No Bake Pumpkin Pie Filling, sugar free, dairy free, gluten free, paleo

So today in Alberta it's snowing cats and dogs. And when I say snowing, I mean the sideways snow that gets into everything. E v e r y t h i n g. 
SO, on that note of course someone is throwing a dinner party tonight and of course I am making the dessert!
Interesting enough they were asking for one of my recipes, and as soon as I mentioned "Well, I could always bring a pie.." They of course humbly accepted the offer and no longer needed my recipe. :)
On that note, I have had two very delicious sugar pumpkins hanging out in my kitchen for 2 weeks. Pumpkin is no doubt one of the easiest foods to cook.
Now usually I would show you how I baked the pumpkin before turning it into a pie but I will save that tutorial for another time. As it will mean lots of pictures, and I definitely need to bake more pumpkin anyways. 
So today I wanted a change of pace. Instead of making a pumpkin pie, I settled on tarts. Why? Because they look pretty, I wanted a change and there is like 10 people going so it's much easier to bring 10 tarts.
I wasn't certain how my pie crust recipe would hold up to a pumpkin pie tart. The only time I have used them as tarts is when I make butter tarts. And they inevitably hold together from all the butter and honey in the filling. But a wet pumpkin pie filling? Not too sure.
Now I L O V E pumpkin pie. It's just barely sweet, spicy and so simple. Oh wait except for the 2 hours of baking time. I loathe the 30min  of 425 degrees and the 1 hour of 350 degrees. But among that, I detest the burnt crust around the edge that no matter how many layers upon layers of tinfoil I apply, IT STILL BURNS.
SO. I was thinking a non bake pumpkin pie filling.  Of course you can do the pumpkin custard idea and mix the pumpkin puree with mascarpone cheese and dollop it into tarts.
I didn't want to do that of course, mostly because my husband being lactose intolerant it's not fun to substitute things. Plus I didn't feel like hiking in the snow just to go get some goat cheese.
So of course, my idea was to use Gelatin. That's right, animal hooves are in your pumpkin pie! Better than corn syrup, and refined sugar. Gelatin is natural as long as it is organic. If you are opposed to Gelatin, feel free to use Agar Agar powder (not the flakes).
For the "whip cream" topping. Well I usually substitute coconut whip cream and still make the traditional dairy whip cream. Today, I decided to put the hate on all the dairy eaters and just make one cream. Cashew, cream with vanilla and cinnamon. 
I figured since everyone can eat it instead of having all the substitutes I just made it simple and made one. 

No Bake Pumpkin Pie Filling- Paleo, Grain Free, Sugar Free, Gluten Free, Dairy Free

Yield 1 pie or 18 tarts

2 C Pumpkin Puree (plain no additives or spices)
1/2 C Honey, or agave nectar
2 tsp Real Vanilla Extract
2 tsp Vietnamese Cinnamon
1/2 tsp Dry Ginger
1/2 tsp Nutmeg
1/4 tsp Cloves
1/8 tsp All spice

Place all ingredients in a blender or food processor and puree until smooth. 

In a small sauce pan 1 package of Gelatin over 1/2 C goat milk, coconut milk. Let stand 1 minute. Slowly bring the milk up to a simmer over medium heat and stir constantly until the gelatin is dissolved. About 3 minutes. Let cool slightly. 

Pour the milk and gelatin into the pumpkin puree and process again until smooth. 

Pour into pie or tart crusts and refrigerate for 2-3 hours.

*CAUTION - do not make the filling ahead of time and place in the fridge as it will set in the container and you will have to reheat it to deactivate the Gelatin. If you want to make the filling ahead of time, Omit the milk and gelatin on only add it when ready.

Tart Crusts

I used my double pie crust for the tart crust recipe. I just changed the steps to create tarts.

Prepare the Pie crust dough in a large mixing bowl. Increase the coconut flour up to 1/2 C as needed until dough is sticky and not wet. 

Roll the dough out between two piece of parchment paper until 1/4 inch thick. Remove top layer of parchment. Using a 3-4inch circle cutter cut the dough and slowly lift up each circle with a spatula. 
Place the circle of dough over a well greased muffin tin. Slowly press the the dough down to the bottom of each muffin cup.

Bake at 400 degrees for 10 minutes. Let cool for 3-5 minutes before moving to a cooling rack.

