1 can organic full fat coconut milk, refrigerated overnight.1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do).1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight.Grain-free Mini Pumpkin Pie Tarts (Gluten-free, Vegan + Refined Sugar-free) If you are looking for my quick and easy recipe for making your own pumpkin puree at home see my post here. This post was originally shared on Against All Grain. Of course, I had to top these treats off with a little whipped coconut cream to round out the flavors perfectly. The pie filling is creamy and rich but without any dairy, which is amazingly unbelievable. The crust is entirely grain-free made with almond flour and it has a hint of spices that make the house smell so lovely when they are baking. These pumpkin pie tarts are quite simple to make (although it may seem like a lot of steps when you read the recipe) and they will knock the socks off any pumpkin lover. Danielle wrote to ask me to share a post with her readers while she is off working on her Against All Grain cookbook that will be on shelves in Fall 2013 and I am so excited for her, I definitely plan to have that book in my collection! Danielle’s site is great for those that follow the Paleo, Primal, SCD, GAPS, and Gluten-Free lifestyles. Against All Grain celebrates and shares wonderful recipes that are entirely grain-free (and therefore consequently gluten-free), free of refined sugars, and low to minimal dairy. I am sure most of you are, but if you aren’t familiar with Danielle’s incredible blog, Against All Grain, you MUST get yourself acquainted. The perfect day to celebrate all things pumpkin! We haven’t even sold our house yet but I am sure of the fact that I am going to miss Autumn almost as much as my family, once we officially make the move to California.įor me, nothing celebrates all of the lovely things about Autumn better than a spiced pumpkin treat, so when Danielle of Against All Grain contacted me to share a recipe with her readers, and she gave me the list of dates, I had to choose today, September 22, the Autumnal Equinox. Fall is definitely the reminder that we are all getting ready to hunker down and get all cozy for the long winter ahead and somehow no one around here really minds, in fact in some ways it is welcomed with open arms and even celebrated. Living on the East Coast the fall is by far the most beautiful season of them all, the colors are incredible, the air has a crisp, cool breeze that feels like a dream, I get excited to pull out the fall boots, scarfs and other various layers and I plan lots of fun autumn activities for us. Well everything except the part about summer being over. If you haven’t noticed in years past, or if I haven’t made it clear enough, I am an absolute autumn junkie! I love just everything about it. Here it is, the first of, I am sure, many, many pumpkin recipes for the season.
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