Pumpkin Crumb Muffins

Tuesday, October 27, 2015 Alanna Figueira 7 Comments


1/4 cup pumpkin purée
3 large eggs
1/2 cup almond flour
1/4 cup coconut flour
2 tbsp Otto's cassava flour
1/4 cup coconut sugar
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda

For the crumb

5 tbsp Otto's cassava flour
2 tbsp butter, melted
2 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp baking soda
*Just mix it all up in a small bowl, let it thicken, the crumble on top


1.  Preheat oven to 350F.  Spray 7 muffin tins or line with papers.

2.  Mix all ingredients up in a large mixing bowl until smooth and well combined.

3. Fill the muffin tins 3/4 of the way.

4.  Add the crumble, optional.

5. Bake at 350F for about 25 mins, or until cooked through. *to make this into a bread, bake 45-55 mins in a loaf pan.

6.  Allow to cool before removing from pan.


Pumpkin Pie (My favorite Grainfree Pie Crust)

Tuesday, October 13, 2015 Alanna Figueira 2 Comments

Pumpkin pie is hands down my favorite pie.  You guys will love this crust dough, it is very easy to work with and comes out flaky, buttery and delicious.  I wrote the filling recipe last year and made it all the time without the crust.  You can make it and just bake in a pie dish or ramekins (spray or butter the ramekins or dish) for an awesome pumpkin custard without having to worry about the crust. Bake ramekins in a water bath. The truth is I hate pastry making because I have very little patience for making things beautiful...and crust crimping of any sort cramps my style big time.  But you don't have to crimp your crust or make it perfect...rustic is very in.  You can just plop it in and then do the fork thing around the edges.  Or, crimp it by just using your fingers to shape pretty little humps.  I did that once... For these photos, but never again, no way, rustic baby, rustic!  And here it is, the secret to the perfect Paleo pie crust-  a crust guard!  Yes, that's a thing!  You can buy it real cheap or make one yourself in 3 minutes!  Here is how.  Pull out a piece of aluminum foil.  Place pie dish on top. Trace around the bottom of the pie dish (the smaller bottom side, not the big top).  Cut where you traced.  Discard the circle. Place the foil with a hole in it on your pie, fold over the edges and viola!  See the pic below.  Your pie crust will come out flaky and perfect and most importably never overdone or burnt,  Check it 10 mins before completion and if you desire a more golden crust, take off the shield and then put it back in the oven.

You can make the crust without the egg, it still tastes amazing but the dough will be slightly more crumbly to work with.  Remember, rustic!  You can use any squash or sweet potato in place of pumpkin.  I used fresh roasted butternut squash and it was probably the best pie I've ever made.  If I used sweet potato I would swap straight cinnamon for the pumpkin pie spice for a sweet potato pie.  YUM.  

Stay tuned because next up is my apple pie filling and my rustic brown butter apple galette with salted caramel sauce!  Hooray for fall... And pie!

Pumpkin Pie (My favorite Grainfree Pie Crust)


For the crust:

1 cup almond flour
1/3 cup cassava flour
1/4 cup coconut flour 
1/4 tsp salt 
6 tbsp cold butter
1 large egg
2 tbsp honey
1 tsp vanilla

Pumpkin Pie Filling:

15 oz can pumpkin purée 
1/2 cup coconut cream (the fat on top of the can of full fat coconut milk)
1/2 cup coconut sugar
1/4 cup maple syrup
3 large eggs
1 tbsp cassava flour 
1 tsp vanilla
1 tbsp pumpkin pie spice
1/4 tsp salt 
For chocolate pumpkin pie:
1/2 cup chocolate chips, melted


Preheat oven to 350F.  Take out 2 pieces of parchment paper to roll dough with.  

Make a crust guard if you don't own one.  To do this, place pie dish on top of a piece of tin foil.  Trace around pie dish bottom.  Cut out the circle.  Set the rest aside until crust is in the pie dish.

Make crust.  Pulse flours and salt a few times in food processor.  Add butter and pulse until gritty texture is formed.  Add egg, honey and vanilla and pulse into a dough.  Knead the dough a little. 

Sprinkle cassava flour on a piece of parchment paper.  Place dough ball on top.  Place another piece of parchment paper on top to roll dough out.  Use a rolling pin to roll dough into a 12 inch round.  Flip rolled out dough into pie dish, seal any cracks and crimp the edges as desired.  Set aside and make filling.

Mix all "pumpkin pie filling" ingredients together in a large mixing bowl until combined into a smooth batter.

Pour filling into the pie crust and spread even with a spoon. 

*if you are making chocolate pumpkin pie- melt the chocolate on low.  Take 1 cup filling out before pouring in the crust and mix with chocolate.  Pour the rest of the filling in.  Pour chocolate/filling mix on top and spread out on top.

Bake pie in preheated oven for 50 minutes, until slightly browned and set.

Remove pie from oven and cool in the fridge for minimum of 2 hours-overnight, until completely set and cooled. 


