Tag Archives: gluten free dessert

Pumpkin Loaf

I fell for pumpkin spice many moons ago and while many people have adopted fall as being the season of “pumpkin spice” I still had yet to really hone my own pumpkin spice bread recipe, that is until today!

In celebration of the first day of fall I decide to play with my family recipe for banana loaf, which I realized made the perfect base to play with, take out bananas, add in a little pure pumpkin puree, and a little unsweetened apple sauce and some pumpkin spice and you have the perfectly balanced spiced pumkin loaf recipe!

So here is the recipe for the perfect pumpkin loaf, enjoy everyone!


2 cups of gluten-free all-purpose flour (Bob’s Red Mill really yields the best texture but you can substitute another kind, if the blend you’re using has xanthan gum added in already then omit)
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of coconut sugar (you can use white sugar, but I prefer the rich and deep flavour of the coconut sugar)
1/2 cup of chopped pecans
1 teaspoon salt
2 eggs
1 cup of oil (olive oil , vegetable oil or coconut oil will all do fine)
1 teaspoon vanilla
1 cup of pure pumpkin puree (not pumpkin pie filling)
1 cup of unsweetened apple sauce
1 tablespoon ground cinnamon
1 3/4 teaspoon of pumpkin pie spice


  1. In a large bowl combine all dry ingredients: flour, xanthan gum, baking soda, baking powder, and salt whisk to combine and set aside.
  2. In a medium bowl cream eggs and coconut sugar together and then add oil, vanilla, cinnamon, pumpkin spice, pumpkin puree and apple sauce, stirring to combine.
  3. Add wet ingredients into the dry ingredients, stirring them until just combined (DO NOT OVER MIX: gluten-free batters get tough when over mixed, keep it light)
  4. Fold in chopped pecans, and in a greased 9×5 loaf pan and put into a preheated 350° fahrenheit oven and bake for 45-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
  5. Allow to cool in pan for 5 minutes and then transfer to a wire rack until completely cool.

Gluten Free Apple Crisp


6-8 Medium Sized Granny Smith Apples, chopped into chunks or thin slices


1/3 cup packed brown sugar

1/4 cup of Gluten-Free All Purpose Flour 

1/2 cup Pure (gluten-free) Rolled Oats 

1/4 cup almond meal
(Almond Meal is super easy to make if you have whole almonds with the skins on and a coffee grinder)

1 teaspoon cinnamon

1/4 teaspoon of salt

1/3 cup of butter or coconut oil 

Make It

1. Place the sliced apples into a 8×8 square baking dish that has been lightly sprayed with cooking spray 

2. Combine all the dry ingredients in a medium bowl and mix to combine

3. Add the butter or coconut oil and mix into the dry ingredients until the mixture starts to become a crumbly, sandy texture 

4. Sprinkle the crisp topping onto the apples

5. Bake in a 375° oven for 45 minutes to 1 hour 

Need to Try: GF Chocolate Cake Mixes

Not all two gluten-free cake mixes are made equally, I had to find this out the hard way, but you lucky ducks are entitled to a list of The YYC Celiac approved mixes that will be sure to delight your taste buds and that sweet tooth!

1. and I mean my number ONE favourite is Pamelas chocolate cake mix, it has the beautifully bold flavour of dark chocolate with a light and fluffy texture. It is super easy to whip up (no beaters needed) and the result is always the same: amazing.

2. Glutino’s ‘Decadent Chocolate Cake Mix’ is another fabulous option, this is another ideal chocolate mix that cooks up a little denser but is full of rich chocolate flavour, the texture is amazing enough you cannot even tell it is gluten free.

3. Presidents Choice GF chocolate cake mix is wonderful, and cost effective. However my only tip with this product is to not over bake or over mix. I found that baking it for the full recommended bake time was overkill.

4. Bobs Red Mill as per usual takes the cake with his products being  gluten free yet deliciously rich, just as chocolate cake should be.

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