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Simple Smoothie Series: The Health Nut

Simple Smoothie Series: The Health Nut || Homemade Dutch Apple PieThe final smoothie in this series is packed with nutrients and has no added sugar. So I call it the health nut.

Dates and fruit add a touch of sweetness while flax seeds, avocado, egg yolks and vegetables provide critical fats, vitamins, minerals and omega-3’s.

The health nut is a very mild smoothie. There are no strong flavors that overpower. It is perfect for kids.

I used yogurt for probiotics, but this smoothie works just as well without any dairy products. You can use coconut milk or water to get the correct consistency. Then add a powdered probiotic.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

This smoothie does require a little bit of forethought. You should soak the dates in warm water for a bit before using them. The dates plus the soaking liquid will help sweeten the smoothie better that way. I just put the dates and water in the blender the night before and add the rest of the ingredients in the morning.

You can adjust the amount of dates and fruit to your liking to make the smoothie sweeter if desired.

This smoothie is great as part of your breakfast or lunch or even for a mid-day snack. Pour some in a travel mug with a straw and sip on it throughout the day when you need a little pick-me-up.

A smoothie is a great way to add nutrients to your diet with little effort. This health nut smoothie is a delicious way to do it.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

 

Simple Smoothie Series: The Health Nut
Serves 1
A simple, nutritious smoothie with no added sweeteners.
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Ingredients
  1. 3-4 dates, pitted, soaked in 4 Tbsp. warm water
  2. 1 small or 1/2 medium apple
  3. 10 -15 grapes (red or green)
  4. 1 medium stalk celery
  5. 1/2 medium carrot, peeled, cut in chunks
  6. 1/4 cup whole milk yogurt, kefir, coconut milk yogurt, milk or coconut milk
  7. 1 egg yolk
  8. 1/4 avocado
  9. 1 Tbsp. flax seeds
  10. 1/4 tsp. sea salt
Instructions
  1. Soak dates in warm water over night or at least 3 hours.
  2. Combine the soaked dates (with liquid) and the remaining ingredients in a high powered blender.
  3. Blend until smooth.
  4. Serve immediately or store in the refrigerator or freezer.
Notes
  1. You can soak the dates in the blender.
  2. The egg yolk, flax seeds and avocado are all optional, depending on your tolerance.
  3. You can substitute cucumber for the celery.
  4. You can substitute cooked squash or pumpkin for the carrot.
  5. You can add 2 Tbsp. soaked nuts if you tolerate nuts.
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Simple Smoothie Series: True Blue-Berry

Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple PieToday I’ve got a smoothie that is sure to please everyone.  Who doesn’t love blueberries?!

This true blue-berry smoothie gives a double shot of flavor with both whole blueberries and blueberry juice.

A blueberry smoothie is great for really little ones because you can leave out the sweetener and it still has a lot of flavor. Just be careful how you serve it so it doesn’t get on everything!

If you or your kids are adventurous you can also add a few pieces of roasted beets. A little goes a long way in terms of changing the flavor. But it also adds a lot of nutrition. If you don’t tell your kids it’s in there they might not know. It won’t change the color.

You can also easily add elderberry syrup to a blueberry smoothie for extra immune system support.

If you are dairy free you can leave out the yogurt and add a bit of powdered probiotics instead. The smoothie will taste great without the yogurt. Or you can add some coconut milk for texture.

Every summer we load up on fresh Michigan blueberries while they are in season and freeze them. Then all winter long we can have delicious smoothies like this, knowing we’re using fruit from the peak of freshness.

If you do not have a blueberry stash in your freezer you can get frozen organic blueberries at the store. They are a better option than any fresh berries you find in the winter since it is not blueberry season.

