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

[ Leave a comment below for a BONUS entry -- open until Dec. 20, 2018 at 12am EST ]

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.

Nu Naturals, a lovely little family-owned company I met while visiting California for work last year, makes syrups that are gluten-free and vegan. Since I have a dairy-protein-allergy on top of celiac, this is a wicked boon to me; and I spent a few mornings making warm food and playing with the Chair, Cocoa, and Pumpkin Spice syrups, along with the cocoa powder and my own chia seeds.

Also, egg white protein, because I got a bloody good deal on a heap of it off of Amazon from another celiac-safe company, Now Foods.

Anyhow, warm eats are celiac-can't-be-beats. (Didn't you know warm food is easier on the guts?)

This Chia Chai Mousse is a keen balance of texture and flavor, creaminess 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.

It also happens to be sugar-free, which means I can hike the recipe and a brunch off to my grandmother's over Christmas holiday, and she -- with diabetes -- can enjoy just as much as I can. (Nu's syrups are non-gmo, minimally processed, and stevia-based...and they avoid the often-odd-stevia-aftertaste found in other products, as well as the erythritol and dextrose usually added to those aforementioned.)

Make a plate of gluten free cakes and top with the mousse, and then enter to win some Nu syrups yourself for the holidays. Below is the link to get a whole package of the celiac-safe goods, sugar-free, dairy-free, vegan, and still-family-owned. Additionally, you got recipe to reference.

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

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 my opinion, or my recipes. I like Nu, Ron, the entire family of Nu Naturals founders and current owners; and I'd love to share the fun food.

leave a comment for a BONUS
entry!
not closed until DECEMBER 20th!

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