Tag Archives: Pumpkin Spice

Gluten Free Pumpkin Spice Loaf with Turkish Figs

Fall is almost here ready or not! About this time of year I start thinking about warm spices, pumpkin and comforting quick breads. I can’t imagine many things better than a mini spice loaf with pumpkin and Turkish figs made with healthy, delicious whole grains for that hearty texture. It is a perfect mix of late Summer and Fall.

A slice of this loaf is perfect with a cup of coffee or tea.

Quinoa is a complete protein and a whole grain that is gluten free. Quinoa flakes are a great substitute for oats too.

Dried Turkish Figs are bigger than Mission Figs and lighter in color. Their flavor is absolutely delicious, and they are naturally sweet and jammy in texture. They make a great snack straight up, but are so good in baking. I actually prefer these to Mission Figs.

Figs are rich in minerals and fiber, and dried Turkish Figs are a convenient way to enjoy them year round.

This mini loaf will give you about 6 thick slices! It is moist and keeps very well wrapped tightly in the refrigerator for several days. Let’s bake!

Gluten Free Spice Loaf with Turkish Figs

Preheat your oven to 350 degrees F.

Grease a mini loaf pan.

Ingredients:

1 Egg

1/3 Cup of Quinoa Flakes (I love these g/f ones from Nuts.com)

1/4 Cup of Canned Pumpkin

2 Tablespoons of Quinoa Flour

2 Tablespoons of plain Greek yogurt

2 Tablespoons of olive oil

2 Tablespoons of maple syrup

1/2 Cup of Turkish figs (I get these delicious organic ones from Nuts.com)

1 Teaspoon of ground flax

1/2 Teaspoon of ground cinnamon

1/4 Teaspoon of ground allspice

1/4 Teaspoon of vanilla extract

1/4 Teaspoon of baking soda

1/8 Teaspoon of salt

Directions:

Coarsely chop your figs and remove the stems. Whisk together your egg, maple syrup, pumpkin, yogurt, vanilla and olive oil. Add the flax, cinnamon and allspice and whisk. In a separate small bowl, stir together the quinoa flour, salt and baking soda. Whisk this into the batter. Then, stir in the quinoa flakes. Fold in approximately 2/3rds of the chopped turkish figs, reserving the rest for the top.

Spoon the batter into your prepared pan. Arrange the remaining chopped figs on top of the loaf. Bake the loaf in your preheated oven for 25 to 30 minutes until the middle of the loaf springs back when pressed. Cool on a wire rack for 30 minutes. Then, run a knife around the pan before turning out to cool completely.

Pumpkin Spice Muffins with Chocolate Chips and Raisins – (Toddler Approved!)

Happy Fall Y’all! It’s officially here, and I have a new Pumpkin Spice Muffin recipe for you with Chocolate Chips and Raisins that is grain free and Toddler Approved! My Grandson, Theodore, was here yesterday when I was testing them, and he LOVES them! Look at the pictures of him enjoying one below! ūüôā These muffins are sweetened with maple syrup, have healthy olive oil in them, pumpkin, raisins, spices, and my favorite allergen free dark chocolate chips!

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Grain Free

Here is my little grandson who is 13 months old eating one. He was saying “Mmmmmm!” as he ate it!

Toddler Grandson Enjoying a Pumpkin Spice Chocolate Chip Muffin baked by Mimi

Yup, he totally loved them!

Toddler Approved Pumpkin Spice Muffins with Chocolate Chips and Raisins

Healthy muffins are great to have on hand, so I like that this recipe makes a larger batch. You can also freeze half of them.

Pumpkin Spice Muffins with Chocolate Chips and Raisins Toddler Approved!

Pumpkin Spice Muffin - halved

Pumpkin Spice Muffins with Chocolate Chips and Raisins (Toddler Approved!)

Preheat your oven to 350¬ļ degrees F. Lay out two muffin pans with muffin wrappers. I like these unbleached natural baking cups. They never stick and there are no dyes in them. This recipe makes 17 muffins.

Ingredients For The Batter:

6 Pastured Eggs

1 Can of Pumpkin (I use this organic brand)

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Pure Maple Syrup

1/2 Cup of Raisins

1/2 Cup of Dark Chocolate Chips (I use this allergen free brand that is delicious!)

