Holiday Bread- pumpkin, cream cheese, cranberry

INGREDIENTS:

(Pumpkin bread)

-1 3/4c flour — I used gf mix and spelt 

-2t pumpkin pie spice

-1t baking soda 

-3/4t salt

-2 eggs

-1/2c oil 

-1/3c honey 

-1t vanilla

-1c pumpkin puree

(Cream filling)

-4oz cream cheese — room temperature 

-2T honey

-1 egg yolk

-1t vanilla

+ 1-1.5c fresh or frozen cranberries 

DIRECTIONS

-Make pumpkin cake mix: Mix dry ingredients in a separate bowl 

-Lightly beat eggs, followed by all other wet ingredients, mixing in pumpkin last. Set aside. 

-Use beaters to combine all ingredients for cream filling until smooth

-Oil a loaf pan and then layer 1/2 the pumpkin mix, the cream filling, the cranberries, and the rest of the pumpkin mix

-Bake at 350 for 55-65 minutes

Carrot Cake Muffins with Chocolate

Why did I never think of adding chocolate before?? Perfect for breakfast with plain cream cheese on top  

INGREDIENTS

 -1 1/2c flour (1c GF; 1/2c spelt)

-1t baking powder

-3/4t baking soda 

-1/2t salt

-1T spice 

-1/2c avocado oil

-1c date syrup (food process 2/3c pitted dates, 1/3c warm water)

-2 eggs

-1t vanilla

-1 1/2c+ shredded carrot

-1/2c chocolate flakes or mini chips (food process)

DIRECTIONS

Mix dry and wet separately, gently combine. 

Mix in carrots and chocolate until just combined. 

Line 10 muffin cups and fill. 

Bake 10-15 minutes, 350. Cool completely. 

Lemon Posset Squares (+ tofu!)

INGREDIENTS:

Crust—

-8T butter, melted

-1.5 c flour (almond flour & gf baking mix)

-2T honey

-1/4t salt

Bake in an 8x8 pan, lined with parchment, at 350 for 10 minutes. 

Filling—

-1 container silken tofu (16oz)

-4 lemons (juice of 4, zest of 1-2)

-1/3c honey

-2 eggs 

-1/3c gf flour

DIRECTIONS:

-Let crust cool while juicing and zesting lemons

-Blend tofu and lemon juice in a blender until smooth

-Add eggs, flour, and honey to blender, blend until well combined 

-Gently pour over crust and bake at 350 about 30 minutes until wobbly, but solid 

-Allow to cool before cutting