Fall Flavors: Sweet Treats (all-natural, non-dairy, low-carb, paleo and keto friendly)

As most of you babes know, I LOVE FALL! It is my favorite season because I love the colors, the weather cooling down, the flavors, Halloween…I could go on and on. I am proud to be basic and I am proud to have fallen in love with fall. There will be a ton of delicious recipes for my favorite season, and I already started with some Apple Fritters. However, my fall baking has not ended there. In fact since that post, I have created 3 new recipes that fit my dietary needs, give me the flavors I crave, and are made with all-natural ingredients. I was going to do individual posts, but I thought why not treat you all to 3-in-1!

So, I am going to organize this to the best of my ability. I will of course give my inspiration for creation for each recipe, but I am hoping to make this not too long of a read. I know I have been making some really long blog posts lately (which have felt AMAZING to post) but I know recipes are sometimes left short and…sweet (;

Just so you babes know, these recipes do not require anything too fancy. In fact, I got most of my ingredients at Trader Joe’s. I try to make my recipes lower in cost so you all can enjoy without breaking the bank. I know there are a lot of healthier recipes out there that require ingredients that are $20 each and for me, I cannot justify that! I want to be healthy, enjoy my treats, and still be able to make my student loan payment. Also, I do not know if these recipes are possible to make with regular flour, sugar, or butter because that is not how I choose to bake. I have restrictions in my diet and my blog sort of revolves around those. You are always welcome to try them out with any different ingredients and let me know how it goes! I love hearing about your experiences in the kitchen, and I always cry when I get sent pictures of you babes making my recipes (because it makes me feel like I helped some taste buds!) So, let’s get baking!

Paleo Pumpkin Spice Bread (gluten-free, dairy-free, and low-carb)

IMG_3008_Facetune_25-09-2018-16-28-22Pumpkin bread is one of my favorite fall treats. I used to always grab a piece with a Pumpkin Spice Latte at Starbucks before class in my college days. But, it’s definitely a lot more diet and budget friendly to make my own. I wanted to replicate the classic pumpkin flavor, while also making sure to include the spices that match pumpkin so well. With cinnamon, cloves, nutmeg, and ginger…this bread not only tastes delicious but makes your house smell like fall without lighting a candle! It is a lot denser than typical bread, simply because of the flour used, but it is every bit as delicious and can easily be made as muffins!

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 4 eggs
  • 1/4 cup all-natural honey
  • 1 1/2 cup pumpkin puree
  • 1/4 cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • Sunflower seeds as optional topping

Directions

  1. Preheat oven to 350 °F and line a bread loaf pan with parchment paper.
  2. In a medium bowl, combine the coconut flour, almond flour, spices, and baking soda. Set aside.
  3. In a large bowl, beat the eggs and add the honey, vanilla, and coconut oil. Mix thoroughly.
  4. Add the pumpkin puree to the wet mixture and combine until smooth.
  5. Add the dry ingredients to the pumpkin mixture and combine until you have a smooth batter. Be sure that there are no lumps!
  6. Pour your batter into the lined bread loaf pan, and sprinkle sunflower seeds on top.
  7. Gently place in the oven and bake for 45-50 minutes. Let cool and enjoy!

“The Laura” Chai Latte Spiced Cookies (gluten-free, paleo, keto, dairy-free, vegan, and low-carb)

IMG_2619_Facetune_11-09-2018-18-49-10Okay, so this one goes out to the wonderful woman I spent all of last fall living in the mountains with…Laura Young! She and I had both changed our entire lives to take on jobs that ended up being absolutely insane. We lived in cabins with no running water or bathrooms, barely any electricity, and the closest town was about 6 miles away and as small as could be. Neither of us lasted long (she lasted longer than I did, of course) because the working conditions were just awful. However, we did experience a lot of fun fall things together, including the strangest haunted house ever and pumpkin searching in the grocery store parking lot. But one of the best memories were the times one of us would make a Starbucks run, because the closest one was about 40 minutes away, we would always bring back a drink for the other. Laura’s favorite fall order is a Venti Pumpkin Chai Latte with Soy. So, in honor of me missing my soul sister (who is now starting a new adventure in D.C.) I decided to make her favorite drink in the form of an Emilee friendly cookie. Laura, if you are reading this, I love you and you better make this. And if you aren’t Laura, then you should also make it and know that these cookies (I made 16) were gone within 2 days at my house! So delicious!

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup all-natural honey
  • 1/3 cup melted coconut oil
  • 1/2 teaspoon baking soda
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons cinnamon
  • 1 tablespoon cardamom
  • 1 tablespoon ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon black pepper

Directions

  1. Preheat your oven to 350 °F and line a baking sheet with parchment paper.
  2. Place all of the ingredients (yes, all of them!) in a bowl and combine with an electric mixer.
  3. When all ingredients are combined and a dough is formed, roll into a ball and store in the fridge for about 15 minutes.
  4. Once cooled, you can either form 2 inch balls and then flatten them, or you can roll out the dough and use cookie cutters to create shapes. I used the first method, but also tested the second, too!
  5. Place cookies on lined baking sheet and bake for about 8-10 minutes or until the cookies turn golden brown. I’ve found my oven to bake a bit differently than others.
  6. Remove from oven and allow the cookies to cool.
  7. Enjoy with homemade cashew milk, or your favorite fall drink!

