Gluten Free Bread With Pumpkin Spice

Hosting around the holidays can be a stressful time. Especially when you need to take peoples special dietary needs into consideration. That’s why I made this gluten free bread recipe.  Not only is it delicious and gluten free but is also dairy free! Try it at your next gathering.

Gluten Free Bread Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup real maple syrup
  • 1 cup canned pumpkin
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour
  • 4 large eggs
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
gluten free dairy free

Crumb Topping Ingredients

  • 1/4 cup coconut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil


  1. Preheat the oven to 325 degrees, then begin making crumb topping first.
  2. In a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well and set aside.
  3. In a separate bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Next, add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain.
  6. Pour into prepared pan and top with crumb topping.
  7. Bake for 45-50 minutes.
  8. ENJOY!!

Gluten free Vegan Fat Bombs

I recently got inspired when I was in a little bakery and decided to come up with my very own recipe! These are Gluten free Vegan Chocolate Chip Coconut Fat Bombs!


– 1 cup of gluten free oats
– 4 tbsp of almond butter (or nut butter of your choice)
– 1 tbsp agave
– 2 tbsp of coconut cream
– 1 tbsp of chia seeds
– 1 tbsp of hemp hearts
– 1/4 cup of vegan chocolate chips
– Coconut shreds
(I doubled the recipe and added measurements to the recipe as needed. Example: adding more almond butter so the consistency meets your needs)


– In a magic bullet grind up the oats so they become a flour texture
– Mix in almond butter, agave, coconut cream, chia/hemp seeds, and chocolate chips
– Use a blender and mix ingredients all together
– The texture and consistency should be thick enough to roll in a ball and not fall apart
– Roll batter into tiny balls (your choice of size) – Roll the balls into coconut shreds
– Put batch into the fridge for 45-60 minutes. The longer they are in the fridge the more they will stick together


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The Most Decadent and Healthy Dessert You Can Make for Mom this Weekend

Decadent Healthy Dessert Mothers Day

It is common to end the meal with a rich, chocolatey dessert, or fudge, cookies or brownies.

This decadent and healthy raw vegan cheesecake will absolutely change the way you think about healthy desserts.

You don’t need to have processed sugar, gluten, flour, milk, eggs or fake frosting to make a dessert taste spectacular. Actually, quite the opposite!! When you create a recipe with real food, real ingredients and keep it as raw, organic and natural as possible, the flavours combine to create a magical, decadent dessert that will knock your socks off! And Mom’s too!

Jo’s Raw Vegan Cheesecake Recipe

Ahead of time:

  1. Take frozen blueberries, cherries and strawberries out of the freezer and let thaw separately in small bowls. You can use fresh berries, but when the frozen option thaws, it creates a nice juice that adds to the flavour of the cheesecakes.
  2. Begin soaking 1.5 cups of raw cashews in water

For the Crust:

1 cup packed pitted dates
1 cup raw walnuts

Decadent DessertAdd dates and walnuts to a food processor and chop until small bits remain and it forms into a ball. Pour into a bowl. If too wet, add a few more walnuts, or if too dry, add a few more dates.

Put 12-15 muffin cups into a muffin tin and press the mixture almost 2cm deep into each muffin cup. Set in freezer while creating the next steps.

For the Cheesecake:

1.5 cups raw, soaked cashews (for a few minutes while making the crust)
juice of 1 lemon
1/2 cup of coconut milk (if you can separate the solidified cream from the milk in the can, the thicker consistency is much better) or use coconut cream
1/2 cup real maple syrup (or less to taste)

Decadent DessertAdd all ingredients to high speed blender and blend on high until creamy and smooth. Adjust to taste with a bit more or less maple syrup. Pour into bowl and then spoon on top of the walnut-date crust (that was hardened in the freezer).

For the Topping:

Spoon the defrosted fruit onto the cashew cheesecake and press some of the berries into the cheesecake so they don’t roll off. Add a little juice on top. Use your favourite fruits for the topping – I used blueberries, strawberries and black cherries.

Freeze the muffin trays for an hour or so until the cheesecake is firm. Move to the fridge until you serve. They soften quickly and this is the best time to serve them to your special guests.

Decadent Dessert