Blueberries are my favorite fruit…and a blueberry smoothie is my favorite flavor. What’s yours?Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple Pie

Simple Smoothie Series: True Blue-Berry
Serves 2
A healthy smoothie bursting with blueberry flavor.
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Ingredients
  1. 1/2 cup blueberries (fresh or frozen)
  2. 1/4 cup pure blueberry juice
  3. 1/2 cup plain whole milk yogurt or coconut milk yogurt
  4. 2 egg yolks
  5. 2 Tbsp. honey
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. roasted beet (optional)
  8. 2 Tbsp. elderberry syrup (optional)
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Serve immediately or store in the refrigerator or freezer.
Notes
  1. To make this into popsicles simply pour the smoothie into popsicle molds and freeze until solid.
  2. If you serving the smoothie to a child under one year of age leave out the honey.
  3. You can omit the egg yolks if you are allergic to eggs.
  4. The yogurt can be left out or replaced with coconut milk yogurt or coconut milk to make this dairy free.
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Simple Smoothie Series: Sunrise Smoothie

Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple PieThe next simple smoothie in this series is called the sunrise smoothie. It’s the perfect morning drink.

The combination of orange, banana and strawberry gives a burst of flavor and also great color. It almost looks like a sunrise. Though you don’t need to take warning for this red sky.

By adding yogurt and egg yolks to these fruits you create a vitamin powerhouse.

My oldest really loves this smoothie. And she can be picky about smoothies. It is bright and fresh and a great thing to boost your energy for the day. She renamed it the morning milkshake.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

If you want to add some healthy fat to the smoothie avocado, coconut oil and flax seed all work well.

Don’t forget to pair it with some properly prepared starch (quinoa, rice, sourdough bread, fried potatoes, etc.) for better absorption and digestion. Then you’ll have a good balance of protein, fat and carbohydrates.

Even if it’s cold and the sun isn’t shining during the winter you can start your day with a nutritious sunrise – in a smoothie! Take your fermented cod liver oil with it to boost your vitamin D, just like the sun does.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

Simple Smoothie Series: Sunrise Smoothie
Serves 1
A fruity smoothie that looks like a sunrise in a glass.
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Ingredients
  1. 1/2 medium banana
  2. 1 clementine (or half an orange)
  3. 1/3 cup strawberries (fresh or frozen)
  4. 1/2 cup yogurt (or kefir, coconut milk or coconut milk yogurt)
  5. 1 egg yolk
  6. 2 Tbsp. honey (or maple syrup), if desired
  7. 1/4 tsp. sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smoothie.
  3. Serve immediately or store in the refrigerator.
Notes
  1. You can add 1/2 small avocado, 1 Tbsp. melted coconut oil or 2 tsp. flax seeds for extra fat.
  2. Leave out the honey if serving this smoothie to a child under one year of age.
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*If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Simple Smoothie Series: Kiwi Strawberry

Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple PieIt’s that time of year – time to get back on track with nourishing foods.

So this month I’m doing a simple smoothie series. Smoothies are a great way to pack in nutrition, and they can be tailored to meet any dietary restrictions. Plus kids love them!

The other great thing about smoothies is that they can be prepared in advance and are great for on the go breakfasts or lunches. They can even be frozen to make a breakfast popsicle your kids will love.

If you have a little one just starting solids you can spoon feed a thick smoothie. It’s an easy way to give them things like probiotics and cod liver oil.  Be sure to leave out the honey if giving it to a child under one year of age.

A smoothie can be a meal on its own. I personally need to have a salty/starchy component to my meal or else I will feel cold. So if I drink a smoothie (which has lots of fat and protein) I like to pair it with a muffin or slice of bread or bowl of rice with salt. That gives a good fat/protein/carbohydrate balance and a good sugar/salt/saturated fat/starch balance – both of which are ideal for good health. It is especially important for adrenal health.

My first simple smoothie is kiwi strawberry. It’s perfect for the winter months. Kiwi is readily available in the store. Then add some strawberries from your summer freezer stash. It’s a delicious combination that is rich in vitamin C.

An added bonus of using strawberries is that they are the best source of ellagic acid. According to Nourishing Traditions, “strawberries contain a compound called ellagic acid, which is an antioxidant that helps detoxify carcinogens.”Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

The yogurt or kefir in the smoothie provides probiotics and enzymes to help digest lactose. The egg yolks provide so many nutrients – fat soluble vitamins A, D, E and K plus calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12.

I add a pinch of sea salt to smoothies for trace minerals. You can also add gelatin (use the non-gel form) and coconut oil.

