These delightful little pumpkin pie cupcakes are a throwback to Polly’s egg allergy. During those desperate days, I spent too much time wondering what on earth I’d feed my child. Thankfully we’re in a much better place now, but I learnt how to be creative back then. 

I remember trawling the internet searching for recipes that were not just grain free, but egg free too. It was much harder than I thought it would be, so I did what I always do. Got out my apron, and started chucking ingredients together until I was happy with the taste. 

Need a healthy guilt free treat? You’re in the right place! 

The pumpkin/butternut squash base make these cupcakes a truly guilt free bake. Flavoured with cinnamon and vanilla, they are dense and fudgey, and super moreish. The best thing of all is that they won’t leave you feeling meh afterwards, as they’re free from grains and refined sugar. The icing is made primarily from cashew nuts, which sounds a bit random, but trust me, it’s absolutely delicious. Overall they’re a win for any time of the day. 

I had a bit of an epiphany while I was trying to take photos of these cakes over the weekend. I’ve known for a long time that my sweet treats will never look as good as their sugary/gluteny/buttery counterparts, but I’ve made my peace with that. My food is all about the flavour, and the fact that it’s great for my family. If you’re in need of healthy inspiration, you’re definitely in the right place. Take a look at this Pinterest board for more yummy recipes.  

Pumpkin Pie Cupcakes with Sweet Icing. This recipe is free from all grains (not just gluten), dairy, egg and refined sugar.     

Pumpkin Pie Cupcakes with Sweet Icing (Gluten Free, Dairy Free, Refined Sugar Free)Ingredients to make 12

(for the cupcakes) 400g pumpkin or butternut squash
120ml coconut oil
40g coconut flour
40g ground almonds
40g ground flaxseed
2 tbsp water
1-2 tbsp honey
Tbsp cinnamon
Tsp vanilla
Tsp bicarb of soda
(for the icing) 200g cashew nuts
60ml coconut oil
2-3 tbsp honey

Method

– two hours ahead of baking, put the cashew nuts into a bowl and cover with cold water. Soaking the nuts will make them easier to blend, and also easier to digest  

– preheat your oven to 170c and line a 12-hole cupcake tray with cases

– peel and de-seed your pumpkin/butternut squash and cut into small chunks. Place in a saucepan with the cinnamon and water. Bring to the boil then simmer on a low heat with the lid on for about 40 mins until it is fork-mashable

– tip the contents into your blender or food processor, along with all the other cake ingredients and whiz until well combined. Sweeten the batter to your taste, one tablespoon of honey is enough for us, but you might want to add a little extra

– divide the batter between the cases and bake for 25 mins

pumpkin pie cupcakes– allow to cool completely before icing them

– to make the icing, drain the cashews and tip them into your blender or food processor

– blend the cashews, along with the coconut oil and 2 tbsp of honey, adding more honey to taste if needs be

– you’ll now be ready to ice the cakes, get the piping bag out if you’re feeling fancy otherwise use a knife to spread over the cakes 

– serve immediately, or make in advance and store in a cake tin. They are particularly delish after they’ve been in the fridge 

Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)

With Strove Tuesday just around the corner, I’ve teamed up with some fabulous foodie bloggers to bring you a vast array of free from pancake recipes.

Every day for the next two weeks, we’ll be sharing our favourite recipes, and hopefully you’ll be well and truly inspired to try something new on the 28th.

We eat pancakes most days in our house, and you’re about to find out why!

These are real little beauts. Not only are they super delicious, they’re full of nutrients, which makes them a win win for any meal time. Although the ingredients couldn’t be further from a regular recipe, please don’t be put off!

The grain free, dairy free, sugar free batter couldn’t be easier to knock up, and they fry just as well as any other pancakes you will have made. The exact same rules apply to these, you don’t need to do anything fancy while cooking.

The main ingredient is butternut squash, a wonderfully versatile root vegetable, which is very low in starch (which Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)  means that it’s low carb). Butternut squash is also full of vitamins A, B6, C and magnesium. I cut the squash into small chunks and roast in coconut oil on a 175c for around 45 mins to an hour.  

Next up we have eggs, which really don’t need an introduction. Providing you aren’t allergic to them of course, eggs are a wonderful source of nutrition. Loaded with vitamins D, A and B12 as well as iron and calcium, they provide the body with a great energy boost.

I would strongly suggest finding a reputable source for your eggs. I buy mine from my local greengrocer, and they come from a truly free range farm, ten miles from my house.    

Last, but by no means least, we have cashew nuts, which are full of vitamin B6, iron and magnesium. . Did you know that it’s largely believed cashews contain anti-depressant properties? Next time you’re feeling the winter blues grab a handful and see if they cheer you up.

Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)  Ingredients for six 

200g cooked butternut squash
1/4cup cashew nut butter
3 large free range eggs, or 4 small ones
1/4tsp vanilla powder, or 1 tsp of extract
1/4tsp bicarb of soda
Oil for frying, I use coconut oil

Method

– put all the ingredients into your blender or food processor and whizz on a high setting, until a thick but runny batter is formed  

– get your non-stick pan nice and hot, add a little oil, then add a thin layer of batter 

– cook for a minute or two, and flip to the other side once you see bubbles forming 

– cook on the second side, then put on plate for serving 

– repeat until they’ve all been cooked 

– garnish with your favourite toppings. My kids love raw honey, with cocoa and cinnamon sprinkles 

2 min tutorial on YouTube

Check out these awesome free from recipes, from your #FreeFromPancakes team

Gluten Free Jam Jar Pancakes from The Free From Fairy

Gluten Free, Dairy Free, Egg Free Pancakes from The Intolerant Gourmand  

Gluten Free Apple and Cinnamon Pancakes from Glutarama 

Gluten Free Vegan Chia PancakesUltimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)   from Free From Farmhouse 

Vegan Banana Pancakes from Le Coin de Mel

Paleo Banana and Almond Pancakes from Paleo Crust

Paleo Coconut Pancakes
from Cherished by Me

Dairy Free Lemon and Sugar Pancakes
by Dairy Free Kids

Coconut and Lime Vegan Pancakes from The Peachicks Bakery

Oat Almond and Banana Pancakes with a Berry Compote
from Easy Peasy Foodie

Low FODMAP and Low SYN Pancakes from Hijacked by Twins 

Beetroot and Buttermilk Pancakes from the Gluten Free Alchemist