How To Make Almond Flour in Minutes

Got Almonds? You can make almond flour in minutes in your food processor.

Mini Blueberry Pancake Muffins ( Gluten Free)

Do your kids love pancakes, but you don't have the time in the morning to make them ?
This is such a cute idea. Mini pancake muffins have all the taste of pancakes but without the fuss and mess!They can be made in advance and are a perfect grab and go breakfast for the entire family!

You can add fruit, chia seeds, nuts or whatever you like to increase the nutritional value of the muffins. Of course they are gluten free/grain free ( and dairy free)  and not only provide a healthy breakfast, they are also perfect for a healthy after school snack.

We all know the importance of eating a nourishing breakfast, but everyone is often in a hurry in the morning. How convenient to be able to just " grab " and "go" with a few of these delicious grain free/gluten free pancake muffins bursting with antioxidant rich berries!

I made these for a group of women for a morning meeting. They were intrigued with the idea and thought they tasted great. I keep them low in sugar so you can eat them with pure maple syrup if you dare or enjoy them plain.

This recipe makes about 24 mini muffins ( 2 trays) 

Another great way to make grain free pancakes is this banana pancake 2 ingredient recipe- it's one of my kids and grandkid's favorites! Why grain free? Grain contain phytic acid which interferes with the absorption of minerals. Since teeth and strong bones depend on minerals, it's good to find some grain free recipes for old favorites like pancakes!

These are so good and so easy to make : Grain Free Pancakes

Author:  Judee Algazi @ gluten free A- Z Blog
Prep Time:  5-10 minutes
Bake Time:  10-12 minutes
Adapted From :  Crunchy Creamy Sweet
Makes; 24 mini muffins


Ingredients:
1/4 cup coconut flour (see notes  below for where to purchase and why to use this kind of flour)
3/4 cup of almond flour
2 Tablespoons of coconut sugar ( or more if you are used to sweet things) ( I get this at Trader Joe's)
1 teaspoon baking powder ( non aluminum)
1/2 teaspoon baking soda
1 cup milk ( almond, coconut, or dairy- your choice)
1 large egg, beaten
2 Tablespoons olive oil ( or coconut oil)
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1 cup of whole blueberries ( or chopped strawberries or both)
Optional: 1 teaspoon lemon zest ( from an organic lemon)


Directions:
Preheat oven to 350 degrees
Grease a mini muffin tin
In a large bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and coconut sugar and set aside.
In another bowl mix the wet ingredients ( milk, egg, oil, vanilla)
Add the wet ingredients to the dry ingredients a d mix until combined ( but not overly mixed)
Add the blueberries and stir or add berries to each muffin before baking
Drop 1 tablespoon into each mini muffin tin.
Bake for 10-12 minutes.

My Notes:

• I keep these muffins in the refrigerator for about 3 or 4 days. I try to take them out an hour before serving to bring them to room temperature. 
• They freeze well and defrost quickly 
• They can be warmed up at a low temperature
• I like them cut in half and spread with organic grass fed butter

Grain Free Flours

Coconut Flour- low in carbohydrates, high in fiber, great taste

• This grain free flour is made from ground coconut. It is low on the glycemic index and much lower in carbohydrates that regular flour, making it a reasonable choice for those with hypoglycemia, diabetes, or for those that just want to reduce carbohydrates. 
• It can be purchased at any health food store or Trader Joe's. 
• You uses small quantities and cannot be used as a substitute for regular flour because of the higher fiber content , more liquid is required when using this flour. 

Almond Flour - lower in carbohydrates, easy to digest , very light and tasty

• You can make your own almond flour by simply grinding almonds in a grain mill or purchase at any health food store or Trader Joe's. I find the prices are best at Trader Joe's. 

Coconut Sugar- lower in carbohydrates than table sugar, but it is still sweet. Use it very carefully with limitation. 

Once you invest in these two low carbohydrate flours, you can make muffins, mini cakes , cookies, doughnuts, etc. 

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Apple Pancake Topped with Vanilla Ice cream

This delicious Swedish Apple Pancake Dessert is really easy to make. It's kind of like an oversized pancake and a simple apple pie, but its much simpler to make- even for the inexperienced baker.  In fact it's a great last minute delicious dessert.

