Pumpkin Spice Latte Chia Seed Pudding

I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…

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Ingredients
  • 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
  • ½ cup canned coconut milk
  • 2 Tbl of pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp of ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 tsp maple syrup (or sweetener of your choice)
  • ¼ cup of chia seeds
Directions
  1. Begin by making your shots of espresso or brewing your coffee.
  2. You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
  3. Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
  4. Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
  5. Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
  6. Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
  7. Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.
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Pumpkin Coconut Almond Face Mask

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This face mask looks amazing, I mean love anything containing pumpkin (the same goes for almonds and coconuts so..) so when I saw this at “The Kitchy Kitchen” it pretty much made my day (thank you Diana for sending me her blog). Let’s hope it’s as amazing as I think it is

Ingredients

1/4 cup pumpkin puree

1/4 cup whole milk

1 tablespoon honey

1 tablespoon cinnamon

2 tablespoons coconut oil

2 tablespoons almonds (grind in food processor until powdery)

Mix all ingredients together to form a paste and apply to skin using fingers.  Leave on for 30 minutes and then wash off.  (You can also change the coarseness of the almonds to make this more of a scrub.)

 

Pumpkin Spice and Random Thoughts

Since moving to Australia the hardest part for me is not missing friends and family (I love you) but that the season are turned upside down. You would think that going from our lovely European summer into the Australian one would be great, and in some ways it is, but christmas without snow? Thats just wrong! And since autumn is my absolute favorite season off all time (closely followed by spring) I’m having crazy autumn cravings. Orange leaves, sweaters, hot tea you name it. And especially gingerbread and pumpkin spice. (I just spelled it pumking, that how much I love it)

Since gingerbread takes forever to make (who has time for overnight in the fridge) I’m going with pumpkin spice easy breasy… (while looking for a pumpkin spice recipe I stumbled on to this recipe… OMG it look’s so good!!)

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– from Country Clever

How to and what you need:

3 Tbsp Cinnamon
4 tsp Ground Ginger
2 tsp Ground Cloves
1 tsp Ground Nutmeg

Put all ingredients in an air tight container and shake!! (Or you could do it the “normal” way and mix with a spoon..)

You Won’t Believe it’s Vegan Pumpkin Pie

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You Won’t Believe it’s Vegan Pumpkin Pie

Crust:

This recipe makes a double crust for smaller pie pans or a single crust with lattice topping for deep-dish pie pans

2 1/4 cups all purpose flour

1/2 cup (more as necessary) coconut oil, cool enough to be solid

1 teaspoon salt

1 tablespoon cane or demerara sugar

1/3 – 1/2 cup ice water

I like to use a food processor for my pie crusts, which would make some crust connoisseurs cringe, but is fast and easy. Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work them into the flour with bare, dry hands. Add the water and knead the whole mixture together until it has the texture described a moment ago.

 

Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.

When you are ready to use the crust, make sure it’s soft enough to roll, and use a rolling pin to roll the dough into a large circle–enough that you can imagine easily covering your pie pan–using extra flour to keep things from sticking as you go. Gingerly lift it onto your pie crust (little tears are fine, and you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate crust till you have the filling made and are ready to bake it.

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Pie:

1 cup cashews, soaked 3+ hours and drained of soaking water

3/4 cups demerara, brown, or cane sugar

2 tablespoons tapioca starch

2 tablespoons blackstrap molasses

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon dried ginger

1/4 teaspoon nutmeg

pinches clove.

 

  1. Roll the crust out to 1/4 inch thickness and line a greased and floured pie pan. Pinch edges decoratively.

  2. Preheat oven to 350 degrees.

  3. Blend all pie filling ingredients in a food processor till super smooth. The mixture should be quite thick, but if it’s too thick you can thin it with a tablespoon or two of water or non dairy milk. Spoon into the crust, smooth over, and bake until the edges of the crust are golden brown and the filling is dark (35-40 minutes). Let cool for a while before serving.

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