Autumnal Pumpkin Pie (dairy free, sugar free, gluten free)


My husband loves pumpkin pie. And so do I. In fact, it is one of my favorite breakfasts when we have it–easy and ready to go! Sweet and a bit savory at the same time, with protein from the eggs, it fill me up in more ways than one; it is truly a comfort food. I even like to add a scoop of plain, whole milk yogurt over the top or on the side for a truly filling and decadent meal.

It is Halloween today, and I feel like making a pumpkin pie! It is chilly out, the leaves are falling from the trees in crunchy hues of brown, gold and orange, and pumpkins from our garden (self-seeded and delightfully surprising!) are lined up in a row on our front porch railing. It is most definitely Fall! And I love Fall time, full of pumpkins and harvests, rich, earthy colors painting the landscapes, warm sweaters that button up to my chin, breezes and rains, costumes, and of course, pumpkin pie…

My husband is in luck today. With my little Hummingbird and Spider off at school, I will make a pie and enjoy the warm coziness and delicious smells it inspires!

Autumnal Pumpkin Pie

1 can organic pumpkin purée (or about 1 1/2 cups of fresh pumpkin purée) *

(*Note: amended from original version) 3/4 cup organic coconut milk (or, for dairy version, use 3/4 cup whole milk)

3 eggs

1/4 cup xylitol, honey, maple syrup, coconut palm sugar or sweetener of choice (can omit & use only stevia for a completely sugar-free version, or use xylitol with stevia)

1 tsp liquid stevia

2 tsps cinnamon (*amended)

1/2 tsp ground ginger (*amended)

1/4 tsp cardamom (*amended)

Optional: 1/2 tsp allspice

Optional: 1/2 tsp nutmeg

Optional: 1/4 tsp ground cloves

*Don’t have pumpkin? Use sweet potato or winter squash instead!

Mix all ingredients together until smooth. Pour into your favorite prepared pie crust (I love this one) and bake at 350 degrees for about an hour, or until the center is firm though still jiggly. Let cool before serving. Enjoy this taste of Autumn.


P.S. Somehow my crust recipe did not make enough to fit this pie! That is why you do not see a crust edge–but it’s in there, just hiding!


Snickerdoodle Molasses Cookies (grain free, egg free, sugar free, dairy free)


I was inspired to try my hand at some snickerdoodle-type cookies after reading the recipe on Elana’s Pantry. Her recipes are so wonderful because they are all gluten-free, grain-free, refined sugar-free, and very simple! I love simple recipes. I have a tendency to turn away from overly complicated ones, especially when there are more than something like ten ingredients on the list (I know, it’s my short-attention span-driven mind!). Plus, I’m always altering recipes, so I really just like a blueprint: give me the basic formula structure-wise, and I will free-form the rest! So that’s what I did with Elana’s Pantry’s recipe here–I took her basic recipe and added some spices, some molasses, exchanged oils, etc. I’m sure I will come up with new variations as I go along! And I was surprised that these did not need eggs–they held together just fine and tasted delicious. In fact, both of my children loved them–so I’m making them again tonight!

Snickerdoodle Molasses Cookies

• 2 cups almond flour

• 1/4 cup butter or coconut oil

• 1/4 cup blackstrap molasses

• 1/4 tsp liquid stevia or 1 tbsp honey or 2 tbsp zylitol (optional)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp sea salt

• 1/4 tsp baking soda

For dipping, in a bowl mix together:

• 1 tbsp cinnamon

• 1 tbsp zylitol or coconut palm sugar

Cream butter or coconut oil with molasses in a stand mixer or food processor.

Add in everything but the almond flour and mix well.

Add the almond flour until well-combined. The dough should come together in a ball. (If not, that’s ok, too!).

Take by the tablespoon and roll into balls.

Roll balls around in a bowl of dipping mixture (cinnamon + sugar/zylitol) until thoroughly coated.

Place balls on a baking sheet lined with a silicon mat or parchment paper, and press flat with your open palm or the bottom of a flat glass to desired thickness.

Bake at 350 degrees for 7-10 minutes, or until golden and done.

Let cool and enjoy!

Easy Blender Pancakes (grain free, dairy free, sugar free)


These are my go-to breakfast pancakes for my kids. They’re super easy to whip up with just a few simple ingredients, and I love that everything gets put together in a blender and they’re ready to go! The ingredients are also flexible, so use what you’ve got on hand in terms of seeds/nuts, veggies and fruit.

Here is the basic recipe that was inspired long ago by the pancake recipes on the Pecanbread website. This is a wonderful resource for information on the Specific Carbohydrate Diet, autism, digestive issues, and helping to heal the gut through diet.

Easy Blender Pancakes


2/3 cup pumpkin or sunflower seeds, preferably soaked in water for up to 6 hours, then dehydrated if not using right away (can also use any nuts of choice here)

3 eggs, organic or pasture-raised preferably

1 small zucchini or about 1/2 of a large one

1 banana

1 tbsp ground cinnamon

1 tsp ground ginger

Optional spices: 1/2 tsp cardamom, nutmeg, allspice, ground fennel or anise seeds; 1/4 tsp cloves

1/4 tsp Celtic sea salt or similar high-mineral, unrefined sea salt

1/2 tsp aluminum-free baking soda

1 tsp vanilla extract (optional)



Add everything to a blender (I use my Magic Bullet for convenience, but any blender will do) and blend until smooth. If the batter seems too watery, add some more seeds or nuts until it has a consistency you like. If it is too thick, you may add some melted coconut oil or other oil of choice, or a little bit of water.

Heat up an iron skillet or griddle pan, melting a pat of ghee (clarified butter) or coconut oil to coat the surface. Pour on the batter to make small, peach-sized pancakes (about 2 1/2 to 3 inches in diameter). Any bigger and you may have trouble flipping them, though I sometimes can get away with larger pancakes just fine!

These are fun, kid-size pancakes that can be eaten with or without a fork, picked up by little hands for breakfast and/or snacks. My children like them with organic coconut oil (I buy mine here ) and our own cinnamon-honey mixture made with local, raw honey.

*Some options:

In place of zucchini, use about 1/2 cup of any veggie of choice.

In place of banana, use 1/2 cup cooked winter squash or pumpkin, and add in some sweetener of choice (stevia, honey, agave, etc, to taste).