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!








 

G&D Free Spiced Butternut Squash Bars

OK seriously these are good! I mean wow...simply wow. I am actually eating one as we speak, and it is making me smile inside and out (if that is even possible?) Anyway these were a happy accident :) I wanted to make pumpkin pie, and I was out of pumpkin, however I did have organic butternut squash puree....I know weird. And I decided I didn't want to attempt making a pie crust, so I made more of a cake batter for the lower half of the bar...Happy accident I tell you.

The Cake Batter Crust


1/3 C. Tapioca flour
1/2 C. Brown rice flour
1/2 C. Organic cane sugar
1/4 Tsp. Salt
1/2 Tsp. Baking soda
1 Tsp. vanilla
1/4 C. Light olive oil
1/3 C. Coconut milk (not in a can)
2 Eggs

Mix all your dry ingredients together in a bowl, then add your wet and mix until combined. Pour into a greased 9x13" glass baking dish @ 350 degrees for about 10 minutes until just lightly browned. Allow to cool.

The Divine Filling

1/2 Can of butternut squash puree
1/2 Can full fat coconut milk
1/2 C. Organic cane sugar (that is what I had on hand, palm sugar would be good too)
2 Eggs
1 Tsp Vanilla
1 Tsp. Cinnamon
Pinch of salt
Freshly grated nutmeg to taste (I used about 1/4 of the nut)

Mix the ingredients above in a mixer with a whisk attachment on medium speed until well combined. Next pour onto your cooled cake batter, then bake @ 350 degrees for 10-15 minutes until it is set. Then snuggle up with a blanket, and just sit and enjoy it..

G&D Free Banana Bread with Cinnamon Caramel Sauce

I made this today for my 3 little girls...They truly LOVED it! I think you will too :)

Banana Bread
1 C. Brown rice flour
1C. Quino flour
1C. Coconut palm sugar
1 Tsp. Baking soda
1/2 Tsp. Real Salt
1 Tsp. Nutmeg
2 Tsp. Cinnamon
3/4 C. Unsweetened apple sauce
4 Eggs
4 Ripe bananas smashed
1/3 C. Light olive oil

Mix all our your dry ingredients in a mixer. Next add your wet ingredients, mix on low speed until  combined. Pour into a greased 9x13" glass baking dish. Bake for 20-25 Minutes @ 350 Degrees.

Cinnamon Caramel Sauce
1/2 C. Agave or honey
1/4 C. Coconut oil
1/2 Tsp. Cinnamon
1/4 C. Full fat caned coconut milk
1 Tsp. Vanilla

Heat the agave and oil in a heavy bottom pan on medium high heat, whisk to combine then let it come to a boil. Let it boil for 3-4 minutes with out stirring. Take off the heat and put in the coconut milk, vanilla and cinnamon :-)

G&D Free Warm Cinnamon, Nutmeg Granola With a hint of Maple

I'm telling you with this chilly weather approaching you will want of bowl of this...It is comforting, delicious, and incredibly satisfying.

Warm Cinnamon Granola

2 C. Gluten free Oats
1/2 C. Silvered almonds (toasted)
1/2 C. Sunflower seeds
1 C. Unsweetened raisins
1/3 Unsweetened shredded coconut
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Maple Flavoring
1 C. Unsweetened peanut butter
1/3 C. Agave or honey
1/2 C. Coconut oil
1 Tsp. Vanilla

Combine all of your dry ingredients into a big bowl. In a separate bowl combine all your wet  ingredients. Next pour the wet mixture into your dry and thoroughly combine. If it still seems dry add a little more agave and peanut butter.

Spread the mixture out onto a greased baking sheet and bake @ 325 Degrees for 18-20 minutes. Keep a close eye on it once it hits the 18 minute mark you want it to be golden brown, not a burned dark brown :). Once you take it out allow it to cool, and then store it in your fridge. Or if your me just scoop some up out of the pan into a bowl, pour a little coconut milk over the top and start enjoying it yum yum!

G&D Free Grilled Fish Tacos with Homemade Tarter Sauce

Crunchy, saucy and oh so good....

Fish Marinade

Cod fish fillet (that is what we had, Halibut would be yummy too)
1/2 C. Olive oil
1/4 C. Malt vinegar
1 1/2 Tablespoons yellow mustard
4 Tablespoons honey
Juice of half a lime
1 Tsp. Salt

Whisk all the above ingredients in a bowl until the mustard emulsifies. Pour over your fish and let it soak in the sauce for at least an hour. When you are ready to grill your fish pull it out of the fridge and allow it to come to room temp, then grill :) 

Homemade Tarter Sauce

3/4 C. Good mayonnaise
1 Whole pickle
1 Tablespoon Malt vinegar
3 Tsp. Spicy Mustard
Dash of fresh cracked pepper

Put all into a food processor or blender and mix until combined.

Assemble your fish tacos with....
Corn taco shells (I used hard shells)
Grilled Fish
Squeeze of fresh lime
Tarter sauce
Fresh Cilantro

Next you should EAT and enjoy!!

With cold weather on its way......

It is a good idea to get your pantry stocked with magic pills to keep us healthy this coming fall/winter season! We really like Standard Process at our household. We have used it many times, and are always happy with the results. Your kids will love the chewable vitamins that are packed with immune boosting magical powers! The company uses only the best whole foods ingredients. Do a little research for yourself, you will be glad you did!  In the picture below in order we have....Immpulex, Congaplex, Calcium Lactate tablets, Catalyn chewable tablets &  Congaplex chewable tablets. Now go and Google away!

P.S. I order mine on amazon, better price.