Note: this entry is from last Fall but the desire for Pumpkin Spice Lattes never goes out of style!
Shorter days mean less energy and the mood-boosting chemical seratonin. Cooler days mean cravings for warm crisps and coffees. This combination can send the best laid diet plans off the rails and re-routed to sugar-rich temptations. On the NBC 10! show this morning, I shared two strategies to keep your weight and health goals on track.
The recipes from the segment are below.
This recipe was inspired by Michelle at Gluten-Free Fix. I’m not much of a latte person because of how sensitive to sugar and caffeine I’ve become. But with her DIY inspiration, I realized these once-in-awhile treats could be enjoyed without feeling like a train hit me two hours later and I wanted any chocolate in sight at 3 p.m. I’ve used coconut sugar which has a glycemic index of 35 compared to a 100 for regular sugar. The higher the index, the more likely you are to overeat, have cravings later and be crabby.
- 8 ounces of coffee or chai tea bag (consider pumpkin tea mixes for caffeine-free and creative customization)
- 1 Tablespoon canned pumpkin puree
- 1 Tablespoon of coconut sugar
- 1/2 cup of almond milk* (I like my drinks more creamy)
- 1/8 teaspoon of pumpkin pie spice
- 1 tsp vanilla
1. Brew coffee or tea
2. Combine 8 ounces of coffee or tea with pumpkin puree, coconut sugar and vanilla in a blender.
3. Pour into your favorite mug
4. Froth almond milk (I bought my frother at Kitchen Kapers in Philadelphia) for 10 seconds
5. Sprinkle pumpkin pie spice
*Get the almond milk brand with the most fat
My version has 8 grams of sugar compared to a Starbuck’s Pumpkin Spice Latte (grande) with 49 grams of sugar!
Prep time: 15 minutes
Cook time: 45 minutes
- 2 cups blanched almond flour
- 1 teaspoon celtic sea salt
- 1 teaspoon cinnamon
- ⅓ cup ghee
- ¼ cup coconut sugar
- 1 tablespoon vanilla extract
- 4 medium apples, peeled, sliced then chopped in half width-wise
- In a large bowl, combine almond flour, coconut sugar, salt, and cinnamon.
- In a smaller bowl, combine melted ghee and vanilla
- Stir wet ingredients into dry
- Place apples in a 8 x 8 dish
- Crumble topping over the apples
- Cover and bake at 350° for 35 minutes on low rack
- When apples get soft, remove cover and bake 10 more minutes to brown crisp
- Serve warm or cold
Adapted from Elana’s Pantry which is the best site for using almond flour.