Our first Christmas with little Grey was pure sweetness.Enjoying going through all of his photos and still making our way through opening our Christmas packages, because, new parents and the activities apparently take a lot longer to accomplish, haha.
And speaking of sweet, this pumpkin pie was the perfect finish to a delectable Paleo Christmas feast.
Sweetened with maple syrup and warm coconut sugar, this gluten-free and vegan Pumpkin Pie tastes just the real thing.
1 1/2 Cans Organic Pumpkin
1/8 C. Maple Syrup
1/8 C. Coconut Sugar
1/2 tsp. Sea Salt
2 1/2 TBSP. Tapioca Starch
1 TBSP. coconut oil
1/3 C. Coconut Cream
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1/2 tsp. Ginger
Preheat oven to 350 degrees.
Mix all ingrendients in a bowl with a hand mixer until smooth.
Pour into premade or homemade gluten-free pie crust. (I use Wholly Wholesomes Gluten-Free crust)
Bake at 350 degrees for 35 minutes. Allow to cool and put in fridge overnight to set.
Serve with coconut whip cream.
Gluten Free - Grain Free - Vegan - Soy Free - Egg Free - Nut Free
9 tablespoons ground espresso beans
5 tablespoons coconut sugar
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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