Tag Archives: sugar free

Pumpkin Pie Coffee Creamer

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Sugar and Spice and Everything Nice

The nights here in Southern California have been dipping down into the 50s; it’s so nice, crisp, and cool in the mornings. I just want to cuddle up under a big, fluffy blanket with a warm mug full of delicious, flavored coffee. Mmm. And since it’s fall, the flavor of the coffee should obviously be…PUMPKIN PIE! 

Starbucks’ Pumpkin Spice Latte is kindaaa unofficially the official first sign of fall, and one thing’s for sure: the sugar content is spooky. In a Grande Pumpkin Spice Latte with 2% milk and no whipped cream there is… 48 grams of sugar! *cue dramatic thunder clap and flickering lights* That’s scarier than anything you’ll see this Halloween.

I’m not a huge fan of really sweet coffee, and have never actually tried a PSL; however, at this time of year, I love all things pumpkin-y, cinnamon-y, and spice-y. If you want to make your own homemade and healthier version, I have just the thing for you! This creamer is dairy free and refined sugar free…not to mention pure pumpkin coziness in a cup! It includes real pumpkin puree in the mix, which is great for gut health, and of course, delicious. You can mix the creamer right into your brewed coffee, or blend it up to make it foamy like a latte; I gulp it down either way. I hope you make a batch, or two, or 10 to enjoy this fall!

Pumpkin Pie Coffee Creamer

Makes two cups.

Ingredients:

  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 cup unsweetened coconut milk
  • 1 cup unsweetened almond milk

Directions:

  • Combine all ingredients in a small saucepan
  • Warm over medium-low heat, whisking until well combined
  • Remove from heat
  • Pour directly into coffee to stir in or make a “faux latte”
    • To make a “faux latte”
      • combine desired amounts each of coffee and creamer in blender
      • blend on low speed for 30 seconds until foamy
  • Once cooled, store leftover creamer covered in fridge for a week (it still stirs in just fine when it’s cold)

If you like all things pumpkin this time of year, you should bake my Pumpkin Spice Cake and enjoy a slice along with your spiced coffee! If you make either pumpkin recipes, I’d love to see it; you can tag me on Instagram (mrsmollymills). Have some delicious coffee, cuddle up with your family, stay cozy…and enjoy your pinch of crazy!

Banana Bread with Granola Crumble

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A Girl Can Dream

Picture this: it’s 2 o’clock in the afternoon, and the baby is napping. You clean the house top to bottom, put all the dishes and laundry away, balance the checkbook, then do a nice little 20 minute home workout. After all that, the baby is still napping so you go get a piping hot cup of coffee and a warm slice of fresh banana bread from the kitchen. You curl up with your cozy fleece blanket and enjoy your snack while listening to the melodious birds outside your window.  Paradise. *sigh*

This is what I WANTED to happen when I made my banana bread, but honestly, those afternoons almost never happen. What actually happened was: I left the kitchen a mess, went to sit down on the couch with my coffee and banana bread when I heard, “MAMAAAA!” from upstairs. I ended up drinking lukewarm coffee and sharing my banana bread with Zemirah while simultaneously folding laundry (then re-folding after Z dragged it off the couch). The banana bread was so good and the company so cute, that I couldn’t help but enjoy my afternoon even though it wasn’t picture perfect.

Whatever your idea of the perfect day is, one bite of this banana bread and you will be transported to your own personal paradise! It’s cozy, warm, and perfect for the cooling weather, to either enjoy yourself or share with your little ones. No need to worry about sugar content making them hyper, because it is both gluten free and refined sugar free!

I have discovered the wonders of coconut sugar and will not be looking back! If you are wondering where to get coconut sugar, you can get it right here on Amazon as a multi-pack or a single bag. This is the brand I use and I absolutely love it; it smells amazing and adds a nutty/caramel flavor to baked goods. Yum! This recipe was also my first time baking with a gluten free flour mix so I was a little worried, but it turned out great! I used this blend of rice flours and tapioca starch; it rose beautifully and the texture is wonderful. (These are both affiliate links, but truly the brands I used with this recipe and others, and will continue to in the future!) If you need coconut sugar and/or gluten free flour, use the links, you’ll have them at your door in two days, then you can bake guilt-free to your heart’s content.

Other than the coconut sugar and gluten free flour, everything else is standard banana bread ingredients that you probably already have in your kitchen! This is perfect for either breakfast or an afternoon snack, slathered with butter or ghee, and enjoyed with your favorite hot beverage. The laundry pile is optional.

Banana Bread with Granola Crumble

Makes one loaf or 15 muffins.

Ingredients:

For the bread:

  • 3 very ripe bananas
  • 2 beaten eggs
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1.5 cups gluten free flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt

For the granola crumble:

  • 1/2 cup of old fashioned oats
  • 1/2 cup of walnuts
  • 1/4 cup of coconut sugar
  • 1/4 cup of coconut oil
  • 1/2 tsp of cinnamon

Directions:

  • Preheat oven to 350 F
  • Grease either a loaf pan or muffin tins and set aside
  • Mash bananas with a fork
  • Add in the rest of the wet ingredients
  • Stir until well combined
  • In a separate bowl, whisk together dry ingredients (for bread only, not the crumble)
  • Combine dry ingredients into wet ingredients
  • Stir until well combined
  • Pour batter into pan (3/4 of the way full for muffins)
  • Make granola crumble by combining all ingredients in a blender or food processor and pulsing until walnuts are chopped and it comes together loosely
  • Top batter with crumble, pressing down slightly
  • Bake 35-45 minutes for loaf (10-12 minutes for muffins), until a toothpick inserted in the middle comes out clean
  • Cool completely before slicing
  • Store, covered, in refrigerator for a week

Whatever your personal paradise might be, I am almost certain it involves healthy baked goods 😉 Let this banana bread transport you there…and enjoy your pinch of crazy!

