glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Pumpkin Crumble Cake

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.


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Pumpkin Harvest Pancakes

I love Hemp Hearts ! They’re a great nut substitute high in protein, Omega 3s and other essential fats and vitamins.

I stumbled across this Pumpkin Harvest Pancakes recipe on Adam Hart’s Power of Food website. Many of his recipes feature Hemp Hearts as he credits his new found wellness to this Super Food.

WHERE TO BUY HEMP HEARTS
Check out Roger Snow’s Hemp Heart products on www.hemphearts.com/ and send your order to roger@hemphearts.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.


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Pumpkin Custard

Pumpkin Custard

Pumpkin Custard

 

Pumpkin is one of those comfort foods that you love to eat around Thanksgiving and Christmas.   This Pumpkin Custard is good warm or cold.  We prefer it cold any time of the year !

Usually Pumpkin is paired with Brown Sugar and Cinnamon.  This recipe caught my eye as the main focus is Coconut Milk and Maple Syrup in addition to the usual spices.  It’s a lighter custard unlike the heavier versions used for Pumpkin Pie filling.

This Pumpkin Custard recipe is easy to make too.  Whisk it by hand or combine in a blender.  To reduce the calories without sacrificing sweetness, you can use Green Stevia to enhance the Maple Syrup.   For some reason our family doesn’t like Nutmeg, so we substitute with Allspice.

RANT:  Save the Pumpkins !  Be a Pumpkin Beggar.   It’s such a shame to see people pay for fresh produce, chuck it in the Bin, then pay again for a canned product.    DIY !   I cut away the candle drippings, wash the rind & chop up my Halloween Pumpkin to fit into a large roasting pan.  Pumpkins are 90% liquid.  If you add any water, serve with a ladle!  Bake at 350 for an hour, then food process in batches. I freeze 1 cup portions in zip lock bags.  Usually around 10 cups.  I’ve used it for pies but some experts say you should use denser, smoother canned pumpkin for that purpose.  Read more…