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Pumpkin Pie Chocolate Cups

Pumpkin Pie Chocolate Cups are the next recipe featured in our Pumpkins and Pinterest series.   These darlings are from Food Pleasure and Health and oh am I glad that I tried this recipe they are divine.

I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups.  These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.


4.0 from 1 reviews
Pumpkin Pie Chocolate Cups
Recipe type: Sweet Treat
Serves: 14
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
  • Shell:
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil, melted
  • ¼ cup honey (use maple syrup for vegan)
  • splash of vanilla extract
  • pinch of sea salt
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 2 tablespoons almond milk (or any other milk)
  • 2 tablespoons honey (use maple syrup for vegan)
  • 1 heaping teaspoon pumpkin pie spice.
  1. Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
  2. In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
  3. everything together and pour about 1 tablespoon of chocolate into each muffin liner.
  4. Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  5. In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
  6. tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
  7. use a spoon to whip it back into liquid consistency.
  8. Allow it to freeze for couple hours then enjoy.
  9. Store in the freezer.

Today I let the boys try them out and  come to find out I am the best mom in the universe.  See what a little chocolate and pumpkin can do. 😊

 If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.

Have you ever tried making any type of chocolate cups before?  Someone, please tell me I’m not the only one that hasn’t tried this.

Raw Vegan Pumpkin Pie Energy Balls

Today’s feature for the Pumpkin and Pinterest series is Raw Paleo Vegan Pumpkin Energy Balls from Lightly Living. These were so yum, and so simple to make. I have to admit, these are a treat just for mommy. 🙂


This recipe was very simple to make.

  • I only made a few changes.
  • I swapped the pecans for almonds
  • I added 1 tablespoon of Maca powder
  • I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).


That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar.  The pumpkin gives the end treat a creamy and smooth texture.  Smoother than a cookie dough, but less firm than a Lara Bar.


 Nutri-licious Benefits

  • Maca Powder
    • Balances hormones
    • Improves skin and hair
    • Increases energy
  • Dates
    • Good source of fiber
    • Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
  • Coconut
    • Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
    • Boosts immunity-perfect for cold and flu season.

These Vegan Pumpkin Energy Balls are the perfect snack.  Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.


Raw Vegan Pumpkin Pie Energy Balls
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup pitted dates
  • ½ cup raw almonds
  • ⅓ cup canned natural pumpkin
  • ¼ cup + 2 tablespoons (set aside) unsweetened coconut flakes
  • 1 tablespoon Maca powder
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • Pinch of sea salt
  1. First, soak the dates in water for 10 minutes. Drain water out and dry the dates on a paper towel.
  2. Simply grind the pecans in a food processor or blender to a fine texture.


Have you ever used Maca powder? Share if you experienced any differences below.


Easy Pumpkin Nut Butter Waffles

Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.

I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.

This recipe had a short ingredient list and was gluten-free so I was excited to try them.

I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.

Instead of using almond flour I used almond butter.

I took out the cashew milk.

I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth. 

They turned out perfect for little hands. They actually turned out perfect for my big hands too.

 I let the boys sample them with a side of pumpkin yogurt.

The house smelled like there were thousands of nut butter fairies playing in the air around me.

I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.

This recipe made about 52 mini waffles.

1 cup pumpkin purée

2 cups almond butter

5 eggs

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing waffle iron


Plug in and preheat waffle iron on low setting.

Put all ingredients in blender.

Blend until smooth.

Spray or brush oil onto waffle iron 

Pipe or spoon mixture onto waffle iron and smooth. 

Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.

Open waffle iron, remove waffles with rubber spatula. 

Have you been following the Pumpkin and Pinterest series?  What are your favorites so far?

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Day 7 of the 31 days of Pumpkin and Pinterest series features Pumpkin Spice Baked Oatmeal Muffins.

I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic.  It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago.  Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal.  Truly it is a great combination.

Today I made them in the regular size muffin tin.  This size works best for us because the kids like to take them for lunch, especially the boys.  The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.


The main ingredient is the oatmeal.  Nine cups!!!!!  That is nine cups of fiber.

Fiber and its Many Benefits


  • Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
  • Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
  • May reduce the risk of colon cancer.
  • May help with hemorrhoids, constipation, and other intestinal problems
  • Reduces the likelihood of diverticulosis.
  • May decrease the risk of heart disease
  • May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
  • May lower the risk of type 2 diabetes


It is recommended that daily fiber intake be at least 25 grams. 

If you are looking for ways to get more fiber into your diet her is a chart of high-fiber foods from the Mayo Clinic.


Have you heard of prebiotics?  Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.

This is another reason to include oats in your diet during the cold season.

Oats contain the prebiotic called beta-glucans.  



Benefits of Pumpkin & Vitamin A (Beta-Carotene)

  • Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
  • Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
  • It enhances immunity.
  • Important in the formation of bones and teeth.
  • Aids in fat storage, and protects against cancer and other diseases.
  • Shown to slow the aging process.
  • Protein cannot be utilized by the body without this vitamin.


Other great sources of vitamin A

For more in-depth sources of whole foods that provide vitamin A. Click Here


  • Alfalfa
  • Apricots
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupe
  • Carrots
  • Swiss Chard
  • Dandelion Greens
  • Fish Liver Oil & Liver
  • Garlic
  • Sweet Potatoes
  • Spinach
  • Spirulina
  • Pumpkin
  • Yellow Squash
  • Turnip Greens

Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods. 


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