Fruit and Nut Granola

A Healthy Snowball

If you’ve read my other breakfast posts, you know that mornings are early and slightly chaotic around here. If you haven’t read my other breakfast posts, you should 😉 I’ll even make it easy for you and leave you links here and here for some easy and healthy breakfast prep! But, seriously, it is tough to get in a healthy breakfast when you are trying to rush out the door in the morning. However, it is so important for your blood sugar and your metabolism…there’s a reason why they (whoever “they” is) say that breakfast is the most important meal of the day!

A healthy breakfast is good for your body, but I’ve found, also important for my mind. If I eat a donut for breakfast (and let’s be real, who eats just ONE donut?!), it is so much easier for me to make unhealthy choices the rest of the day. I will have low energy from my donuts so I won’t want to work out, but I will still be hungry because my nutritional needs weren’t met, so I may binge eat for lunch, and so on. But if I start my day out with a satiating, nutritional breakfast, that sets me on a healthy track for the rest of the day. After my healthy breakfast (and of course coffee), I will have the energy for a morning jog, then eat a healthy snack and drink some water when I get home, and it just snowballs in a healthy way.

So here I have refined sugar free Fruit and Nut Granola which you can prep ahead of time and grab and go! I hope you can make a batch to enjoy throughout your week and start your days with a healthy snowball!

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Fruit and Nut Granola

Delicious with milk, plain Greek yogurt, or by itself! Makes about three cups.

Ingredients:

  • One cup of old fashioned oats (GF if needed)
  • 1/2 cup of almonds, coarsely chopped
  • 1/2 cup of walnuts, coarsely chopped
  • One tbsp of chia seeds
  • One cup of dried fruit, chopped (I did half a cup of apricots, half a cup of dates)
  • 1/2 to one tsp of cinnamon
  • Pinch of salt
  • One generous tbsp of raw honey, plus more for drizzling
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil, melted

Directions:

  • Preheat oven to 375 F
  • Prepare large baking sheet with baking spray
  • Combine dry ingredients except sugar on baking sheet
  • In a separate bowl, whisk together oil, sugar, and honey
  • Pour over mixture on the baking sheet
  • Stir until everything is evenly coated
  • Spread out in a single layer on baking sheet
  • Bake for five minutes, stir, then bake for another 3-5 minutes until desired toastiness
  • While still warm, drizzle with additional honey and let cool and harden

I mean no ill will against donuts, but if I start my day with donuts I know my sugar monster will stalk me all day. Who wants a monster stalking them all day?! I hope making this granola gets your monster off your trail and sets your healthy intention for the day. Eat a healthy breakfast…and enjoy your pinch of crazy!

No Bake Chocolate Date Cake

This post contains an affiliate link; if you purchase using the link, it is of no extra cost to you. 

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No Oven, No Problem

This dessert is great all around: gluten free, vegan, and no added sugar, but in this sweltering August heat, “no oven” are two of my favorite words. We live in base housing here in sunny SoCal where we apparently have an “ocean breeze” (are my fellow marine wives enjoying your breeze?!) so we do not have central air conditioning, but with windows open and lots of fans, it truly is manageable. That is until it comes time to cook dinner and I turn on our gas stove…then I feel like Ma Ingalls from Little House on the Prairie, and our food is seasoned with my sweat and tears. And if any of us have a hankering for dessert, forget it. You’re either getting nice cream, or you’re getting nothing.

Of course, you all know by now that I’m a chocoholic with a major sweet tooth (or teeth), so there’s no way I can go an entire summer with only one type of dessert. If I don’t feel like sweating unnecessarily, then I can just whip up one of these! So if you’re like me and wanting a treat without the oven heat, try my No Bake Chocolate Date Cake! (Or if you don’t mind turning on the oven, try my Wholesome Chocolate Chunk Cookies, too!)

No Bake Chocolate Date Cake

Serves six to eight. Or you can hog it all to yourself.

Ingredients:

  • 8 pitted Medjool dates
  • 3 tbsp 100% cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
  • 1/4 cup nut butter of choice (almond or cashew lets the chocolate flavor shine, peanut makes it more chocolate/peanut butter…which is not bad!)
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/3 cup almonds (optional)
  • 1 tbsp maple syrup (optional if you’re wanting extra sweet)
  • Optional toppings:
    • Shredded coconut
    • Chopped nuts
    • Chocolate chips
    • Chopped fresh fruit

Directions:

  • Combine all ingredients, except toppings, in blender or food processor
  • Blend until all ingredients are combined; it should be a sticky consistency (with bits of almond if you used them), and all sort of in a ball
  • Press into pan of choice (I used a rectangular 3 cup Pyrex dish), or shape into balls or bars for individual servings
  • Top with desired toppings, pressing them down slightly into the mixture
  • Refrigerate a few hours until firm

Don’t be like Ma Ingalls, beat the heat with this no bake treat…and enjoy your pinch of crazy!

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