Paleo Pumpkin Pie Cupcakes

These were amazing. I got the recipe from mywholefoodlife.com. I shared the whip topping recipe as well but I cheated and used store-bought frosting and sprinkled some pumpkin pie spice on top. You can have your cupcake AND eat them too with these healthier-version treats!

For the cupcakes:
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
Pumpkin-Pie-Cupcakes

For the whip topping:
1 can full fat coconut milk
2 T maple syrup
1 tsp vanilla beans

Instructions

Preheat oven to 350.
Combine all the cupcake ingredients and blend until smooth. Spoon the mixture into lined muffin pans. Bake for 20-25 minutes. Let cupcakes cool before removing from the muffin liners. Since they are soft like pumpkin pie, put them in the fridge to store.

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!

Advertisements

Gluten-free Banana Chocolate Chip Cookies

glutenfreeheader

As some of you know, I recently went gluten-free due to a thyroid condition and I must say, it has been helping my energy level. I am less tired and feel like I have more energy. I had a Memorial Day picnic to go to and made these babies and they went faster than the regular cookies I made!  The raw cookie dough was amazing; I couldn’t help myself taste as I was mixing all the ingredients together!

glutenfreeingredients

Ingredients:

  • 2 cups coconut flour (I used Bob’s Red Mill)
  • 1 banana (very ripe)
  • 1/4 teaspoon salt
  • 2/3 cup coconut oil, melted and cooled
  • 1 1/4 cups dark brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup chocolate chips (I used dark chocolate)
  • coarse sea salt, for sprinkling

wpid-20140524_140428.jpg
 Directions
1. Preheat oven to 350 degrees F.
2. In large bowl whisk together all ingredients until smooth and creamy. Slowly add in chocolate chips
3.Roll dough into 2 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until edges just being to turn a golden brown.
4. Remove from oven and let cool at least 5 minutes on baking sheet. Enjoy these guilt-free delicious treats!

cookiedough

glutenfreecookies

candystilettosignature