Tag: pumpkin

* The coconut flour I usually use needed 1 cup, but I also tried it with a different brand and 66g was only less than 1 cup. So, PLEASE weigh your flour first before trying to make the crust. As long as you use 95g you'll be good. **Don't start making the condensed milk until the crust comes out of the oven, as I've got it all timed so the crust has enough time to set up, before you pour the milk on. *** You need to make sure you end up with 1 1/4 cups milk, no more, no less. This can take varying times, depending in your stove/pot size. I recommend boiling 12 or 13 minutes, measuring and then pouring back into the pot and reducing a few more minutes if need be. It's annoying, but necessary. **** You NEED to let these sit overnight to make sure the coconut milk really has a chance to chill and thicken. ***** I find an offset spatula to be really helpful to get these out of the pan!

Paleo Pumpkin Magic Bars

These paleo pumpkin magic bars are a gluten free and vegan-friendly version of the classic dessert, but this time pac…

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Pumpkin Pie Crumble

These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icin…

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Pumpkin Spice Cupcakes

Espresso and pumpkin spice come together in these cream cheese-topped cupcakes to taste like the best pumpkin spice l…

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Gluten Free Pumpkin Bread

With delicious fall flavors of banana, walnuts, and pumpkin, this quick bread is gluten free and just as delicious as…

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Whole Wheat Seed Bread

This whole wheat loaf topped with a variety of seeds is perfect for sandwiches or toasted with jam in the morning.

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