Monday, December 8, 2014

Snack Attack Series--Pumpkin Pie Filling

Seasonal Snacks--Autumn

Our low-gluten sugar-free pumpkin pie is so healthy it actually makes a great snack.  The problem with pies as snack food, though, is that it takes a long time to make the pie crust.  Why not just make the filling?

The great thing about having this dish around the kitchen is that once you prepare it, you have snacks for several days on hand...that is if you hide it in the fridge.  This one disappeared in about an hour at my house, just cooling on the counter.

I love a crunchy texture so I would dish myself up a bowl of this and top it with inflammation fighting walnuts.

Pumpkin Pie Filling (No crust!)  

1 c pumpkin (any canned organic variety will work)
3 T Coconut Crystals
1/3 c  Coconut Nectar
1/4 t ginger
½ t cinnamon
4 T melted butter
2 eggs
1 c unsweetened almond milk  (use a rich variety of almond milk, if possible, such as Califia or So Delicious 5x protein).  

Beat eggs well and add stevia, Coconut Nectar, spices, pumpkin and almond milk. Pour pumpkin mixture into a pie dish and bake at 350 degrees until done, about an hour.  Starting at 50 minutes, test for doneness by inserting a toothpick in the center of the pie.  The pie is done when the toothpick pulls out clean.

Seasonal Snack Attack Series--  It seems that one of the biggest challenges in sticking to a healing anti-inflammation diet is figuring out what to eat during those times when you feel hungry between meals.  Having a plan in place before hunger strikes is essential.  That's what this series is all about.  Over time, I hope the snack ideas will grow to become a rich full file and a useful tool that you can use to stock your kitchen with delicious healing snacks that keep your tummy feeling full, your waistline trim and your body humming!  We're just getting started, but to see the snacks we've included so far, click here.  

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