Whipped Cinnamon Cashew Cream


2 C soaked raw Cashews
1/2 C coconut milk, water, or goat milk
1/2 C melted coconut oil
1/4 C Honey
4 tsp real vanilla extract
4 dashes of cinnamon



Soak the cashews in a bowl, covered with water over night or for 4 hours. Drain and rinse.
Place the soaked cashews in a blender with the milk or water and puree until very smooth. Add more liquid as necessary. (If you are using a food processor or less powerful blender it may take up to 10 minutes of blending to achieve a smooth texture. Otherwise, strain the cashew puree through a fine mesh sieve before continuing).
Add vanilla, honey, cinnamon, and puree. While blender is running, pour in the melted coconut oil in a steady stream until emulsified. If you have trouble getting the cashew cream to thicken, add coconut flour 1-2 tbs.

Refrigerate until firm and set. 1-3 hours.

Cashew Frosting, Dairy Free, Gluten Free, Grain Free, Sugar Free, Paleo

I think my favorite thing above all to make is cupcakes. Not because I have books and books on different kinds, and they are super simple. You could bring cupcakes to every event you go to for 10 years and never bring the same kind! 
I am going to a Birthday this weekend, and I of course am bringing the cake!!! Not just because I love cake, and it's fun to make, but because then I can eat it and so can everyone else without even knowing the difference. 
I get stupid disappointed when I go somewhere and the gorgeous chocolate cake is made from crappy GMO wheat flour.. bleh.. What the hell!? Didn't anyone know I would be there and expect that I could eat the cake? 
Since are lifestyle has changed I have been using such different ingredients all the time it has opened my eyes broadly towards alternative ingredients. 
Like who says butter cream has to be made from dairy butter? Or who says you need milk for the base? Why cornstarch? 
You know a lot of people still don't know that icing sugar is paired with cornstarch in the bag? I think one of the funniest moments in my life is when I found out that brown sugar is still WHITE cane sugar, it's just smothered in molasses. Molasses is just a sugary residue leftover from manufacturing sugar! Sugar on top of sugar, HA who would have thunk?
Not that I have anything against sugar, I just never knew. It's not like I went out of my way to discover it. I mean if you already have white sugar why make it brown? Why make cheese orange?!?!? Why does Coca-Cola need caramel color!?!? Oh so many questions...
SO, anyways, when I heard told that a chocolate cake with a vanilla topping was so called desired, I was so excited!!

Chocolate cake, easy peasy. Vanilla, bah so many options. THEN I got the "dairy free" notice. Okay, no biggie. I know how to do it, but I have never actually done it, probably because I have just not had the desire to all of a sudden make dairy free frosting. I decided to go with a vegan chocolate cake (just to help eliminate any allergens) and it turned out quite nice and fudgy. 
The only dairy free frosting I make often is coconut whip (which is delicious on waffles btw). Today I didn't want to make coconut whip, I wanted to go for it, and dive in to a dairy free frosting. 
You could call this primal, or paleo because there is no corn starch or sugar. If you don't like coconut milk, you can sub in almond, or cashew without a doubt. 
I don't mind coconut, and I must say I don't even notice the coconut in the frosting.
If you don't like cashews, you could use.. macadamia nuts, or walnuts, or pecans. Doesn't matter really, I LOVE cashews, as a nut, as a waffle, and as a piece of bread.
They are buttery and soft and have no distinct flavor. 

I think the best part of this frosting is it looks like regular frosting. Not chunky and nutty, it's not like you look at and just know there is something "different" then icing sugar and butter whipped together. You wouldn't know. In fact, there is one lonely cupcake sitting in my counter right now, just waiting for hubby. Do you think he knows? Not a chance. Will he hate it, nope. Do you know how I know? Because he loves me so much that even if it's awful he'll shovel it in. So if this frosting sucks, I wouldn't know. Besides the delicious two I ate, I will just have to wait until Saturday to find out how gross they are.
If you have a mediocre food processor, you may end up with a chunkier textured frosting. Don't fret, it will still taste the same, just not look as fantastic as mine. I had to run my fantastic Kitchen-aid for a couple minutes to get it the texture I wanted.

 Cashew Creme Frosting - Dairy free, Gluten Free, Grain Free, Sugar Free, Primal, Paleo

In a Food Processor:
1 C raw whole cashews 
       (sub macadamia, walnut, almonds, etc)
1/2 C raw chopped blanched almonds
1/4 C raw agave nectar, honey, maple syrup, coconut sap
1/4 C Full Fat Coconut Milk, Cashew milk, almond milk etc.
Puree. Scrape down sides.

Add to processor while spinning:
1/4 C plus 1 T Full fat Coconut Milk, cashew milk, almond milk etc.
1/4 C plus 2 T melted organic coconut oil or clarified butter
1 T real vanilla extract
pinch sea salt

Puree 1-3 minutes scraping down sides until smooth and creamy. 

