Tag Archives: nut free

Pumpkin Spice Muffins

| 0 Comments | Apps, Snacks & Sides, Beatty Protocols, Breakfasts, Recipes, Treats

Pumpkin Spice Muffins | grain free, gluten free, nut free | AmandaNaturally.comWell it’s about time I posted a pumpkin recipe this fall!

I’m a huge fan of the pumpkin-spice obsession that occurs as of October 1. Normally I stick with homemade pumpkin spice lattes using my pumpkin spice creamer, but sometimes I get a little more creative.

Case in point, this recipe for pumpkin spice muffins! I opened a 500mL can of pureed pumpkin for a few PSLs last week and knew I was running out of time before the remaining pumpkin went bad, so I whipped up a few dozen of these bad boys.

I have a feeling these Pumpkin Spice Muffins will become a common occurrence in our household!

NOTE: you will likely want to double this recipe. If you don’t think you will be able to finish them within a week (you will though, trust me), they freeze really well!

PS. Have extra pumpkin puree? Why not make some delicious no bake pumpkin pie squares?

Pumpkin Spice Muffins
Serves 12
A delicious, fall-inspired muffin - free of grains, refined sugar and nuts! Safe for schools. Perfect for cool fall mornings.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Wet Ingredients
  1. 6 eggs, brought to room temperature
  2. ½ cup coconut oil, melted
  3. ¼ cup honey
  4. ½ tsp vanilla extract
  5. 1½ cups pumpkin puree
  6. ½ cup mashed ripe banana
Dry Ingredients
  1. 1 cup shredded coconut, unsweetened
  2. ½ cup coconut flour, sifted
  3. 1 tbsp pumpkin pie spice (increase if you like really spicy muffins)
  4. 1 tsp cinnamon
  5. ½ tsp sea salt
  6. ½ tsp baking soda
Optional Ingredients
  1. raisins
  2. chopped dates
  3. pecans
  4. walnuts
  5. chocolate chips
Instructions
  1. Preheat oven to 350F. Line muffin tin with silicon liners.
  2. Combine wet ingredients in a bowl.
  3. Combine dry ingredients in another bowl.
  4. Add dry ingredients to wet and mix really well. It will thicken up after a few minutes.
  5. Using an ice cream scoop, scoop a generous serving into each muffin liner. They don't rise a lot, so fill them up to the top!
  6. Bake for 30 minutes, or until set and slightly golden.
  7. Let cool and enjoy!
Notes
  1. It is important to have the eggs at room temperature so they don't cause the coconut oil to solidify. If you don't have time to leave them out, simply place them in a bowl and cover with hot tap water for about 10 minutes, while you prepare the rest of the ingredients.
  2. These muffins freeze really well so I always make a double batch and freeze half.
Amanda Naturally http://www.amandanaturally.com/

Baba Ghanoush & Cucumber Sliders

| 2 Comments | Apps, Snacks & Sides, Beatty Protocols, In The Kitchen, Recipes

Baba Ghanoush & Cucumber Sliders | grain free, dairy free, vegan | AmandaNaturally.comThis recipe came out of troubleshooting the following food-related challenges  opportunities I was posed with last week:

  1. We have cucumbers growing like crazy in our garden right now, and I needed to use them up in any way possible. They were large field cucumbers, which worked just fine, but I think smaller english cucumbers (with no seeds!) might work a bit better.
  2. We received an eggplant in our weekly CSA bin, and I don’t normally cook with eggplant. To be honest, I don’t really love eggplant, but I didn’t want it to go to waste. This is what I will do with eggplant going forward! 
  3. I needed to create an appetizer that I can eat (grain, dairy, legume free), but that was also vegetarian friendly. Guacamole is usually our go-to, but that was already being brought to the event, so it was time to get creative!

So many appetizers are based on bread, and since bread is such an epically nutrient-poor, processed food (even the gluten-free versions!) I thought I would use cucumber slices in place of a cracker or crostini, and top it with baba ghanoush (roasted eggplant dip). To make sure the dip didn’t slide off the cucumber, I cut the cucumber into thicker discs, and scooped out the flesh in the middle to make it a little cup. They worked great!

