The canned, full-fat coconut milk in this pumpkin pie not only gives you a dairy-free version, it also provides the creamiest texture you could ever imagine. There’s no discernible coconut taste and the resulting recipe really is the Best Ever Crustless Pumpkin Pie recipe. Now I make this pie several times a year, always to rave reviews!
It’s the season of pumpkin everything! Everyone wants a bite of pumpkin. You can pop one bite into your mouth after another with these Pumpkin Poppers. This recipe comes from Starlene of GAPS Diet Journey. These treats are made with coconut flour so they’re grain free. Starlene uses coconut oil in this recipe to ensure that these delicious bites are dairy free as well, but she says that Pumpkin Poppers are also wonderful when made with butter. She adds that “these remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or hot chocolate.” Oh my, this recipe is getting closer and closer to reality in my house. And Starlene’s picture further convinces me that making these Pumpkin Poppers would be a great way to kick off November!
Most of us remember the boxes of three flavors of donuts from our pre gluten-free days. You know the one. It included cake donuts in three flavors … plain, powdered sugar, and cinnamon. In your mind’s eye, you can see them, right? You can even taste them, right? Those donuts were not the glazed or filled ones that made people “oooh” and “ahhh,” but they were simple flavors and sometimes made for fairly satisfying comfort food. Karina at Gluten-Free Goddess has the gluten-free version of those donuts for you. Gluten-Free Baked Donuts with Powdered Sugar or Cinnamon. And they taste sooo much better!