This Pecan Streusel Pumpkin Pie Slab is an excellent addition to whatever else you're planning for your Thanksgiving dessert menu. Not only is it larger than a traditional pie, it's also easier to slice and serve and can even be made in advance and frozen. The guests are going to love this one.
Pecan Streusel Pumpkin Pie Slab
Prep time: 20-30 min
Bake time: 40-45 min
Ingredients for the Streusel
½ cup gluten free flour
½ cup rolled oats
½ cup brown sugar
1 tsp cinnamon
6 tbsp cold butter. diced (3/4 of a stick)
6 oz pecans, chopped (about 1 ½ cups)
Ingredients for the Crust
1 ¼ cup gluten free flour
¼ cup brown sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp baking powder
10 tbsp cold butter, diced (1 ¼ sticks)
Ingredients for the Filling
1 (29 oz) can pumpkin puree
2 (14 oz) cans sweetened condensed milk
4 eggs, beaten
2 tbsp gluten free flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
¼ tsp ground cloves
¼ tsp salt
Preheat oven to 375 ºF or 190 ºC and line a 9x13 inch pan with parchment paper.
To make the pecan streusel, stir together the flour, oats, brown sugar and cinnamon then add the butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture then stir in the chopped pecans until they’re all coated and set the mixture aside.
For the filling, in a large bowl combine the pumpkin puree, sweetened condensed milk, beaten eggs, flour, cinnamon, nutmeg, ginger, ground cloves and salt then mix with a whisk until the mixture is well combined and smooth then set aside.
For the crust, combine flour, baking powder, brown sugar, cinnamon and salt then add the cold diced butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture that holds together when you squeeze it but breaks apart easily.
Firmly pat the crumb crust mixture onto the bottom of the prepared pan.
Pour the filling over the crust and spread it evenly being careful not to disturb the crust then evenly scatter the pecan streusel over the top and bake 40-45.
Let the pie bars cool completely then cover the pan and refrigerate for 4-6 hours to chill to ensure perfect slices.
If you want a summery dessert that's healthy enough to eat for breakfast than this is the cake for you. The paleo recipe is free of refined sugar, gluten, grain and dairy with healthy fats and protein to keep you fueled for hours. And you just cant go wrong with a classic combination of blueberries and lemon.
Lemon Blueberry Mug Cake
Prep time: 5 min
Cook time: 2 - 3 min
5 tbsp almond meal (I used a blanched variety)
2 tbsp maple syrup
1 tbsp coconut oil, melted
1 large egg, at room temperature
zest of ½ a lemon
⅓ cup of fresh blueberries
coconut cream and blueberries (to garnish if you want)
Lemon Blueberry Mug Cake – Paleo Recipe - YouTube
In a small bowl, whisk together all of the ingredients except for the blueberries
Once you have a smooth batter, fold in the blueberries.
Transfer the batter into a 10-12 oz. mug sprayed with nonstick spray and microwave on high for 2 - 3 minutes depending on the size of your mug and the wattage of your microwave.
Let it rest for 2-3 minutes then loosen the edges with a knife and turn it out onto a serving plate if you want.
Cool completely and garnish with coconut cream and more berries if desired
If you are looking for the perfect summer dessert to bring to the next family cookout, these Lemon Poppy Seed cookies fit the bill incredibly well. They taste like summer and they're easy to make.
Lemon Poppy Seed Cookies
Prep time: 15 min
Bake time: 15 min
Servings: Makes 45 cookies
3 ½ cups gluten free flour (I used Bob’s Red Mill 1 to 1 baking blend)
1 ½ tsps baking powder
¼ tsp salt
2 tsp poppy seeds (plus more for garnish)
1 cup butter, very well softened
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
1 lemon, (zest for the dough & juice for the glaze)
1 ½ cups confectioner’s sugar, sifted
Video Tutorial: Coming Soon
Preheat the oven to 350°F or 175 °C
Combine the gluten free flour, baking powder, salt and poppy seeds and set aside.
Cream together the butter, sugar, vanilla and lemon zest until fluffy then add the eggs and beat until well combined. (Scrape down the bowl as necessary)
Add the flour mixture and continue mixing until you have a homogenous dough then transfer the dough to another bowl and chill for ½ hr.
Roll tablespoons of the dough into balls and place them onto an ungreased non-stick cookie sheet then flatten to about ½ inch. (15 cookies per sheet 3 x 5)
Bake for 15 minutes or until golden around the edges then allow them to cool on the pan for a minute before transferring to a wire rack to cool completely.
To make the glaze combine the juice of the lemon and the confectioner’s sugar and stir until smooth. (optionally you can add a little more lemon zest to the glaze)
Spoon a little glaze over each cookie and return to the baking rack.
After glazing every 3 or 4 cookies, sprinkle them with poppy seeds before the glaze dries too much for them to stick.
Once they’re all done allow the glaze to dry and they’re all ready to eat. (When storing pack them in an airtight container with a sheet of waxed paper between each layer to keep the crumbs from one layer from getting onto the glaze of the layer beneath it)
This Whole 30 compliant Meatloaf slashes the carbs without sacrificing anything that makes meatloaf the ultimate All-American comfort food.
Meatloaf - Whole 30 Compliant Recipe
Prep time: 20 Minutes
Bake Time: 1 Hour
Servings: 4 – 8 Servings
2 lbs total Ground Beef Pork Veal
¾ cup Almond Meal
½ cup Onion, Diced
½ cup Carrot, Grated
½ cup Zucchini, Grated
1 clove Garlic, Minced
1 Tbsp Oil
Salt & Pepper, To Taste
1 cup Whole 30 Ketchup Divided (½ cup in the loaf & ½ cup on the loaf)
1 egg, Slightly Beaten
¼ tsp Cumin
Ingredients for the Whole 30 Ketchup (see notes)
6 oz. Tomato Paste
¼ cup Apple Cider Vinegar
½ cup Warm Water
¼ cup Raisins
½ tsp Salt
Meatloaf - Whole30 Recipe - YouTube
Preheat oven to 350ºF (or 175ºC) and line a baking sheet with foil sprayed with nonstick spray.
