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Hi Paleo friends and Paleo interested!! Missing your pumpkin spice lattes? Well, you’re in luck because I’ve created a paleo-friendly version for you. That one pumpkin I had left over yielded a ton of puree so I have been able to play around with some pumpkin recipes. When in doubt, mix your puree with coconut cream from Trader Joes…my goodness the pairing is divine and creamy. Pump. puree, coconut cream and salt is amazing! It reminds me of the velveta cheese sauce my grandma used to make with her mac and cheese–no lie! The recipe is quite simple as long as you have puree on hand. Here’s how I made mine.

I hope you are all enjoying your Veteren’s Day and remembering those who have served over the years to keep our country safe and free. Today, we honor veterans of ALL wars. Thank you, thank you, thank you for your service. I challenge all of you to take a moment of silence today to reflect on what freedom really means to you, and to send gratitude for the brave men and women who have put their lives on the line for you.

Pumpkin Spice Latte

Ingredients:
2 cups fresh brewed coffee
3 tablespoons pumpkin puree
1/4 cup + 2 tablespoons canned coconut cream (Trader Joes)
1/4 cup almond milk
1 teaspoon honey
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla

Directions-

  1. The night before, set coconut cream in tupperware and put in fridge overnight so that the cream gets thick
  2. Add coffee, puree, 1/4 cup coconut cream, almond milk, honey, pumpkin pie spice and vanilla to blender.
  3. Blend until well incorporated and a little foamy.
  4. Top with 2 tbs coconut cream and a sprinkle of pumpkin pie spice

 

 

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