Happy Holidays, everyone! I cannot imagine autumnal and winter holidays without the accompaniment of pumpkin pie. To me, the two go hand in hand. Cool weather celebrations, and pie. Pecan, apple, chocolate cream, though for me the most preferred is pumpkin. Light, subtly spiced, homey, humble, yet delightfully delicious. This particular pumpkin pie though, is better than the rest. Thats because, while it tastes like the best bakery made or store bought among them, its grain/gluten free, and low in sugar. This is a pie in the sky thats actually legit 😉
Talk about a fantastic fall time cake. Though its delicious and delectable anytime, this one is especially autumn appropriate in terms of the flavors and spices. Walnuts. Cinnamon. Cardamom. Ginger. Buttercream frosting. Get excited for this cozy cake.
The best parts? Gluten/grain free, and low in sugar.
This is a cake you can feel much better about eating than the usual flour and sugar laden recipes one finds in bakeries, grocery stores, restaurants, and widely served up at celebrations.
And just in time for Thanksgiving! This tart has the slightest bite, the twang from the cranberries pairing beautifully (both literally, as you can see, as well as figuratively) with the nutty, crumbled crust.
This adapted version is gluten free and without any refined sugar. Woo hoo!
Though its a slightly time consuming one to make, the end result is gorgeous, as well as divinely delicious. In fact, one of the best desserts Ive ever had the pleasure of sampling, and its made by none other than Master Chef Maxx. Yes, this is his recipe :-).