Gluten-Free Pumpkin Spice Bundt Cake

This, dare I say, healthy dessert will easily satisfy any sweet tooth and fill your home with the aroma of warm pumpkin spices this winter.  It is free of refined sugar and flour, yet it is so decadent that no one will ever believe it's grain-free.  So this holiday season, prepare to have your cake and eat it too!

My sister, Veronika, introduced me to this recipe, which can be made into muffins, a simple loaf, or in my case, a bundt cake.  If you don’t have a pumpkin spice mix, you may substitute with 2 tsp cinnamon and ½ tsp ground nutmeg.

2 cups almond butter
1 1/2 cups pumpkin puree
2 eggs, beaten
1/2 cup honey or maple syrup
2 1/2 Tbsp pumpkin spice mix
1 1/2 tsp vanilla extract
2 tsp baking soda
½ cups dark chocolate chips

Preheat oven to 325 F.  
Mix all ingredients together and pour into a well-greased and floured (use a GF flour mix) bundt cake or loaf pan.  Bake for 45 – 50 minutes, until a knife comes out clean.  For muffins, decrease baking time to about 30 minutes.  Enjoy!

Gluten-Free Pumpkin Pie Pancakes

DSC_1468.JPG

Welcome November! There is a chill in the air, leaves are crunching under my feet and I am craving all things "pumpkin spice."  Fall is in full swing, which means pumpkins are in season. Full of vitamin c and beta-carotene, they are nourishing and comforting.   

Millet is a nutty and mildly sweet seed that is nutritious and gluten-free.  Its mild, neutral flavor and delicate texture pair well with pumpkin puree and pumpkin spices, bringing the flavor of fall to the breakfast table.  I use a Trader Joe's brand pumpkin pie spice blend, which is a combination of ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.  The pancakes come out light, moist, and fluffy.

Ingredients
1 cup uncooked millet
2 cups warm water
1 Tbsp. apple cider vinegar
1 ½ cups pumpkin puree
2 eggs, organic/free range
½ cup liquid of choice (milk or purified water)
1 tsp pumpkin pie spice
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for flying)

Combine millet with warm water and apple cider vinegar in a large bowl.  Cover and allow to soak overnight at room temperature.  In the morning, rinse and strain the millet.  Place the millet in a blender with the remaining ingredients and blend until smooth, adding more liquid if necessary.  Fry in coconut oil until golden brown.  Serve warm with butter or your favorite toppings.