You could easily use this same approach and fill the cucumber cups with guacamole, egg/tuna salad, salsa or hummus/bean dip (if tolerated). 

Baba Ghanoush & Cucumber Sliders
A delicious, nutrient-dense appetizer that is free of grains and dairy. Vegan friendly as well!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Baba Ghanoush
  1. 2 medium eggplants
  2. 2-3 cloves garlic
  3. 3 tbsp tahini
  4. 1 lemon, juiced
  5. 1 tsp cumin
  6. ½ tsp sea salt, plus extra for sprinkling
  7. ¼ cup olive oil, plus extra for drizzling
Cucumber Sliders
  1. Cucumbers
Instructions
  1. Slice eggplant into ¼ inch rounds.
  2. Sprinkle with sea salt and place in a colander in the sink.
  3. After 10 minutes, rinse off and pat dry with a tea towel.
  4. Turn your oven to broil.
  5. Lay eggplant rounds on a baking sheet, drizzle with olive oil and a pinch of sea salt.
  6. Broil 10-15 minutes, flipping once, until eggplant is golden brown and soft.
  7. Remove from oven and let cool.
  8. Once cool, peel/cut off skin. Add eggplant to food processor.
  9. Add remaining ingredients and mix until creamy.
  10. Meanwhile, slice cucumber into discs, about 1 inch thick.
  11. Scoop out half of the inner flesh, taking care not to go all the way through.
  12. Fill with baba ghanoush.
Notes
  1. To fill cups nicely, place dip in a piping or a ziploc bag with the corner cut off. Pipe dip into cucumber cups.
  2. Other dips would work great as well
  3. - salsa
  4. - tuna/egg salad
  5. - guacamole
  6. - ranch dip
  7. - hummus or bean dip (if tolerated)
Amanda Naturally http://www.amandanaturally.com/
 

Summer Berry Ice Cream

| 0 Comments | Beatty Protocols, Recipes, Treats

Summer Berry Ice Cream | dairy free | vegan | paleo | AmandaNaturally.comHave you had coconut milk ice cream yet? If your answer is anything other than “hell ya”, go out and get some right now! Specifically the brand Luna and Larry’s Coconut Bliss because it has the cleanest ingredients. It’s like the Hagen Daaz of dairy-free ice cream. Rich, creamy, and lots of great flavours (can you say dairy-free salted caramel & chocolate??). It’s amazing (I don’t work for them I swear, I just love the stuff). Other than a little bit of guar gum and their use of agave as sweetener, there’s nothing super sketchy about their ingredients. The only problem? It’s a little pricey and what do you do if you don’t have a store near you which carries them? Or what if you’re like me and you really have to be careful with the amount of guar gum you eat?

That’s where this recipe comes in!! This Summer Berry Ice Cream rivals anything that you can buy – and I’m not just saying that. Give it a try – I promise you won’t be disappointment.

This is a fairly quick ice cream recipe (with a little planning in advance) and the best part is it doesn’t require an ice cream maker (cause I don’t have one…hint hint family).

Summery Berry Ice Cream

Ingredients:

  • 1 can of Aroy D coconut milk (400ml)
  • 100 ml maple syrup (it doesn’t have to be exact, you’re trying to get to a total of 500ml or 2 cups of combined coconut milk/syrup)
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1 cup frozen blueberries
  • 1 cup frozen blackberries

Directions:

1. Combine coconut milk, maple syrup, vanilla and sea salt. Stir well.

2. Pour into ice cube trays and freeze.

3. Once frozen, pop out of trays and dump into your high powered blender with 2 cups of frozen fruit. If you have a Blendtec like me, blend on “ice cream” mode. You might need to pause and scrape down the sides once or twice. (a Vitamix or food processor will work too, just be careful not to over blend!)

Summer Berry Ice Cream | dairy free | vegan | paleo | AmandaNaturally.com  Summer Berry Ice Cream | dairy free | vegan | paleo | AmandaNaturally.com

Scoop out and enjoy!

If you don’t serve it all up at once, you can put it back in the freezer for later. If it’s too hard, pull it out 5-10 minutes before you want it, to let it soften.

So tell me, what flavour of ice cream should I make next?

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