Probiotic powder and liquid fermented cod liver oil can also be added in small amounts. You can also add avocado for thickness and dates for sweetness.

The end result is a refreshing kiwi strawberry drink. But when you look a bit deeper you see it is a nutrition powerhouse and a great way to start your day.

I sometimes make a large batch of smoothie on Sunday and pour it into individual cups. Then I can use them as needed throughout the week.  If you are going to make the smoothies in advance leave out the coconut oil and gelatin. They will change texture as they sit in the refrigerator.

This recipe makes enough for two adults (average size smoothies) or three to four children.

A few words of caution. Do not add raw greens to your smoothies. Most of them contain oxalates in their raw forms. If you want to add greens be sure to cook them first.

Also, I don’t advise drinking smoothies every day. It’s a good addition a couple times a week. Change it up with other breakfasts throughout the week.

A strawberry kiwi smoothie is the perfect breakfast treat for the whole family. Stay tuned for more delicious flavors.Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

Simple Smoothie Series: Kiwi Strawberry
Serves 2
A power packed smoothie to start the day.
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Ingredients
  1. 1 cup total yogurt, kefir, sour cream, milk, coconut milk and/or coconut milk yogurt
  2. 2 egg yolks
  3. 1 cup strawberries (fresh or frozen)
  4. 1 kiwi, peeled and cut up
  5. 1/4 tsp. sea salt
  6. 2-4 Tbsp. honey and/or maple syrup (to taste)
  7. 2 tsp. gelatin (optional)
  8. 1 Tbsp. melted coconut oil (optional)
  9. 1/2 small avocado (optional)
  10. 2 dates (optional - leave out some or all of the honey if adding dates)
Instructions
  1. In a blender combine the yogurt/milk, egg yolks, strawberries, kiwi, salt and sweetener. Blend until smooth.
  2. Adjust sweetness to taste.
  3. Add gelatin and blend.
  4. While the blender is running slowly pour in the melted coconut oil.
  5. Pour into glasses and serve immediately or store in the refrigerator.
Notes
  1. If making the smoothie for a child under one year of age leave out the honey. It is not safe for a small child. They should not need extra sweetener besides the fruit. Or you can add a bit of banana for extra sweetness.
  2. If making the smoothies in advance leave out the gelatin and coconut oil.
  3. If you do not tolerate eggs you can make the smoothie without egg yolks. The taste will not change.
  4. You can substitute a different kind of berry if you do not tolerate strawberries.
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Soaked Donuts with Chocolate, Vanilla and Lemon Glaze

Soaked donuts make the perfect Saturday morning breakfast. Top them with chocolate, vanilla or lemon glaze for an extra special treat.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieFor Christmas my three year old got me a donut pan. Such a subtle way of telling Mommy he wants more donuts!  We experimented with donuts a bit ago without a donut pan. Now we can make the real deal.

My son is my baking buddy these days. So of course we had to get to work right away to try out the new pan.

Soaked Gluten-Free Donuts

I came up with a delicious soaked donut that is also gluten free, dairy free, nut free and corn free.

 It’s not overly sweet either.
Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 3 This is a cake-style donut that can be topped with chocolate, vanilla and lemon glaze. You could also dip them in a cinnamon sugar mixture.

Gluten-Free Chocolate Covered Donuts

The chocolate covered donuts reminded me of my childhood.  Whenever we got donuts (which was a rare treat) we always picked chocolate covered (…until we got older and ventured out to glazed, long johns, etc.). It’s like vanilla cake with chocolate frosting. What kid doesn’t love that?

My kids certainly enjoyed the ones with chocolate that we made!Soaked Donuts With Chocolate Vanilla and Lemon Glaze {Gluten Free Dairy Free Nut Free Corn Free} || Homemade Dutch Apple Pie

Easy Homemade Donuts

These soaked donuts are very easy to make. Soak the flour one day. Bake the donuts the next. Even the glazes only take a few minutes to prepare. The chocolate glaze is cooked. The lemon and vanilla glazes just require stirring. But you do need some homemade powdered sugar for them. It only takes a minute to make!

Soaked donuts are a fun treat to have once in a while. They are good for a special Saturday morning breakfast or a birthday treat.

