Kid Friendly Pumpkin Bread


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.

Chickpea Pasta with Curry Sauce


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. 

Flourless Brownies- SO GOOD!


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.