1 Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1/8 Teaspoon of Ground Cloves

a pinch of Nutmeg or Mace

Ingredients for the Topping:

1/3 Cup of Raisins

1/3 Cup of Dark Chocolate Chips

Directions:

In a large mixing bowl, add the eggs, pumpkin, olive oil, maple syrup, vanilla and lemon juice. Beat with a hand held electric mixer until combined. Add the coconut flour, salt, spices and baking soda, and blend for two minutes. Fold in 1/2 cup of raisins and 1/2 cup of dark chocolate chips.

Scoop the batter with a muffin scoop into your prepared muffin pan. In a small bowl, mix together the raisins and chocolate chips. Then, sprinkle evenly on top of the muffins. tap very gently into the batter.

Bake in your preheated oven for 25 minutes, or until the tops spring bake when touched.

Remove from the oven, and cool for five minutes, then remove from the muffin tins and cool completely on a wire rack.

Enjoy these delicious pumpkin spice treats, and share them with those you love! ūüôā

Sam

Pumpkin Spice Muffins with Chocolate Chips and Raisins - Gluten Free

 

 

 

 

 

Pumpkin Spice Coffee Creamer

Real Pumpkin Spice Beverage Flavor Drop-Ins

Real Pumpkin Spice Beverage Flavor Drop-Ins

One of the best Fall traditions is pumpkins!  There has been a lot in the media lately about some of the pumpkin spice beverages out there and the less than healthy ingredients they contain, even though the are deliciously addictive.  I have a figure friendly, healthy, real food solution to a pumpkin spice beverage craving that will leave you feeling great with no sugar crashes or slumps.

These individual Pumpkin Spice Coffee Creamers are only 65 calories, contain all natural ingredients, including real pumpkin, and are frozen individually for convenience and freshness.  The recipe makes twelve. They have a true, delicious pumpkin spice flavor, are dairy free, and sweetened with just 1/2 teaspoon of honey per serving.  If you like yours sweeter, you can add more.  You also get 15% of your RDA of vitamin A from the real pumpkin each beverage contains along with beneficial spices.  You can use these all-in-one flavor drop-ins creamers for coffee, lattes, tea or steamers.

Pumpkin Spice Matcha Latte

Real Pumpkin Spice Matcha Latte

Pumpkin Spice Beverage Drop Ins

Real Pumpkin Spice Individual Portion Coffee Creamer

Recipe Ingredients:

Real Pumpkin Spice Coffee Creamer

1 1/2 Cups Canned Pumpkin (this one is organic and SCD Diet legal)

1 1/2 Cups of Full Fat Coconut Milk, room temperature (this is my favorite and SCD Diet Legal)

3 Tablespoons of Pure Vanilla Extract

2 Tablespoons Clear Honey, warmed in the microwave more or less to taste (you can substitute Maple Syrup)

1 Tablespoon Ground Cinnamon

1 1/2 Teaspoons Ground Ginger

1/2 Teaspoon Ground Allspice

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Cloves

Line a muffin pan with good quality natural unbleached muffin papers.  They have a non-stick coating on the inside for easy removal. Add your pumpkin to a medium mixing bowl. Whisk the warmed honey into the pumpkin. I like mine just slightly sweetened. You can add more or less honey depending on your taste. Whisk in the room temperature coconut milk and vanilla extract.  Finally, whisk in all your spices. Using a level Muffin size scoop or a 1/4 cup measuring cup, scoop 1/4 cup of the pumpkin beverage drop-ins mixture into each muffin cup. Level by tapping the bottom of the pan on the counter top to flatten and place the pan in the freezer until they are frozen solid.  After they are frozen, remove them from the muffin pan and store in a gallon zip bag in the freezer.  When you need a pumpkin spice beverage, take one serving from the freezer and add it to your coffee, latte, tea or steamer. It is good to have the beverage slightly hotter than normal because the pumpkin spice drop-in is frozen.  I like to put everything in a shaker and shake it up then pour it into a mug, but you could also use a whisk in your mug.  This is the shaker I use (It is Awesome to get a frothy beverage!)

I hope you are enjoying Fall and pumpkin season!!! I look forward to having one of these every day!

Eat Your Nutrients!

Eat Your Nutrients!

 

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