If you don’t have a donut pan you can simply bake the batter in a muffin pan. Only fill the muffin cups about half full to keep them smaller/more like a donut. You can use an apple corer to remove the center if you like.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 4

What Can You Make With a Donut Pan?

Now we can experiment with more flavors and maybe even create some savory soaked donuts.

I also use my donut pans to make gluten-free bagels!

What is your favorite donut flavor?Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 5

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze {gluten free, dairy free, nut free, corn free}
Yields 20
A healthy, real food version of chocolate covered donuts.
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Donuts
  1. 2 cups any combination of gluten free flours
  2. 2/3 cup warm soaking liquid (2 Tbsp. lemon juice + water, kefir, yogurt, sour cream or 2 Tbsp. vinegar + milk)
  3. 6 Tbsp. melted fat (butter, coconut oil, lard, palm shortening)
  4. 2 eggs (preferably at room temperature)
  5. 3/4 cups sugar (coconut and/or cane) (increase to 1 or 1 1/4 cups if you like a sweeter donut)
  6. 1 tsp. baking soda
  7. 2 tsp. cream of tartar
  8. 2 tsp. tapioca flour or arrowroot
  9. 1/2 tsp. sea salt
Chocolate Glaze
  1. 1 cup chocolate chips
  2. 2 Tbsp. milk or coconut milk
  3. 2 Tbsp. arrowroot
Vanilla Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. milk or coconut milk
  3. 1/4 tsp. vanilla
Lemon Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. lemon juice
Donuts
  1. Combine the flour and the warm soaking liquid.
  2. Cover and let sit for 7-24 hours (24 hours or longer is preferred)
  3. Heat the oven to 400*F. Grease a donut pan or muffin pan.
  4. Add the melted fat to the soaked flour. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Add the dry ingredients. Beat well.
  7. Pour the batter into the prepare pans, filling the donut pan about 2/3 full or muffin cups 1/2 full.
  8. Bake for 20 minutes.
  9. Remove donuts from the pan and allow to cool completely before dipping in glaze.
Chocolate Glaze
  1. Place the chocolate chips, milk and arrowroot in a double boiler.
  2. Heat until the chocolate is melted and the ingredients are combined, stirring frequently.
  3. Dip the donuts into the warm glaze and place on a baking sheet or wire rack to let the glaze cool and harden.
Vanilla Glaze
  1. Combine the sugar, milk and vanilla in a bowl. Stir until combined.
  2. Dip the donuts in the glaze.
  3. Allow to set and harden.
Lemon Glaze
  1. Combine the sugar and lemon juice.
  2. Stir until combined.
  3. Dip the donuts in the glaze.
  4. Allow to set and harden.
Notes
  1. It is best to use the batter as soon as it is mixed. It will rise better. If allowed to set it will still work, but there won't be as much rise.
  2. It is best to use at least 1/4 white/starchy flour in the flour mixture, like tapioca or white rice.
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Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieI love having sweet breads on hand. They make great snacks or breakfasts. I also love them with a big bowl of nourishing soup.

In the winter I don’t do as many fruity breads. I gravitate towards warming foods with a hint of spice.

So I created this winter spice bread. It has a bit of nutmeg and cinnamon for flavor.  You could also add mini chocolate chips for extra sweetness.

I love that this winter spice bread is soaked for easier digestion. It also makes two loaves. So it lasts us a few days. One of them could go to the freezer…but our second loaf usually doesn’t make it.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Just for an extra bit of flavor I created a nutmeg icing. You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces. The icing soaks in and creates a rich, gooey treat. It’s almost like eating cake!

My kids really enjoyed this bread. The whole family did!

Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.

If you like a little more rise in your bread you can use baking powder. But if you are corn free the baking soda/cream of tartar combination works well. Beating the egg whites separately and folding them into the batter will also make the bread less dense.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

The great thing about a soaked bread is that you can prepare half of it one day and finish it the next. Breaking it up into shorter steps really makes baking bread easy! I soak my flour one day and then get the bread in the oven quickly the next morning.

