Pumpkin Spice Coconut Flour Donuts

OK guys, so I didn’t want to make this the world’s longest post title, but check it out: these donuts are not only gluten-free, but they are also totally grain-free and even nut-free! Bonus round – they are also dairy-free and refined sugar-free. Best part is, even in being the most “free-friendly” donut recipe I have made yet, I finally impressed my donut-obsessed hubby with a homemade gluten-free donut!! This has been a many year long odyssey, so I feel like I should get a medal or an award or something.

Pumpkin Spice Coconut Flour Donuts

To be fair, this is the first time I have ever actually fried donuts at home, so I am certain that has a lot to do with Mark’s adoration. None the less, these puppies are healthier than the white flour containing crap he has an affinity for, so a win is a win!

Whenever I make my usual baked donuts at home, Mark and I argue over the fact that they just aren’t real donuts. He always claims they are basically just a circular muffin when they are baked and not fried in any way. I now kinda have to agree with him there!

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Za'atar Roasted Squash with Crispy Kale and Pomegranate

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Squash season is my favorite of all the seasons! I honestly have a really hard time believing that squash is good for me, that it isn’t one of those foods you absolutely LOVE, but really know in your heart you should enjoy in moderation, like white potatoes or chocolate cake! This time of year, I find myself planning all of my meals around what squash we are going to eat.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Lately, I have been enjoying these beautiful Chile Delicate Squash Rings for breakfast with an egg , I made a bit pot of this Butternut Squash and Roasted Red Pepper Soup for lunch and I have been roasting butternut squash like it’s my job.  Of course, though I haven’t yet, I will be making my popular Butternut Squash and Chickpea Slow Cooker Curry very soon, too! I could go on and on telling you the ways I have prepared squash over the last few weeks but instead I will share this amazing, simple new recipe with you.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

This recipe features two of my favorite varieties of squash, at least this week, acorn and delicata. I love how sweet and delicate they both are and I love that you can eat the skin on both varieties. Both of these squash are insanely versatile and are wonderful in a savory dish, but just as good with a little maple syrup and some fresh cinnamon and nutmeg.

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Pumpkin Spice Latte {Dairy-free}

by Beth @ Tasty Yummies

Pumpkin Spice Latte {Vegan}

Pumpkin Spice Latte {Vegan}

It will forever irritate me how many “pumpkin spice” flavored foods do not contain even the smallest amount of pumpkin. I don’t get it. If it’s just cinnamon and other spices, why not call it “spiced BLANK” instead. Most irritating is the fact that Starbucks’ Pumpkin Spice Lattes are always fixing to suck me in. From time to time, I find myself in a weakened state, tempted and really thinking about ordering one! Ultimately, I simply remind myself how much sugar (a Grande contains over 50 grams of sugar) it contains. Then I think about the fake coloring (Class IV Caramel Coloring), the creepy “natural” and artificial flavors and the hidden dairy in the syrup by way of sweetened condensed milk (so vegans, you are getting hit with dairy, even if you order it with non-dairy soy milk) and of course, there are still all of the calories.The list of reasons not to order one just goes on and on. I myself haven’t had one of these drinks in well over 5 years, but it doesn’t mean that I don’t think about it from time to time.

Pumpkin Spice Almond Milk

So, what’s a fall-loving, pumpkin-craving girl to do about all this scary Starbuck stuff? Well, she has to make one for herself. (OK, I will stop talking about myself in the third person now! Sorry.) I opted to first make a tasty homemade Pumpkin Spice Almond Milk for my ongoing recipe series with Free People, using my tried and true method of making delicious nut milks at home. Though this delicious, seasonally-inspired treat is super amazing on it’s own, it’s even better served warm and added to a steamy latte, like this.

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How-to Make Dehydrated Apple Chips

by Beth @ Tasty Yummies

 

Tutorial Tuesdays // Tasty Yummies How-to Make Dehydrated Apple Chips

I have said it once and I will say it again, apples do not get nearly enough love in the fall. It’s all – pumpkin this and pumpkin that. Apples are the red-headed skinned step-child of the autumn.

Life has been a tad busy as of late, so that has meant that baking has been totally out of the question. Beside that fact, it’s been so summer-like in Southern California that turning the oven on sounds quite miserable. In an effort to enjoy the amazing spiced flavors of a homemade fall apple pie or crisp, I decided to simply take some of the many beautiful apples we had from our farmer, the market and our own yard and make some yummy, healthy, cinnamon apple chips.

How-to Make Dehydrated Apple Chips

This simple tutorial works great with a dehydrator, but if you don’t have one, you can even make these in the oven. Easy. The best part about these cinnamon-dusted apple chips is how the whole house ends up smelling like you have an apple pie baking, the entire time they are dehydrating.

How-to Make Dehydrated Apple Chips

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