This rich and super moist chocolate brownie cake with pumpkin and spices added gives this dessert a fun fall twist. The brownie cake will stretch to many visitors, as it easily serves 12-16 people. The ice cream is perfectly reminiscent of pumpkin pie with delicious creaminess to pair with the rich chocolate cake. Chocolate and pumpkin? Yes, I do believe this dessert proves hands down they are meant to be together!
¾ C pumpkin puree
1/3 C. coconut oil-softened
½ C. unsalted butter- softened
1 C. raw cacoa/cocao powder
2 C. almond flour
1 C. maple syrup/honey
1 t. baking soda
½ t. real salt
2 t. vanilla extract, ½ t. cinnamon, ½ t. ginger, ½ t. nutmeg
- Combine wet ingredients together in mixing bowl.
- Combine dry ingredients in bowl, and incorporate into wet ingredients in mixing bowl.
- Pour into greased 9X13 glass pan and bake on 350 degrees for approximately 20 minutes.
2 cans of cold coconut milk
¾ C. pumpkin puree
½ C. maple syrup/honey
2 egg yolks (from pastured eggs)
Pinch of real salt
1 T. cinnamon, 2 t. vanilla extract, ½ t. nutmeg, ½ t. ginger, ¼ t. allspice
- Beat egg yolks and combine other ingredients in until smooth.
- Pour into ice cream maker and process according to instructions (mine takes about 20 minutes).
- Eat immediately over warm brownies or freeze for a couple of hours to allow ice cream to become harder.
Kids LOVE gummi candies….and I wonder why….they are a straight source of sugar right into their fragile bodies. Keeping my kids away from refined sugars, and limiting their natural sugar intake as well, I’ve found these gummi’s sweetened with stevia (naturally sweet herb) are a fun treat for them. I first got the idea to make jello with coconut milk from this recipe. Then that idea evolved into these sweet little orange gummis!
Since stevia is not a sugar in any way, it does not affect their blood sugar, which means it doesn’t lead to mood fluctuations either! Yay!! Their moods change ENOUGH, without the influence of wacky blood sugar, right?! You can use these cute little ice cube molds to make the orange slices, or if you want to make them in a jiffy you can simply pour the prepared gummi liquid into a medium size glass pan and proceed to let them harden in the fridge. Slice them in small gummi squares once hardened. You will get A LOT from this one recipe as it makes a large amount. I avoid recipes with small yield, as we just fly through stuff way too quick at this point in the game!! Enjoy these fun gummi candies for Halloween, summer parties or an ‘afternoon-I-want-something-special’ snack.
1 T. vanilla extract
½ t. natural orange flavor
Pinch real salt
1 ½ t. liquid stevia (every brand varies in sweetness, so add this ‘to taste’)
8 T. grassfed gelatin
1 can coconut milk
1 ½ C. water
Natural orange food coloring to desired color
orange ice cube tray molds
- Heat water and coconut milk over low heat until simmering.
- Continue on low heat, slowly adding in each tablespoon of gelatin, whisking the entire time.
- Add remaining ingredients and whisk until any clumps of gelatin are gone.
- Pour into molds, and pour remaining liquid into 8X8 glass pan.
- Put in fridge until solid. Gummis should pop out easily once hardened.
*You could replace the water with freshly squeezed orange juice and omit the natural food color.
Orange Gummi Squares
Here we have your very own grain-free cake pop, caramel-apple-style. Caramel apple ‘cake’ pops are quick, delicious, and a super fun fall treat for kids to enjoy, without all the garbage. You would never believe this incredible, maple-rich caramel could possibly be healthy….oh but it is. Enjoy giving these treats out this fall, without guilt or hours in the kitchen….
BEWARE: there may be sticky fingers.
3 large apples, peeled (softer apples work better)
½ C. real maple syrup
6 T. unsalted butter
2 t. real vanilla extract
1 T. water
2 T. coconut flour
¼ t. real salt
Topping ideas: finely chopped pecans, shredded coconut, freeze-dried fruit, chocolate nibs
- With a melon scooper, firmly scoop out apple balls, making them as round as possible.
- Stick cake pop stick into mini apples. Roll in coconut flour. Set aside.
- Add maple syrup, water and salt to pan on stove top over medium heat. Once simmering, turn to low heat for 5 minutes. Stirring frequently.
