We had a wonderful family vacation and this is the link to the other blog so you can check it out.
We had requests to include some dollar figures so you can plan more accurately for your own vacation if you want :)
Go HERE TO BLOG
Enjoy!
Monday, October 20, 2014
Canadians Disney Blog ~ Our trip to Disney World
I just realized that I haven't put a link or notice of another blog I started for our Disney World trip in May 2014.
We had a wonderful family vacation and this is the link to the other blog so you can check it out.
We had requests to include some dollar figures so you can plan more accurately for your own vacation if you want :)
Go HERE TO BLOG
Enjoy!
We had a wonderful family vacation and this is the link to the other blog so you can check it out.
We had requests to include some dollar figures so you can plan more accurately for your own vacation if you want :)
Go HERE TO BLOG
Enjoy!
Sunday, October 12, 2014
Pumpkin Pie Gluten Free and Crustless Recipe
There is something delicious and wonderful about pumpkin pie at Thanksgiving. So how can we eat pumpkin pie without the gluten/wheat and the dairy?
Here is our family's solution
Crustless Gluten Free Pumpkin Pie
2 cups / 15 oz can Pure Pumpkin
1 tsp Pumpkin Pie spice
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/3 cup Coconut Flour (or any Gluten Free flour, like Arrowroot, etc)
1/3 cup Brown Sugar
Mix all together.
In another bowl, mix
3/4 Cup Milk (Coconut milk, Lactose Free Milk) PLUS 2 tbsp milk of your choice (Lactose Free sour cream is good)
2 tbsp Coconut oil or Olive Oil or more milk if you don't have
1 Egg OR 1 tbsp ground flax seed
2 tsp Vanilla
2 tbsp honey (or use more brown sugar)
Blend together. Pour into a greased pie plate. Decorate with Pecans or Walnuts.
400F oven for approx. 30 minutes.
Cool and serve.
For a Dairy Free whipped cream topping, try whipping Coconut Milk. Use the canned coconut milk and put in the fridge over night. The thick WHITE coconut cream can be whipped into a whipped cream topping. Add a bit of sugar and vanilla to taste. You can't always find the Lactose Free Whipping Cream. Healthy than the Cool Whip edible oil product, and it's also Cholesterol Free.
Here is our family's solution
Crustless Gluten Free Pumpkin Pie
2 cups / 15 oz can Pure Pumpkin
1 tsp Pumpkin Pie spice
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/3 cup Coconut Flour (or any Gluten Free flour, like Arrowroot, etc)
1/3 cup Brown Sugar
Mix all together.
In another bowl, mix
3/4 Cup Milk (Coconut milk, Lactose Free Milk) PLUS 2 tbsp milk of your choice (Lactose Free sour cream is good)
2 tbsp Coconut oil or Olive Oil or more milk if you don't have
1 Egg OR 1 tbsp ground flax seed
2 tsp Vanilla
2 tbsp honey (or use more brown sugar)
Blend together. Pour into a greased pie plate. Decorate with Pecans or Walnuts.
400F oven for approx. 30 minutes.
Cool and serve.
 |
| Crustless Pumpkin Pie Gluten Free |
For a Dairy Free whipped cream topping, try whipping Coconut Milk. Use the canned coconut milk and put in the fridge over night. The thick WHITE coconut cream can be whipped into a whipped cream topping. Add a bit of sugar and vanilla to taste. You can't always find the Lactose Free Whipping Cream. Healthy than the Cool Whip edible oil product, and it's also Cholesterol Free.
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