to your inbox.  You can download the PDF files on to your computer, or into any e-reader like Kindle, Nook, etc.
  • -You can click on each book title to learn more about the book.
  • -You will also receive a PDF file with all your coupon codes and directions to sign up for the e-magazines included!

_______________________________

Please take a moment to scroll through ALL the items included in this offer.  Below is a list of all the ebooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. 

Here is what you’ll get:

 
 
*
Use the links to obtain more detailed information on each specific category or book.  

Cooking/Preparing Paleo Food

Cooking/Preparing Real Food

Meal Plans

Personal/Home Care (Skin, Hair, Teeth, Cleaning)

Fertility, Pregnancy, Babies, Children, Motherhood

Inspiration

Fitness

Intentional/Simple Living

Informational

Detoxify

Online Magazine Subscriptions

Discounts


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Labels: Uncategorized.

Wednesday, October 9, 2013

Allergy Free Wednesdays Week 88: October 9, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).

_________________________________

Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Soft Pumpkin Cookies
(vegan, dairy free)
From: Tessa The Domestic Diva 

And here are my favorite recipes/posts from last week:

The Ultimate Roasted Veggie Sandwich
From: Vegan Richa 

Pumpkin Doughnuts With Maple Pecan Glaze
(grain free, dairy free, cane-sugar free)
From: Cassidy’s Craveable Creations 

Raw Cacao Bites
From: Real Food Forager 

  *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Posted by Amber at

Labels: Allergy-Free Wednesdays.

Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook.  I’m so excited to finally share!  Angel from Wellness Angel put together a week-long fall inspired blog series.  To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe.  Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous.  It’s light, super creamy, and bursting with fall flavors.  I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on.  This is my pumpkin pie for the holidays.  No bake means easy peasy and there are minimal ingredients.  It can be made the day before which is always very convenient.  I hope you and your family enjoys this recipe as much as we do.    
No-Bake Pumpkin Cheesecake 
with Vanilla Bean Coconut Cream Topping 
and Pumpkin Seed Crust 

Ingredients:

Crust
-1 cup raw pumpkin seeds 
-1 cup Medjool dates (about 7 regular size), seeded and chopped 
-1 tablespoon maple syrup* 
-2 tablespoons carob powder 

Pumpkin Filling 
-1 cup raw cashews soaked 4 to 6 hours 
-1 cup cooked plain pumpkin puree 
-1/3 cup maple syrup* 
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract 
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours 
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract 

How To:

Crust
In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and carob.  Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling 
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.  
4.  Turn down to low and add in the spices, then continue blending.  
5.  The mixture is ready when it’s creamy and smooth.  
6.  Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.  
4.  Add this mixture to the top of the pumpkin mixture.  Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

Notes
*Vegans use maple syrup or coconut nectar.  SCD use only honey.  Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

This recipe also works great in a spring form pan.  
Here is the process
Press crust into baking cups
Fill with the pumpkin mixture 
Then the coconut cream topping 
My kiddos love to help press the crust into the baking cups 
Other “Cheesecake” recipes from The Tasty Alternative 



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Labels: dessert, fall cuisine, grain free, Paleo.