Monday, August 24, 2015

SCD legal pumpkin pie- in the microwave!

I know it is only August and that most people probably haven't even thought about pumpkin yet. I have been enjoying it all summer! Ever since starting the SCD diet for Diverticular disease I have had to get really creative if I want something sweet to eat. I use pumpkin daily in a smoothie. It's so delightful and has amazing health benefits.
 I love, love, love the holidays. Anyone who knows me, or has read my blog, knows this. I am very influenced and affected by color and the rich, warm, oranges and browns of the season make me pretty darn happy. So I say bring on the pumpkin!!
The kids started back to school today and Fall is just around the corner. I like to have something yummy for when they get home from school and I love that I am able to whip up some healthy treats for them.
I found a recipe for healthy microwave pumpkin pie dessert and changed a few things. I like to whip up a couple extras to have in the fridge for breakfast the next morning or for when I am dragging and need a healthy pick-me-up. This is even rich enough that we don't miss the whipping cream that traditional pumpkin pie gets topped with! 
 Pumpkin, spice and everything nice, that's what this girls is made of!! 
Microwave Pumpkin Pie
1 Tbsp. organic butter
2 Tbsp. almond flour
1 Tbsp. unsweetened, flaked coconut
Melt the butter in an 8 to 10 oz. ramekin. Add almond flour and coconut. Mix well and press down into the bottom of the ramekin.
1/2 C. organic canned pumpkin (not pumpkin pie mix)
1 organic egg
1 1/2 Tbsp. Honey (more or less to desired sweetness)
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. ginger

In a small bowl mix the remaining ingredients. Pour into the ramekin and cook for 3 minutes in the microwave. Chill for 2-3 hours before eating.

Note: This makes a good sized dessert so sharing is encouraged, but certainly not required!!

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