2 cups gluten free all-purpose flour
1 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
½ tsp sea salt
1 cup pureed pumpkin
½ cup grapeseed oil
¼ cup vanilla coconut milk yogurt
¼ cup maple syrup
2 eggs, lightly whisked
Preheat oven to 375 degrees F. Grease loaf pan with oil or spray.
Whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Add the dry ingredients to the wet 1/3 cup at a time and mix until well combined.
Fill loaf pan ¾ of the way. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes on a wire rack before serving. Makes 1 large loaf or 2 mini loaves.
2 ruby red grapefruit, extra juice reserved
2 cups shredded endive
1 small bulb of fennel, cored and thinly sliced
1 jicama, peeled and cut into sticks
2 avocados, peeled, pitted and cut into chunks
½ cup fresh raspberries
2 Tbsp olive oil
2 Tbsp coconut water
1 Tbsp apple cider vinegar
1 packet stevia
1 tsp dijon mustard
¼ tsp sea salt
Pinch of freshly ground pepper
1 Tbsp chopped fennel frawns
Cut the grapefruit into segments and set aside in a medium bowl, retaining the remaining grapefruit. Add shredded endive, fennel, jicama, avocados and raspberries and set aside.
In a small bowl, squeeze any remaining grapefruit juice from the fruit. Add the olive oil, coconut water, vinegar, stevia, mustard, salt and pepper to the grapefruit juice and whisk until smooth. Stir in the fennel frawns. Pour over salad and toss to combine.
1 cup of sunflower seed butter
6 Tbsp applesauce
1 tsp baking powder
1/4 tsp salt
1/2 cup maple syrup
1/4 cup cocoa powder
Add all ingredients to bowl and beat with electric mixer. Note: If the batter appears too dry add 2 to 4 tablespoons of water.
Pour into square greased cake pan. Spread slightly (it will even itself out). Sprinkle with 1/4 cup dairy-free chocolate chips.
Bake at 325 degrees for 24 minutes.