Oat meal pudding cups


1 cup garbanzo flour

2 cup steel cut oats cooked

1 cup sugar

1 tsp cinnamon

1 tsp spice

1/4 cup coconut oil and cream


Blend oats and oil until smooth. Pour oats in a bowl and add remaining ingredients and mix until just combined. Spoon batter into greases muffin tins and bake until outside is golden brown and the pudding cups are springy when pressed and not soft.

Now, I am using a new stove that has temperatures between 185 band 260 and since I hate reading manuals, I have no idea what temperature it really is, but I am guessing that 300 would be the correct temperature.

Makes 18.




Apple, Pineapple Swirl Cake

I promised my son that I would bake with him for this entire week. I have slacked off since having our daughter and he is really lacking some good baking/cooking/making a mess and loving it time.

So I decided to bake today and let everyone get involved- Hubby was holding our daughter and he gave her a few things to sample. Our son loves to smell and taste every ingredient. Watching him do it is always a blast for me. Today was even more so since he tasted the split pea flour and then promptly had to spit it out lol. Now if you have ever tasted split peas flour you would definitely know how he reacted.

But despite the incessant tasting, the accidental spills due to said tasting- yes he really loves to eat salt and sugar, and now it seems he likes nutmeg too-we still managed to make a great recipe.

So after I had seen so many recipes that did not use flour or used different flours in the cakes, I decided to try my hand at one of the recipes. And well I just can’t bake only one thing in my oven. I need to bake at least 2 things. So I tried to make Flourless Brownies. I’ll be sure to post this recipe later.

Well here it is.




3 cups brown rice flour

1 cup split pea flour

3 tsp baking powder

1 tsp salt

3/4 cup oil

1 1/2 cup dairy free milk (I used silk almond milk but you can make your own coconut milk and use that instead. This would be so much better too)

1 1/2 cup sugar.  For those of you who are moving to a healthier alternative to sugar (like i would like to do) cook 1 Bartlett pear and 1 Galla apple in 1 cup of water. Reduce until the fruit begins to caramelize. Mash with a fork or blend.

Apple Pineapple Swirl

1 Granny Smith or other cooking apple or 2 gala apples

1 can pineapple in its own juice (since I had no fresh pineapple. Insert sad face here)

1/4 cup sugar ( omit the sagar for a healthier alternative)


For Apple, Pineapple Swirl

Peel and dice apple and place it in a blender. Add drained pineapple to blender and blend until there are no apple chunks. If using sugar add it to the fruit. Cook the fruit until it is reduced by 1/3

For Cake

Mix flours, baking powder and salt in a large bowl.  Add sugar or fruit if not using sugar and oil and mix thoroughly. Slowly add milk while mixing to ensure there are no lumps in the batter.

Pour batter into a greased 9 inch round baking pan. Add Apple/pineapple mixture to the center of the batter and swirl using a knife.

Bake for 45 minutes at 350. The top should look golden but the center should be wet but cooked. Turn off the heat and let cake sit in oven to dry out a bit before letting it cool. Turn out and cool completely before cutting.

The cake will dry out when cooled. However make sure that the cake is cooked before turning off the oven.

If you want a more crumbly/sandy cake you can reduce the temperature after 45 minutes and cook the cake at 250 for another 20 minutes.


Oh and because I had my “fudge” aka “flourless brownie mishap”,  I frosted my cake with it. Double yum.

image <— That’s what it looked like after 2 bites

I’ll be making this again this week so I can share it with my mother. This time it will be with the coconut milk, no sugar and fresh pineapple.  I CAN’T WAIT TO EAT IT!

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Quick Vanilla Muffins

I needed to make some muffins for my family for breakfast this morning, so whipped these up.


1 cup rice flour

1/2 cup cassava flour

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/2 cup sugar

1/2 cup grape seed oil

1 cup vanilla almond milk or coconut milk

1 tsp gluten free baking powder

1/2 tsp salt


Combine flour, cinnamon, baking powder and salt in a bowl. In a small bowl mix sugar, oil and milk together.

Pour this into flour and mix well.

Grease a 12  cup muffin pan and 3/4 fill cups and bake in a preheated oven for 15 to 20 minutes at 350 degrees.


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Task 6- No Sugar. What Ever Shall I Eat?! (Meal Ideas)

There are so many things that we can eat while on a sugar free diet.

Here are some ideas.

1) Garbanzo paste (humus)


2) Milkshakes like the Coconut, Sunflower Milkshake or the Carob, Strawberry Shake that I made


3) Eat fruits- I have some pomegranates and I am hoping to try something with them


4)Eat sugar free snacks and cakes like my Sugar Free Vanilla Cake


You can do like I did and replace the sugar with dates and unsweetened applesauce or “fruitsuace” like pear. Just cook and blend and you are good to go.

5) Drink 100% fruit juice (no added sugar). You can even make you own. My son has a blast with this!

There are lots of things you can eat. Sugar free actually tastes great!


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