- Add butter and cook for 7 more minutes on low, stirring frequently. Add vanilla extract. (caramel should be nice and thick now)
- Quickly pour melted caramel into glass cup and gently dip apple pops into bowl of caramel. (Work quick before the caramel begins to harden, if it does simply reheat until thin enough to dip in).
- Roll in toppings, place on a parchment paper lined cookie sheet and let harden. Enjoy!
Wow, do I ever love fall!! Living in South Carolina for the past 6 years, and now being in upstate NY, I can REALLY embrace the beautiful rolling hills bursting with vibrant fall colors! It truly just takes my breath away. I also LOVE pumpkin desserts! They are such an important part of fall really feeling like ‘fall’. This month marks 1 year that my family has been eating grain-free (GAPS diet), and I thought it was time for a new pumpkin dessert. Here is what my little dessert-obsessed mind came up with, and my family is very pleased with the result. It is a refined sugar-free, dairy free and grain free delicious dessert. This is GAPS-friendly, paleo/primal/vegan and just good old whole food-diet friendly! The maple syrup and spices really pair well with the pumpkin, and the added chocolate swirl tops it off to be one of this seasons favorite pumpkin desserts!
1 C. nuts, combo of 1/3 C almonds and 2/3 C pecans (or all of either)
1/2 C. raisins
1/2 C. shredded coconut
pinch of real salt
1 C. raw cashews– soaked for 3 hours and drained
1/3 C. pumpkin puree (homemade or canned)
1/2 C. coconut oil
1/3 C. coconut butter (OR 1/2 C. extra of cashews)
2 T. lemon juice
1 T. real vanilla extract
1/3 C. maple syrup + 2 T
2 t. cinnamon, 1/4 t. nutmeg, 1/4 t. ginger, 1/4 t. real salt
2 T. coconut oil
2 T. raw cacoa
1 T. maple syrup
pinch of real salt
- In your food processor, combine crust ingredients until fine and crumbly. Press into greased square pan to make about 1/4 inch thickness. Freeze to harden.
- Next, put all of the filling ingredients into food processor to make a very smooth creamy filling (let process for 5 minutes). Pour onto crust and spread out evenly.
- Mix topping ingredients together to form chocolate shell, melting together if coconut oil is solid. Gently pour liquid chocolate drizzle around bars in an uneven manner. Take a toothpick to spread chocolate around making swirly patterns as possible.
- Put in freezer for a couple of hours to harden throughout. Cut into bars and serve frozen.
*Honey can replace the maple syrup.
Soup….nourishing, warming, filling and oh so satisfying. Made for ages and ages in all kinds of flavors and varieties, soup is truly a timeless nutrient-dense staple in kitchens around the world. As the weather gets chilly and the family stays inside the warmth of your home,nourish and fill them up with these 14 grain-free nutrient-dense fall soups.
1. Beef and Mushroom Soup from Meatified
2. Bubis Beet Borscht from Homemade Mommy
3. Low-Carb Chicken Dijon Noodle Soup from Living Low Carb
4. Hearty Ham and Navy Bean Soup from Natural Family Today
5. Italian Sausage, Clam and Veggie Soup from Mindful Mama
6. Creamy Lobster Bisque from Mindful Mama
7. Oyster Stew from They Call Me Oyster Girl
8. Faux Pho from Fearless Eating
8. Mexican Avocado Soup from Mindful Mama
9. Potato Cheddar Broccoli Soup from Cheeseslave
10. Red Curry Sweet Potato Soup from Mary Makes Dinner
11. Roasted Carrot and Mushroom Soup from Homemade Mommy
12. Spicy Chorizo Soup from Attainable Sustainable
13. Tomato Basil Soup with fried cheese from Nourishing Herbalist
14. Tuscan Chicken Soup from Living Low Carb
Featured on Simple Lives Thursday, Mostly Homemade Mondays, Homestead Barn Hope, Natural Family Friday, Foodie Friday
- 3 very large zucchini (cut in half, then long ways, scooping out center to make a shell)
- 2 lbs. ground beef
- 1/2 lb. ground hot Italian sausage
- 1 c. colored peppers- diced
- 2 c. cooked white rice (or GF variation: 4 eggs)
- 1-1/2 c. marinara sauce (plus more for topping)
- 1/3 c. grated romano or parmesan
- 2 c. shredded mozzarella or cheddar cheese
- Saute peppers in a little bacon fat, adding a dash of salt.
