The inspiration for this Mini Pumpkin Shortbread came from the November monthly flavor kit from RawSpiceBar. They offer freshly ground, globally inspired spice & flavor kits that change monthly. Their spice subscription includes 6 freshly ground spices & blends, shipped quarterly, with the option of a new kit each quarter (recipe ideas included). It is a great way to not only sample new spice combinations, but to try out different recipes as well!
This Mini Pumpkin Shortbread uses RawSpiceBar’s Unpumpkin Pie Spice. The spices in this flavor kit are: Ginger, Allspice, Cinnamon, Nutmeg, Black Peppercorns, Star Anise, Spices. This shortbread is grain-free, gluten-free, Paleo, & Vegan. Read More
We don’t really eat cereal over here. It definitely isn’t a breakfast staple, but every now and then I will buy a “healthy” box of cereal as a little treat that we eat as a snack or I make into a dessert. One of my favorite brands is Love Grown. They make gluten-free, non-GMO, organic cereal out of beans and rice. Read More
There’s nothing quite like a spoonful of nut butter to curb those sweet tooth cravings. And today, there are SO many different varieties of nut butter on the market. From the original peanut butter to almond butter, cashew butter, sunflower seed butter, hazelnut butter…the list is quite extensive. If it’s a nut, chances are it has been turned into a nut butter of some sort.
I recently had the chance to try a variety of Jem Raw Organics nut butters. The four flavors I sampled were: Cinnamon Red Maca, Cashew Cardamom, Hazelnut Raw Cacao, and Superberry Maqui Camu. Each of these nut butters are certified organic, gluten free, non-GMO and vegan. Jem Raw Organics is based out of Bend, Oregon where they handcraft organic and sprouted nut butters in small batches. Their nut butters are unlike any I’ve ever tasted: smooth, full of unique flavor, and have a high quality taste superior to other nut butters on the market. Read More
Chocolate cake. But not just any chocolate cake. Grain-free chocolate cake with a pumpkin coconut filling and whipped cream frosting, topped with dry-roasted almonds, pumpkin seeds and bee pollen.
I came up with this recipe when I was in search of a cake for my son’s birthday. I was browsing through gluten-free and Paleo cake recipes but couldn’t find one that I liked; the biggest reason being that many of those recipes require 8+ eggs! I didn’t want to spend a dozen eggs on a cake, so I decided to spontaneously make my own and to my surprise, it worked! I even re-created my son’s cake (pictured here) and it worked yet again.
I love pumpkin! I’ve already been through an embarrassing amount of canned pumpkin this season and it’s barely October. I’ve been adding it to coffee, smoothies and of course baking a lot of pumpkin bread and muffins. And now, I can add Raw Pumpkin Cake to the list 😉
This recipe was inspired not just by my love for pumpkin, but by The Natural Citizen’s Organic protein. I received a small sample of their plant protein powder and was waiting for just the right moment to use it. I decided to create a Raw Pumpkin Cake: the crust is made from dried figs, nuts & seeds and the filling is made from pumpkin, coconut cream, The Natural Citizen Organic protein, maple syrup and a few flavorings (vanilla, cinnamon and salt). It’s a simple recipe that tastes decadent, but is filled with nutrients.
My Cinnamon Raisin Plantain Muffins were quite the hit. So, with that in mind (not to mention my own love for plantain muffins) I created another plantain recipe to share. This one, like the last, is easy to make and requires a short list of ingredients. These Cinnamon Apple Plantain Muffins are gluten free, grain free, vegan and Paleo.