Winter spice bread is a perfect treat all winter long. Make a big batch so you can stock your freezer.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}
Yields 2
A sweet bread with the flavors of cinnamon and nutmeg.
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Bread
  1. 2 cups any combination gluten free flour
  2. 1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
  3. 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
  4. 1/4 cup honey
  5. 1 tsp. baking soda
  6. 2 tsp. cream of tartar
  7. 2 tsp. tapioca flour or arrowroot
  8. 1/4 cup coconut oil (or butter), melted
  9. 1 tsp. sea salt
  10. 1 tsp. nutmeg
  11. 1/4 tsp. cinnamon
  12. 1 tsp. vanilla
  13. 2 eggs
Icing
  1. 6 Tbsp. tapioca flour (or arrowroot)
  2. 2 Tbsp. honey
  3. 2 tsp. coconut milk
  4. 1/2 tsp. vanilla
  5. 1/2 tsp. nutmeg
  6. 2 Tbsp. cane sugar
  7. pinch of salt
Bread
  1. In a large bowl combine the flour and soaking liquid.
  2. Cover and let set 7-24 hours.
  3. Heat the oven to 350*F. Grease two bread pans (one large, one medium)
  4. Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
  5. Add the eggs. Beat until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 50 - 55 minutes.
  8. Allow to cool before serving.
Icing
  1. Combine all of the ingredients in a medium bowl.
  2. Mix until well combined.
  3. Pour over bread or serve with individual pieces.
Notes
  1. Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
  2. This bread freezes well.
  3. 1/2 cup mini chocolate chips can be added to the batter.
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Granola Pancakes {gluten free, dairy free, nut free, corn free}

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple PieTwo favorite breakfast foods in my house are pancakes and granola. They are both delicious and filling – a great combination for hungry kids!

I decided to combine these favorite foods into one and make granola pancakes! You get the fluffy pancake plus some extra sweetness and crunch of granola.

You can use whatever granola you have on hand. We always have homemade granola in the cupboard and/or freezer since it’s so easy to make. These pancakes would even taste great with soaked granola, grain free granola or  kettle corn granola!

The pancakes are gluten, dairy, nut and corn free. You can even make them egg free by using an egg replacement like flax eggs. There is also an option to soak the grains to make the pancakes easier to digest and allow you to absorb the nutrients better.Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

If you don’t tolerate oats (like me) you can swap the granola for soaked cereal or homemade “Golden Grahams.”  You still get that bit of crunch and sweetness added to your pancakes.

Make a big batch of these so you can freeze some. Then you have easy weekday breakfasts that will give your kids energy to make it through the day.

Are you trying to make some changes this year to get yourself and your family healthier? Start with making nutrient dense and energy packed breakfasts. These pancakes are the perfect thing to try. Top the pancakes with butter or coconut oil and pair them with bacon, eggs, sausage, nuts or cheese. You’ll have a delicious, healthy breakfast with a balance of protein, fat and carbohydrates.

Ready to get out of your usual pancake rut? Try granola pancakes! It’s a treat for the whole family.

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

Granola Pancakes {gluten free, dairy free, nut free, corn free}
Yields 6
A fluffy pancake with the sweet crunch of granola.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flour
  2. 2 Tbsp. cane sugar or coconut sugar
  3. 1/4 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. cream of tartar
  6. 1 egg
  7. 1 tsp. vanilla
  8. 2 Tbsp. coconut oil, melted (or butter)
  9. 3/4 cups coconut milk, almond milk or dairy milk
  10. 1/2 cup granola
Instructions
  1. In a large bowl beat the egg.
  2. Add the flour, sugar, salt, soda, cream of tartar, vanilla, oil and milk. Blend well.
  3. Heat a griddle or skillet over medium heat and coat with coconut oil, lard or butter.
  4. Pour rounds of batter onto skillet.
  5. Sprinkle a couple Tbsp. of granola onto each pancake.
  6. Cook until the edges are dry and bubbles pop.
  7. Flip and cook pancakes another 2 minutes.
  8. Repeat until batter is used up.
  9. Serve with butter, maple syrup and/or honey.
  10. Top with extra granola if desired for more crunch.
Notes
  1. Use at least 1/4 cup of a starchy flour like tapioca or white rice.
  2. To soak these pancakes combine the flour, oil, milk and 2 Tbsp. yogurt or lemon juice. Let set 7-24 hours. Add the remaining ingredients (except granola) and cook according to the same directions.
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This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Dairy-Free Pumpkin Pie Ice Cream

This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Every fall pumpkin spice is everywhere.