In a medium skillet, over a medium heat saute the diced onion, carrot, zucchini and garlic in a tablespoon of oil with some salt and pepper for 4 or 5 minutes until they soften and develop a slight bit of color then let them cool.
Beak apart the meat with a large fork to get them roughly combine.
Add the sautéed cooled veggies, almond flour, ½ cup of Whole 30 compliant ketchup, 1 slightly beaten egg, ¼ tsp of cumin and some salt and pepper to taste.
Mix it all together until you’ve got a homogenous mixture then form it into a loaf on the prepared pan.
Spoon the remaining ½ cup of ketchup onto the top and spread it carefully over the surface extending just about an inch down the sides but be careful not to let the ketchup go down to the bottom or it could burn if it bakes onto the pan.
Bake it in the preheated oven for one hour then let it rest on the pan for 15 minutes before slicing and serving.
Notes: I made my own low Whole 30 compliant ketchup by using an immersion blender to combine the ingredients listed for the ketchup. But I did soak the raisins in the warm water for about an hour prior to the blending so they would soften and blend more easily.
A few posts back, when I made those Mini Brownie Trifles I told you guys that Namaste Foods had sent me a few products to review. In the Trifle post I used their Organic Brownie Mix which was fantastic.
In this post I used their Quinoa Flour to make pancakes. But not just any humdrum pancakes; these pancakes are fit for a King paying homage to Elvis and those infamous peanut butter, banana, and bacon sandwiches he used to love so much.
But back to that quinoa flour. I found Namastebrand to have a superfine texture that blended easily into the batter and a nutty flavor that worked well in this recipe.
Quinoa is a super-food with nutritional benefits that crush the competition among other grains. But it does have it's own distinct flavor which could make people shy away from using it in their baked goods.
Since these pancakes contain bananas, peanut butter, and vanilla which are all pretty strong flavors in their own right the quinoa blended nicely into the recipe with no strange taste.
1 ½ large ripe bananas, mashed (the other ½ for garnish)
1 cup milk
1 egg, beaten
1 teaspoon pure vanilla extract
Ingredients for Garnish
½ banana sliced
crispy bacon crumbled
⅓ cup melted peanut butter
Video Tutorial: Coming Soon
Whisk together quinoa flour, psyllium husk powder, baking powder, and salt then set aside.
In another bowl combine the melted peanut butter, mashed bananas, milk, beaten egg and vanilla extract.
Mix the liquid ingredients until well combined and add the dry mixture then stir until you’ve got a homogeneous batter with a thick consistency.
In a large greased non-stick skillet over a medium low heat, ladle in scant ¼ cup measures.
Allow the pancakes to cook low and slow for 3-4 minutes or until the tops begin to dry out and small bubbles begin to form then flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown.
Remove from the pan and serve stacked with crispy bacon, banana slices and a drizzle of melted peanut butter.
Scrub the potatoes and trim off anything that doesn’t look nice then cut them into large chunks and place into a pot of water large enough to also house 4 cups of broccoli florets later.
Bring the pot of potatoes up to a boil and after 5 minutes add the broccoli florets and cook for an additional 10 minutes then drain them both and roughly mash.
In the meantime to make the dressing in a medium bowl combine, the yellow mustard, scallions, fresh thyme leaves, crushed red pepper flakes, the juice and zest of a lemon, salt and pepper then stream in the olive oil as you stir to combine.
Add most of the dressing to the warm smashed veggies (reserving 2 tbsp to top the salmon) and stir to combine.
For the salmon, season with salt and pepper then sauté skin side down in a nonstick skillet over a medium high for 3-4 minutes on the first side then flip and cook for 2-3 minutes on the second side.
To serve, place a large pile of the smashed veggies onto your plate then top with a piece of salmon and a spoonful of the mustard dressing and a few thyme leaves.
Being a Food Blogger can be a little tough at times. It’s never fun when your dinner grows cold as you to try to style that perfect shot. But the perks of a blogger can be very nice.
Recently Namaste Foods sent me several products to review. They’re also generously hosting a Giveaway for my US and Canadian followers.
And you can rest assured that if a company offers to send you their stuff to review, they truly believe in what they’ve created. Their products are all certified gluten free, kosher, non-Gmo, casein free, and vegan friendly.
I received their Organic Dark Chocolate Brownie Mix, a Spice Cake Mix, and a bag of Quinoa Flour.
This post mainly focuses on the brownie mix. And Namaste's mix didn’t disappoint. In short the mix is phenomenal. The brownies turned out dense and moist and fudgey with a rich chocolate flavor that thankfully lacked the cloying sweetness typically found in many mixes that add tons of sugar.
Below is a video which details the brownie preparation along with a Mini Brownie Trifle recipe that would be perfect for Valentine’s Day or any other special occasion.
Namaste is also hosting a giveaway for my US and Canadian followers that includes a tote bag filled with assorted products, coupons, and recipes.
Products May Vary From Photo
To enter you can either leave a comment below or head over to on my Youtube channel, Instagram or Facebook accounts and leave a comment on the posts advertising this Giveway.
I’ll message the winner on March 1st,2017.
Here’s a link to the Namaste foods website where you can check out some of their products. They've also got a store locator to help you find them in your area.
And don’t forget to stay tuned to my social media outlets so you won’t miss the recipes I create in the coming months with that spice cake mix and quinoa flour. If the brownies were any indication we can only expect good things.
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