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Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle
This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
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Slow Cooker Caramel Apple Butter
This Slow Cooker Caramel Apple Butter is the perfect way to celebrate the season’s most abundant fruit, but this isn’t your mamma’s apple butter. With a rich, honey sweetened caramel mixed right in, you’ll find notes of rich, caramely goodness paired with the traditional spicy and tart apple butter.
We are home and still getting settled after our whirlwind trip to Europe. It was absolutely glorious, incredible, magical and so inspiring. I came home with a heart full of memories, sore feet from so very many miles of exploring and a head full of ideas for recipes inspired by all of our delicious meals. While the jet lag has been a bit brutal (8 hours time difference is no joke), what has been an even greater challenge is getting back into it all. Not the work, my usual healthy eating or my daily fitness routine, I jumped right back into all of those – they are so important to my mental well-being and were sorely missed in those 10 days away. Rather, I again found myself plagued by something interesting upon my return, something that seems to happen nearly every time I step away for an extended period of time. The much needed break from the internet, the constant connection and the need to check in across the various platforms throughout the day, it all obviously disappears when I am off adventuring. It helps that with international travel we were limited in our data usage, and of course the time difference plays a role, as well, but being busy and present, this perfect combination renders the vast, never-ending virtual world essentially non-existent to me and I love it. I often look forward to that aspect of vacation as much as I do the travel itself.
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Mini Caramel Apple Pies with Cinnamon Streusel {gluten-free, vegan}
In case you haven’t noticed, I have a thing for mini stuff! Why make a single large-sized pie, when you can have 12 tiny ones? I am not sure where or when this love affair began, but I constantly find myself opting for littler things over the traditional size. (spoiler alert: I have another mini dessert coming to the website later this week)
When Attune Foods contacted me to develop a holiday-worthy dessert recipe using one of their Erewhon Supergrain cereals, I was excited for the challenge of recreating a classic sweet treat, like apple pie. I opted for mini apple pies with a deliciously simple crust and filling, a crunchy spiced streusel topping made with the buckwheat hemp cereal, all topped with a drizzle of my very easy-to-make vegan caramel sauce.
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