I love any kind of apples, but I especially like baked apples that are laced with cinnamon and sugar making them absolutely sensational. The trio of ingredients is the base for this fabulous Baked Apple Pie  Pancake. There is also a recipe at the end of the post for non-dairy coconut milk whipped cream, if you would like to use that for a topping instead of vanilla ice cream.

This recipe is sinfully delicious and can be made rather quickly. Prep about 10 minutes ; cook time 15 minutes
 It is made with almond flour which is simply ground almonds. ( I get a bag of almond flour at Trader Joe's at a rather reasonable price or you can simply grind some almonds  in the food processor) The large apple pancake is then baked in the oven in a Pyrex pie plate for just 15 minutes.

Eat it right out of the oven while still warm topped with vanilla ice cream ,whipped cream, or make the non-dairy whipped coconut cream (recipe below) which is also very simple. If there is any pancake left, refrigerate overnight. Personally, I like it even better cold!

Dairy Free/ Gluten Free/ Grain Free

 Ingredients for Swedish Apple Oven Pancake.

2-3 Tbsp palm sugar
2 tsp cinnamon
2 apples sliced ( peel if you wish)
1/4 cup of apple juice

1 TBSP vanilla
3 eggs
dash of salt
1 cup cup almond flour
1 cup coconut milk ( or any milk or apple juice you use)
1/4 cup mini choc chips optional

Directions:
Preheat oven to 425 degrees.
Spray a frying pan with olive oil spray. Add sliced apples and spray apples as well. Sprinkle the sliced apples with a cinnamon and sugar mixture and the apple juice. Cook on low until apples begin to soften.( about 4-6 minutes).
Remove from pan when done.

While apples are cooking, mix eggs, salt, almond flour, vanilla, and coconut milk in a blender and mix well. ( add 2 extra T of sugar if you like things sweet)
Place cooked sliced apples in a Pyrex pie plate and pour the egg mixture over the apples. Add mini chocolate chips if desired.
Place in preheated 425 degree oven and bake for 15 minutes.

Picture Step by Step



Almond Meal from Trader Joe's or grind your own almonds



Saute peeled apples, cinnamon and palm sugar in olive oil spray

Blend eggs, vanilla, ground almond flour, coconut milk - blend



                                                 Lay apples slices in pie dish and cover with egg batter



Bake at 425 for 15 minutes ( version with unpeeled red apples and mini choc chips

Bake at 425 for 15 minutes version with peeled apples

Wan't a delicious non dairy (but healthy) topping? 

Try : Dairy Free Coconut Whipped Cream 

The dairy free whipped coconut cream is from another gluten free blog that has wonderful ideas. They provide pictures with a step by step recipe. Click here for their coconut whipped cream recipe Junior GF Chefs.

Chocolate Donut Holes with Coconut Flour

These simple bite size little chocolate donut holes are a healthy treat and a cinch to make.
You won't need any special equipment and can be enjoying one in no time. 

Who doesn't love a chocolate donut hole?
These are especially good because they are grain free, healthy and quite tasty.
They are made of coconut flour ( buy in the health store or online) and very quick and easy.

If you do not want to use coconut flour, any kind of gluten free flour or regular flour will work.
However, if you decide not to use the coconut flour, reduce the almond milk to 1 Tablespoon instead of 3 Tablespoons. However, there are health benefits to baking with coconut flour.

I like baking with coconut flour for many reasons.

• Coconut flour is packed with fiber and therefore more filling and satisfying( The fiber also helps better elimination) 
• Coconut flour is tasty- has a unique appealing taste
• Coconut flour requires a lot more liquid in the recipe which makes for a moist, silky product. 
• Coconut flour is rich in nutrients 
• Coconut flour is grain and gluten free
• Coconut flour is lower in carbs which doesn't raise insulin levels as high as reg flour

In addition, coconut flour is very easy to use to bake cookies, cake, and these donut holes.

I like baking with coconut sugar because: 

• It is lower in carbohydrates than brown sugar or regular sugar
• It creates less of an insulin spike
• It contains nutrients

Author: Judee Algazi
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves : 12

Ingredients: 

1/2 cup coconut flour 

1/4 tsp baking powder 

4 Tablespoons of coconut sugar ( health food store) 

1 Tablespoon of cocoa

1 tsp cinnamon

3 Tablespoons of almond or coconut milk

2 large eggs, beaten

1/4 cup liquid coconut oil  or olive oil 

pinch of salt

Optional Toppings: chopped nuts, additional coconut sugar and cinnamon mixture, shredded coconut 

Directions: 

Preheat oven to 350 degrees. 

