Tag: dairy free

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Pumpkin Spice Latte (gluten free, dairy free, refined sugar free)

Pumpkin Spice Latte" data-pin-description"A healthier version of everyone's fall favorite! Gluten Free, Dairy Free and Refined Sugar Free #pumpkinspice #latte #glutenfree #dairyfree #homemade #refinedsugarfree #cashew #spices #realfood #healthyswaps #peaknutritionandwellness #nutrition #functionalnutrition

Happy Fall! I love the beginning of the autumn months, with the chilly mornings and lovely warm afternoons. By September, I’m usually ready to put the grill aside in favor of some slow braised stews or comforting soups.

For many, the arrival of fall means just one thing…PUMPKIN SPICE SEASON!

Pumpkin spice seems to dominate everything nowadays…from lattes to candles to snack mixes (just walk into a Trader Joe’s in fall and take a gander at their pumpkin spice offerings!)

But the OG, the latte, is what we are here for! If you’ve been avoiding those Pumpkin Spice Lattes from your favorite barista…well, first of all, good for you! 👏👏👏

At 39g of sugar in just a Tall PSL, you are definitely doing yourself a favor! (That’s roughly 10 teaspoonsful of sugar in that little cup!)

Although the sugar gives the ol’ PSL a bad rap, the spices that make up the warming pumpkin spice blend are pretty darn good for us! Check out the benefits below!

Luckily, we can still keep a little spice in our life and avoid the sugar shock by recreating a healthier version of our favorite fall beverage at home. For my healthier PSL, I use maple syrup (which yes, is still sugar, but it is unrefined. This means it still contains other nutrients). It’s also really easy to adjust the quantity, so we can enjoy a little sweetness without the sugar crash.

I also use Cashew Butter (specifically, I use addJoi’s Cashew Base) which gives the creaminess. I have no affiliation with them, I just really like their products, as they have no additives! Many dairy free milk products contain thickeners or emulsifiers which irritate the gut, affect gut health by increasing intestinal permeability and/or contribute to an overgrowth of the intestinal bacteria. I encourage you to check addJoi out!

You can choose to sub in your favorite dairy free milk alternative, but may have to adjust the strength of the coffee to get the right mix, as the extra liquid will water down the latte a bit. If you enjoy a weaker cup, it might work great for you!

Are you like me and prefer your latte iced? I think my love of iced coffee comes from my pharmacist days where I would sip from the same cold cup of coffee all shift long! To make it frosty, simply blend and pour into a glass over ice!

Let me know what you think! Enjoy! 🍂

Pumpkin Spice Latte

A healthier alternative to the Fall favorite!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 1

Ingredients
  

  • 1 cup strongly brewed coffee
  • 1 tbsp organic cashew base (I use the one from addJoi)(https://addjoi.com) can substitute cashew butter
  • 1 tbsp pumpkin puree
  • 1-3 tsp maple syrup
  • 1/4 tsp pumpkin spice blend (see notes for recipe)

Instructions
 

  • Add all ingredients to a blender. Whir it up until frothy and enjoy!
    Note: Start with 1 tsp of maple syrup, you can add more if desired or omit if you prefer a sugar free version.
  • Pour into mug and top with an extra sprinkle of Pumpkin Spice Blend

Notes

 
You can try substituting other nut butters, but I find cashew is the creamiest (less grainy) and works the best.
 
Pumpkin Spice Blend
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8th tsp ground clove
 
 
 
Keyword dairy free, gluten free, healthy fats, refined sugar free
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DAIRY FREE COFFEE ICE CREAM BARS

Dairy Free Coffee Ice Cream Bars

Summer may be winding down, but I wanted to give one last ode to the fastest season by sharing my super creamy, incredibly cooling and extra yummy dairy free ice cream with you! Since today just happens to be National Coffee Ice Cream Day, we’re brewing up a coffee version for you all!

I recently did an MRT food sensitivity test on myself and found out I had both a dairy AND a coconut sensitivity (and several others!). As I have Hashimoto’s, the dairy sensitivity wasn’t a huge surprise (it’s a common sensitivity and autoimmune trigger), but coconut…man, that was a bit of a bummer.

Since I knew I’d be removing these foods for at least 3-4 months, which coincided nicely with our hot summer weather, I wanted to find something I could have for an occasional “the heat is melting my face” treat. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on.

Enter the humble cashew nut. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on. So I had no choice but to go without, or make my own! You know what I chose!

Since I don’t have an ice cream maker, I went with what I did have…popsicle molds and I think they worked perfectly! If you are looking to get your own mold, I have a set similar to this one.

A quick note on the cashew milk. Most store bought brands are going to have extra ingredients, like gums and thickeners, in them. These ingredients can be hard on many people’s digestive systems. Now, you CAN make your own cashew milk. I considered this, but then I found a cashew milk concentrate online!! Just organic cashews, no extra stuff. Your simply blend 1 to 2 tablespoons of the concentrate with a cup of water and voila! Creamy, delicious cashew milk with no funny business. I’m not an affiliate, I just think it’s really cool! You can find it (and other clean nut milk options) HERE.

The recipe can’t be much easier. Add all the ingredients to your blender, blend until smooth, fill your popsicle molds and freeze! A couple of things though…you may want to wait and add the maple syrup and coffee after the first blending. This way you can add a bit, blend it up, taste it and add more depending on how sweet you want it and how strong you like your coffee!! I like a less sweet, stronger brew!

The second thing is that I fill the mold, cover it and freeze it for about 30-45 minutes. Then I remove it from the freezer and insert the popsicle sticks. This is supposed to keep them centred in place better (according to my mold instructions!). It’s not wrong to just throw the sticks in right away and forget about it – you just might end up with some wonky sticks. The treat will taste so good, though, no one will really care!

Get your summer vibes while you can and give these a try. If you aren’t a coffee person (I know you’re out there!), swap the coffee out for more cashew milk, maybe adding some cocoa powder to make fudgcicles…mmm lots of options. Play around!

Dairy Free Coffee Ice Cream

shannon.flood
A super easy and incredibly creamy sweet treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 ice cream bars

Equipment

  • Blender
  • Silicon Popsicle Mold
  • Measuring Cups and Measuring Spoons
  • Popsicle Sticks

Ingredients
  

  • 8 oz Smooth, Organic Cashew Butter
  • 1/2 cup Cashew Milk (or other dairy free milk)
  • 1/2 cup Coffee, cold strongly brewed, I use decaf!
  • 1/4 cup Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1-2 tbsp Coffee Grounds, coarse optional
  • 1 pinch Unrefined Sea Salt

Instructions
 

  • Add all ingredients, except maple syrup, to blender and blend until combined (approx 2 min)
  • Pour mixture into silicon popsicle mold, filling to approx. 3/4 full. Cover
  • Place mold in freezer for 30 to 45 minutes.
  • Remove mold from freezer and add popsicle sticks to the bars.
  • Return to freezer and freeze for 4 to 6 hours.
  • Storage: Keeps well in freezer for about 2 weeks before turning icy.

Notes

If you have an ice cream maker, make the base as described and follow the instructions for your model of ice cream maker.
For non-coffee lovers, replace the coffee with nut milk or other liquid flavouring. 
 
Keyword cashew, dairy free, ice cream