This Chocolate Pumpkin Tart can be enjoyed any time, not just at Halloween. Simply press in the crust, bake it, fill it, chill it and dig in. I didn’t bother decorating the top with a spider web but here’s the original recipe link complete with how-to pictures. Click here for just the tabular recipe PDF.
I bought my GF sister some flourless cookies from the Red Square Bakery. She liked the “Honey I Cheated On You” cookies so much, she knocked it off.
Flax Breakfast Bars has her original recipe plus a few of my healthifying substitutions.
Warning: Due to rapid, end results…be close to “the facilities”.
Salted Caramel Frosted Brownies are a Winner ! Hubby asked, “what did you put in the frosting to make it taste like REAL frosting ?!” Short answer: Coconut Milk, Cocoa and Lakanto. You chill 2 cans of Full fat Coconut Milk and scoop up the healthy fat solids that rise to the top. Whip the rich fat with Cocoa and Lakanto, a natural Monk Fruit sweetener. I used the Monk Fruit-Erythritol blend found at the Bulk Barn.
I reduced the suggested baking time from 12-15 to 10-12 minutes. In my haste, I accidentally put ground Himalayan Sea Salt in the brownie. Its supposed to be sprinkled on top, but it still turned out great.
My Caramel drizzle didn’t look too appetizing so I put shaved Dark Chocolate all over the top of the Brownie. What’s a few extra calories at this point, right ?
Note: Next time I may reduce the Maple Syrup in half by adding 1/4 Cup Lakanto or 1/4 Tsp Green Stevia.
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.
My husband loves Caraway Seeds and Molasses so he gave a Thumbs Up for this GF Pumpernickel Bread. Crusty on the outside, soft on the inside and not crumbly like most gluten-free breads. I don’t have to use a knife or turn my toaster upside down to remove my slice intact.
Note: The original Nature’s Fairy Recipe uses 3 Tsp of Yeast. But if you live in higher altitudes, try 2 Tsp and don’t “Set It and Forget It!”. Definitely don’t leave the house until you’ve safely made it past the proofing cycle, especially if you’re using a Bread Machine. This picture shows bread made in a 9×5″ loaf pan minus a bit of batter that I lost on the bottom of the oven during proofing !
I love Hemp Hearts ! They’re a great nut substitute high in protein, Omega 3s and other essential fats and vitamins.
WHERE TO BUY HEMP HEARTS
Check out Roger Snow’s Hemp Heart products on www.hemphearts.com/ and send your order to email@example.com.
9 one pound tubs fit in their packages. $10 each plus shipping. I’m interested in trying the new fat reduced/high protein Hemp Heart Flakes, $11 a tub.
As a kid, I loved gooey Rice Krispie Squares !
I adapted this recipe from the Alive magazine.
Well it’s not low fat or low cal but this bar is nutrient dense with 9 grams of Protein and rich in Magnesium. All you need are Nut Butters, Puffed Millet and a variety of Seeds. They’re so addicting, I have to put them in the garage freezer for future lunch box rations.
All the ingredients for SeedLoversGranolaBars may be found at Bulk Barn or the bulk & natural food section at your local grocer. If you don’t have Tahini, use Almond Butter & Peanut Butter. If you don’t have natural Nut Butter, reduce the Honey. If you find the Chocolate Chips & Raisins too sweet, try Chocolate Nibs and Frozen Cranberries.