So it’s the last official day of the Elimination Diet and I wanted to share my weekend coffee frapp recipe. It’s not anything fancy, but since there is no sugary-syrup in it, it is perfect for the diet. Not many ingredients in this icy coffee slush – and it makes a ton, so you can totally save some for an iced treat the next morning if you want. Or if your like me you just enjoy the whole thing throughout the morning. Best part about this iced coffee? That it still tastes like the store-bought version, but you won’t be coming down from a sugar-high after 20 minutes. It’s a wholesome goodness with a little sweet date-maple syrup. Hope you enjoy this vegan, gluten-free, and sugar-free Pumpkin Frappuccino – Elimination Diet Recipe.
Okay Fall lovers out there. It’s almost that time when the leaves change, rain comes, cooler weather … and all things apples and pumpkins. I am getting on the bandwagon a little early, but at the end of the Elimination Diet I wanted to share with you my easy frapp recipe that has helped me feel like was able to indulge over the weekends (when I would normally go whole-hog on something sweet) and also helped beat the heat – cause it’s hot! Luckily it’s cooling a little, but the humidity? Get out! So this recipe is simple to make, you just have to be sure to have some frozen coffee cubes. If you only make coffee at home on weekends, like me, then be sure to freeze those cubes on Sunday so they are ready for the next weekend. If you use your ice-cube tray for just water, pop the coffee cubes in a container and leave in the fridge. No biggie. Then on frapp day just toss everything in the blender and let ‘er rip. Then you are in pumpkin bliss.
Make and freeze coffee in an ice-cube tray at least one day before. In your blender add ingredients in the list order below. This is important if you have a “normal” blender – by normal I mean not a high-powered super-blend blender, like a Ninja or something. Mine is a $10 pro that I have tried to burn the motor on on more than one occasion because I toss in the ice cubes and then everything else. Not good for a normal blender. Add the softest ingredient first and blend on low then add in the cubes and everything else, ending with the milk. Pour in about half the milk before turning on, then put the lid on. Turn on and pour rest of milk through the top spout and blend up until a smoothie-like consistency. Pour out and enjoy!
1 C Libby’s Pure Pumpkin
5 Mariani Dates
3 Tbsp Maple Syrup
2 Tsp Homemade Pumpkin Pie Spice
1 Tray Frozen Coffee Cubes
1 1/2 C So Delicious Unsweetened Vanilla Coconut Milk
1. Freeze coffee cubes at least one night before.
2. In a blender dump in the ingredients from top to bottom – best to have a soft ingredient on the bottom by the blade. Just blends better for mine.
3. Blend until a smoothie consistency.