Fall is right around the corner which means Pumpkin Spice Latte will be making their triumphant return. Unfortunately that popular Pumpkin Spice Latte you love so much is missing one very important ingredient…PUMPKIN! That rich pumpkin flavor is coming from a blend of artificial flavors, preservatives and SUGAR. Ordering a coffee may seem innocent enough but just one 16 oz serving of Starbuck’s Pumpkin Spice Latte contains 50 grams of sugar! That’s twice the recommended daily intake of sugar in just one drink. Aside from the toxic sugar overload, unfavorable ingredients are also used in this famous cocktail including caramel coloring and the infamous high fructose corn syrup. Your coffee just turned into a can of Coke..gross.
The good news is some popular chains are revamping their pumpkin spice latte to contain more “natural ingredients.” For the time being, making your own pumpkin spice latte at home is incredibly simple and a heck of a lot better for you!
- 1 cup of brewed hot coffee
- 2 Tbsp. coconut milk OR organic heavy whipping cream (without carrageenan)
- 2-3 Tbsp. Pumpkin Puree (canned is fine)
- 1/2 tsp of pure vanilla extract
- 1 Tbsp. of real maple syrup
- Dash of cinnamon
- Small dash of nutmeg
Blend freshly brewed hot coffee, milk and spices together in a blender. Pour into a mug and enjoy!
Grain Free Oatmeal Raisin Cookies
Oatmeal raisin cookies were always my favorite growing up which is why I was SO excited to try this recipe when I came across it recently. This recipe is by Danielle Walker from AgainstAllGrain.com. She has fabulous recipes for grain-free and gluten-free cooking. If you find yourself on any sort of restricted diet for health reasons, or you are simply trying to eat healthier without giving up some of your favorite treats, then you’ll absolutely love her creative and tasty recipes! These cookies use almond and coconut flour in place of traditional refined flour and honey for a natural sweetener. Your kitchen will smell heavenly while these are baking in the oven. Enjoy these delicious soft and chewy cookies with a cup of tea or by themselves for a tasty afternoon treat.
20 mins 15 mins
- ¼ cup grass-fed butter*
- 1 large egg at room temperature
- ⅓ cup honey
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 2 tablespoons coconut four
- 4 teaspoons cinnamon
- ¾ teaspoons nutmeg
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons ground flax seeds
- ¾ cup finely shredded coconut
- ½ cup raisins (I used organic)
*If you have a dairy allergy, coconut oil in its’ solid form may be substituted for butter.
- Preheat the oven to 350°F.
- Place butter and egg in the bowl of a stand mixer and mix for 1 minute.You may also use an electric hand mixer.
- Add the honey and vanilla and mix for another minute, until creamy.
- Place the flours, spices, baking soda, salt, and flax seeds in a small bowl, stirring to combine.
- Slowly add the dry ingredients to the wet and mix until well combined.
- Add in the coconut and raisins and mix again until all is combined.
- Line a cookie sheet with parchment paper.
- Form small balls and place onto a cookie sheet.
- Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inches in diameter.
- Place in the oven and bake for 10 to 15 minutes, until the edges are light golden brown.
- Let cookies cool on a wire rack.