It is time for dessert and I have you dairy free, gluten free, paleo peeps covered. Well paleo people you are covered if you can deal with a bit of maple syrup.
Of the 3 recipes this week I am most excited about this one, since I found nothing similar and actually went through the process of kitchen testing this. That turned out to be 7 versions. Let me tell you that 1-4 were horrible. The exact words were “That tastes like eating a wet tea bag”. I think he was trying to say that it is earthy and not at all good please try again, but his version really is more descriptive. Want to know what changed from version 4 to versions 5-7?
I heated up the ingredients before I added the chia seeds. Do not skip this step.
I repeat, do not under any circumstances skip this step.
Heating up the coconut milk, pumpkin, maple syrup, vanilla and spices gave the flavors a chance to blend together. It also cooked the pumpkin just enough to not be raw and earthy. The ah-ha moment came one night when I was thinking about pumpkin pie and the differences from what I was doing and how you make a pumpkin pie. When it hit me that the biggest difference is mine isn’t cooked I knew I was on to something. Pumpkin pie filling, after all, isn’t like cookie dough you don’t just grab a spoon and eat it raw.
During the taste test of the cooked versions Tom even went back for a second taste and declared one good, instead of, well I guess it is edible.
I was skeptical of chia pudding the first time I had it, but was surprised to find it very similar to pudding and imagine the amount of Omega-3’s and fiber I get from this that I am not getting from the Bill Cosby version.
Trying to stick with Whole 30, paleo or any other diet during the holidays is a challenge for even the strongest will power. I hope this gives you a good option. I personally think it makes a great breakfast and I will be having pie on my Thanksgiving.
I have loved participating in the Blogsgiving Dinner and I hope you have found some great recipes through the week. Here is to a happy holiday for everyone and let the Christmas decorating begin in, count ’em, 13 days.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for eating leftovers.
We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!
Grandma’s Pecan Pie from The Wetherills Say I Do
Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot
Gluten-Free Apple Berry Crumble from Twin Stripe
Paleo Pumpkin Pudding from Wit Wisdom Food
Cranberry Almond Coconut Bars from Love & Flour
Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful
Poached Pears with Salted Maple Caramel Syrup from Home at Six
Sweet Potato Pie from Think Fruitful
Nutella Pumpkin S’mores Tart from bethcakes
Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.
Drunken Pecan Pie Bars from The Speckled Palate
Butter Pecan Cupcakes from The Speckled Palate
Cheesy Potato Croquettes from Hello Little Home
Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife
Freezer-Friendly Turkey and Rice Casserole from Betty Becca
Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot
If you want more tips for making a Thanksgiving dinner with less stress sign up and download my free guide to a complete Thanksgiving dinner.