For a "cream cheese" taste add 1-2 t lemon juice

Once you are happy with the texture, place covered in the refrigerator for 30min to 1 hour. Stir the frosting before use to check for the consistency. If the frosting is too stiff, let sit at room temperature until spreadable. 
 I took mind directly out of the fridge and placed it in my icing bag and frosted my cupcakes immediately. I then places the cupcakes back in the fridge for safe keeping. 

Because there is no starch used in this recipe if the frosting gets warmer then room temperature it will start to melt or run. So best to keep them chilled until eating. 

 I topped my cupcakes with "sprinkles". I don't actually buy sprinkles anymore, as they are corn syrup, high fructose and colors. I get my colored or flavored sugars from an organic spice dealer. 
(I have placed my favorite places to shop in my side bar). Organic sugar, is not processed or bleached and not nearly as bad for you. It is still very high in my Glycemic index which is why it should be eaten in moderation. I also really enjopy how their sugar is flavored with natural sources, cocoa powder, lemon, strawberry, vanilla etc. I have never received a headache from a pinch of flavored sugar on my cupcakes, so I go ahead and indulge.
I like pretending I can eat amazing sugar high cupcakes just like everyone else, except I don't :)

Butter Cream Frosting - Sugar Free, Gluten Free

So you have to make a cake quick because your in laws are coming over and you don't have time to go shopping for grain free flour and......... you don't have enough yogurt to ice a cake. 

WHAT ARE YOU GOING TO DO!?!?! think cake. MMmmm.

Well, I was intelligent this morning and decided instead of cheesecake (which I have had enough of lately to be sick of) how about chocolate devils food cake. Not just because it's the best cake ever! But because I want to test out my new bean recipe to make sure that it is delicious and it is not just me. 

If you all remember my FABULOUS wedding cake. This tastes exactly the same. The best part, no flour, half the calories, half the carbs, no refined sugar, no wheat, no gluten. So I am hoping that when we indulge in this cake today we will all be able to think back to that lovely wedding day and compare the two.

MMM I can't even wait to eat this I tell you. It's a delicious cake, moist and chocolate fudge like with a coffee taste. yumo. Luckily I had just the recipe! I took my Chocolate Bean cake recipe, however, last time I made it into cupcakes so it was a test.

I took 2 nine inch cake pans and made the standard recipe and just divided it in half between the pans. I greased the snot out of the pan with Grapeseed oil in the hopes the cake would just fall out when I tip it over. I wanted to layer the cake with butter cream inside so instead of making 1 big cake and having to cut it in half I just made 2.

This cake is dense and great for icing as it does not crumble, but if you cut it in half I am certain it would not hold its shape without gluten or flour. So not really a good idea.

This cake will be paired with Champagne, Gluten free beer, Curry Cream Corn,  Green Apple Garden salad, and Honey Chicken. Well we don`t eat honey so it will be Agave but it tastes the same.

I baked the cake for 25 minutes exactly at 350 degrees It was perfectly done and to my surprise it was nice and flat on the top so there was no necessary trimming. I cannot wait to eat it. The best part the cake had cooked and completely moved away from the edges of the pan so when i flipped the pan over tadaa a perfect cake fell out of the pan. Please excuse my decorating skills. lol trust me when I say it tastes divine.

Chocolate Bean Devil's Food Cupcakes - Grain Free, Sugar Free, Gluten Free, Starch Free 

In a food processor:
2 C or 1 lrg 19oz can Black beans, rinsed and Drained

3 eggs

3 t real vanilla extract 

Blend until creamy and no visible chunks 1-2 min

Add all at once:
3/4 C dark unsweetened cocoa powder

1 1/2 C sucralose/Stevia**

3 T organic raw agave nectar/palm syrup/date syrup (please see my recipes)

1 1/2 t baking soda aluminum free

1 1/2 t gluten free baking powder

1/2 fine sea salt

1/3 C instant skim milk powder/organic coconut milk powder

Puree until thick

Slowly pour in 1/2 C warm strong coffee and mix well.

Fill 2 well greased 9 inch pans evenly full. Bake 25 minutes in middle of oven 1 pan above the other at 350 degrees. It will have a slight crust in the middle and may crack but will be dense and soft on the edges. Cake should pull away from the edges of the pan is greased properly.

And so my delicious devils food cake is born. Layered with vanilla butter cream and shaved unsweetened chocolate crumbles. yum.

For the icing, I have adjusted a recipe my mom passed down to me for the butter cream we have all loved for years. I have made it sugar, and gluten free. It can also be vegan by substituting vegetable shortening or coconut oil for butter.

