Dairy Free, Gluten Free No-Bake Pumpkin Pie

Posted by Michele at 2:43 PM 0 comments

For the crust:
With your fingers, mix together: 1 box (8oz) of GF/DF graham crackers, crushed; 1 cup ground hazelnuts (or hazelnut flour), and 4 tbsp dairy free butter/margarine.  One tablespoon at a time, add 2 tbsp hazelnut milk, working it into the dough.  Press into a pie pan and bake for 8 minutes at 350 degrees.  Remove from heat and let sit on counter while you prepare the filling


For the filling:
Over medium heat, whisk together 1 can (13.5oz) coconut milk, 2 eggs, 1 tbsp maple syrup, 1/2 cup brown sugar, 1 tbsp pumpkin pie spice, and 2 tbsp bourbon (alternatively, you could use 2 tbsp vanilla), whisking well and cooking for 10 minutes.  Add 2 tbsp arrowroot, continuing to whisk for one minute and cook.  Add an additional 2 tbsp arrowroot and whisk another minute.  Whisk in 1 can (15oz) pureed pumpkin and an additional 2 tbsp arrowroot.  Remove from heat and spoon into your crust, which has been sitting for at least 15 minutes (up to 30 minutes).

Place the completed pie in the refrigerator for at least 3 hours, or until thoroughly chilled (preferably overnight).

Serve with dairy free whipped cream or dairy free ice cream for a fall smash! :)

Peppermint Mocha

Posted by Michele at 8:05 AM 0 comments

While I was lamenting a $5 coffee habit, my husband suggested making my own peppermint mocha, which I did, and it's dairy free!  The only thing it is missing is the froth and froam, which is a casualty of the non-dairy milk, but the taste- it's spot on!

Peppermint Mocha
(makes 4 servings @ 85cal each)

Make 6 cups of coffee in your pot.  Once it has finished, break up 1 peppermint candy stick and toss it in to melt.

While the coffee is making, heat 2 cups non-dairy milk (I used vanilla flaxseed milk and it is AWESOME).  Whisk it as it is heating to keep it from scorching.  Pour in the coffee (once the peppermint has melted) and continue to whisk. 

Whisk is 2 tbsp hot cocoa powder (I used Ghirardelli Double Chocolate) and 4 sugar cubes (or 4tsp if you dont have cubes).

Pour the mixture back into your coffee pot to keep it warm as you nurse a mug on warm mornings.  You can also chill it and then heat it back up for up to a day (otherwise, it gets that day-old-coffee taste).

This might just be my new go-to on these cold mornings ahead!

My first of several cups...