Autumn is my favorite season. I love the subtle downturn in temperatures, though the air isn’t quite cold enough to prevent people from still wanting to be outdoors just yet. That smell in the air of something sharp, crisp, of leaves and chill.
The foliage- don’t even get me started. At least 20% of why I came back from Europe when I did. Sure, the leaves turn elsewhere around the world of course, but they don’t quite catch flame with the same vibrancy as here in New England. Leaf peppers are onto something (for those who haven’t heard that term, these are people who travel from all over the US during fall to revel in and spectate over the changing colors here in New England). I have yet to encounter anywhere else where the shades are as vivid as they are here. Guess I’ll have to do some more traveling to find such a place, or, just accept that back home is where it’s at in terms of autumn.
Autumn is the perfect time for thick books. A towering, layered, gripping plot, allowing it to suck you in and keep you hooked, blowing through the pages while (ideally) sitting in a cozy café, cuddling up on your couch in front of a roaring fire, or lounging in a park somewhere as red and orange leaves dance in the air above.
More awesomeness about autumn: the re-emergence of boots, scarves and wool coats (especially cute red ones- my top pick). A welcoming back of comfort foods- macaroni and cheese, butternut squash soup, carrot cake, pumpkin pie, stuffing, oh man. Don’t even get me started.
Speaking of carrot cake, this recipe is subtly spiced, fluffy and light, scrumptious to be sure. All while it’s wheat/gluten-free, and lower in sugar than usual carrot cakes. It’s also easy to whip together. Happy autumnal baking!
Man, oh man, are these fluffy, moist, and totally tasty. Super easy to make, and I was stunned of their texture being exactly the same as any other cupcake. One cannot tell the difference between these and cupcakes made with flour. Thus, why not then make the healthier cupcake, if there is no sacrifice of taste? Your body and health will thank you for it 🙂
Gluten-free/grain-free, lactose-free, and with only honey used for sweetener, these are a cupcake you can feel far better about eating!
This chocolate cheesecake is the perfect guilt-free (or nearly ;-)) treat. Made with no added sugar (honey aside), its gluten free (sans crust), though is decadent and delicious. Swirled through with Greek yogurt and bittersweet chocolate. This is a cheesecake you can feel significantly better about eating, as opposed to the traditional versions (which are far more laden with sugar, usually with a gluten-based crust, and more fat).
This one is lightly sweet, springy in texture, and just delectable. Though not gluten-free, it is lactose-free and, while not especially low in sugar, isn’t over the top either. The cake is a scrumptious treat, the olive oil lending it a delightful flavor and texture.
Ready for a brown sugary, moist, lightly sweet, delicious cake? And, one that is gluten free/grain free, lactose free, and not especially high in sugar? Here you go. This one is light and lovely. Perfect with a side of whipped cream and fresh fruit, or, just as delicious on its own.
Oh my gosh, is this stuff tasty! Initially I worried about it being a bit bland or of an odd texture, as its made with almond and coconut flours. However, the end result was a moist, cinnamon-y, lightly sweet, blueberry laden, divine cake! Or, blueberry buckle, if you will.
While slightly involved, its overall, an easy one to toss together. A fun interplay of textures going on here too, with the crunch of walnuts on top, the spongy cake texture, the burst of fresh berries on biting into them.
On whipping this up, you will be gifted with having something scrumptious to accompany your wintery warm drinks with each afternoon for the week. Enjoy!
Happy Wintery, Snowy Monday, my fellow dessert devotees,
Get excited for a roundup below of the most scrumptious, tastiest cakes you have ever sampled. All of which fall under at least one (though many fall under more) of the following tiers: grain-free, gluten-free, lactose-free, low in sugar, or sugar-free.
Cake you can actually feel semi good about eating! Though on tasting any of these, I have a sense you will feel awesome about eating them at that point 😉
Click the recipe name to be taken to how to make it!
Happy New Year with this succulent sweet! Chocolate cheesecake continues to rein over all the desserts I have sampled, making it a stedfast favorite. I dont eat it often, for the caloric and sugar bomb it is, but man oh man, is this a tasty treat and one that when I do indulge, I revel over.
This particular version, while not sugar free, is considerably lower in sugar than usual cheesecake versions. Though there is already sugar in the Oreos and bittersweet chocolate, there is no further added sugar in the cake (which most recipes do). Though the crust contains wheat, you can easily make it without.
If you would like an equally enticing though gluten/grain free dessert, eliminate the crust. I promise, it will be just as scrumptious without.
Enjoy this decadent, sinfully sweet dessert, without so much guilt.
Oreo Pie, coupled with Pumpkin Cheesecake, and Chocolate Cake (so maybe its more of a menage-a-trois) are, in my book, three of the most marvelous and mouthwatering desserts out there. All three are classics. Easy to make. Decadent and satisfying. Out of this world awesome, in terms of their taste.
Behold, my healthy-ish (as in, slightly better for you than the usual) Oreo Pie. However, there is absolutely no difference in taste between this one and the traditional recipe. While it’s of course, loaded with dairy, this one is way lower in sugar than typical versions and can be gluten-free if you choose “gluten-free” chocolate sandwich cookies.
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.