30k Giveaway

Thursday, October 08, 2015 Alanna Figueira 1 Comments

30k!? I started this blog as a place to compile the recipes I created for my very food sensitive family and it has sparked a passion for recipe development and food that I didn't know I even had! Today I feel part of a community of people and am so grateful for all of the very supportive people out there that have helped me build on this passion of mine. I wouldn't have the motivation to continue without all of the positive comments, emails, messages from people I don't even know! To celebrate all 30k of you following little old me, I am hosting the biggest instagram giveaway I have ever done! One lucky winner will win ALL of this! In this giveaway you'll find high quality paleo food products from amazing companies, awesome paleo cook books (trust me I cooked from them!), essential oils and more! Below I've listed all the contributors and what you will win. You'll also get a copy of each of my ebooks.  This is over a $500 value! I may just enter... Juuuuust kidding but I wish I could!

To enter:

Follow all contributors on instagram.
Tag a friend in the comments.

You may enter as many times as you want, increasing the likelihood of random selection.  Extra entry for reposting.  US only.  Must be 13 to enter.  Winner will be selected and contacted Saturday Oct 10, 9:00pm EST.


meat bundle


a bottle, a vinegar and a spice

Pure Indian Foods 

One 7.5 oz Turmeric Superghee
One 7.8 oz Grassfed Organic Ghee
One 14 oz Grassfed Organic Cultured Ghee

Ottos Naturals 

2 lb bag


one bag of each

Blissful Eats

2 bags of granola,
1 maple nut, 1 apple cinnamon

Barefoot Provisions 

$25 Gift Card


box of your choice


9oz original and 9oz cultured

Primal Kitchen Foods 

Jar of Mayo

Lovebean Fudge 

Squeeze Packs

The Granilla Bar 

8oz pack of crumble and a mixed dozen

Sir Kensingtons 

3 pack of mayo, mustard, ketchup

Safe Catch 

3 cans of tuna

Vital Farms 

tshirt and free dozen

Jilz Crackers 

3 boxes of crackers, one of each flavor

Bad Wolf Bakery

$25 assortment

Kids Love Oils 

3 pack of clinical grade essential oils

Signed Copy of Down South Paleo 




Modern Paleo Cuisine E-books


Pumpkin Spice Bagel Bites

Monday, October 05, 2015 Alanna Figueira 1 Comments

Fall is here in every way!  It's my absolute favorite season and I'm totally on that pumpkin everything train.  These bagel bites are chewy and not too sweet.  I like them toasted with butter but my kids munch on them whole.  They're great the next day toasted, just keep them in a sealed container.

Try not to be intimidated by the length of the recipe, it's pretty simple to throw together. Have your parchment lined baking sheet, egg wash and coconut sugar topping prepared next to the boiling pot so that you're not scrambling last minute when the water is boiling.  I set up a service line of rolled balls, boiling pot, baking sheet, egg wash, coconut sugar/cinnamon.   They WILL crack and that is perfectly ok because they will still taste delicious, so don't feel like you've ruined them when they come out with cracks in them.  You can cut an X on the top to prevent some, but some cracks don't bother me especially after they're covered in cinnamon sugar you can barely tell!  



2/3 cup tapioca flour 
1/3 cup + 2 tbsp almond flour
1/4 cup coconut flour
2 tbsp coconut sugar
1 tbsp pumpkin pie spice 
1 tsp salt


1 large egg
1 tbsp pumpkin purée (or any squash, sweet potato or oil)
1 tbsp avocado oil (or olive)
1 tsp vanilla extract

Yeast mix:

1 packet active dry yeast, or 2 1/4 tsp active dry yeast
2 tbsp coconut sugar 
1/4 cup warm water (105-110F)

For boiling pot:

1 1/2 quarts water
2 tbsp coconut sugar
1 tsp salt

Egg wash:

1 egg, lightly beaten
1 tbsp water 


2 tbsp coconut sugar
1/2 tsp ground cinnamon 


Prepare yeast mix.  In a small bowl, add 
warm water and coconut sugar. Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk egg and pumpkin purée together in a medium mixing bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.  Transfer ball to oiled bowl.  Cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour.  Dough will not double, but will rise some.

Once dough has risen, preheat oven to 425F and line a baking sheet with parchment paper.

Prepare boiling pot by combing all ingredients and bringing to boil over med-high heat.

Prepare egg wash and topping and set bowls near boiling pot, ready to be used.  In a small bowl whisk egg and water together.  In another small bowl, combine coconut sugar and cinnamon. 

Dust a work surface with arrowroot or tapioca flour. Roll 10-12 balls, approximately 2 tbsp of dough each.  

Place balls, 3-4 at a time, in boiling water.  Allow to rise to the top of the water then let boil for 20-30 seconds.

Remove each ball with a slotted spoon and place balls on parchment lined baking sheet.  

Using a pastry brush, brush egg wash over the top of each ball.  Coat each ball with coconut sugar and cinnamon mixture.

Bake uncovered in the preheated oven for 15-20 mins, until dough is firm and slightly golden.

Remove and allow to cool 10-15 mins before eating. I like to toast them and serve with butter.