In a medium bowl combine the eggs, almond milk and oil and set aside.

In a small bowl, combine dry ingredients and then add the dry to the wet ingredients and stir until smooth. 

Roll into balls, and then roll in unsweetened coconut, additional coconut sugar, chopped nuts or  just leave them plain. Bake on a parchment lined cookie sheet for about 10 minutes, or place rolled balls in greased mini muffin pan. 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.- Judee 

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Quick After School Blueberry Mug Muffin

Need a quick but healthy snack for after school or just for a snack attack? 

 A fresh gluten free blueberry mug muffin can be made in the microwave in 3 minutes that is light, airy, and heavenly.

 It is so fast and easy anyone can make it ( even your kids) . You just need a mug and a spoon for mixing to create this amazing nutritious muffin with lots of warm melted blueberries oozing throughout a simple vanilla or cocoa based muffin.

Don't like to microwave? 
Ok I don't like to microwave either - but 3 minutes?? or just bake it in the oven in a single small Pyrex for 20 minutes, if you don't mind the wait.

The ingredients are healthy ( coconut flour, coconut sugar, almond milk, banana,  egg, vanilla and fresh blueberries) Vegans can use egg replacer.
** coconut flour is available in Trader Joe's or any health food store.

Since it's made with high fiber coconut flour, it is very filling,  satisfying and good for you. It's perfect for a healthy breakfast or an after school snack.

I made this in 3 minutes when I was having a snack attack

Yesterday, I had a snack attack! I needed/wanted something sweet. I wanted a snack BUT I had NOTHING in the house . As I started to rummage through the pantry, I noticed a bag of coconut flour.

It was then that I remembered that I once posted a recipe for a 3 minute cake in mug using coconut flour.I was ecstatic because I remembered how good the mug cake tasted and how fast it was to make ( 3 minutes)

I didn't even bother to look up the recipe. I just gathered whatever I had in the refrigerator and used it. It was a new concoction, but you know what? It came out better than good. It came out great.

I was so happy.. I had a delicious gluten free muffin healthy snack that I made in literally minutes. AAh.. relief!
By the way- it was grain free, gluten free, and 4 points plus on Weight Watchers and it was a a very good size- I actually could have eaten only half.

Who wants to make or needs an entire tray of blueberry muffins anyway? Make a fresh one each time you need it..

Try some other heavenly variations. 

• Chopped apples, walnuts, and cinnamon 
• Raspberries and blueberries mixed
• 1 Tablespoon of cocoa and blueberries or any fruit
• Chopped strawberries 
• Chopped peaches 
• Chocolate chips ( my favorite)
• Blueberries and fresh lemon zest
• pumpkin puree and pumpkin pie spice mix ( with chocolate chips) 

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3 minutes in microwave oven
Serves: 1 hungry snacker or two moderate snackers


This is what I used: ( and made it right in the mug)

Ingredients
1 egg, beaten ( or egg replacer)
1/2 banana, mashed ( mash it lightly with a fork before adding to the beaten egg in the mug)
1 Tablespoon of unflavored unsweetened almond milk ( or any milk)
1 heaping Tablespoon of coconut flour ( if you use a different flour, leave out the milk)
1 teaspoon vanilla extract
1 teaspoon of cocoa ( optional)
10-12  blueberries, washed and dried well
1/4 teaspoon of baking powder ( aluminum free)

This is what I did:

Directions: 

I beat the egg in the mug, added the mashed banana, almond milk, vanilla, and stirred well. I then mixed together the baking powder and coconut flour and stirred it into the wet ingredients in the mug. I then added the blueberries and stirred lightly. That's it
I  placed the mug into the microwave for 3 minutes. ( OK- I don't usually like to microwave- but this was only 3 minutes and OMG it came out so so good!)

The batter puffed up in the mug, became very light and fluffy, and made a divine nutritious quick gluten free snack for one person. Actually it could be cut into two portions.

Please note: Microwave ovens may vary- if yours is very strong, it may only take 2 and 1/2 minutes!

