G&D Free Spiced Pumpkin Cake with Chocolate Ganache

So this was one of those recipes that kept evolving and changing as I was in the middle of making it. It turned out REALLY good, yet another happy accident made by me :) I know you have probably come to realize my obsession lately with all things cinnamon and nutmeg.......sorry about it...sort of:-)

Spiced Pumpkin Cake

1 C. Tapioca flour
1 C. Brown rice flour
2/3 C. Coconut palm sugar
2 Eggs
1/3 C. Light olive oil
1 C. Pumpkin puree
1 1/3 C. Unsweetened apple sauce
2Tsp. Cinnamon
1/2 Tsp Salt
Freshly grated nutmeg to taste
1 Tsp. Baking soda
1 Tsp. Baking powder

Get your mixer out and mix your dry ingredients together, then put in your wet and mix again until well combine. Next evenly distribute your batter into 2 greased 10' round cake pans. Bake at 375 degrees for 10-12 minutes. Take out and allow to cool.


Chocolate Ganache


10 Ounces dark gluten free chocolate
1 C. Full fat coconut milk

Heat your milk in a pan over medium heat until it starts to boil, then remove from heat. Have your chocolate in a medium sized bowl, and pour the hot milk over the chocolate and allow to sit for a minute or 2. Next stir until it comes together into a smooth rich ganache.

Coconut Cream Frosting

3 Tablespoons coconut palm sugar
1/4 C. Solidified coconut oil
1/3 C. Full fat coconut milk

In a mixer combine the oil and sugar then mix until well combine. Add the milk and mix and mix again until smooth and creamy.

Now to assemble your cake! Remove your cooled cake from their pans. Take one layer of cake and set it upside down onto a plate. Pour half of the coconut frosting onto the upside down layer of cake, next pour a little ganache over the top of the frosting. Take the next layer of cake and set in on top right side up. Then pour more ganache over the top of that until it runs down the sides of the cake. Lastly pour a little more of that coconut frosting over the chocolate layer! Then Tah Dah! You have yourself a fantastic dessert!

G&D Free Corn Bread and Chili

I have never attempted to make corn bread from scratch worried that I would fail completely. After attempting if for the first time the other day.......I am wondering why I thought it was such a big deal! It turned out incredibly well, which makes me so excited because I make a corn bread stuffing for thanksgiving, and I was wondering If this year I could accomplish that G&D Free...Well now I know that I can, which is fantastic! Anyway the chili recipe I made was quick and easy and pretty good. I am talking like 15 or less easy. So try it out, there's nothing like a warm bowl of chili and cornbread on a chilly Fall night :-).

Corn Bread

1/2 C. Light olive oil (or coconut oil)
3 Tablespoons coconut palm sugar
2 Eggs
1/2 C. Coconut milk
1 C. Brown rice flour
2/3 C. Yellow cornmeal
2 Tsp. Baking powder
1/2 Tsp. Real Salt

Put all of your dry ingredients together in  a mixer, and mix until combine. Next put in your wet ingredients, and mix on low speed until it is well mixed. Pour into a greased  8x11" glass baking dish. @ 425 degrees for 10-12 minutes. 


Easy Chili

1 Lbs. Ground beef
2 Small onion chopped
2 Tablespoons olive oil
2 Cans black beans drained and rinsed
2 Cans diced tomatoes
2 Cans organic tomato sauce
1/3 C. Honey
1/4 C. Worcestershire sauce
1 1/2 Tsp. Real Salt
Garlic powder to taste
1 Tablespoon Smoked cayenne powder 
3 Tsp. Oregano
3 Tsp. Chili powder
3 Tsp. Cumin
3 Tablespoons yellow mustard (I know you think I'm crazy)

Chop your onions and put them into a pot with olive oil on medium heat for about 5 minutes. Next add your ground beef along with all the spices, stir and combine while it continues to cook. Next add all your other ingredients, and allow it to come together. Next eat it with a HUGE slice of corn bread....Oh baby!