Some love it. Some hate. Me? I think pumpkin spice is delicious!

Which is why I created this dairy-free pumpkin pie ice cream. It’s got all of the pumpkin spice flavor you love in a dairy-free treat!

Pumpkin Pie Alternative

If you need an alternative to pumpkin pie for Thanksgiving, Christmas or any special occasion this ice cream is perfect. It is creamy and spicy with a bit of crunch from the pie crust. It’s so rich you’ll never know it is also egg-free.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

All that pumpkin you’re stocking up on or loading into your freezer – pumpkin-pie ice cream is the way to use it!

You can use any pie crust or even graham crackers to add the “pie” component to the ice cream. Sprinkle cinnamon and sugar on the crust or crackers before baking. This will give an extra boost of spice to the ice cream. If you’re really in a hurry you can make it without the crust. It still tastes great.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Quick Pumpkin Pie!

You can prepare the crust well in advance. Then the ice cream batter comes together in minutes. All you have to wait for is the ice cream mixer to finish!

This is a great treat for those that are dairy-free. It is even a hit with kids. My three-year old loves this ice cream. If you tolerate dairy you can replace the coconut milk with cream.

Do you like pumpkin pie? Now you can enjoy it in ice cream form. Dairy-free pumpkin pie ice cream is the perfect treat to celebrate the end of the year and anticipate what’s to come in the new year.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

 

Dairy Free Pumpkin Pie Ice Cream
Serves 6
A dairy free ice cream with all the flavors of pumpkin pie.
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Ingredients
  1. 1 cup cinnamon sugar pie crust pieces (see post for recipe link)
  2. 2 cans full fat coconut milk
  3. 3/4 cup pureed pumpkin
  4. 1 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  6. 1 Tbsp. tapioca flour or arrowroot powder
  7. 1 Tbsp. vanilla
  8. 3/4 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  9. 1/2 tsp. sea salt
Instructions
  1. Prepare the pie crust. Sprinkle cinnamon and sugar on top of the crust before baking it. Break it into small pieces. Set aside.
  2. In a blender combine the coconut milk, pumpkin, cinnamon, nutmeg, tapioca, vanilla, sweetener and salt. Blend until well combined.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Stir in the pie crust pieces.
  6. Cover and freeze until firm.
Notes
  1. The pie crust can be made up to a week ahead if using fresh or a couple months in advance if you freeze it. You can make a whole crust recipe and use the extra for a snack or just make 1/3 of a crust recipe. Sprinkle cinnamon and sugar on top of the crust before baking.
  2. Pumpkin pie spice can be used in place of the cinnamon and nutmeg.
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This post is linked to Savoring Saturdays.

Crockpot Sweet And Sour Chicken Stir Fry Soup

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

 I love stir fry. But with little kids and a busy schedule I don’t always have time to stand at the stove and cook.

So I came up with a new way to eat stir fry – as a soup! Throw all of the ingredients in the crockpot in the morning. Dinner will be ready whenever you need it.

You get the rich, nutrient dense broth plus the sweet and sour flavors of stir fry.

This soup is great because you can add whatever vegetables you like/what you tolerate. It can be served plain or over rice or quinoa. You can even add the starch right into the crockpot to really make it a one pot meal.

If you don’t have any chicken on hand beef will work as well. A beef and broccoli stir fry soup is just as great as chicken and vegetables. The base is the same, just swap the meat and vegetables.

If you have very small children or kids with food texture issues you can just cook the vegetables to start. Then puree the soup.  Then add the chicken and let it cook the rest of the way. You’ll still have the sweet and sour flavor, but in pureed form.

This makes a great light and simple meal after all of the holiday gatherings. Plus it will be great for your immune system after parties, traveling and not so healthy foods.

