Gluten Free Sugar Free Pumpkin Pie bars

I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y.  Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars!  When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!

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I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both?  What ever it is, all I know is I need to make more. STAT!

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What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t  even need to feel guilty while binge eating these.  The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!

GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS  – 9 – 12 bars

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Ingredients

Crust

  • 4 tbsp honey or maple syrup
  • 1 tbsp blackstrap molasses
  • 1/2 cup coconut oil ( at room temperature)
  • 1 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 1 can pumpkin puree or 2 cups puree
  • 1 cup coconut milk
  • 1/2 cup honey or maple syrup – Increase it if you want it sweeter
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp tapioca starch
  • 1/2 tsp xantham gum – optional its creates a firmer filling
  • 2 tsp vanilla extract
  • 1 and a half tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Directions

Crust

Preheat oven to 350 degrees F/ 180 degrees C.

In a large bowl, mix together the honey, coconut oil and spices, until creamy.  You can use a hand blender for this, I just used my trusty hand.

Fold in the coconut flour and mix until it forms a dough.

Press the dough evenly in a prepared pan and bake until slightly golden about 5 – 8 minutes.  Remove from oven and let cool.

Filling

Place everything in your blender and blend until well combined.  Taste the mixture and adjust seasoning to your preference.    Pour the filling into the prepared crust and spread it around evenly.

Bake for 20 – 40 minutes or until the pie is firm but still jiggly.  Let cool and place in the fridge overnight to properly set.

Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!

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Healthy Chocolate Coconut Overnight Porridge ( Vegan / Gluten Free)

I’ve been on a serious breakfast kick lately.  Give me anything that’s fast, that will keep me going until the afternoon and I’m willing to give it a try.  Right now I’m in the serious grazing part of my pregnancy, I never feel completely full and I’m always on the look out for my next snack and when I can’t have it immediately I feel like a complete wreck.   If it didn’t make me feel like a completely irrational drama queen you would probably find me curled up in ball wondering what did I do to deserve such a food-less world even if the fridge is completely stocked, I just have to make something.

That’s why I’ve been going crazy for anything overnight, put things in a jar, shake it up and forget about it until morning.  At one point I felt like I was a little bit too addicted to my iron rich overnight oats, instead of calling the overnight oats helpline for addiction I decided I need to add some variety to my mornings, but yet be filling enough not to make me sulky in public when I get hangry 15 minutes later, it should be filled with protein and just make me feel good while eating it.  That’s how this gluten free, coconut flour, chocolate-y slice of heaven in a jar was created.  Filled with a whole lot of good for you ingredients, like ground flax seeds, chia seeds, banana, protein powder and really yummy coconut flour, how can you go wrong with something that’s just so right.

Coconut flour overnight porridge

A word of advice, don’t be all willy nilly with your coconut flour, otherwise you might end up with coconut flour-aggedon.  The one evening I felt a little tired and didn’t count my tbsp properly, and because  coconut flour is just as hungry as I am, I ended up with 3 days worth of porridge for 2 people.  I wasn’t complaining.

CHOCOLATE COCONUT FLOUR OVERNIGHT PORRIDGEserves two hangry people

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Ingredients

  • 4 tbsp coconut flour
  • 3-4 tbsp chia seeds ( depends how thick you want it
  • 1 tbsp ground flax seeds
  • 1/8 tsp Himalayan salt
  • 1-2 tbsp cocoa powder
  • 1 tsp vanilla
  • 1 overripe banana, mashed into a puree or a normal yellow banana blended smooth
  • 2 tbsp hemp seed powder (optional)
  • 1 cup non dairy milk
  • 3/4 cup water
  • sweetener of choice  ( I cut up some dates really small or add a couple of dates while blending the banana for a sweetener)

Directions

Mix the dry ingredients into a big enough jar, or two smaller jars.

Stir in the milk, water, banana and vanilla.  Stir well until all the coconut flour clumps are gone.  Or shake vigorously with the lid tightly sealed.

Place in the fridge overnight.

Coconut flour Overnight Porridge

Remove from fridge, if its a little bit too thick add more milk till desired consistency and serve with your favourite porridge toppings, I would suggest a drizzle of nut butter, almonds, yogurt, fruit and a drizzle of sweetener.  Sit back and enjoy your healthy, yet decadent dessert….. I mean breakfast.