I love making gluten free goodies so this one is perfect. Once in a while I like to switch between gluten free baking and regular baking. Either way, they are both great.

Around the holidays there is always a bit of excess eating. I always try to keep the cooking and baking extra healthier around this time. This gluten free pumpkin coffee cake doesn’t have any refined sweeteners and the quantity I used to sweetened it is much less than conventional cakes. As a matter of fact the cake is not even that sweet at all. Also by using the type of flours I used the cake contains more fiber than usual, which we all know how much it is lacking in the american diet.

I used Silk Unsweetened Almond Milk for the milk of choice. I always use unsweetened varieties so that I can control the sweetness plus I really don’t like tasting any sweetness when having a plane glass of it. They have great products and a variety of flavors as well as different nut milks. Make sure to check their unique products.

You can also sign up to receive the Silk newsletters for coupons. If you use their products you should take advantage of the many coupons they offer. They have a wide variety of new products so I am sure you will put them to good use.

I am going to at least make one more dessert using pumpkin very soon. Perhaps in the next couple of days. I will also try to make it gluten free. Will see!

If you don’t want to make this gluten free pumpkin coffee cake gluten free or you don’t have gluten free flours on hand you can use whole wheat flour. Just make sure you use a bit more than what the recipe calls for. I would say at least 2 cups.

Anyways, I hope you get to make this gluten free pumpkin coffee cake soon. I am sure you will love the taste as well as the fragrance it will leave in your kitchen as you bake it.

Enjoy!

Gluten free pumpkin coffee cake

Miryam's original recipe

Yield: 12 slices

Total Time: 1 hour

Ingredients:

• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1 cup brown rice flour
• 1 cup almond milk
• 1/2 cup maple syrup
• 1 tsp aluminum free baking powder
• 1/2 tsp aluminum free baking soda
• 2 tsp vanilla extract

Topping 

• 1 cup brown rice flour 
• 1/3 cup maple syrup
• 1/3 cup coconut oil melted
• 2 tsp cinnamon powder

Directions:

Preheat oven to 350 degrees F. Grease and flour a square 9x9x2 baking pan. Set aside.

Add eggs, milk, maple syrup, and pumpkin puree in a stand mixer and combine. Add the vanilla extract, coconut and brown rice flour, baking powder and baking soda and combine.

Transfer the mixture to the prepared baking pan. In a small mixing bowl mix the topping ingredients until they come together. Arrange the topping over the cake and bake for 1 hour.

Let the cake cool in the pan in a wire rack for a few minutes before serving.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Gluten free pumpkin coffee cake appeared first on Eat Good 4 Life.

I also wanted to make the cake gluten free so I came up with this version. While baking I totally forgot to add the fat, in this case I wanted to add coconut oil, so I really was hoping the cake turn out good when I realized I totally forgot to add it.

To my surprise, since I almost never forget to add the fat to my baking goods, it turned out great. I think it was the fact that I used coconut flour and this type of flour has a high fat content.

For this gluten free apple rustic cake I used a combination of flours. I used coconut and brown rice flour. These are two of my favorite flours to use when it comes to bake gluten free goodies. They work great for muffins and cake batters.

I almost always use Bob’s Red Mill flours. I love their flaxseed meal, hulled hemp seeds and many of their healthy products.  Make sure you visit their website. They have anything you will need for your healthy baking and cooking.

For this gluten free apple rustic cake you can also use other type of fresh fruit like peaches and pears instead of apples. A combo of peaches and blueberries would work great so if you like to use that go ahead. I think I will next time I make it.

I hope you like this gluten free apple rustic cake. It is super simple to make and the taste is super awesome even though I forgot to add that fat.

Enjoy!

Gluten free apple rustic cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

• 3 eggs
•  3 apples, peeled and sliced
• 1/2 cup coconut flour
• 1 cup brown rice flour
• 1 cup milk of choice
• 1/2 cup maple syrup
• 1 tsp aluminum free baking powder
• 1/2 tsp aluminum free baking soda
• 2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Line a 8 inch round baking pan with parchment paper. Alternatively you can grease and flour it instead. Set aside.

Add eggs, milk, and sugar in a stand mixer and combine. Add the vanilla extract, coconut and brown rice flour, baking powder and baking soda and combine.

Transfer the mixture to the prepared baking pan and arrange apple slices in whatever pattern you prefer. Bake for 40-45 minutes.

Let the cake cool in the pan in a wire rack before unmolding. Serve.

The post Gluten free apple rustic cake appeared first on Eat Good 4 Life.

Sometimes when I decide to experiment, especially when it comes to baking and making desserts, my results don’t go accordingly to plan. This time around, while I was preparing these gluten free quinoa blueberry pancakes, I knew they would turn out perfect. Sometimes you can just tell.

This recipe will make about 14 large pancakes, which for us was perfect. I was able to have several servings for my kids for the next few days, since I don’t tend to make pancakes all the time. Whenever I do, whether it would be pancakes or waffles, I always double the batch to have leftovers.

These pancakes are a lot healthier for you than conventional ones. I used quinoa, which is rich in protein, mineral and vitamins, and kept it gluten free by using a mixture of brown rice and almond flour. Normally pancakes call for all-purpose flour, which is refined and empty in any nutritional value.

