My recipes are grain free, refined sugar free, and many are dairy free. My journey on a grain free filled diet began as a way to heal my autoimmune illnesses. What started out as a negative has turned into a positive. I started writing my own grain free recipes as I wasn’t finding delicious tasty and decadent recipes online. Once I posted a few pictures to my Facebook page I had friends and family who encouraged me to start this blog. I am so glad they did as I am finally feeling at home writing grain free recipes.
The Holidays are coming! The Holidays are coming! Can you tell I love the holidays? Last year at this time I was disappointed and not looking forward to Thanksgiving or Christmas. But this year is different. I have been so inspired these last couple of weeks. I dream about recipe ideas. I have also been trying different kinds of desserts that would be perfect for Thanksgiving day.
I like prepping items that can be prepped the week before Thanksgiving. I have made crackers, cranberry sauce, pecan milk for my coffee, mayo for dips, grainfree breadcrumbs for stuffing, and turkey broth. The majority of the work will be done on the day of. If I want to eat something I pretty much have to make it from scratch. I occasionally have a cup of coffee. I miss having butter pecan creamer at Christmas time for my coffee. I decided to make some Pecan Milk to put in my coffee. I found a recipe off the internet and used it to make Pecan Milk. Thanks, Kate for sharing your recipe of Pecan milk. Since I had Pecan milk in my fridge I decided to use this in my recipe below.
I am so excited to share this recipe with you. I went to my Facebook friends to get help with naming this cake. I was really at a loss as to what to name it. My friends came up with the most amazing names. I love that they are always so helpful and kind. I am truly blessed by all my friends. Thank you all for enriching my life and always lifting me up. I have also met through the internet a lot of fellow bloggers who are so amazing, kind, talented and friendly. Thank you to all my fellow bloggers for always being so kind and stopping in. I feel like we have a little virtual coffee time when you stop by. Thanks for taking the time to leave feedback, comments, follows and likes etc. Thanks so much!
Thank you to my amazing family who are always helping me behind the scenes and doing the difficult task of taste testing. Thank you for always encouraging me and lifting me up. I love you all and am blessed by God to be related to you!!
I got this idea to make an inspired idea to make a thin pumpkin cake slice it into thirds and top with a cranberry mascarpone filling. The cake is a breeze to make and bakes in 5 to six minutes don’t over cook it. Yep. It bakes at 480 F. Yes you heard that right. The filling is super easy as well and goes together in a few minutes.
My son had some friends over and I asked them to be my guinea pigs. I just want to take a moment to brag about my son and his friends. They are all teenagers who are kind, polite, respectful and amazing, smart and talented. I know every generation normally disses the teens of their day. But there are and always will be wonderful, amazing teenagers. Thanks, guys!
They each got a slice. They were really surprised that it was gluten free as it is so moist. One of my son’s friends said he has never had a grain free moist cake before. They all loved it and even asked for the recipe as they want to make it. What a compliment! These boys are welcome at my house anytime!
1/3 cup pumpkin
1/2 cup monk fruit sugar
1/4 cup coconut sugar
1/4 cup pecan milk or water or (coconut milk)
1 cup cassava flour
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven 480. Place a piece of parchment paper inside a quarter-sized sheet pan 9 X 13 inches and spray with coconut oil.
Combine the eggs, pumpkin, monk fruit sugar, and coconut sugar until completely mixed.
Set aside. In another bowl combine flour, cinnamon, clove, ginger, nutmeg, baking powder, and baking soda until thoroughly combined.
Add Pecan Milk to the egg mixture.
Add the flour mixture a little at a time to the egg mixture.
Evenly spread into a baking pan lined with parchment paper and sprinkled with sugar making sure it goes to the edges.
Bake for 5 – 6 minutes careful not to overcook it.
Remove let sit 30 minutes. Cut into thirds.
Mascarpone Cranberry Filling
1 8 oz container Mascarpone
2 tablespoons maple syrup
1/2 cup Cranberry Sauce
Allow Mascarpone to come to room temperature. Once at room temperature mix mascarpone and maple syrup until smooth.
Once blended add my cranberry sauce. Use to fill a cake or fill Pumpkin Tier cake.
Place the bottom third on a serving platter. Place a third of the Mascarpone and Cranberry Filling on top of the cake.
Place another third on top of the filling of the bottom cake. Evenly spread a third of the filling on top of the second cake.
Lastly, place the last piece of cake on top of the other two filled piece. Evenly spread the remaining third on top of the last tier.
3 tablespoons Cranberry sauce
2 teaspoons grated lime zest
Place a tablespoon one on each end and one in the middle. Carefully spread over the top of the Marsacapone and Cranberry Filling. For a little color zest the time and spread over the top of the cake.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 15 g||24 %|
|Saturated Fat 8 g||38 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 105 mg||35 %|
|Sodium 129 mg||5 %|
|Potassium 48 mg||1 %|
|Total Carbohydrate 34 g||11 %|
|Dietary Fiber 3 g||14 %|
|Sugars 8 g|
|Protein 5 g||9 %|
|Vitamin A||33 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|