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Dairy Free Pumpkin Pie Smoothie

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

a glass of dairy free pumpkin pie smoothie made with canned pumpkin puree.

I am always looking for ways to use leftover pumpkin puree from recipes that don't use the entire can. This dairy free, vegan and gluten free pumpkin pie smoothie is the perfect solution!

This Dairy Free Pumpkin Pie Smoothie is a creamy, cozy blend of fall flavor and wholesome ingredients that's perfect for a healthy start to your day.

With the richness of pumpkin puree and warm pumpkin spice, this smoothie captures all the essence of a classic pumpkin pie. This recipe is made without any dairy, yogurt, or refined sugar.

If you are looking for more pumpkin recipes you might also enjoy my Dunkin Copycat Pumpkin Cream Cold Brew, these Gluten Free Pumpkin Spice Pancakes, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Oatmeal Cake recipes.

a glass of dairy free pumpkin pie smoothie with a glass straw next to some fall colored leaves.
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Ingredients

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

More Recipes You Might Enjoy

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Dairy Free Pumpkin Pie Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Description

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

Ingredients

Scale

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

  • Prep Time: 5 minutes
  • Category: Smoothie, Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Storage

This smoothie is best when made fresh and enjoyed immediately.

You can put the bananas, ice, pumpkin and sun butter in a freezer safe container together so it's quicker to put this smoothie together with the rest of the ingredients.

FAQ

What are the benefits of eating pumpkin?

Pumpkin is high in fiber and has potassium, iron and beta carotene. It is a healthy addition to fall recipes.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pumpkin without any added ingredients. Pumpkin pie filling has added spices and is usually sweetened.

Overnight Apple Pie Chia Pudding

This healthy recipe for overnight apple pie chia pudding is perfect for breakfast! It is a gluten free and dairy free recipe made with chia seeds, cinnamon, applesauce and almond milk. This apple cinnamon chia seed pudding can be made ahead and is a great quick snack.

a glass of overnight apple pie chia pudding with walnuts on top next to fresh apples.

I think chia pudding gets a bad rap for being too runny or having a bad consistency. This recipe makes a very thick chia seed pudding that actually feels like pudding. I then layered it with a simple, homemade apple pie filling and add walnuts on top for some crunch.

Whether you're looking for an easy vegan breakfast recipe, a grab and go breakfast, or a wholesome dessert, this apple pie chia seed pudding fits the bill.

Made as a make ahead meal prep breakfast, it's ideal for busy mornings and packed with nutrients from chia seeds. This is an easy and delicious chia seed pudding parfait for fall.

If you are looking for other apple recipes you might also enjoy my Easy Instant Pot Apple Cider, this Gluten Free Apple Almond Cake, my Gluten Free Air Fryer Apple Fritters, this Cranberry Apple Crisp or my Gluten Free Apple Cinnamon French Toast Casserole recipes.

a glass of overnight apple pie chia pudding with chopped walnuts on top next to fresh apples.
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Ingredients

Instructions

To make the chia pudding, in an air tight container add the chia seeds, milk, apple sauce, maple syrup, cinnamon and apple pie spice. Stir to combine. Refrigerate overnight or at least 6 hours for a thick chia pudding.

To make the apple topping in a frying pan over medium heat add the coconut oil, finely chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice and sea salt. Heat to a simmer and cook for about 5 minutes until the apple is softened and browned.

You can prepare this with chia pudding in a bowl with the apple topping over it or you can layer the chia pudding and apple topping for a parfait.

I like to top my overnight apple pie chia pudding with chopped walnuts to add some crunch. You can use whatever nut or seed you like. I think the crunch really makes chia pudding delicious.

Substitutions

  • Pears - instead of apples pears are also delicious in this recipe
  • Date Syrup - the maple syrup can easily be replaced with date syrup
  • Seeds - you can use sunflower seeds or pumpkin seeds for a nut free version

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

More Recipes You Might Enjoy

Storage

You can store the chia pudding and the apple topping separate in sealed containers in the refrigerator for up to 5 days.

I also like to mix the chia pudding and apple topping together in one container or layer the two in individual containers so I have two breakfasts ready to eat in the fridge.

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Overnight Apple Pie Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free
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Description

This healthy recipe for overnight apple pie chia pudding is perfect for breakfast! It is a gluten free and dairy free recipe made with chia seeds, cinnamon, applesauce and almond milk. This apple cinnamon chia seed pudding can be made ahead and is a great quick snack.

Ingredients

Scale

Chia Pudding:

Apple Topping:

Chopped Walnuts, optional topping

Instructions

To make the chia pudding, in an air tight container add the chia seeds, milk, apple sauce, maple syrup, cinnamon and apple pie spice. Stir to combine. Refrigerate overnight or at least 6 hours for a thick chia pudding.

To make the apple topping in a frying pan over medium heat add the coconut oil, finely chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice and sea salt. Heat to a simmer and cook for about 5 minutes until the apple is softened and browned.

You can prepare this with chia pudding in a bowl with the apple topping over it or you can layer the chia pudding and apple topping for a parfait.

I like to top my overnight apple pie chia pudding with chopped walnuts to add some crunch. You can use whatever nut or seed you like. I think the crunch really makes chia pudding delicious.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast, Snacks
  • Method: Stove Top
  • Cuisine: Gluten Free

Top tip

To get a pudding consistency with your apple sauce chia pudding it is important to let the mixture chill in the refrigerator for at least 6 hours. Leaving the pudding in the fridge overnight will help it to set up completely.

Adding nuts or seeds on top gives the chia pudding parfaits a really great crunch and adds some extra nutrients.