I also used Silk unsweetened almond milk. It is one of my favorite milks to use not only because of the flavor but the fact that it is unsweetened. This way it allows me to sweetened recipe myself and control the sweetness of them!

These gluten free quinoa blueberry pancakes are a healthier alternative for you and your family. Give them a try, you will surprise as to how fluffy and delicate they are. Also, if you like, you can use any other fruit of your choice. Bananas would work great as well as well as strawberries.

I hope you get to make these awesome gluten free quinoa blueberry pancakes. I think they are going to become one of your favorite pancake recipes of all times.

Enjoy!

Gluten free quinoa blueberry pancakes

Miryam's original recipe

Yield: 14 pancakes

Total Time: 30 minutes

Ingredients:

• 1 1/4 cup brown rice flour
• 1 cup almond flour 
• 4 eggs
• 1 cup Silk unsweetened almond milk
• 2 cups cooked quinoa, cooled
• 1/3 cup coconut sugar
• 1 cup blueberries, frozen or fresh
• 4 tsp aluminum free baking powder
• 3 tsp Mexican vanilla extract
• pinch of celtic salt

Directions:

In a stand mixer add the milk, eggs and sugar and combine until you obtain a homogenous mixture. Add the flours, cooked quinoa, baking powder, vanilla extract and salt and combine.

With a spatula fold in the blueberries. Place 1/3 cup of the batter onto a nonstick griddle previously greased. Cook until the pancake is puffed and you start to see bubbles forming on the surface. Flip and cook on the other side for about 1-2 minutes.

Repeat with the rest of the batter. Serve immediately with some maple syrup.

NOTE: You can store leftover pancakes in the refrigerator for up to 3 days.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Gluten free quinoa blueberry pancakes appeared first on Eat Good 4 Life.

It was my first time using these skillets. I think I should have gotten one more but probably for Christmas.

You can use any fruit of your choice when making the gluten free cranberry crisp but since cranberries are in season I figured I used them. I also opted for making the crisp gluten free. I have both regular and gluten free versions but I prefer the later one. It tastes so much better.

On another note, have you gotten your Christmas shopping done? We are not big into presents so whatever I get I do online, it is so much easier…. traffic lately its just insane so staying at home ordering items works for me.

Well I am not going to elaborate too much on this gluten free cranberry crisp recipe. It is very simple to make. You will be done in a matter of 10 minutes, prep time that is…Also, I hope you like the video I made. Even though it is more work for me to create these, I am trying to incorporate more video recipes so that you can see how the recipes come to be. I think many of you will appreciate them,

Anyways, until my next recipe.

Enjoy!

Gluten free cranberry crisp

Miryam's original recipe

Yield: 2 crisp

Total Time: 40 minutes

Ingredients:

• 16 oz fresh cranberries
• 1 tbs arrowroot powder, or cornstarch
• 2 tbsp unrefined sugar
• 2 cups rolled oats, gluten free
• 1/3 cup coconut oil, melted
• 1/2 cup brown rice flour
• 1/3 cup maple syrup
• 1/2 cup pecans, chopped
• 1 tsp cinnamon

Directions:

Preheat your oven to 350F. Divide the cranberries between two small cast iron skillets. Add cranberries, sugar and arrowroot powder. Mix thoroughly and set aside.

In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the cranberries.

Bake for 40 minutes or until the top starts to brown. Serve warm or as desired, we did with some extra ice cream.

The post Gluten free cranberry crisp appeared first on Eat Good 4 Life.

I have been trying to increase the number of gluten free cookies I have made for the blog and I think this is by far my favorite batter to use while making gluten free cookies.

You can use this batter pretty much for any other type of drop cookie you may want to bake. You can even use chocolate chips, any other nuts or dried fruit of your choice. Anything goes!

I still haven’t decided yet what cookies to add to my friends and family goodie bags this year. I want to make sure there is at least one gluten free cookie in there so maybe this gluten free pistachio cranberry cookies may make the cut. Will see, who knows…

To get the gluten free pistachio cranberry cookies recipe make sure you visit my friends at Nuts.com They have all the healthy ingredients you need to bake around the holidays. From nuts, flours, dried fruits to coconut oil, nut butters and much more.

Enjoy!

The post Gluten free pistachio cranberry cookies appeared first on Eat Good 4 Life.

To finis the cake, I added some hazelnuts for the topping. You can add any nuts of your choice. I like hazelnuts a lot and since it goes great with chocolate I figured it would be perfect but any nuts would work!

This is my first time using a mixture of brown rice flour and almond flour to make a gluten free cake. The consistency was jut great. It turned out super moist, light and delicious. I think this is now my favorite chocolate cake batter.

You can also turn this gluten free chocolate cake batter into cupcakes or muffins if you like, it will also work, so if you rather do that instead of cake it will turn out just fine.

For the gluten free chocolate cake make sure you visit my friends at Nuts.com. There you will find both the almond and brown rice flour. They have other flours you may need for your cooking and baking as well as a large variety of nuts and dried fruits. If you are thinking of stocking your pantry for the upcoming holidays this is the place to find almost anything you need.

Enjoy!

The post Gluten free chocolate cake appeared first on Eat Good 4 Life.