Tag Archives: dessert

Classic pumpkin pie

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So it wouldn’t be fall without pumpkin pie and I couldn’t wait till Thanksgiving to try out a gluten free (GF) version of this traditional pie! I made some minor tweaks to the classic Libby’s Pumpkin Pie recipe (the one on the back of the cans) and it turned out great! First, I substituted a gluten free (GF) crust and second, I used coconut palm sugar (1:1 ratio to regular white sugar) since that’s what I had in the house. The pie was a little darker in color, but it was EXCELLENT!

Blog pumpkinpie1 Blog pumpkinpie2

Ingredients

  • 3/4 cup sugar (I used coconut palm sugar – which has a lower glycemic index than regular sugar cane sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 oz) evaporated milk
  • 1 unbaked 9″ deep-dish pie shell (I used a gluten free pie crust from Wholly Wholesome)

Directions

  • Mix sugar, salt, spices in a small bowl
  • Beat eggs in a large bowl and stir in pumpkin and sugar/spice mixture
  • Gradually stir in evaporated milk
  • Pour into pie shell
  • Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350* and bake 40-50 minutes or until knife inserted near center comes out clean
  • Cool n wire rack for 2 hours.
  • Serve immediately or refrigerate
  • Top with whipped cream! 🙂

Super mom tip: Don’t keep that many spices stocked? Save a step and use 1 3/4 tsp pumpkin pie spice instead of the cinnamon/ginger/cloves.

dit-elle-Esther

Paleo Chocolate Cupcakes with Coconut Cream Pumpkin Spice Frosting

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These are amazing!blog pumpkinchococupcake1

Ingredients
For the Paleo Pumpkin Spice Frosting
  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (I used 1 can)
  • ¼ heaping cup canned pumpkin or pulp from roasted pumpkin
  • 3 Tbsp pure maple syrup
  • 1 tsps vanilla
  • ½ tsps apple cider vinegar
  • pinch sea salt
  • a few dashes of cinnamon to taste and some to sprinkle on the cupcakes
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
  • Coconut palm sugar to sprinkle on the cupcakes
For the Paleo Chocolate Cupcakes
  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of coconut palm sugar
  • ½ teaspoon of baking soda
  • pinch sea salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • ½ cup of full fat canned coconut milk, room temperature
  • ¼ cup of organic palm shortening or coconut oil, melted
  • ½ tsp vanilla
  • 2 eggs, whisked
Instructions
  1. To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.
  2. Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for 30 minutes or longer while you make your cupcakes.
  3. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners
  4. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
  5. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
  6. Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
  7. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
  8. Pour batter into the cupcake liners or pan and fill about ⅔ full, they will rise slightly when baking.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let completely cool before frosting. To frost, transfer the frosting to a decorating bag and use desired tip. Garnish with a sprinkling of cinnamon and coconut palm sugar and enjoy!

Source and inspired by PaleOMG.com

dit-elle-Esther

Rosemary shortbread

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These are kind of amazing!Shortbread

Ingredients

  • 2 3/4 c brown rice flour
  • 1/4 teaspoon salt
  • 1 c coconut oil
  • 1 c maple syrup
  • 1 tsp vanilla extract
  • handful of fresh rosemary, leaves removed from stalks
  • handful of white sugar for sprinkling on top (optional)

Directions

  • Preheat oven to 375*
  • With a stand mixer with paddle attachment combine oil, syrup, salt and vanilla until well mixed
  • With mixer on low speed, add flour a little at a time until well mixed
  • Spread batter evenly into parchment lined 9 x13 baking dish
  • Sprinkle on fresh rosemary and pat down a bit or roll over with rolling-pin. Then sprinkle on sugar.
  • Bake until edges harden slightly, about 15 min. While dough is still hot, cut with a knife into desired size pieces, easily makes ~24 squaresdit-elle-Esther