Recipe: Chia Chai Pumpkin Mousse, & Gluten Free Griddle Cakes



Every year when Winter whips in, the kitchen is cold, and even when it warms up with the oven on or  the heat seeping up from the lower-neighbour's flat, it isn't the time to eat cold too.

Bodies, I think, know that cold is dangerous in the Northeast.

Probably because it is.

And perhaps that's why warm food, and the warming aroma of cinnamon, clove, and ginger, tug so hard on the taste-buds this time of year.

I met Nu Naturals (a family-owned company based on the West Coast) during a work trip a few months ago. They make syrups that are gluten-free, vegan, and sugar-free. Since I have a dairy-protein-allergy on top of celiac, this is a boon to me; and I spent a few mornings making warm food and playing with the Chai, Cocoa, and Pumpkin Spice syrups, along Nu's organic cocoa and my own chia seeds.

I happened to have egg white protein -- an odd pantry addition, but Now Foods offered me a bucket to try during that trip as well.

Anyhow, as a celiac mate in Ireland says every Autumn on our seasonal call, "Warm eats are coelliac-can't-be-beats." (One thing is true: warm food is easier on the guts and digestion.)

 Chia Chai Mousse is what I ended up with that day. It's a good balance of texture and flavor, and its creaminess is set off by the bite of ginger and chai spice.

And it sits perfect on top of pancakes.

For breakfast.

Many days in a row.

The fact that it's sugar-free  means I can hike the recipe  (and breakfast) off to my grandmother's over Christmas holiday, and she -- with diabetes -- can enjoy just as much as I can.

Please enjoy.

I also made gluten-free black beans brownies, but that's for another time.


GRIDDLE CAKES
[ gluten-free, grain-free, sugar-free, dairy-free, nut-free ]
serves 2-4 - makes 15-26 silver dollar-sized cakes

:: ingredients ::

2 heaping tbsp egg white protein (Now Foods, unflavored)
1 dropper Nu Naturals alcohol-free Vanilla stevia
1/3 cup water
1-2 tbsp Nu Naturals Organic Cocoa Powder
1 large organic egg
1/3 cup pureed pumpkin

:: directions ::

1. Sift cocoa and egg white protein. Slowly add water, mixing until all lumps are removed.
2. Add pumpkin, and mix to combine; then add egg and beat well.
3. Heat a non-stick skillet to high, lower to mid-heat, and spoon by tsp onto surface. Cook 2-4 minutes, or until surface has bubbles and has dulled to opaque. Flip, cook 1 minute, plate. Repeat.


MOUSSE
[ vegan, gluten-free, raw, nut-free, soy-free, egg-free ]

:: ingredients ::

2 tsps chia, soaked overnight in 1/4 cup water
1 tsp tahini or SunButter
1 tbsp Nu Natural Organic Cocoa (TraderJoe's also works well)
1 tbsp Nu Chai Syrup
1 tbsp Nu Cocoa Syrup
1/4 cup pureed pumpkin
water to adjust consistency 

:: directions ::

1. Add seed butter & pumpkin plus Nu syrup to dish with chia; mix until well combined, then slowly
add cocoa. Optionally: add a favorite vegan protein powder to up protein.


GIVEAWAY
[ CLOSED ]

terms: [ NuNaturals Stevia Giveaway Details:
Who: Four winners from anywhere in the world (THANK YOU, NuNaturals!!)
What: Each winner will receive:
In addition, each of the 4 winners will also receive a FREE BONUS item. The total retail value of each package is $ 70.00!! ]
a Rafflecopter giveaway



Disclaimer: I received no payment for this post, or anything else, or my recipes. I liked Nu, Ron, the entire family of Nu Naturals founders and current owners; and I found out egg white protein is a great binder for gluten free baking. Thanks Now Foods.

Comments

  1. I so want to try this!!! I tried the NuNaturals Pumpkin Spice syrup and I'm totally addicted!! So good. I'm excited to share it for the holidays. These pancakes sound delish!

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