Pumpkin Spice Ice Cream Sandwich

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It’s that Fall time of year when everyone gets that sudden craving for pumpkin — pumpkin pie, pumpkin bread, pumpkin spiced lattes, pumpkin everything. But ice cream, although some would say is strictly a summer treat, can be had year round. In this recipe you can marry the two seasons into a, brace yourselves — Pumpkin Spice Ice Cream Sandwich.

You’ll need:

For the Cookies

Makes ~ 10-12

  • 1 Cup Rolled Oats(blended into a fine flour) + 1/2 cup Rolled Oats (to add later)
  • 1/2 Cup Coconut Palm Sugar
  • 1/2 heaping Teaspoon Pumpkin Pie Spice 
  • 1/2 Teaspoon Baking Soda
  • 1 Egg
  • 2 Tablespoons Butter(or dairy substitute)
  • 1/2 Teaspoon Vanilla extract
  • 1/4 Cup Pumpkin puree
  • 1/3 Cup Chocolate Chip Cookies 
  • 1/4 Cup Cranberries

1. Preheat oven to 350 degrees Fahrenheit

2. Dry ingredients Blend 1 cup of rolled oats in a blender for 20 seconds until it is a fine flour consistency. Add the sugar, pumpkin pie spice, and baking soda.

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3. Wet ingredients Take the softened butter and whisk in the egg, vanilla extract and pumpkin puree.

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4. Mix the dry and wet ingredients along with the chocolate chips.

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5. Add in the 1/2 cup of rolled oats(unblended) and cranberries.

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6. Use a cookie scooper to proportion out the batter. I found it helps to flatten the dough a little so it spreads out wide enough to fit the ice cream disk. (Make some bigger and some smaller since, as you will see below the ice cream disks will come out in varying diameters due to the shape of the carton).

This was my first batch, I flattened them down a bit further in the second

This was my first batch, I flattened them down a bit further in the second

7. Bake for 20-25 minutes, let cool once done. These cookies will be a little more on the cake-like side, since a crisp cookie will fall apart once frozen.

For the Ice Cream

  • Pint-size – any flavor, I recommend Vanilla or for a Pumpkin Spice Latte twist — Cappuccino
  •  A bread knife

1. Starting at the bottom of the carton, grip the pint of ice cream firmly in your hand and begin to cut all the way through as if you were cutting loaf of bread. (As you move up the top of the carton the slices will get wider due to the shape of the carton. Use the bigger cuts for your bigger sized cookies, and the smaller cuts for your smaller sized cookies so they fit)

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2. Pop the disk out and sandwich into your cookies. For less mess, you can take a pair of kitchen scissors to cut the cardboard of the carton where the seams meet and peel the paper off the ice cream.

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3. Quickly roll the ice cream sandwich in some chocolate chips, wrap in wax paper and freeze until they are ready for eating.

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Oat Flour Crepes Recipe

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Tips for making the perfect Crepe every time

  1. Have the right consistency. The batter’s consistency should resemble heavy cream. If it’s thick like pancake batter you can thin it out with milk. The batter should also be smooth. If there are lumps you can strain the batter.
  2. Use the right pan. Go for a pan that heats evenly. I like using a non-stick anodized pan.

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Healthy Glazed Peaches Recipe

As promised from yesterday’s post  A Peachy Sunday Morning here is the recipe for Glazed Peaches. It’s dairy free, gluten free, naturally soy free, and sugar free. For the pancake recipe check out Almond-Oat Flour Pancakes. Enjoy, share, and let me know what you think. Happy Monday! 

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In a sauce pan on medium heat mix for 3 minutes:

  • Melt 2 Tablespoons of Coconut oil
  • Add sliced peaches
  • 1 teaspoon stevia

Add the next ingredient in and stir for 1 minute:

  • ¼ teaspoon nutmeg

Add remaining ingredients and simmer on medium heat for 10 minutes:

  • ¼ cup Orange Juice
  • 1/3 cup Water

Remove from heat and let cool so the sauce can thicken.

*Optional

For a slightly thicker sauce you can add ¼ teaspoon Xantham Gum 

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How to Cook Juicy Pork Tenderloin in Under an Hour

The key to making a juicy pork tenderloin lies in the technique, and the steps are really simple.

For a 2lb. Pork Tenderloin:

  • Sear for ~ 10 minutes
  • Bake for ~ 40 minutes

* ~ approximate, depending on the heat range of your stove

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1) You’ll want to set your oven to 425 degrees Fahrenheit and your stovetop to medium-high heat.

2) Season your pork tenderloin as you usually would and coat with oil.

3) Sear all sides of your pork tenderloin in a deep pan for 10 minutes or until it achieves a nice color to it. Add a little water to the pan to keep the meat from sticking and to prevent it from over drying.

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4) Place into your oven and bake for about 40 minutes or until the internal temperature of your tenderloin is 145 degrees Fahrenheit. I like to add in onions, potatoes and 1/8-1/4 cup of water to keep the pork moist in the oven.

The key to a juicy pork tenderloin is to not overcook the meat or it will dry out. If your pork is just a hint of pink that is fine. If pink doesn’t sit well with you, you can leave the tenderloin in the oven for an extra 10 minutes.

5) Take out the pork and let it rest with aluminum foil over the top.

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I like to pair my pork with glazed peaches and Weber’s Barbecue Sauce. It’s gluten-free and has no high fructose corn syrup.

Banana Fig Pudding

I’ve been craving pudding like nobody’s business, which is weird for me to say since I’ve never been a fan of anything mushy or slimy but this pudding is quite the contrary. I’m a big fan of bananas, just not overly ripe ones. This pudding tastes best when the bananas are still slightly green at the stem and what’s great about this recipe is that it’s also dairy and sugar free.

Pudding Base

  • 1/2 Banana
  • 1 cup chopped Figs
  • 1/3 cup Almonds (blanched)
  • 1/4 cup coconut milk

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Pudding

1. Blend almonds in food processor for a few seconds until it reaches a meal consistency

2. Add in other ingredients

Directions for Coconut Whip Cream

3. Pour out the cream from the can and throw out the liquid part that usually sits on top

4. Add the stevia and vanilla and whisk to blend ingredients together

You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. Lasts in the fridge for 2 days.

Gluten Free Dairy Free Heart Tarts

It’s almost Valentine’s day so I felt a little inspired to make these gluten-free, dairy-free AND sugar-free heart shaped tarts. They’re packed with protein and are super easy to make.

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Makes ~ 8 tarts

Tart Base

  • 1 cup pitted Dates
  • 1 cup Almonds (blanched)
  • 1/2 Banana

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Tart Base

1. Blend the almonds in a food processor for about 10-15 seconds, doesn’t have to be smooth. We’re going for a little crunchy texture.

2. Add in the pitted dates and 1/2 banana. It helps to cut these up to speed the blending process.

3. Place the base in the freezer for 30 minutes to firm up.

4. After removing from the fridge, use mini heart shape cookie cutters to cut out the base and create pockets in the center and raise the edges so it looks like a heart-shaped bowl. Place in the fridge again to firm up.

Directions for Coconut Whip Cream

5. Pour out the cream from the can and throw out the liquid part that usually sits on top

6. Add the stevia and vanilla and whisk to blend ingredients together

7. Place in the fridge to firm for 1-2 hours.

Then place, and decorate with fruit and coconut flakes! You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. 

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