Batter in the mug before microwaving

3 minutes in the microwave -done

Perfect Fresh Heavenly Blueberry Muffin 
Made in the Microwave in 3 minutes 

Vegan Version
This  makes a very moist muffin. If you like a dryer muffin, leave out the almond milk.

 I've actually made this kind of recipe before without eggs. I substituted coconut oil instead. Of course the egg version is lighter, but you could try an egg replacer. Some people say a Tablespoon of chia seeds with a Tablespoon on water is equivalent to one egg ( check it online) or my friend Vicki buys egg replacer in the health for store in a box.

If you want to substitute the flour

• Also: remember that when you use high fiber coconut flour it requires much more liquid for baking than regular or even gluten free flours. So, if you use a regular gluten free flour mix- you won't need as much liquid- perhaps omit the almond milk.
• Also: You may have noticed that my batter is darker in the photo . It is because I added some cocoa to that batch-( I made a few of these with all different combinations) Why stop at one

 Update on the recipe-
I've been eating this muffin daily and have tweaked the recipe a little to make it quicker. I've simply been using 1 egg, vanilla , 1/2 mashed banana, and 1 large tablespoon coconut flour and lots of raspberries or blueberries. It comes out just as good but a little dryer, which I like better.

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Guilt Free Baked Donuts - GF and Easy for National Donut Day

Today is National Donut Day and Dunkin Donuts is giving away a free donut. For those of us who wouldn't dream of eating a fried, chemical laden, white sugar, white flour donut  -whether gluten free or not, I have a better guilt free alternative!

These beautiful donuts are baked, made with high fiber almond and coconut ( gluten free/grain free ) flours, and lower glycemic coconut sugar. These ingredients are all available at Trader Joe's, Whole Foods, and health food stores. In fact, many supermarkets carry almond, coconut flours ,and coconut sugar in their gluten free isles.

You can see that my ( gluten free) donuts look fabulous, and I can tell you that they taste fabulous too!

Are they difficult to make? Absolutely not! The prep is 5-8 minutes and they bake in the donut pan in just twenty minutes. If you want to glaze it in melted dark chocolate chips- that's another 5 minutes! So go ahead and indulge-

Let's face it. If it weren't being advertised all over TV and social media, would you even be thinking about donuts?  If you've watched the news this morning and are thinking about donuts, why not make your own healthier version. Then go ahead enjoy a donut today!

I bought an inexpensive donut baking pan. It so easy, just like making muffins!

Author: Judee Algazi
Prep Time: 5-8 minutes
Bake Time: 20 minutes
Makes: 6 doughnuts
Need: donut pan

Ingredients:
1 cup of almond flour ( finely ground almonds) I get it at Trader Joe's
1/4 cup of coconut flour (Trader Joe or gluten free isle in supermarkets)
1/4 teaspoon of baking powder ( aluminum free)
1/8 teaspoon sea salt
1/2 cup of vanilla flavored almond or coconut milk
1 tsp. of pure vanilla extract
1/4 cup of olive oil or coconut oil
3 eggs, beaten
optional: chocolate chips if you are not going to ice the donuts ( ok , add chocolate chips even it you are going to ice the doughnuts) or sprinkle with grated coconut!


Directions:
Preheat oven to 350 degrees.
Mix the dry ingredients ( almond flour, baking powder, and sea salt) and set aside
In another bowl, mix the wet ingredients together and add to the dry. Mix well with a spoon.
Spoon into the doughnut pan. Bake for 20 minutes

Quick Chocolate Glaze

Chocolate Icing #1:
1/2 cup coconut oil
1/2 cup chocolate chips ( I used dairy free)

Directions 
Using a saucepan and a low flame, melt the chocolate chips and coconut oil together stirring frequently ( about 3  minutes) Remove from heat.  Spoon over donuts. This makes a smooth shiny icing. Set aside to dry for about 1 hour ( or icing will be sticky)

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Crock Pot Apple Cake GF

You can bake a cake in the crock pot!
Can you imagine?
I just did it ,and it came out moist and extra delicious.

It started yesterday when I noticed a few crock pot cake recipes online. I was intrigued and said , " Judee you have to get out that crock pot and give this a try." This was a first for me, and I have to say the results were great!

It was right up my alley because I love making anything and everything in the crock pot. I use crock pots, not just for cooking , but also for serving.  When I am having company, I use my crock pot to heat up the soup, keep it warm , and I serve right from it..

