It’s been the craze every winter over the past few years, from popular mainstream to ‘basic,’ and back again. Pumpkin spice isn’t going anywhere, so here’s how to keep the hallmark deliciousness healthy this Christmas.
Nº1 Healthy Pumpkin Spice Recipe
Pumpkin Spice Latte
Serves: 1 Recipe by: Dani Spies
- 1 cup almond milk
- 2 tbsp. pumpkin puree (canned or fresh)
- 2 tsp. maple syrup
- ½ tsp. pumpkin pie spice
- ½ tsp. vanilla extract
- ½ cup strong brewed coffee (or 2 shots of espresso)
- Fresh grated nutmeg (optional)
- Combine almond milk, pumpkin maple syrup, pumpkin pie spice and vanilla in a small saucepan over a medium low heat.
- Whisk everything together and as soon as the milk begins to simmer, shut off the heat and transfer the milk mixture to a blender.
- Add a ½ cup of strong brewed coffee to the blender and blend for 10 seconds or until light and frothy.
- Pour into your favourite mug. Top with fresh nutmeg and enjoy!
Nº2 Healthy Pumpkin Spice Recipe
Gluten-Free Oat Waffles
Serves: 4 large waffles Recipe by: Kate
Kate’s Notes: These waffles are crispy on the outside, fluffy on the inside, light but hearty, and hold me over until lunch time. Don’t worry if you don’t have oat flour in your pantry. You can easily make your own oat flour in a blender or food processor, like I did for these waffles. Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 ¼ cups oats to make 2 ¼ cups flour. Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
- 2 ¼ cups (200 grams) oat flour*
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 3 large eggs
- Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
- Scant ½ cup melted coconut oil or 7 ½ tablespoons butter, melted
- ½ cup (122 grams) packed pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
- In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the centre and most of the central surface area, and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200ºF oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side. These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Nº3 Healthy Pumpkin Spice Recipe
Pumpkin Pineapple Cocktail
Serves: 2 | Recipe by: Kate
For a delicious pumpkin cocktail, blend together pumpkin purée, pineapple juice, dark rum and spices! It’s a surprising combination that tastes amazing. It’s a real treat! It’s sweet but balanced; I’d savour one for dessert any day.
- 7 ounces (1 scant cup) pineapple juice (I like R.W. Knudsen)
- 3 tablespoons pumpkin purée
- 1 teaspoon honey or maple syrup (more or less to taste)
- 1 big lemon, juiced
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of ground ginger
- Dash of nutmeg
- Dash of allspice or cloves
- 3 ounces dark rum (I prefer Myer’s)
- Pour all ingredients into a blender and blend well.
- Fill two double old fashioned glasses with ice.
- Pour the mixture over ice and garnish with a dash of cinnamon.
Nº4 Healthy Pumpkin Spice Recipe
Pumpkin Almond Butter
Recipe by: Brittany
Brittany’s Notes: A festive spin on your favourite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you’ll want to put on everything! This butter can be made with or without chia seeds. I added them for the nutritional benefits but they don’t add any flavour so if you don’t have them or don’t want the texture of chia in your nut butter, leave them out. Also, if you don’t have liquid stevia, simply add more maple syrup. I’d probably use 2-3 Tablespoons if I didn’t add the stevia, but the amount will depend on how sweet you want the butter.
- 2 cups unsalted, roasted almonds
- 2/3 cup canned pumpkin
- 1 Tablespoon chia seeds (optional)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 10 drops liquid stevia (I used vanilla)
- Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes.
- Add remaining ingredients and process until smooth, another 5 minutes or so. If you want the butter to be even smoother, you can add a little oil. I didn’t think this was necessary.
- Place pumpkin almond butter into a storage container and store in the fridge for up to one week.
Nº4 Healthy Pumpkin Spice Recipe
Make your own Pumpkin Spice Lotion!
Recipe by: Susie
The best part about this lotion – you can use it year round! When you’re missing the wintery months, just put a little on and you’ll be dreaming of crunchy leaves and sweaters. It’s truly lovely. And of course, all the ingredients are healthy and natural. Here’s their benefits:
Cocoa butter: High in antioxidants, great emollient (prevents loss of moisture), high concentrations of nutrients our skin needs
Almond Oil: deep moisturiser, soothes irritation
Coconut Oil: moisturises skin more efficiently than water or petroleum based lotions, naturally antibacterial, full of antioxidants and nutrients your skin needs
Beeswax: locks in moisture, protects skin against damaging elements, antioxidant, anti-bacterial, and anti-inflammatory
Paprika: Gives lotion orange-tinged hue
Essential oils: (cinnamon, nutmeg, ginger, allspice, and clove): For scent, anti-bacterial, anti-inflammatory
- heaping 1/4 cup cocoa butter
- 2 tablespoons almond oil
- 2 tablespoons coconut oil
- 1 teaspoon beeswax
- 1/8-1/4 teaspoon paprika
- 10 drops cinnamon essential oil
- 7 drops ginger essential oil
- 5 drops nutmeg essential oil
- 2 drops allspice essential oil
- 2 drops clove essential oil
- Mix cocoa butter, coconut oil, almond oil, and beeswax and put over a double boiler (a makeshift double boiler of a pot placed on top of a pot of water works well- that’s what I use). Stir until all ingredients are melted and well combined.
- Once ingredients are all melted, add paprika. If you want a brighter colour, you can add more. Let paprika seep and give colour for about 10 minutes.
- All the paprika may not dissolve. If that is the case, pour the melted lotion into a mixing bowl and stop before you pour the undissolved paprika in the bowl, leaving it in the pot. The paprika is heavier than the oils so this should be easy.
- Place mixing bowl in the fridge. When the lotion is almost solid, but not completely solid, remove it from the fridge. Add the essential oils and whip up with a handheld mixer for about a minute. If you aren’t satisfied with the texture of the lotion, you can let it get closer to room temperature so it will be easier to whip.
- Transfer into a jar with a tight fitting lid, and use as you would any body lotion. And try to resist eating!
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