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Pumpkin Pie Spice Latte

Pumpkin Pie Spice Latte
Print Recipe
Servings
2 servings
Servings
2 servings
Pumpkin Pie Spice Latte
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Recipe Notes

Featured Spice:

Pumpkin Pie Spice

 

Recipe Source: thekitchen.com - Pumpkin Spice Latte at Home

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Gluten-Free Chocolate Chocolate Chip Cookies (Xanthan)

Gluten-Free Chocolate Chocolate Chip Cookies (Xanthan)
Print Recipe
Servings
18 - 24 cookies
Cook Time
15 min
Servings
18 - 24 cookies
Cook Time
15 min
Gluten-Free Chocolate Chocolate Chip Cookies (Xanthan)
Print Recipe
Servings
18 - 24 cookies
Cook Time
15 min
Servings
18 - 24 cookies
Cook Time
15 min
Ingredients
Servings: cookies
Instructions
  1. Whisk together buckwheat flour, sorghum (jowar) flour, brown rice flour, tapioca starch, cocoa, xanthan gum, sea salt, baking powder, cane sugar & light brown sugar.
  2. Add in coconut oil, bourbon vanilla extract & vanilla rice milk.
  3. As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough.
  4. Preheat the oven to 375ºF. Line one or two baking sheets with parchment paper or an Exopat liner.
  5. Stir in the chocolate chips as best you can (the dough is stiff).
  6. Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18-24 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.
  7. Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.
  8. Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.
Recipe Notes

Featured Spices:

Xanthan Gum

Recipe Source: Feastie.com - Gluten-Free Chocolate Chocolate Chip Cookies - A Vegan and Dairy-Free Recipe

 

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Chocolate Peanut Butter Brownies (Xanthan)

Chocolate Peanut Butter Brownies (Xanthan)
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Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Ingredients
Servings:
Instructions
  1. Brownie Layer: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)
  2. Peanut Butter Layer: Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:
  3. Chocloate Layer: Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!
Recipe Notes

Featured Spices:

Unsweetened Cocoa Powder

Xanthan Gum

Recipe and original source: Yummly / ChocloateCoveredKatie.com

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