There is nothing like the smell of gingerbread baking! Clove, ginger, nutmeg and cinnamon is such a wonderful mix of spices! Get them all in this gluten free gingerbread muffins recipe which is adapted from If You Give A Blonde A Kitchen. 

Recipe for Gluten Free Gingerbread Muffins

 

 

• 1 ¾ cups almond flour
• 1/4 cup coconut flour
• ▢1 teaspoon baking soda
• ▢2 teaspoons ground cinnamon
• ▢2 teaspoons ground ginger
• ▢¼ teaspoon ground cloves
• ▢¼ teaspoon ground nutmeg
• ▢¼ teaspoon salt
• ▢½ cup unsalted butter, melted
• ▢½ cup sugar free brown sugar (or make your own - see below)
• ▢½ cup molasses
• ▢1 large egg, room temperature
• ▢½ cup water, room temperature

• Preheat the oven to 350°F. Line a muffin tin with paper liners. 
• Stir together the almond and coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. 
• In a large bowl mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown.
• With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Mix just until the flour is moist.
• Fill prepared muffin tin with batter until each cupcake liner is two-thirds full. Bake for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.
• *To make your own sugar free brown sugar mix 1 cup of xylitol with 3 tablespoons of molasses

Gluten Free Autumn Apple Spice Cake

One of my favorite things about the fall season is all of the delicious flavors! This recipe for Gluten Free Autumn Apple Spice Cake includes many of those fall flavors - apples, cinnamon and pumpkin spice! It would certainly make a great addition to your Thanksgiving dessert table. In addition to being full of flavor it is also gluten, dairy and refined sugar free! 

 

Ingredients for cake:

3/4 cup almond flour

1/2 cup gluten free flour blend

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon xantham gum

1/2 cup honey

1 egg

1/2 cup applesauce

1/4 cup melted coconut oil

1 small apple chopped

For the "icing":

2 tablespoons softened coconut oil

1/2 cup honey

1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350 and lightly grease an 8" x 8" pan.

Mix all dry ingredients (from almond flour to xantham gum) in a medium size bowl.

In a large bowl mix 1/2 cup of honey, egg, applesauce and coconut oil. 

Slowly mix the dry ingredients into the wet ingredients until well blended. Then stir in the apples.

Pour batter into greased pan and bake for about 20 minutes or until lightly browned.

Mix the icing ingredients in a small bowl until well blended. Once cake has cooled, pour the icing over the cake right before serving.

 

Are you craving something pumpkin flavored?  This Chocolate Pumpkin Bread will hit the spot. It is moist and delicious with a hint of pumpkin spice!  And it is not only gluten free but sugar free and dairy free as well.

Gluten Free Chocolate Pumpkin Bread

1 cup almond flour
1 cup gluten free flour blend
½ cup unsweetened cocoa
3/4 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup xylitol
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
15 oz can pumpkin puree
¹⁄3 cup sugar free brown sugar*
2 eggs at room temperature
¹⁄3 cup melted coconut oil
¼ cup milk
2 teaspoons vanilla
1 cup sugar free chocolate chips (if you are not worried about dairy)

*To make sugar free brown sugar, mix 1/3 cup of xylitol with 1 teaspoon of molasses

Directions:

Preheat oven to 350°. Then spray a loaf pan with non-stick spray.

In a large bowl mix dry ingredients from almond flour to pumpkin pie spice so they are well blended. 

In a separate bowl mix wet ingredients from pumpkin puree to vanilla.

Pour wet ingredients into bowl with dry ingredients and mix until well combined. If using the chocolate chips, stir them in at this point.

Add batter to prepared loaf pan and bake for 60-70 minutes. Let cool in pan for 10 minutes then remove from pan.

As with most gluten free products, this is best served the first few days. If you will not be eating it right away, cut into slices and freeze. Then you can defrost 1 or 2 pieces at a time to eat.

Looking for other gluten free pumpkin recipes? Check out these pumpkin spice raisin muffins. 



Recipe is a modified version of Pumpkin Bread from What the Fork.