Hot Pumpkin Nog

Being that I am dairy free I have been been craving a yummy egg nog the last few holiday seasons... I am still looking for that, but this recipe sure hit the "nog" craving with the added pumpkin (of which I am pretty much the only one in my family that likes pumpkin).

Ingredients:

2 eggs

2 T Coconut Oil (Organic extra virgin)

2 T Honey (I used organic raw honey)

1/4 tsp salt (I use Himalayan)

1/2 tsp Vanilla Extract

1 tsp Pumpkin Pie Spice (I use Trader Joe’s)

1/2 cup pumpkin (I used canned organic)

 2 cups hot coconut milk (I steamed mine)

Ground Nutmeg (optional)

Put all ingredients into blender in order shown then blend.

Pour into a mug and sprinkle with cinnamon if desired.

Enjoy!

It's yummy cold too!!!

Lemon Chia Seed Muffins

This is a recipe that my daughter, Tiana, and I came up with together.  She is currently challenging both gluten and dairy and I am challenging "all" grains, so this recipe fit for the both us perfectly.  The rest of the family likes them, so they are a hit for all.

Ingredients:

½ C Coconut Flour

½ tsp Salt

½ tsp Baking Soda

6 Eggs

½ Cup Raw Honey (can use maple syrup)

½ Cup Grape Seed Oil (or something similar)

2 T Lemon Zest

Juice of the lemon used for zest

2 T Chia Seeds

Directions:

Preheat Oven to 350 degrees.

Combine flour, salt and baking soda in a medium bowl. 

In a large bowl mix eggs, honey, oil, zest, lemon juice.

Add dry ingredients to wet ingredients, stirring to blend well, removing lumps.

Fold in chia seeds.

Fill muffin cups ¾ full and bake for 15-20 minutes, test with a toothpick for doneness.

Makes about 16 regular sized muffins

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In case you didn't know...

Chia is very rich in omega-3 fatty acids.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.  Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Salted Caramel Hot Chocolate (Semi-Dairy Free)

This drink is not dairy free, but if you leave off the whipped cream and caramel sauce, it makes for a good cup of dairy free hot chocolate.  I have come across some dairy free caramel recipes and when I get a chance to try them, I will add them here.  I also have some ideas on a dairy free whipped cream that I hope to test out soon too.

·                                 1 ¾  cup coconut milk

·                                 ¼ cup dark chocolate chips

·                                 1 tablespoon honey

·                                 Whipped cream (see recipe below)

·                                 Caramel Sauce (Trader Joe’s)

·                                 Sea Salt

1.                              In a saucepan bring coconut milk to a boil

2.                              Stir in chocolate chips and honey, mixing until melted

3.                              Pour into mugs

4.                              Scoop on a spoonful or two of whipped cream (recipe below) (not dairy free)

5.                              Drizzle caramel

6.                              Sprinkle a little sea salt on top

7.                              Serve

Serves 2

Whipped Cream

·                                 1  cup heavy cream

·                                 1 tsp vanilla (or more to your taste)

·                                 1 tablespoon honey (or more to your taste)

        Whip until thick and fluffy