Vanilla Butter Cream - Sugar free, Gluten free

In a small saucepan:

1/4 C organic butter/vegetable shortening/coconut oil 

3 T oat flour**
3/4 C milk/heavy cream

1 T real vanilla or 1/4 C cocoa powder for chocolate flavored

Melt the butter until starting to bubble and froth. Whisk in oat flour and stir immediately until well dissolved and brown. Slowly stir in milk and bring to a simmer until you are left with a thick paste. DO NOT BURN. If you burn the milk throw it out as it will taste horrid.

Stir in vanilla once a paste and place in the fridge for 30 min until cool.

**Use fine ground oat flour not the chunky oat flour that looks like oat bran or wheat germ. You want a flour, if you don't have oat flour use brown rice flour. Using rice flour will increase the Glycemic index 50% more than oat flour and will add carbohydrates.**

In a food processor:

1 1/2 C Sucralose Granulated/Isomalt

2 t tapioca flour/corn starch**

set aside

In a mixer: 

1/2 C room temperature butter softened

Cream butter on high in mixing bowl and scrape down sides. Add in butter and flour mixture and beat on high until smooth. Slowly dust in sucralose powder mixture. Beat until smooth and creamy. Place frosting in the fridge for 15 min to firm up.

If you need it sweeter add in some stevia instead of sucralose. Too much sucralose will leave you with a chemical taste in your mouth bleh..

**Don't use arrowroot powder. Arrowroot and dairy products do not get along. It will become slime and unappealing. If you are going to freeze the icing use corn starch not tapioca as it will hold up better in the end**

Put 1/4 inch thick layer of butter cream between the cakes. Decorate as inspired for the top and sides. Using a sharp knife cut shards of unsweetened bakers chocolate and sprinkle over top layer of butter cream. 

Mmmmm. Next I am going to make my vanilla cake into a layered cake. I will actually admit that my vanilla bean cake recipe is so fantastic it's nearly better than the devils food. It would taste just as fantastic with butter cream piled high and a strawberry on top. I may even have to add some India tree color to get a pink hue in the cream. Ooo fabulous. 

Can't wait until someone birthday so I can whip out that cake!!!!!!!

PS Mom that means you :)

Coconut Cream Frosting - Sugar Free

I made these delectable cupcakes for my Hubby for Valentines day. I made chocolate and red velvet chocolate cake Grain Free of course. I used the recipes from one of my most favorite recipe books. You can find the author's blog at elanaspantry.com.

Only last time I made them I made a classic butter cream icing recipe using a sugar free icing sugar substitute.

Everybody loved them including me, however I could not help notice a chemical taste left over from the sucralose based powder substitute. 

SOOOO this time I thought I would step out of the box and try to make a lighter version with hardly and sugar and no starches. I will say when I started I thought it was impossible as every recipe I had using coconut cream in a frosting used a thickener of some sorts.

I do my best to avoid starches. You would not believe this frosting is made completely, sugar, lactose and grain free. No starches of any kind. 

Also, on top of my gorgeous cupcakes is sugar free sprinkles. Which I MADE all by myself.

They are colored with India Tree Natural vegetable dyes. No chemicals or artificial dyes here. Nothing but organic goodness.

It does taste slightly coconutty so if you don't like coconut you will most likely not enjoy it. However, we enjoy coconut very much and I found it very refreshing. The last thing I want on a light good for you grain free cupcake is a super sweet bad for you icing that gives you a headache or makes you instantly crave ice cold liters of water.

Here was my attempt at terrific creamy and light substitute for frosting.

Coconut Cream Frosting - Sugar Free, Grain Free

1 can of full fat coconut cream (or) Coconut cream scooped from 2 cans of full fat coconut milk

1/3 C raw agave nectar or palm sugar syrup

1 T clear vanilla extract

3/4 C melted lard or coconut oil

1/4-1/2 C coconut flour

In a sauce pan heat coconut cream and agave until a simmer. Reduce heat immediately and stir for 1-3 min just until thick. Add in vanilla, and whisk in vigorously the melted oil slowly until well combined. 

Let cool slightly, place mixture in a Stand mixer bowl and beat on high.

Slowly dust in coconut flour until mixture becomes a thick cream. Use your discretion. Only add enough coconut flour until the cream is the consistency you would like. (Mine was as twice as thick as pancake batter.)

Place bowl in the freezer for 30-40 min. Stir every 10 min. Cream will become heavy whipping cream consistency when ready and top will start to freeze. 

Place on top of your cakes immediately and serve. Only place on top just prior to serving or refrigerate. Cream needs to stay cold at all times.