Pumpkin Butter Thumbprint Cookies using Trader Joe’s Pumpkin Butter (paleo, gluten-free, dairy-free, vegan, and low carb)

IMG_3010_Facetune_25-09-2018-16-38-09Another one of my favorite treats for fall is Trader Joe’s Pumpkin Butter. It’s absolutely delicious and made out of some pretty clean ingredients. I love the depth of flavors, and that its less than $3 a jar. I’ve always loved thumbprint cookies, whether it is filled with jam or chocolate, but I haven’t tried making them since becoming gluten-free. Luckily, the cookie portion of this is very versatile and is what I consider to be a healthier shortbread. It’s soft and buttery but without actual butter! Plus the flavors in the cookies mix perfectly with the pumpkin butter on top! This is a simple recipe, and another crowd pleaser in my household. Just be sure to store any leftovers in the fridge in an air tight container so they stay edible (pumpkin butter does need to be refrigerated!)

Ingredients

  • 1 1/4 cup almond flour
  • 1/4 cup coconut four
  • 1/4 cup melted coconut oil
  • 1/4 cup all-natural honey
  • 2 tablespoons pure vanilla extract
  • 1 jar of Trader Joe’s Pumpkin Butter

Directions

  1. In a bowl, mix together all of the ingredients except the pumpkin butter. Combine until you have a dough-like consistency and roll into a ball. Place dough in the fridge for about 30 minutes.
  2. Preheat the oven to 375 °F and line a baking sheet with parchment paper.
  3. Using a tablespoon of dough per cookie, form into small balls. I was able to make about 15. Then, make an imprint in the center of each cookie with your thumb (get it, thumbprint cookies.)
  4. Bake for 10-12 minutes or until golden brown on top. Remove from oven and let cool for 1 minute. Then, repress your thumbprint down into the cookies and transfer to a cooling rack to cool completely.
  5. Using a spoon, fill each thumbprint with pumpkin butter.
  6. Let cool in the fridge for about 10 minutes to set!
  7. Enjoy!
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Paleo Gluten-Free Apple Fritter Bites

Fall is my favorite season, and I am so glad that it is finally here. From the color changing leaves to the seasonal holidays, I love all things fall! As a recipe creator it is even easier to create yummy foods when you love all the different flavors. From apple cinnamon to pumpkin nutmeg to rosemary and thyme; this is where my taste buds want to live!

To begin my wonderful fall recipe series, I wanted to take advantage of the delicious apples a family friend brought over, fresh from her tree! They are Macintosh, so they are a perfect balance of sweet and crisp. I couldn’t wait to use cinnamon as a pairing flavor to the perfect apples, but I knew I wanted to be a little bit more creative than an easy apple muffin.

I woke up this morning craving donuts with my coffee. When I would get donuts in the past, I would always get a glazed old-fashioned and an apple fritter. I love the sweet and fruity surprises that apple fritters brought, and that’s when it hit me. I should make an Emilee friendly apple fritter. Aka Paleo, gluten-free, no refined sugar, (and mainly dairy-free)…Thus my creation!

I didn’t want these to be overly sweet or overly heavy. Instead, I wanted an apple fritter that I could use as my morning carb so I would be less tempted to make a breakfast quesadilla (I got addicted and my body deserves better lol). So, I chose to make apple fritter donut holes so I could eat 2 or 3 and be satisfied while also having a properly portioned amount. I also didn’t want to have to try to figure out yeast or anything like that because I am not ready for that kind of commitment. But these little babes turned out amazing! I had no idea that on the first try I would get something so perfectly yummy and my craving satisfied. Not to mention, I now got to have donut holes with breakfast for the next 4 days without ruining my dietary needs. It’s overall a win win.

Paleo Gluten-Free Apple Fritter Bites

I was able to make about 16 2-inch Apple Fritter Bites from this recipe. I probably should have doubled it because my family ate a fair amount as well! And mind you, my family usually questions what I make (but then they try it and are in love!)

Ingredients

  • 1 1/2 cups of finely chopped apples (Granny Smith or Macintosh work best!)
  • 1 1/4 cup almond flour
  • 1 1/4 cup coconut flour
  • 2 whole eggs
  • 1/4 cup all-natural honey
  • 2 tablespoons almond milk
  • 1 tablespoon vanilla extract
  • 2 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 tablespoon liquid coconut oil mixed with 1 tablespoon cinnamon (optional)

Directions

  1. Preheat the oven to 375 °F. Then, line a baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cinnamon, nutmeg, and baking powder.
  3. Next, add the eggs, vanilla extract, honey, and almond milk. Be sure to mix this well so all the ingredients are fully combined.
  4. Carefully fold your apples into the mix and try to get them evenly dispersed in the batter.
  5. Using an ice cream scoop or spoon, take about 2 tablespoons of batter and roll it into a ball. Place the balls on the lined baking sheet about an inch apart from each other (they should not expand!)
  6. This step is optional, but helps bring moisture into the donuts. Melt 1 tablespoon of coconut oil and mix in cinnamon. Using a pastry brush, lightly coat each donut with the coconut cinnamon mix.
  7. Bake in the oven for 15-20 minutes until the tops are golden brown.
  8. Remove from oven and let sit for 5 minutes to cool down. Another optional tip: drizzle a tablespoon of honey across the top.
  9. Enjoy while wrapped in a cozy knit blanket, smelling a fall scented candle, and while sipping a pumpkin spice latte (;