Grain-free

Name: Pumpkin Butter
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 50 min
Yield: 2
Cuisine: American
Ingredients: 15oz can of pumpkin purée; 3/4 cup apple cider; 1/2 cup agave; 1/2 cup coconut sugar; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves

Pumpkin Butter

September 29, 2020 by Rachael Ng Leave a Comment

This sweet, spice-filled Pumpkin Butter will be the best thing for your morning toast or bagel this season! Made with coconut sugar, agave, and apple cider, this version is a bit better for you than traditional pumpkin butter!

What is Pumpkin Butter?

Have you ever had apple butter? Well, pumpkin butter is the pumpkin version of apple butter! In other words, it’s a sweet & spicy, thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners – I chose coconut sugar and agave which are both low glycemic.

Pumpkin butter is versatile as it can be spread on toast, slathered over dough to make pumpkin sweet rolls, or even stuffed into homemade pop tart pastries! Double the batch and gift a couple of jars to friends or family – trust me, they will love you.

How is Pumpkin Butter Made?

Pumpkin butter actually couldn’t be simpler to make. You’ll mix all of the ingredients in a saucepan and simmer them, semi-covered to reduce splatter, for around 45 minutes, or until the liquid mixture has reduced to a thickened “butter”. The pumpkin butter will continue to thicken a bit as it cools, so keep that in mind as you gauge whether your pumpkin butter is done reducing.

Once the pumpkin butter is nice and thick, you can transfer it to a cooler, room temperature bowl to allow it to cool completely. If you plan to use it in another recipe, make sure it’s totally cool before utilizing it as an ingredient. If you plan to top a biscuit or your favorite toast, there’s really no need to wait – pumpkin butter is amazing while it’s warm!

Yield: 2 Cups

Pumpkin Butter

A sweet, spice-filled pumpkin spread made from simmering pumpkin purée with apple cider, sugar, and lots of warm spices. The perfect "butter" for your morning toast.

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

15oz can of pumpkin purée
3/4 cup apple cider
1/2 cup agave
1/2 cup coconut sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Instructions

In a medium or large saucepan, add all of the ingredients: pumpkin, apple cider, agave, coconut sugar, and spices. Whisk together until totally combined. It will be a very thin/liquid consistency.
Heat the saucepan on medium heat until the mixture begins to bubble. Then turn the heat to low and allow the pumpkin butter liquid to simmer, semi-covered (there will be a lot of bubbling splatter). Simmer for about 45 minutes, whisking every 5-10 minutes, or until the pumpkin butter reduces and thickens. Keep in mind that it will thicken a bit more as it cools.
Once your pumpkin butter has thickened (it should be thick enough to spread), remove it from the heat and allow it to cool completely. You can speed this process up by transferring the pumpkin butter to a room temperature bowl and stirring it every 5 minutes or so.
Store cooled pumpkin butter in an airtight jar or container in the refrigerator.

Recipe slightly adapted from allrecipes

Notes

For a pumpkin butter made with traditional sweeteners, you can use brown sugar in place of the coconut sugar, and maple syrup in place of the agave
Apple juice will work in this recipe in place of the apple cider

Nutrition Information:

Yield:

Serving Size:

1 Tbsp
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g

calculated nutrition information may not always be accurate

Did you make this recipe?

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Peppermint Hot Cocoa Brownies (DF + GF)

November 18, 2019 by Rachael Ng Leave a Comment

The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about hot cocoa (for now) and indulge in one of these festive babes instead!