Sweet and sour chicken stir fry soup is a great weeknight meal that you can prepare in just a few minutes. Then you’ll have a nutritious and delicious dinner ready in the evening.

Do you like stir fry? Why not try it as a soup! 

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

Crockpot Sweet and Sour Chicken Stir Fry Soup
Serves 4
A simple soup with the sweet and sour flavors of stir fry.
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Ingredients
  1. 3 cups chicken broth
  2. 2 boneless skinless chicken breasts, cut into 1" pieces
  3. 3 cups vegetables, cut in bite size pieces
  4. 1/3 cup honey
  5. 2 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. optional: 1/2 cup rice, 1/2 cup quinoa, 3 Tbsp. coconut oil
Instructions
  1. Combine the broth, chicken, vegetables, honey, salt and garlic powder (and coconut oil) in a crockpot.
  2. Cook on high 4-8 hours or low 6-12 hours.
  3. If desired add rice or quinoa during the last hour of cooking and turn to high.
Notes
  1. You can add coconut oil to the crockpot or to individual bowls to balance the fat/protein/starch of the soup.
  2. Beef broth and cut up beef can be substituted for the chicken broth and chicken.
  3. You can serve the soup over rice instead of adding rice to the crockpot.
  4. For a pureed version cook just the broth, vegetables, honey and seasoning until vegetables are tender (about 3 hours). Then add the chicken and cook until the chicken is cooked (about 4 hours).
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Baked Pumpkin French Toast {gluten free, dairy free, nut free}

Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple PieChristmas morning is a great time for a special breakfast. This pumpkin french toast is just what you need.

You can use gluten free pumpkin bread or even grain free nut butter pumpkin bread or grain free coconut flour pumpkin bread (bake it today so you are all set for Christmas morning) for a breakfast loaded with flavor. Or you can use whatever bread  you have on hand. Even stale bread will work!

Layers of bread, an eggy pumpkin custard and a bit of sweetness bake together for a perfect treat.

Pumpkin french toast is so easy to prepare. It takes about ten minutes to get it in the oven. Then you can snuggle with the kids or open stocking stuffers until breakfast.

This french toast is great on it’s own or you can serve it with maple syrup or honey drizzled on top. For a real treat you can even add a dollop of fresh whipped cream.Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

My kids love pumpkin french toast. I love that they are eating eggs and pumpkin for breakfast! This is even great for small children since they can eat it with their hands and it’s soft (use the coconut flour bread for kids under one year of age).

No standing at the stove flipping bread. No messy syrup for little ones (if you don’t want it). Just an easy treat you can get in the oven quickly.

No guilt with this breakfast either. Just full bellies and lots of nourishment.

I made our pumpkin french toast dairy free using vanilla coconut milk. That really added to the flavor and allowed the whole family to enjoy it.

Use some of the pumpkin you stocked up on for Thanksgiving and make a fun Christmas breakfast or brunch. It will be a hit with the whole family. Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

Baked Pumpkin French Toast {gluten free, dairy free, nut free}
Serves 4
A baked french toast with the flavors of pumpkin pie.
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Ingredients
  1. 1 small loaf of gluten free dairy free pumpkin bread, sliced (see post for recipe link) or 8 slices gluten free dairy free bread
  2. 1/2 cup pureed pumpkin or squash
  3. 2 eggs
  4. 1/4 cup milk or milk substitute (vanilla coconut milk works well)
  5. 1 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. 1/4 cup cane sugar or coconut sugar
  8. 1 tsp. vanilla
  9. 2 Tbsp. maple syrup or honey
Instructions
  1. Grease a 9" square baking pan.
  2. Slice the bread.
  3. In a bowl combine the pumpkin, eggs, milk, cinnamon, nutmeg, sugar, vanilla and syrup.
  4. Pour 1/3 of the mixture into the prepared pan.
  5. Lay the slices of bread in the pan (it will be about two layers of bread).
  6. Pour the remaining mixture over the bread and spread around to make sure all of the bread is covered.
  7. Bake at 375*F for 45 - 60 minutes.
  8. Serve plain or topped with syrup, honey or whipped cream.
Just Take A Bite https://justtakeabite.com/