Almond and Coconut Flour gives this Pumpkin Crumble Cake a nice light crumb. Before I could take a picture, Hubby & I devoured half of it…ignoring the suggestions that it serves 8-10 and that we should let it cool first before slicing ! I used homemade Pumpkin Puree, Cinnamon, Ginger and fresh grated Nutmeg; reduced the Sugar by 1/4 Cup by using 1/4 Tsp Green Stevia.
We don’t always have time to buy jars, prep and heat process authentic Dill Pickles, right?! You can use store-bought pickle juice or my leftover Pickled Eggs brine to pickle English or Field Cucumbers.
If you have a ten minutes, you can make this easy-refrigerator-pickles recipe. When I find deals on “less than perfect” English Cucumbers, I “stripe” them with my peeler, slice them and put them in this simple brine. Here’s the original Cooking Light video.