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 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.
Kathy Smart does a great job sneaking in veggies into her desserts. Check out this moist, chocolatey GF Zucchini Brownies. You can mix everything in the food processor. But if you don’t like the noise or the clean up, grind up your Oats in the coffee grinder and mix up the batter by hand. I reduced the Maple Syrup and Dark Chocolate, but you don’t have to!
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
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 !
Kathy “Live the Smart Way” Smart created this Incredible Gluten-Free Pizza recipe for the Canadian Living magazine. It’s been re-posted on the Walmart site and adapted by many. I add chopped Jalapeno and extra spices.
Cauliflower is the “surprise” ingredient that makes it “incredible”. Bake the crust, dress then bake again. Suggested Toppings: Pizza Sauce, Onions, Bell Peppers, Chilies, Sausage, Leftover Meat Loaf/Sandwich Meat, Sun-Dried or fresh Tomatoes, Pesto, fried Eggplant and your choice of grated cheeses.
You may also enjoy a similar recipe by that Oatmeal with a Fork Lady, Lauren Goselin. She uses Zucchini and if you loved her Guilt-Free Brownies, you’ve got to give this Zucchini Pizza Crust a try.