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.
3 Tbsp olive oil
2 Tbsp curry powder
1 can crushed tomatoes
1 garlic clove
1 cup frozen peas
1 handful fresh spinach
1 cup chickpeas, drained and rinsed
1 cup coconut milk
½ cup fresh cilantro, chopped
1 package chickpea pasta
Heat the olive oil over medium heat. Add the curry and garlic and cook for 1 minute, stirring. Add the tomato and half of the cilantro.
Cook for 5 minutes then add peas, spinach and chickpeas. Stir in the coconut milk and bring to a gentle simmer. Cook for 5 minutes longer.
Pour onto pasta and toss to coat. Top with remaining cilantro.
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.