- Saute sausage and ground beef together with 2 t. salt. (Strain fat for later use)
- For the grain-free version, while meat is still moist, add 4 beaten eggs.
- Add peppers, rice, romano and marinara to meat, mixing well.
- Grease glass baking dishes and place prepared zucchini boats inside.
- Scoop filling into boats, add a little water to the bottom of the dish and cover with foil.
- Bake at 350 degrees for about 45 minutes.
- Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella/cheddar cheese.
- Return to oven without cover and continue to cook 15 or more minutes until zucchini is tender and cheese is golden.
Shared with Fat Tuesday on Real Food Forager, Trim Healthy Tuesdays on Stacy Makes Cents, Wellness Wednesdays on Richly Rooted, Natural Family Friday on Natural Family Today, Foodie Friday on Growing up Triplets
Have you ever been SHOCKED by the amount of confectionery sugar in a typical butter-cream icing recipe?? 4 cups of sugar shouldn’t be allowed in any recipe! I have been guilty of this crime, sad to say. But, while a lot of things can be re-created to be a healthy-whole food alternative…butter-cream is not one of them…..OR SO I THOUGHT…..
This is really yummy and meets the whole-food criteria for sure! This GAPS/Primal/WAPF friendly, refined-sugar free version will not disappoint. This first holiday season as we have been on the GAPS diet, I have been looking intently for a great go-to, versatile butter-cream icing. This is the result of reviewing a several different recipes and tweaking this one to make one to meet my fancy. I was really hoping to find a recipe with coconut butter, as it is crazy delicious, but was having a hard time finding a butter-cream that used coconut butter….so here it is….it worked wonderful, and should come out creamy, smooth and semi-solid.
¼ C. coconut butter
½ C. butter- softened
1.5 t. vanilla extract
1 t. almond extract
¼ C. honey (try for a more mild honey like clover, sage or orange blossom…the lighter in color, usually the more mild the taste)
Pinch of salt
- Beat egg, vanilla and salt together in mixer.
- Heat honey on stovetop until it boils.
- Add coconut butter to hot honey, only until it softens.
- Very slowly pour hot honey into beating mixture, let mix on high speed for 5 minutes.
- In the meantime beat softened butter in separate bowl until creamy.
- Add butter to the rest of the mixture and beat until combined.
The result should be super creamy, perfectly sweet and wonderfully delicious!
The coconut flavor is mild enough that it should be complimentary with any recipe that calls for butter-cream. It won’t firm up hard unless it is put in the fridge. If using it for ‘frosting’ cookies, you should frost them and then in a single layer on a cookie sheet, put them in the fridge to harden before you layer them in a container. Keep refrigerated/frozen until use. Makes enough for a batch of cupcakes, I would double it if you wanted to use if for anything more than that.
3 small yellow summer squash, cubed
1 bunch baby bok- choy, chopped roughly
5 carrots, sliced very thin
2-3 cloves fresh garlic-minced
- Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
- Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
- Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.
Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!
Ice cream is the beloved summer dessert of all, and homemade ice cream really brings it to a whole other level. Making cultured cream is a simple process, that creates a deliciously creamy probiotic dairy product that is virtually lactose-free. Culturing dairy is often a helpful way for people with dairy problems to digest it better. Freshly-picked plump summer cherries from the NY finger-lakes region makes this treat local, full of antioxidants and delicious!
1 C fresh/frozen cherries-chopped
1/2 C walnuts-chopped
3 C cultured cream/ or regular cream (divided)
1/2 C real maple syrup/honey
1 vanilla bean
1. Scrape vanilla beans from pod, cut pod into 4 pieces, putting beans and pod into small pan.
2. Add ½ C cream to the pan and bring to a simmer, mixing thoroughly.
3. Remove from heat and let steep for 20-30 minutes.
4. Remove vanilla pods, squeeze them into mixture and discard.
5. Put mixture into freezer for ½ hour to cool.
6. In a bowl stir together remaining cream, maple syrup and vanilla mixture.
7. Pour into ice cream maker and churn according to instructions. My cuisinart takes about 20 minutes.
Spoon into a storage container and add the cherries and walnuts. Enjoy or freeze for firmer consistency.