Tag Archives: pumpkin

Grain Free & Paleo Blender Pumpkin Bread [VIDEO]

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

Grain Free & Paleo Blender Pumpkin Bread

It’s finally getting chilly enough to put on a sweatshirt in the mornings and nights here in LA county, and that means it’s Fall in SoCal. And judging by how much you all LOVED my Pumpkin Spice Latte recipe, it looks like most of us are ready for all things pumpkin. I know I definitely am.

My next pumpkin recipe is this Blender Pumpkin Bread that I’m so excited to share. I first learned about blender breads on Pinterest and the concept was so simple and brilliant. All the batter ingredients get blended together and then all you do is pour it into a baking vessel to bake it. For someone who’s not a huge baker like myself, I loved this idea and have been experimenting in the kitchen ever since.

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

I was so excited when I first made this Blender Pumpkin Bread because the flavor was ON POINT. And the texture is so fluffy, and it is absolutely delicious slathered with copious amounts of butter or ghee.

I don’t usually love sugary treats, but this recipe isn’t too overly sweet and really holds up well stored in the fridge. I’ve been eating it for breakfast toasted, along with a cup a coffee and a side of eggs.

If you love pumpkin, I highly recommend you try out this Blender Pumpkin Bread. It’s incredibly easy to make, and you’ll love how much moist and flavorful it is!

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 1 loaf
Author: Jean Choi

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

Print

Ingredients

Pumpkin Seed Topping

  • 1/4 cup raw pumpkin seeds (or other seeds or nuts of your choice)
  • 2 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides.
  3. Combine pumpkin, eggs, coconut oil, maple syrup, and vanilla extract in a blender. Pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
  4. Add coconut flour, baking soda, pumpkin pie spice, cinnamon and sea salt, and blend again for 30 seconds.
  5. If the batter is too thick, add water a tablespoon and blend until it reaches the right consistency.
  6. Transfer the batter to the loaf pan.
  7. Make the pumpkin seed topping by combining all ingredients in a small bowl and mixing them together with your hands.
  8. Distribute the topping evenly over the top of the batter, gently pressing it in.
  9. Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
  10. Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper.
  11. Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo and Vegan Pumpkin Spice Latte

This Paleo and Vegan Pumpkin Spice Latte is a much healthier version of everyone’s favorite Fall drink, and it only takes minutes to make!

Paleo Vegan Pumpkin Spice Latte

Well, it’s somehow pumpkin season again! While it still been hitting 90 degrees here in LA County, I’ve been seeing many people get excited about pumpkin again, and especially about Starbucks’ Pumpkin Spice Latte.

As a pumpkin fanatic, I remember back when I didn’t really think about what I was putting in my body, I would enjoy this drink almost daily as soon as they released it. These days, I’ve done my research about the ingredients, which is why I haven’t touched the original version for several years now. If you are curious, here are the ingredients:

Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents]

As you can see, that’s A LOT of sugar and artificial ingredients with very little pumpkin. So in order for me to enjoy one of my favorite Fall drinks again, I decided make this much healthier version: Paleo and Vegan Pumpkin Spice Latte!

Paleo Vegan Pumpkin Spice Latte

Paleo Vegan Pumpkin Spice Latte

Made with REAL, organic pumpkin, there’s nothing in this pumpkin spice latte that’s questionable or fake. And, in my opinion, it tastes so much better than the Starbucks version without being loaded with sugar.

I’ve been making my lattes using my immersion blender, and it works really well in creating that foamy layer. You can use a regular, high-powered blender as well or a latte frother if you have fancy gadgets in your kitchen.

Instead of spending your hard earned dollars on the Starbucks Pumpkin Spice Latte, make this healthier and tastier version at home instead! It only takes a few minutes to make and your wallet and your body will say thank you.

Paleo Vegan Pumpkin Spice LattePaleo Vegan Pumpkin Spice Latte

Paleo Vegan Pumpkin Spice Latte

Paleo and Vegan Pumpkin Spice Latte

Course: Drinks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1 serving
Calories: 87 kcal
Author: Jean Choi

This Paleo and Vegan Pumpkin Spice Latte is a much healthier version of everyone’s favorite Fall drink, and it only takes minutes to make!

Print

Ingredients

Instructions

  1. Place pumpkin and coconut or almond milk in a saucepan and heat over medium heat until it starts to boil. Whisk together then take off heat.
  2. Place all ingredients in a high-powered blender or use an immersion blender, and blend for 2-3 minutes until foamy. Add more maple syrup, if desired, and blend again.
  3. Pour into a mug, sprinkle with more pumpkin pie spice before enjoying.
Nutrition Facts
Paleo and Vegan Pumpkin Spice Latte
Amount Per Serving (1 latte)
Calories 87 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 172mg 7%
Potassium 242mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin A 190.7%
Vitamin C 3.1%
Calcium 18.1%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Stuffing Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??

As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!

Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast. 

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them.

If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time. The world is your oyster. I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Author: Jean Choi
Print

Ingredients

  • 4-5 small pumpkins, or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion, diced
  • 1 lb Italian pork or chicken sausage, casing removed
  • 4 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 fresh or frozen cranberries, chopped
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped almonds
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  3. Heat ghee or coconut oil in a large pan over medium-high heat.
  4. Add diced onions to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
  5. Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  6. Transfer the cooked onions and sausage into a large mixing bowl.
  7. Add carrots, celery, cranberries, garlic, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
  8. Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  9. Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  10. Transfer the stuffing into the pumpkin(s), filling up to the top.**
  11. Place the lid on top of the pumpkin(s), and transfer to the oven.
  12. Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.

Recipe Notes

**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Thanksgiving Stuffing Stuffed Pumpkin - Paleo Gluten Free Whole30