For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

Some of the ingredients I like for this recipe:

Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

Yield: 16 Brownies

Peppermint Hot Cocoa Brownies

Ultra rich and fudgy peppermint brownies topped with a thick layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

Brownies

1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
1 cup dairy-free chocolate chips or chopped chocolate
1 tsp instant coffee granules (optional)
1/4 cup natural cocoa powder
2 large eggs, room temp
2/3 cup coconut sugar (or cane sugar)
1/2 tsp peppermint extract
1/2 tsp vanilla extract
1/2 tsp salt
3 Tbsp arrowroot, tapioca, or corn starch

Marshmallow

1/2 cup water, divided
1 1/2 packets of gelatin powder (~3 1/2 tsp)
1 cup white cane sugar
1/4 cup agave
1/8 tsp salt
1/2 tsp peppermint extract
1/2 tsp vanilla extract

Instructions

Make the brownies: preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray. Then line your entire pan with parchment paper. I like to cut two long strips of parchment that criss cross over each other on the bottom of the dish. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a microwave-safe bowl, melt together the coconut oil and chocolate chips. Stir in the instant coffee and cocoa powder; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and arrowroot starch and gently mix until just combined.
Pour batter into prepared baking dish and bake at 350°F for 15-20 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow brownies to totally cool.
Make the marshmallow: in the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/4 cup of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
In a medium or large saucepan, add the sugar, agave, salt, and the other 1/4 cup of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan (as mine did) you can use your thermometer to gently swirl the mixture back down/hold the pot up and over the heat. I recommend using a large pot. When the mixture reaches 240°F immediately remove from the heat.
With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
Spread the marshmallow over the cooled brownies, using an offset icing spatula to spread and swirl it over the brownies. Top with sprinkles, chocolate chips, or crushed peppermint candies.
Allow marshmallow to set for at least 4 hours before slicing. Run a butter knife along the edges of the brownies and use the parchment paper to lift the brownies up and out of the dish. Slice into 16 squares.
Store leftovers in an airtight container at room temperature. I highly recommend popping the brownie into the microwave for a few seconds before enjoying!

Notes

Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

Healthier Classic No-Bake Cookies (DF)

November 14, 2019 by Rachael Ng Leave a Comment

If you’re here then you’re probably already a huge fan of no-bake cookies. So many of us have fond memories of snacking on no-bake cookies as kids, or making them for our kids! My mom made these easy cookies all the time when I was a kid, and I was always overjoyed about them! They never lasted more than a day or two at our house.

I took the recipe my mom has always used and tweaked it a little for a “healthier” version – I use that word lightly, because I don’t think these cookies are actually healthy. But they’re better for you than the original! They’re made with olive oil instead of butter, raw turbinado sugar (and less of it!), and plant-based milk. I also prefer using old fashion oats for my no-bake cookies, but you can use quick oats if you prefer!

If you’ve made your own no-bake cookies before then you know just how finicky they can be. Will they set? Will they get too hard and crumble in your hands? Is it the weather? I’ve wondered these questions many times!

The secret to perfect no-bake cookies every time actually has everything to do with how hot the sugar mixture gets. For this no-fail recipe, you’ll want to use a candy thermometer since timing the mixture alone doesn’t guarantee that it will reach the right temperature to set without becoming hard. Once your sugar mixture ingredients come to a rolling boil (bubbling all over the surface) you’ll pop your candy thermometer into the mixture – making sure it doesn’t touch the bottom of the pan – and watch for the temperature to reach 100°C. I found that this temperature lends to a very gooey cookie (you’ll think they’re not going to set!) that after sitting out for a few hours turns into a soft, stackable no-bake cookie!

Some of the ingredients I love for this recipe:

Olive oil is a better-for-you alternative to regular butter (and even some dairy-free butters). It works just as well as other fats in this recipe, so don’t let its liquid state deter you!

Turbinado sugar is the raw, unrefined sugar you can find at almost any grocery store. Since I tested this recipe using only turbinado sugar (not regular granulated white sugar), I only recommend using turbinado! White sugar may cook/set differently and could affect the outcome of the cookies.

Dutch process cocoa powder gives these cookies a richer chocolate flavor. And look at that color! You can use natural cocoa powder in its place if you prefer it or have it on hand.

Natural peanut butter is the best peanut butter! Made with only peanuts, it has no extra sugar or fillers to affect these cookies.

Unsweetened almond milk works wonderfully as a dairy milk replacement in these cookies. I like the unsweetened, original variety for this recipe.

