I am gluten free

It’s even better as a nice evening dessert that’s not too rich or too sweet…or you can make it both rich and sweet with a little melted chocolate drizzled on top! 3 teaspoons pumpkin pie spice (or 2 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg and cloves) 1 cup rice flour (you can substitute both the rice flour and cornstarch with 1¾ c of your favorite flour mix) Grease a regular-sized bread pan, and preheat the oven for 350 degrees F. Whisk together the oil, eggs, coconut sugar, canned pumpkin, vanilla, baking powder, spices, and salt. You can also freeze this: wrap the loaf (not sliced) in plastic wrap, then place in an airtight ziploc bag and keep in the freezer for up to 2 months (it may freezerburn or become mystery bread if kept longer than that).

Wrap tightly in the plastic wrap and chill for at least 1 ½ hours. Peel off the plastic wrap, then flip the bottom sheet of plastic wrap into the empty pie dish. If you’re adding cheese, pour about half in, add a layer of cheese, then pour the other half in and add a layer of cheese. Roll out the other disk of dough on your plastic wrap, then flip onto the top of the filling.

These gluten free pumpkin pancakes are fluffy, super easy, and reminiscent of pumpkin pie. Definitely pumpkin pie (especially this recipe, which happens to be free of refined sugar, and made with real pumpkin or butternut squash and cream instead of evaporated milk). Especially when it’s Saturday morning, you got up at 11:00 and are feeling pretty good about it, and now you’re making gluten free pumpkin pancakes to celebrate that it’s the weekend. 1 tablespoon honey, stirred into butter then added to wet ingredients Regular or mini chocolate chips, optional (use refined sugar free chocolate chips for sugar free pancakes)

These fresh and zesty citrus muffins are stuffed with lots of delicious fillings: orange zest, pineapple, cinnamon, shredded coconut, and nuts. Gluten Free, Dairy Free, can be Refined Sugar Free. I’ll slice one up about once a week and store it in a bowl in the fridge, then put pineapple in basically everything: burritos, eggs (yes, eggs), stir fries, sandwiches, pizzas, guacamole, and so on. Gluten free, refined sugar free, and dairy free, too!