FAQ

How long should chia seeds soak for pudding?

To get a good pudding consistency chia seeds should soak for at least 6 hours to overnight. If you want a runnier chia pudding you can cut down the soak time so your chia pudding isn't as thick.

Is chia pudding actually good for your?

Chia seeds are full of omega-3 fatty acids which is a good fat that promotes joint and heart health. They are also rich in soluble fiber that benefits blood sugar and gut health.

Gluten Free Peanut Butter Banana Muffins

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

a metal muffin tin of gluten free peanut butter banana muffins next to a small wooden bowl of chocolate chips.

I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.

If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.

a metal muffin tin of gluten free peanut butter banana muffins with chocolate chips in them.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Supplies

Substitutions

  • Raisins - you can replace the chocolate chips with raisins
  • Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth

Storage

Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.

You can also freeze these muffins in a freezer safe container for up to a month.

Top tip

If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Peanut Butter Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.

Easy Refrigerator Pickled Cauliflower

This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.

a half gallon jar of easy refrigerator pickled cauliflower.

I love the ease of refrigerator pickled anything! You simply add your spices and vegetables to a jar and then pour the simple vinegar brine over top.

I also have a yummy recipe for Refrigerator Bread and Butter Pickles. If you are looking for ways to use summer veggies you might also like my Gluten Free Homemade Walnut Pesto, this Air Fryer Roasted Parmesan Broccoli or my Healthy Mexican Street Corn Salad.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a half gallon ball canning jar of easy refrigerator pickled cauliflower.
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Ingredients

Instructions

Wash your jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

Variations

  • Spicy - add 1 teaspoon red pepper flakes to the jar
  • Small Batch - cut this recipe in half to make a 2-quart jar
  • With Carrots - use a medium sized head of cauliflower and 1 cup chopped carrots

Supplies

Storage

These easy refrigerator pickled cauliflower can be stored in an air tight jar in the fridge for up to four weeks. You can eat this recipe after 24 hours, but it gets better the longer it's in the fridge.

More Recipes to Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Refrigerator Pickled Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: half gallon
  • Diet: Gluten Free
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Description

This recipe for easy refrigerator pickled cauliflower is a quick way to make the best crunchy snack without any canning. With cauliflower florets, dill and a vinegar brined you can make these pickled veggies. I used a half gallon jar to prepare this keto friendly snack in.

Ingredients

Scale

Instructions

Wash your half gallon jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

  • Prep Time: 15 minutes
  • Category: Snacks, Vegetables
  • Method: Pickling
  • Cuisine: Gluten Free

Gluten Free Mango Pineapple Smoothie

This healthy recipe for a gluten free mango pineapple smoothie is made without banana. It is easy to make this simple smoothie with frozen mango, pineapple, orange and with milk. I walk you through how to make what I think is the best smoothie!

a ball jar of gluten free mango pineapple smoothie next to a fresh pineapple and frozen mango chunks.

I love this smoothie for when I don't have a banana to add. The pineapple and honey give the smoothie plenty of sweet taste. I used almond milk, but you could use whatever kind of milk you have on hand.

This gluten-free Mango Pineapple Smoothie is a vibrant and refreshing blend that captures the essence of tropical summer flavors.

Ideal as a quick breakfast, a revitalizing post-workout snack, or a healthy afternoon treat, this smoothie combines the sweet, juicy notes of mango and pineapple into a creamy and satisfying drink.

It's a perfect choice for those looking to enjoy a nutritious and naturally sweet smoothie that's both light and energizing.

If you are looking for more breakfast ideas try these: Gluten Free Breakfast Recipes

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Ingredients

Instructions

In your blender place the mango, pineapple, pineapple juice, yogurt, milk, orange and honey.

Blend gradually increasing the speed to get all of the fruit chunks blended.

Serve immediately.

Supplies

Frequently Asked Questions

How do I make a mango pineapple smoothie?

Smoothies are such a simple meal replacement or treat to make! For this mango pineapple smoothie I combined frozen mango, pineapple chunks, pineapple juice, plain greek yogurt, milk, an orange and some honey in my blender and mixed until all the ingredients are well blended.

I like to slowly raise the speed on my blender to make sure I'm getting all the chunks. I also like to stop the blender, let everything settle and blend again to make sure there aren't any frozen chunks missed.

Notes: You could use fresh mango and/or fresh pineapple for this recipe. I used almond milk, but you can use whatever milk works for you.

Can I make this mango pineapple smoothie with coconut milk?

Yes! I used almond milk when I made mine, but whatever milk you have on hand will work.

Are mango pineapple smoothies healthy?

This smoothie recipe has a lot of nutrients with the fruits, yogurt and milk included. Both mangoes and pineapple have a lot of vitamin C, which is great for tissue repair, wound healing and collagen formation.

More Drinks You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Mango Pineapple Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for a gluten free mango pineapple smoothie is made without banana. It is easy to make this simple smoothie with frozen mango, pineapple, orange and with milk. I walk you through how to make what I think is the best smoothie! 

Ingredients

Scale

Instructions

In your blender place the mango, pineapple, pineapple juice, yogurt, milk, orange and honey.

Blend gradually increasing the speed to get all of the fruit chunks blended.

Serve immediately.

Notes

I use canned pineapple chunks and the juice from the can.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Blended
  • Cuisine: Gluten Free

Top Tip

I used canned pineapple and packaged frozen mango chunks. It's easy to have these supplies on hand and not to have to worry about fresh ingredients going bad. Plus where I live it's not always easy to get fresh pineapple or mango.