The crock pot I used today is unusual. It is a two sided crock pot.

 I can actually make two things at once, and that is exactly what I did. I made two gluten free cakes at once. On one side, I made an apple cake using almond flour and oats. On the other side I made an applesauce spice cake with coconut flour. (Now if you are not gluten free and don't want to use the extra healthy ingredients, you can make this with regular flour and regular sugar. See my variations at the bottom of the post/

I used organic palm sugar for the extra nutrition and low glycemic effect.. It was also my first time trying palm sugar

 I bought the palm sugar at the health food store. I've read about palm sugar on other blogs, but I never actually tried it. The packaging says, " palm sugar is a healthy alternative sweetener that has a lower glycemic index than agave, honey, or cane sugar."  It goes on to explain that it also is a good source of minerals and B vitamins. The original recipe called for brown sugar.

This is my recipe for Crock Pot Apple Cake adapted from a great blog,  Finding Joy In My Kitchen

Ingredients:
3-4 large organic apples, sliced ( I used delicious)
1 and 1/3 cup almond meal ( you can use GF flour or regular flour if you are not gluten free)
2/3 cup gluten free oats ( oatmeal)
3/4 cup palm sugar  + 1 TSBP for the apples ( if you don't care, you can use sugar)
2 tsp baking powder ( I use aluminum free)
1 + 1 tsp of cinnamon
1/2 cup unsweetened apple sauce
2 eggs
2 tsp vanilla

DirectionsPeel and cut up apples. Toss with 1 TBSP palm sugar, 3 TBSP almond meal, 1 tsp cinnamon. Set aside.

In a large bowl, mix almond meal, oats, baking powder, 1 tsp cinnamon.
In a small bowl, beat eggs, vanilla, applesauce.

Mix wet ingredients into the dry ingredients until the batter is smooth and blended. Pour the mixture over the apples and mix completely.

Pour batter into a well greased crock pot.
Cover and turn onto high and bake for about 2 hours. ( check after 1 and half hours that it is not too dry.)

Turn of the heat and remove lid. Take a rubber spatula and pry sides loose. Allow to cool off . When cool turn over and release cake.

Step by Step

Assemble Ingredients

Cut up apples and then toss with 1 TBSP palm sugar, 3 TBSP almond meal, 1 tsp cinnamon

Mix wet ingredients in a small bowl ( forgot to take a pic)
Mix dry ingredients in a larger bowl. Mix dry into the wet and pour over the
apple mixture until well blended.

Pour into a well greased crock pot. ( I sprayed with cooking oil)  Turn on high and bake for about 1 hour and 45 minutes.
check it with a toothpick. Turn off heat and allow to sit with lid off. Take a knife and cut around
the sides to loosen. Remove the container from the heat and allow to cool and then remove the cake.

http://bizzybakesb.blogspot.com/  

Why would you use a crock pot? To free up your oven if you have a lot of things to make. Since a cake usually has to go in alone, it creates oven time. Also, in the summer, if you don't turn on the oven, you don't need to heat up your kitchen. I'm sure you can think of lots of reasons making the cake in the slow cooker could work out well. Personally, it just looked like fun, and I wanted to try it. I have to say, both cakes were moist and delicious.

If anyone is interested in the coconut flour recipe, it is egg and dairy free.

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GF Buttery Almond Shortbread Cookies

If you like the taste of almonds, you will adore these fast and easy shortbread cookies. There are only 5 healthy ingredients in this recipe, and the cookies bake rather quickly. You could whip up a batch on short notice from start to finish in just 25 minutes.

Years ago I took a trip to Scotland. I brought home only 2 souvenirs: a beautiful red and black plaid wool Scottish hat and a few tins of traditional delicious Scottish shortbread cookies.

My shortbread recipe is a little different than the authentic recipe because my recipe is grain free and gluten free, yet my allergy friendly buttery version still is reminiscent of the cookies I ate in Scotland!

Are you vegan? Shortbread contains no eggs, so it's easy to substitute oil for the butter to make this recipe vegan.

My grandkids ( ages 4 and 7) love to bake when they come to visit. I try to find recipes that will satisfy their palate as well as their short attention spans. The 4 year old expects to eat her cookies almost immediately, so 12- 15 minutes in the oven is perfect.

