Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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Gluten-free pumpkin breakfast cookies

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Exterior of the Pelican Cove Inn, Carlsbad, CA.

This recipe originally came from the Pelican Cove Inn, a local Bed & Breakfast in Carlsbad, CA. This quaint local B&B is conveniently located to downtown Carlsbad, has wonderful rooms, and offers a full breakfast to start your day. It’s a fabulous place from which to explore the coast of North County San Diego.

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 Gluten-free pumpkin breakfast cookies
Here's a little something special for your fall holiday season. And best of all, these cookies are gluten-free!
Course Desserts
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Course Desserts
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt.
  2. Add pumpkin puree, eggs, coconut oil and honey. Stir until combined.
  3. Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking.
  4. Bake for 15-20 minutes.
Recipe Notes

Original recipe and photo for these pumpkin breakfast cookies from Pelican-Cove Inn, Carlsbad, CA at https://pelican-cove.com/blog/pumpkin-gluten-free-breakfast-cookies/

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Cranberry Pumpkin Spice Bread

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Cranberry Pumpkin Spice Bread - Terry Ambrose

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 Cranberry Pumpkin Spice Bread
This Cranberry Pumpkin Spice Bread became a fast favorite around our house. It's perfect for the holidays, especially if you like to bake for other people. Hint: If you're looking for a unique present for the holidays, these loaves of bread can be a great way to say Happy Holidays without shelling out a bundle of cash. (We use a mini-loaf pan that makes four decorative mini-loaves instead of two full-sized loaves.)
Cranberry Pumpkin Spice Bread - Terry Ambrose
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Cranberry Pumpkin Spice Bread - Terry Ambrose
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, applesauce, and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened.
  4. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
Recipe Notes

1 egg equals 1/4 cup egg substitute—4 eggs are required for this recipe which is what I used.

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Gluten Free Pumpkin Cheesecake

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Recipe by: SEAMSTERRIFIC

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”
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 Gluten Free Pumpkin Cheesecake
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Recipe Notes

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http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/

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