HealthStyles Market Cooks... Gluten, Dairy & Sugar Free Pumpkin Cake

Pumpkin Cake

Gluten-free, dairy-free and sugar-free.

Wet Ingredients:

1 can Farmer’s Market organic pumpkin

3 large eggs

¼ cup Frontier sunflower or safflower oil

½ tsp. Sweet Leaf English toffee stevia

 

Dry Ingredients:

1 ½ cups Bob’s Red Mill blanched almond flour

1 tsp. Rumford baking powder

1 tsp. Bob’s Red Mill baking soda

½ tsp. Redmond Real sea salt

1 tsp. Frontier ground cinnamon

½ tsp. Frontier ground nutmeg

¼ tsp. Frontier ground ginger root powder

½ cup Xyla xylitol

 

 

1. Preheat oven to 350 degrees.
2. Coat 11x7 glass baking pan with spectrum shortening.
3. Whisk wet ingredients together and separately whisk dry ingredients. 
4. Stir together and whisk until smooth.
5. Bake 25-30 minutes.

 

Printable Recipe Here

HealthStyles Market Cooks... Gluten Free Tart Crust

Gluten Free Tart Crust

Gluten free tart crust, made with only four ingredients! 

Ingredients:2 cups blanched Bobs Red Mill almond flour
½ teaspoon Eden Celtic sea salt
2 tablespoons Dr. Bronners Organic coconut oil
1 egg

 

1. Place flour and salt in food processor and pulse briefly.

2. Add coconut oil and egg and pulse until mixture forms a ball.

3. Press dough into a 9-inch metal tart pan.

4. Place pie filling of your choice in crust.

5. Bake pie as directed per pie recipe.

 

 

Printable Recipe Here

VEGGIE FLATBREAD

Gluten Free VEGGIE FLATBREAD

Preparation:

Preheat oven to 425F

Lightly spot spray a cookie sheet (with sides)

Line with parchment paper

Precook:  1 small yellow onion that is diced finely
1/2 cup green pepper diced finely
1/2 cup red pepper diced finely
Saute veggies in dry non-stick skillet until just wilted

Let cool while you mix up the batter

Dry ingredients:
3/4 cup blanched almond flour
3/4 cup ground golden flax meal
1 tsp Rumford baking powder
1 tsp Real Salt organic garlic salt
1 Tbsp Braggs organic sprinkle (24 herbs & spices seasoning)

Wet ingredients:
3 large organic eggs
3 Tbsp. Spectrum Safflower oil
1/2 cup purified water

In mixing bowl, mix dry ingredients together and blend well.
In separate bowl, break eggs and whisk, add oil and water and whisk again.
Pour wet ingredients into dry and mix very well.
Pour batter onto prepared pan and spread evenly onto parchment lined pan.

Bake 18 minutes until cooked through and lightly browned.  Let cool and cut into small squares.

This bread is delicious with a veggie/avocado salad for lunch or served with soups and stews!