These delicious cookies will please not only the kids, but also the most discerning adults. My recipe is a basic shortbread recipe with all the flavor and richness of butter and Scotland!


Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Bake Time: 12-15 minutes at 350
Makes: 10 cookies


Ingredients:
2 cups almond meal/flour ( Trader Joe's)
6 Tablespoons softened or melted organic butter ( or substitute olive oil)
4 Tablespoons coconut sugar ** see my notes below ( or any sugar of your choice)
3/4 teaspoon of organic almond extract
1/4 cup almond milk ( refrigerator case - supermarket)

Directions:

Preheat oven to 350
In a large mixing bowl, mix together the almond flour and coconut sugar. Combine the butter, almond milk and the extract and then mix into the almond mixture using a large spoon. Mix until everything is combined and then drop by the tablespoon onto a greased parchment covered cookie sheet ( grease the parchment). Flatten cookies with a fork and bake for 12-15 minutes depending on your oven. After 10 minutes of baking, check the cookies frequently andRemove from oven when the bottoms brown. Cool on a rack for 10 minutes.

My Notes: 
Coconut sugar is a lower glycemic sugar that is available at Whole Foods, Trader Joe's and most health food stores. It is lower in carbohydrates than traditional sugar and considered somewhat  healthier because it is coconut sap and has some nutrients. Personally, I would still use it in moderation.

Almond meal/flour- you can make your own by grinding almonds or it is available by the bag at Trader Joe's for a reasonable price or most health food stores.

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Healthy Pumpkin Cake Pops ( grain free)

Looking for healthier dessert alternatives? Tis the season for pumpkin, and these adorable healthy pumpkin cake pops are easy to make, nutritious, and look like little pumpkin donut holes. Made from healthy real food ingredients, they bake up in just 20 minutes in the oven or in 5-8 minutes in the cake pop machine.

I found pumpkin decorated paper straws that we inserted into the pops as a stick. It worked great, but the majority of the pops we just popped in our mouths without a stick and were delighted with the simple but rich pumpkin treat!

These seasonal snacks are healthy for kids of all ages. They pack easily into a lunchbox, are perfect for after school, and especially fun for Halloween! They are nutritious as well as grain free, gluten free, and can be made vegan making them ideal for many types of allergies. The sweetness comes from a ripe banana and a 1/4 cup of coconut crystals ( per 20 pops).

They look cute and taste moist and delicious.  Add a few dark chocolate chips or unsweetened coconut for a tasty variation !

The recipe uses coconut flour and almond flour, both readily available in Trader Joe's and any health food store. I like grain free recipes and flourlessless recipes even better. My flourless Pumpkin muffins are a favorite.

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 8-10 minutes
Bake Time : 20 minutes
Makes : 20 cake pops


Ingredients: 

1/2  cup almond flour
1/2 cup coconut flour
2 large eggs (vegan?  substitute two chia egg replacer recipe )
1 medium ripe banana ( mashed)
3/4 cup of pumpkin puree ( or mashed cooked sweet potato)
2 tsp of melted coconut oil
1/4 cup of coconut crystals ( Trader Joe's or health food store)
1-2 tsp cinnamon or pumpkin pie spice ( your preference)
1 teaspoon baking soda
Optional: 1/2 cup of chocolate chips ( dairy free)

Directions: 
Preheat oven to 325 degrees
Mix dry ingredients and then add wet ingredients.
Make into small balls ( 1-11/2 teaspoons) and place each ball into a well greased mini muffin tray ( makes about 20)
Bake for 20 minutes until done
or if you are using an electric cake pop machine, follow directions according to the machine.

I made them both ways and both ways were delicious, but I thought the one's that I made in the little cake machine were a little moister than the ones made in the oven.

What is it about pumpkin ??? As soon as the fall begins, I just have to have it!! I'm not even sure I love it- but it is like a fall addiction. I'll be searching for pumpkin recipes for the next few weeks.

1. 

   Make these pumpkin cake poppers for dessert to kick off the Halloween celebration! They are nutritious and very filling because coconut flour is packed with fiber! Fill up before the Halloween candy frenzy!

   

   Insert a stick or a straw for the kids or just eat them like donut holes!

   

   This is the inside of the cake pop machine

   

   These are the ones I made in the oven in a mini muffin tray. Just a tad drier- but still very good!
   
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