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Fall is here and pumpkins are everywhere!

Pumpkin pie is something you either have a taste for or not. I remember the first time I tried it, I was unpleasantly surprised! I tried it a few more times, different recipes and came the same conclusion……no thanks!

This year I decided to make my own version of pumpkin desserts. The problem for me, is that I thought pumpkin tasted bland. That’s why people spice them up and too often add too much sugar. So I researched a bunch of recipes and came up with my own, mixing gluten-free flours and using spices I liked and keeping my sweetener of choice (real Maple syrup) to a minimum. Knowing this was purely experimental, I proceeded full speed ahead accepting what ever happened.  Surprisingly to me, they turned out great and were a huge hit!


I always get a kick out of people’s reactions when I tell them they’re gluten-free!



1/2 cup of Pumpkin purée  (homemade or canned)
4 large Eggs
1/3 cup Maple Syrup
2/3 cup Yogurt
2 tbsp Butter (very soft)

1/4 cup plus 2 tablespoons of Coconut flour
1/4 cup Almond flour
2 tbsp Oat-Bran
1/2 cup Pecans, rough chop
1/4 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon of Ginger, I used fresh

1/4 cup Pecans, chopped
1 tbsp Palm Sugar

*I used a food processor


In a bowl, combine wet ingredients

In another bowl blend together the dry ingredients

Add the wet ingredients to the dry and blend well

Let the batter sit for 5 minutes to allow the Coconut flour to absorb the moisture

Grease a mini muffin tin and add batter by spoonfuls









Sprinkle topping on muffins

Preheat your oven to 350°F

Bake the minis for about 20 minutes


*makes 24 delicious minis



Cheesecake Muffins

Coming soon!!!”

To all my friends at home and in cyberspace, I send you warm wishes for a Very Merry Christmas, Happy Holidays and Seasons Greeting!!!!

p.s If you happen to fall off the wagon with all those tempting treats in front of you, don’t worry! You can always jump back on!!!! Enjoy!

Until next time………..Mangia!

Buon Natale e Felice Anno Nuovo!!!!!


IMG_2557With the Holiday Season upon us, no matter what Denomination you are, no doubt,  we are all cooking and baking up a storm! This can present a big problem for people on  restricted diets!  I myself, who choose to be gluten-free by choice rather than necessity, find it very hard to stay away from all the sugary, glutenie treats that are practically shoved in our faces this time of year! For those of you who can not, by any stretch of the imagination, even think of eating these devilish treats, it must be Hell! And even more Hell if you do!

There are a lot of gluten-free, treat recipes out there, but not all tasty and easy to make, especially, if you’re not a baker!  I went through in my head,  what it was exactly,  that I needed to satisfy my “reward” cravings, as you will, and came up with…. Date Squares!   Another recipe I’m excited to try is a “Blueberry Chocolate Brownie” recipe from “,” but first I need to go buy some chocolate!

Now, I am not a baker! I am a cook! I like to cook and eat! But I do like a little sweet,  sometimes,  so I thought I better come up with something that was reasonably guilt free and healthy, and that didn’t leave me feeling like a beached whale! Hehe

I love my muffin recipe so much, I thought it would make a good base for Date Squares, so I tried it!  Surprisingly, everyone who tried it loved it and didn’t believe it was flour-less.  I did tweak it up a bit, but still it is simple to put together and bake.

Hope you like it!
p.s. it is also very filling, so you don’t end up eating the whole thing!  I think?




3 Organic Eggs
4 tbsp Coconut Oil
4 tbsp unsalted Butter
1/2 cup Coconut milk or Almond milk
1/3 cup Real Maple Syrup or Coconut Palm Sugar
1/2 cup plain Yogurt
3 tsp Vanilla


1/2 cup Oat Bran
1 cup Coconut flour
1 cup Almond flour
1 cup  Coconut, shredded, unsweetened
2 tsp Baking Powder
1/8 tsp of Sea Salt

Slivered Almonds, toasted

2 cups  Majool Dates, pitted
1/2 cup dried Cranberries
1 cup fresh Cranberries
2 tbsp unsalted Butter
3/4 cup Water + a little more if needed
2 tbsp fresh Lime juice


IMG_2518Start with the filling!

In a medium sauce pan, heat the butter and add the pitted Dates and the Cranberries

Add Water, (if using fresh Cranberries, you may have to adjust the Water)enough to cover but not make it too liquidy!

Bring to low boil, cook till everything is soft, not mushy

Take off heat, and let cool

Throw about 1/2 cup or so, of Slivered Almonds into a frying pan on low, and let them toast up for a couple min.  Take off heat right away,  do not let them burn.


When cooled, put the mixture in a food processor or mash with a fork untill everything is blended nicely, there can be small chunks

Set aside


Mix Dry ingredients together

Mix Wet ingredients together

Pour Wet into Dry and blend well


Add shredded Coconut and blend well

Preheat oven to 375 F

Apply Coconut oil to your baking dish ( I used 8 1/2 by 8 1/2)


Using about 3/4 of the mixture, spread it into the dish evenly, about 1 inch thick

Spread the fruit mixture on top evenly

IMG_2536IMG_2537Sprinkle toasted Almonds on top

With a butter knife, drop small amounts of the left over mixture randomly on top, leaving little gaps so you can see the fruit mixture below


Bake at 375 F for about 25 min or so, watching that it does not burn.  Should look golden and lightly browned.

Let it cool and cut into as big a piece you want! hehehe



Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!



2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice


1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest


Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.



I’ve made coconut flour muffins many times, experimenting with different flour combinations and I have to say, I think I finally found the magic formula!

Since I’ve been using Quinoa a lot in my diet, I decided to try the flour in my baking.  What a nice surprise!  It made the muffin so light and almost airy.  More cakey than bready!   De-lish!  I can’t wait to make a cake out of it.

These little guys may be tiny, but they pack a nutritious punch!  Now for those of you who shy away from anything that sounds too healthy, don’t worry!  They taste good too!



Dry Ingredients:

1/4 cup Coconut Flour

1/4 cup Almond Flour

1/4 cup Quinoa Flour

1/4 cup Ground Flaxseed

2 tbsp Hemp Hearts

1 tsp alum free Baking Powder

1/2 tsp Sea Salt


Wet Ingredients:

4 Eggs

1 tbsp Unsalted Butter, soft

1 tbsp Coconut Oil, soft

1/4 cup Coconut Milk

1/4 cup Greek or Goat Yogurt

1/3 cup Maple syrup

1 tsp Vanilla

TIP:  when working with coconut oil, it is best if all the ingredients are at room temp and coconut oil is soft


Sift dry ingredients together in a bowl and stir together

In another bowl, add Eggs, Butter and Coconut oil and whisk together

In a large measuring cup, measure your Coconut Milk, Maple Syrup, Vanilla and Yogurt

Add to Egg mixture and stir


 Heat oven to 400 degrees



Mix in dry ingredients, and stir together gently until blended






I like making minis, so now’s a good time to grease your mini muffin tin




Using a “1 tbsp” measuring spoon, scoop mixture and add one by one until you fill 24 cups







Now, my grandsons gave me this idea, grab a raspberry and stick a blueberry inside

Press one into the middle of each muffin

Bake at 400 for 16 min, remove and let cool


 Hope you enjoy!


 Until next time …………………….