Pumpkin Pie Holiday Crumble

Super delicious, low carb, refined sugar free and dairy free.

Pumpkin pie filling

2 cups pumpkin puree 

1/2 almond milk

1/3 maple syrup

1 tsp each cinnamon, cloves and ginger powder

2 large free run eggs 

Crumble

1/2 cup almond meal

1 cup long oats

1/2 tsp cinnamon 

1/4 coconut oil or vegan butter

1/4 cup maple sugar 

1 tbsp chia seeds

4 tbsp pumpkin seeds

Method

Mix pumpkin pie ingredients together in a bowl. Pour into a nonstick pan. Mix crumble ingredients in same bowl until you get a lumpy consistency. Pour on top of pumpkin mix. Bake at 350 degrees Celsius for 45 to 50 minutes or until the top is golden brown. 

Top with anything you like. Fyi, If you add more nuts than the fat increases. If fruit, then the sugar intake increases too. 

Coconut Mocha Brownie Balls - Healthy Dessert & Workout Snack

Coconut Mocha Brownie Balls

Dairy-free, gluten-free, refined sugar-free, and vegetarian-friendly.
The holidays are over and that's cool. Let's eat better sweets.

Recipe by Sumera Garcia-Quadri
Ingredients 
11/2 cup almond meal
1/3 cup dark cacao powder (low in fat and dark)
1/2 cup dates without pitts (I usually use Algerian or Saudi dates and remove the seeds)
1/2 cup chopped walnuts
1 cup toasted coconut
2 tbsp chia seeds (optional)
1/3 cup cold coffee

Method
In a food processor, blend the dates, coffee and cacao powder. Pour mixture in a bowl and add in almond meal, chopped walnuts, chia seeds and toasted coconut. Make balls and coat with more coconut. Store in a metal container and in the fridge. I usually keep them for over 2 weeks.

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5-ingredient Peppermint Chocolate Fudge

Stole this delish healthy chocolate fudge recipe from @healthfood and added a christmas twist to it.

Peppermint chocolate fudge

Recipe 
2 cups dark unsweetened chocolate for melting (dairy-free) (if using semisweet chocolate omit the sugar)
1 cup almond or cashew butter
3/4 cup coconut sugar
2 tsp peppermint extract
Crushed mint candies for garnish

Melt all ingredients together in a glass bowl over a pot of hot water. Not boiling. Pour into a baking pan lined with parchment. Garnish with candies. Refrigerate for 1 hour and cut into squares.

Yummy 7-Layer Bars - Vegan, Dairy-Free & Flour-Free

7- Layer Bar/Hello Dolly

Took the plunge and made my favorite dessert bar VEGAN, DAIRY-FREE & FLOUR-FREE! 

Super Yummy and much lower in carbs/sugar than the traditional version

Recipe

-1 small can of coconut non-dairy  condensed milk (get it online or try an Indian-Pakistani or Sri Lankan grocery store)

- 1 1/2 cup ground almonds

- 1 cup walnuts

- 3/4 dark chocolate chips (non-diary)

- 1 cup toasted coconut shredded

- 2 cup unsweetened coconut shredded

- 2 big tbsp of vegan salted butter (1/4 cup melted)

Method

In a bowl, mix almond meal with butter until the mix becomes crumbly. Pour mixture into a 8 by 8 pan lined with  parchment paper and press until it's firm and there are no holes. Pour the can of milk. Then layer with some walnuts, coconut, and chocolate. Repeat 3 more times until you have 7 layers in total. Press mixture with a spatula. Bake at 350 degrees c for 25 to 30 minutes or until the top is bubbly and slightly brown.

Allow to cool for a few hours and then cut into bars. I try to store em in the fridge in metal tins or glass. Trying to ditch the plastic!

Easy Pumpkin Pie Overnight Oatmeal (gluten-free, dairy-free, and refined sugar-free)

I come from a line of Brits. Not heritage wise but I’m a Brit. And Brits love their porridge (what we Canadians call Oatmeal). The great thing about Oatmeal is that it’s packed with iron, fiber, protein and is low in fat and sugar. Huffington Post has noted its impact on reducing high cholesterol, blood pressure, and sugar levels. To shake up your oatmeal this fall, try my overnight recipe.

Easy Pumpkin Pie Overnight Oatmeal (gluten-free, dairy-free, and refined sugar-free)

•  1/2 cup Oats (can by gluten-free steel cut or rolled oats)
•  3/4 cup liquid (cashew milk, rice milk, water etc)
•  1 teaspoon Chia or Flax seeds
•  1/4 teaspoon vanilla extract
•  1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger & cloves)
•  3 tbsp pumpkin puree (no sugar added)
• 1-2 tsp maple syrup/honey or ½ ripe banana mashed into pulp

Method: place all ingredients together in a jar and seal with a lid. Shake the jar well and place in the fridge overnight. Eat in the morning for breakfast or as a snack.  

 My Tip: I add in crushed vitamin C and D3 capsules to help build my immunity in the winter. Also, I like to sub the pumpkin for dairy-free cocoa powder to make it brownie-like. When it comes to the seeds, while both seeds above are said to be healthy, they should be used carefully as they are high in fat.