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.
Pies are usually time-consuming and tedious. I hate making pastry. So I found this recipe intriguing because you can run all the ingredients in the food processor for both the crust and filling. Plus it’s the only pumpkin dessert recipe that uses fresh grated Ginger. I saved more time by using Blanched Almond Flour. My hubby found it too sweet. So for the second try I added Cinnamon to the crust, then replaced the Cane Sugar with less Coconut Sugar and Green Stevia. Try the original or my version of A Humble Place’s Gluten Free Grain Free Pumpkin Pie
This forgiving recipe for Chocolate Zucchini Muffins offers up a light, moist chocolate snack. You can use a tad extra zucchini, less oat bran or more sugar to suit your taste. After I read nasty things about artificial sweeteners, I’ve stopped using Splenda and Brown Sugar Splenda. I’ve had good results with alkalizing Green Leaf Stevia and potassium rich Coconut Sugar. If it’s not on hand, there’s always Brown Sugar !
Eat plain or frost with a healthy Nutella substitute. I use a stiffer version of Mike Geary’s Healthy Chocolate Pudding Recipe which is on the 6 Pack ABs website, one of my favourite Blogs. It’s high in protein and good fats using Coconut Milk, Almond Butter, Avocado and Protein Powder. Note: I used grass-fed, Stevia sweetened Kaizen Protein Powder, both Chocolate and Vanilla Ice Cream flavours. Delicious !