1 can full fat coconut milk (cooled Overnight in fridge)
2 tsp vanilla
8 drops stevia (honey works well too)
Allow canned coconut milk to cool in fridge overnight.
Prior to making this recipe put a mixing bowl in the fridge or freezer for 5 minutes. This keep everything cold and allows for best results.
Open can upside down. Drain water off, but save for later. This is great in smoothies!!
Using a hand mixer to whip coconut milk. Once frothy and light add stevia and vanilla and continue to whip, until desired consistency is reach.
Use as you would any whipped cream! Will keep in fridge for about a week and a half, if well sealed (may need re-whipped.)
Crust less Pumpkin Pie
Prep time: 40 minutes
Cooking time: 35 minutes
Yields: 8 people
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp salt
1/3 cup any gluten free flour (not coconut)
1/3 cup xylitol or coconut sugar + 2 T
15 oz pumpkin puree (fresh is ideal)
3/4 cup + 2 T dairy free milk
2 T coconut oil
1 egg or 1 tsp Ener-G powder or 1 T ground flax
2 1/2 tsp alcohol free vanilla extract
Preheat oven to 400 and grease 10-inch round baking pan.
Combine first 7 ingredients in a large bowl and mix well.
In another bowl, combine remaining ingredients well.
Pour wet onto dry and combine well, pour into pan and bake 35 minutes.
Allow to cool completely and place in fridge for 4-6 hours to set before serving.
This pie only has 55 calories a slice!!!
Pumpkin Spiced Muffins
1 cup natural organic peanut butter
1 T pumpkin pie spice
cup pumpkin puree
1/3 cup honey
2 whole eggs
tsp sea salt
tsp baking soda
1-2 tsp vanilla extract
Optional: 1/3 cup dark chocolate chips, gluten free oats, chia or flax seed
Preheat oven to 350F and line a standard muffin pan with paper cups
In a medium bowl combine all ingredients until well mixed, folding in chips last, if desired.
Distribute batter evenly to muffin cups
Bake 15-20 minutes until cakes start to crack on top
Allow to cool in pan. Store in airtight container in fridge up to a week. These also freeze well!