Pumpkin and Almond Bread

Pumpkin and Almond Bread

INGREDIENTS:

  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ¼ cup coconut oil
  • 1 cup pumpkin puree
  • ½ cup walnuts, chopped
  • 1 TBSP orange rind, grated
  • ½ tsp ground ginger
  • ¼ Grade A (Dark) maple syrup

DIRECTIONS:

Preheat oven to 300 degrees. Line a 4 x 8 inch loaf tin with parchment paper.

Combine the almond flour with the baking soda and salt. In another bowl, whisk the eggs with the oil and add the pumpkin, walnuts, orange rind, and ginger. Combine the almond flour with the egg mixture until smooth.

Pour the dough into the prepared loaf tin and bake for 1-hour ­until the top of the loaf feels firm. Remove from oven and cool completely before serving. Store in the refrigerator.

Use Organic and NON-GMO ingredients where possible.

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Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Step 1: Almond Flour Crust

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INGREDIENTS:

  • 1 cup almond flour or almond meal
  • 1 egg
  • 1 cap vanilla extract
  • 1 TBSP coconut oil
  • ½ tsp cinnamon
  • Maple syrup to taste
  • Pinch of salt

DIRECTIONS:

Preheat oven to 325 degrees. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid. Taste the mixture to make sure it has a hint of cinnamon.

Smooth pieces of dough into the pie tin with fingers until crust is made.

Bake crust until just golden brown.

Step 2: Pumpkin Pie

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INGREDIENTS:

  • 1/8 Cup Grade A (Dark) maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 12 oz canned, full­ fat coconut milk
  • Almond flour pie crust (recipe above)

DIRECTIONS:

Preheat oven to 425 degrees. Mix maple syrup, cinnamon, salt, ginger, and cloves in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in coconut milk. Pour into the pie crust. Bake for 15 minutes.

Reduce temperature to 350 degrees; bake for 40­50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Cut and serve.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

pumpkin-pie-with-blue-napkin-serving-spatula
Sweet Potato Casserole

Sweet Potato Casserole

INGREDIENTS:

sweet-potatoes-on-wood-surface
  • 3 cup mashed, cooked sweet potatoes
  • 1 tsp Grade A (Dark) maple syrup (1/8 cup)
  • ½ tsp salt
  • 2 eggs
  • 3 TBSP coconut oil
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • Preheat oven to 400 degrees and cook for 20­-30 minutes.
  • Serves 6­-8
  • Topping:
  • 3 TBSP coconut oil
  • 1/8 cup Grade A (Dark) maple syrup
  • ¾ cup chopped pecans

DIRECTIONS:

Mix the oil and maple syrup thoroughly. Add pecans and toss to coat.

After the casserole is golden brown add topping and bake at 425 for 10 minutes. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

Keto-friendly Ice Cream Bombs (Chocolate Or Strawberry)

Keto-friendly Ice Cream Bombs (Chocolate Or Strawberry)

Ingredients:
2 tbsp. MCT oil or Brain Octane Oil or more coconut oil
1 cup full fat creamed coconut milk 
¼ extra virgin coconut oil (56 g / 2 oz) 
2 tbsp. MCT oil or Brain Octane Oil or more coconut oil
¼ cup Xylitol powdered
10-15 drops liquid Stevia extract 
CHOOSE 1 of the following flavor add-ins:
½ cup Brewed caffeine-free Dandelion chicory coffee- I like Tecciano brand it is available at Sprouts( For Chocolate flavor ice cream) + 2 tbsp raw cocoa powder, unsweetened 
OR ½ cup freshly pureed strawberries for strawberry ice cream (add instead of the Dandelion- chicory tea.)

Instructions:
1. Place the softened creamed coconut milk, or coconut oil, MCT oil and cocoa powder ( if making chocolate bombs). 

2. Add powdered xylitol and stevia into a blender and pulse until smooth. 

4. Spoon about 2 tablespoons of the ice-cream into ice tray. 

3. Pour in the prepared coffee or strawberries (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the ice-cream maker and process according to the manufacturer’s instructions. It may take anywhere between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy. 
*Tips when you don’t have an ice-cream maker: Pour the mixture directly into an ice tray or small muffin tin. You should be able to fit ~ 2 tablespoons per fat bomb or make smaller fat bombs. This is the method I use. 

5. Place in the freezer for 2-3 hours or until firm.

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