Yield: ~15 Cookies

Healthier Classic No-Bake Cookies

Ooey gooey chocolate peanut butter no-bake cookies made with olive oil and raw sugar. These dairy-free, fudge-like cookies will stay fresh for days!

Prep Time 10 minutes

Cook Time 1 minute

Additional Time 30 minutes

Total Time 41 minutes

Ingredients

1/4 cup unsweetened almond milk
2 Tbsp dutch process cocoa powder (or natural cocoa powder)
1/4 cup olive oil
3/4 cup turbinado sugar
1/2 tsp vanilla extract
1/3 cup natural (sugar-free) peanut butter
1 - 1 1/2 cups old fashioned oats

Instructions

Prepare your ingredients and workspace. Have your candy thermometer ready, your peanut butter measured out, and your oats available/ready to measure. Lay out a piece of parchment or wax paper on your counter (about the size of a baking sheet) and have a mixing spoon and cookie scoop ready.
In a medium pot, whisk together the milk, cocoa powder, and oil. Whisk in the sugar. Set heat to medium-low for a gas range and medium-high for an electric range. Allow the sugar to melt, giving a quick stir with your whisk. Insert your candy thermometer and allow the mixture to come to a full, rolling boil until it reaches 100°C or 212°F. If you're using a gas range, I recommend turning the flame lower during this waiting period to ensure none of the mixture gets too hot.
Immediately remove from the heat and mix in the vanilla extract and peanut butter. Working quickly, stir in 1 cup of the oats. If the mixture looks thin, add more oats by the 1/4 cup (I added 1 1/4 cups oats to my cookies).
Quickly scoop your cookies onto the parchment or wax paper, making them as big or small as you'd like - I used a 1.5 Tbsp scoop. For uniformity in cookie size and shape, I highly recommend using a cookie scoop. Then, once your cookies are all scooped, you can use the back of a spoon to re-shape them as you see fit - flatten them a bit, "tuck in" any rough edges, etc (this is totally optional and won't affect how delicious the cookies will be!).
Allow cookies to set for at least 30 minutes. They will be gooey. The longer the cookies have to set, the firmer they will be. After sitting overnight, these cookies will be completely firm but not dry and crumbly.
Store set cookies in an airtight container at room temperature. If you wish to store the cookies while they're still gooey, avoid stacking them or place parchment paper between stacks for storage.

Notes

I highly recommend using a candy thermometer to cook the chocolate mixture. I've found the timing method (where you boil the mixture for 60-120 seconds) that most recipes call for to be inconsistent at best, especially when taking different range types into consideration! A thermometer ensures that your cookies will set up without turning too hard or dry.
I don't recommend any sugar substitutes for this recipe.

Dark Chocolate Zucchini Brownies (GF + DF)

August 19, 2019 by Rachael Ng 2 Comments

Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie!

Some of the ingredients I love for this recipe:

Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder – your brownies just won’t be dark chocolate.

Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder.

Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative.

Arrowroot starch thickens the brownie batter and gives the brownies some substance. You should be okay replacing it with tapioca starch.

Yield: 16 Brownies

Dark Chocolate Zucchini Brownies (GF + DF)

Ultra fudgy brownies made with shredded zucchini and dark cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

Brownies

1 cup + 1/4 cup dairy-free chocolate chips, divided
1/3 cup vegetable oil (I used olive oil)
1 tsp instant coffee granules or espresso powder (optional)
2 large eggs, room temp
3/4 cup coconut sugar
1/2 tsp vanilla extract
2 Tbsp dutch process cocoa powder
1/4 cup arrowroot starch
1/2 tsp salt
1 cup finely shredded zucchini, excess juice squeezed out

Frosting

1 1/2 cups powdered sugar
2 Tbsp dutch process cocoa powder
1 Tbsp refined coconut oil or vegan butter, melted
2 Tbsp plant-based milk

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
Melt together 1 cup of the chocolate chips with the vegetable oil and instant coffee granules/espresso powder in the microwave or using the double boiler method; stir and set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Notes

Dutch process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

You want to finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.

The instant coffee/espresso powder will deepen the chocolate flavor, but it is totally optional.