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.
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.
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 firstname.lastname@example.org.
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.
I used to hate anything green when I was a kid. Now, I’m all over vegetables. I’ve only introduced myself to a variety of squashes recently. I love Kobucha the best. I roast wedges with garlic oil, pepper medley, rosemary and a drizzle of maple syrup. So good I even eat the rind !
The last time I was at the Kamloops Farmers Market I picked up two small Kobucha and Gem Squashes. Both were green and speckled but the Gem Squash had a lighter, wetter flesh similar to zucchini. I wanted to put my cooked Gem Squash leftovers to good use. I found Gluten Free Gigi’s Golden Butternut Squash and Wild Blueberry Pancakes recipe. I increased the squash to 1 Cup. I misread the recipe and included the Coconut Oil in the batter plus threw in the extra yolk on hand . I usually have light Blueberry Cottage Cheese Pancakes daily, so I used frozen Raspberries instead of Blueberries to change things up. This forgiving recipe worked out well…my teenager even ate 2 without complaint !
Upon surfing YouTube, I stumbled across this “Gluten Free Bread Recipe – The BEST you’ll ever taste”. No matter how many new recipes I try or how many store-bought loaves I buy, this is still my favourite ! Watch the video or just click on “About” to see the original recipe. If you agree you can subscribe to her channel, “Einekleinewitch“.
I don’t fuss over it as much as Kim does. Just Set It & Forget It ! Fresh, tasty bread in 2 hours on the Rapid Bake – Light Crust cycle ! You’re supposed to let it cool on a rack for an hour but FAT CHANCE that’s gonna happen ! It’s great toasted with Organic Virgin Coconut Oil spread on top and excellent for sandwiches as it slices so well.
I discovered 2 other versions that Kim’s Kitchen published on her GF Real Food Blog. One is the ‘simplified’ version with fewer ingredients. The other offers up various substitution ideas. Note: I use the original recipe but omit the Quinoa Flour. I love Quinoa in Tabbouleh Salads but Quinoa Flour is bitter, even in small quantities. I substitute Quinoa Flour with Teff Flour or one of 3 flour blends.
Print my PDF to see all 3 versions of GF DF Whole Grain Bread from Kim’s Kitchen. It tastes so good, slices well and the Millet, Sorghum, Teff flours, Coconut Milk & Oil offers high protein and fibre. Try it out and let me know what you think. If your FAVE is better than mine, you have to share !