GAPS Pumpkin Spice Coffee Creamer (dairy free)
I remember those days of blithely consuming flavored creamers in my morning coffee and thinking that they were simply one of the best things in life. I used to keep my fridge stocked with one or two flavors at all times. Going to a coffee house and ordering a flavored latte was one of life’s simple pleasures. I just loved them so much. Well then I learned about trans fats and sugar and developed a corn allergy so those are now out of my life forever. *sad face* Or so I thought.
Yesterday I made up a dairy free recipe for pumpkin spice creamer that was pretty tasty! Since we are on GAPS we aren’t supposed to have unfermented dairy and well yogurt just isn’t the same in your coffee. So many dairy free creamer recipes use coconut milk and it always tastes gritty to me so I decided to try something different. This does have coconut oil in it but you could use palm shortening, unsalted butter or Ghee if you need to avoid coconut. I used expeller pressed coconut oil so that it did not have a coconut flavor but feel free to use the coconutty flavored oil and add another dimension to the flavor.
Now I’ll let you in on a little secret. Much of the orange stuff sold in cans labeled as pumpkin is actually butternut squash. They are interchangeable in recipes. Unfortunately those cans are often lined with BPA and it can be hard to trust that it is additive free (those pesky processing aids work their way into so many packaged foods). So canned pumpkin is not allowed on GAPS. Here’s another secret. If you can find frozen butternut squash it is fully cooked and a great thing to use in recipes that just call for a little bit. I am able to get Stahlbush Island Farms Frozen Butternut Squash. Or you can cook your own. How to Cook Squash and save some of it out for making this recipe. It also freezes beautifully so you could save in 2/3 cup portions and have some to pull out whenever you have a hankering.
Pumpkin Spice Coffee Creamer
- 2/3 cup cooked pumpkin or butternut squash
- 2 eggs
- 1/4 cup Expeller Pressed Coconut Oil
- 3/4 cup water
- 1/8 cup honey
- 1 tspPumpkin Pie Spiceplus more to sprinkle on top
- 1 tsp Vanilla Extract
In the Vitamix put in all the ingredients and blend till hot. Then pour into a qt jar (this made about 3 cups) and chill. It gets nice and thick when cold.
This is just like regular creamer. Put some into your cup with the coffee of your choice and enjoy! Today I sprinkled some more pumpkin pie spice on top and it was fabulous! Adjust the ingredients to get the flavor and sweetness exactly like you like it. This recipe is perfect for me.
Now go sit somewhere comfortable with a good book and sip. Make up some Thumbprint Cookies to dunk in it and you will easily forget that you are eating “healthy”.
What is your favorite flavor of coffee creamer? Share in the comments and I may try to tackle making that one next.
Shared on GAPS Friendly Fridays #16 at The Liberated Kitchen
20 Comments
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Thank you, Thank you!!! I’ve been drinking my coffee black with just some stevia in it because I’ve given up dairy and gluten in an attempt to make my body work right. I’ve never heard of the gaps diet before, but it sounds just like what I’m doing now. I’ve been having significant joint pain and fibromyalgia and extreme fatigue, brought on by epstein barr virus. The doctor was not a help except to be quick to prescribe medicines. So, I took the matter into my own hands to see if I could find something that would work better than pharmaceuticals. I’ve been gluten and dairy free for about a month now and I have more energy than I’ve had in years and a lot less pain and a lot more energy. Anyway, I used to be a lover of creamers in my coffee. But, alas, I really miss hazlenut creamer. I challenge you to try a recipe for it. I’ll experiment and see if I can come up with one. Thanks again!
Oh my goodness, sounds amazing!! An answer to prayer really!! I know you have dealt with adrenal fatigue, how well have you healed with that still drinking coffee? I have decided to try and priorities healing so I don’t overwhelm myself while nursing, and I have lost 30lbs just since March, and look like a skeleton.. Eventually I can do intro, but I am wanting to try healing my adrenals somewhat and introduce good bacteria, on full GAPS.. But I’m wondering if I could use a coffee replacement like cafix, though it isn’t legal.. I seem to handle it fine.. Anyway, any ideas? Hazelnut was my creamer too, I vote you try hazelnut next!! PLEASE!!
Patty, our dreams must have been mingling last night! I woke up up thinking I just had to make pumpkin coffee creamer and our favorite almond cookies that I sometimes make into thumbprint cookies. Open my email and here is this post! Thanks for this awesome recipe (and my favorite has to be pumpkin spice!)
This is great! I will definitely give it a go. I have used this recipe with much success:
http://followingmynose.com/2010/10/a-primal-non-dairy-coffee-creamer/
I used the no-xanthan gum coconut milk from a carton. Worked very well.
Made this this morning for breakfast and ended up making more coffee because I wanted more. Yum!
This looks great! I am making some right now! I’m the only one drinking coffee in the house- how long does this keep and do you think I could freeze some and thaw it for later?
I’m not sure how long it lasts since I used it up in 3 days. I haven’t tried freezing it. If you try that let me know how it goes.
So, omg, it is delish, and half of it is gone now after sharing with a friend. Scratch the thought of it possibly going bad, ever! It will be gone in no time.
Yay! So glad you like it!
Good for lactose intolerance people! This is so amazing. I will try this coffee and will taste how yummy it is.
Won’t the boiling water cook the egg? I would think the egg should be left raw, no? What’s the benefit of boiling/cooking this recipe? Looks delish, by the way. We are anti-candida as well, so I’m going to try this with spaghetti squash and leave out the honey. Maybe add a bit more coconut oil.
Yes it will cook the egg. I have not tried it leaving the egg raw. I’m not sure what sort of texture you would get from that and once you add it to your hot coffee you would get an egg drop soup like texture I expect.
Good point. Am going to be making a batch of this in the next day or two. Can not wait to try. I just added a cup of coffee back into my diet after 24 weeks without. It feels so good to have something that seems like a “treat” after almost 6 months on Intro. Technically still on Intro, but just needed SOMETHING to boost my morale!!! And I seem to be tolerating coffee just fine
I have a handy way of cooking any type of squash. I can’t cut raw squash, its too hard. I pierce it to let steam out while it cooks (and doesn’t explode in the oven, learnt that from and experience with unpierced chestnuts) and then put in the oven whole in a baking dish. I cut it open and remove the seeds after it is cooked.
I do that too! It is a great method.
Is the pumpkin pie spice low ox? just curious. thank u!!!
Hi Caroline,
No it is not. You need to use the essential oils to be low ox although depending on how much you use in this recipe it may be within your daily oxalate limit. I haven’t calculated out pumpkin pie spice but it does have more than one high ox spice in the blend so I assume it will be high ox.
One more question, if I blend till hot in the vitamix will it cook the egg enough to kill off pathogens? Im PG right now and I dont want to eat straight up raw eggs even tho I do get pastured eggs. I had some early in the PG that were a little too undercooked and I got some wicked diareah. lol
To be completely sure you might keep blending in the vitamix till it begins to boil (it will get that hot if you let it go long enough). I eat pastured eggs and do not worry about them not being fully cooked myself so I haven’t investigated that issue.
Sometimes diarrhea is a die off symptom and raw egg yolks are very detoxifying for many people. That could explain the diarrhea.
I just love this recipe! Thanks