Is there anything better than a steaming Pumpkin Spice Latte to warm up a crisp fall morning? Now you can save money and make these dairy-free treats at home using real pumpkin! This is a simple, no syrup required recipe that is right up my alley.

Dairy-Free Pumpkin Spice Latte

Ingredients:

• 1/4 cup Espresso or 1/2 cup Strong Coffee (adjust amounts to your taste)
• 2 T Canned Pumpkin
• 1 tsp Vanilla Extract (optional)
• 2-3 T Sucanat/Rapadura or 2 T White Sugar
• 1 cup of Milk (I have tried cow’s milk, rice milk and coconut milk.  They were all good!)
• 1/4 tsp Pumpkin Pie Spice

Directions:

1. Brew the espresso or coffee.
2. While the coffee is brewing, combine the rest of the ingredients in a small saucepan. Heat over medium heat, whisking continuously, until the mixture is hot and frothy. Do not boil.
3. Pour the espresso or coffee into a mug and pour the pumpkin flavored milk over it. Enjoy!

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Cranberry Granola Bars.

This recipe was shared at Allergy-Friendly Friday!

Thanks All Recipes!  Photo credit: marfis75

I like to take my girls out for Mommy-Daughter dates when I can.  My five year old, non-allergic daughter’s favorite date is hitting the local tea shop for scones and tea.  Actually, I have coffee and she has milk in a tea cup.  We always bring home extra scones to share with the rest of the non-allergic family.  It always hurts my heart when I don’t have an allergy-free version of a treat to share with Bella.  When I stumbled across this recipe at Family Fresh Cooking, I couldn’t wait to make it for her.  Just as I expected, Bella loves the chocolate treats.

I was pleasantly surprised by how easy these scones are to make. I have never made “regular” scones but I’m pretty sure they are not nearly as nutritious as these.  Coconut flour is high in dietary fiber and protein.   Oats are also a great source of fiber and are known to help reduce high blood pressure and lower cholesterol.  The banana, used as a binder in this recipe, is a great source of potassium, vitamins b and c and more fiber!

This recipe only makes 8 scones so I learned quickly to make two batches.

Dry Ingredients:

• 1/2 cup Coconut Flour (Check out this deal!)
• 1 cup Gluten-Free Oat Flour (How to make your own oat flour)
• 1/4 cup Unsweetened Cocoa powder
• 1/8 tsp Sea Salt
• 1 tsp Baking Soda

Wet Ingredients:

• 1 Banana
• 3 ounces Coconut Milk
• 6 Tbsp Honey
• 1 tsp Vanilla Extract (optional)

Add-in:

• 3/4 cup Allergy-Friendly Chocolate Chips (I use these)

Instructions:

1. Preheat oven to 350.
2. In a medium bowl, whisk dry ingredients.  Add 1/2 cup chocolate chip.
3. Blend wet ingredients in a blender or food processor.
4. Add wet ingredients to dry ingredients and mix well.
5. Taste dough and add more sweetener if needed.
6. Form dough into a ball and press into a 1/2 inch thick pizza shape.
7. Cut into 8 equal pieces and top with remaining chocolate chips.
8. Bake 10-12 minutes.  Let cool and sprinkle with powdered sugar before serving.

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Fudge Cake .

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Banana Chocolate Chip Oat Muffins

• 4 very ripe bananas
• 1/3 cup olive oil
• 1/2 cup honey
• 1 3/4 cup oat flour (how to make oat flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (I use Enjoy Life brand)

1. Preheat oven to 350.  Grease or line a 12 muffin pan.
2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
3. Whisk dry ingredients in a separate bowl.
4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
6. Bake 20-25 minutes until golden brown and firm to touch.

You may also enjoy:

 
• Double Chocolate Chip Scones Recipe
• Two Ingredient Pumpkin Bread with Apple Cider Glaze
• Chocolate Craisin Granola Bars on $5 Dinners!
• Protein Packed Pancakes, aka Beancakes