Pumpkin Yogurt Cake Gluten Free Recipes
PUMPKIN YOGURT CAKE (GLUTEN FREE)
I dusted some cinnamon and powdered sugar on top, but please feel free to top with whipped cream or serve as is. Instead of almond slices, you can also use almond meal, but almond meal is more expensive and gets oxidized sooner. You can save money by using almond slices. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h15m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
- In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
- Preheat oven to 350°F/180°C.
- In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
- In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
- Pour the mixture in the springform pan.
- Bake for 40 - 50 minutes. It might look a little too soft, but it will be set.
- Cool and refrigerate overnight or for several hours.
- Infuse love, slice and serve!
Nutrition Facts : Calories 198.7, Fat 15.4, SaturatedFat 8.8, Cholesterol 62, Sodium 24.1, Carbohydrate 10.7, Fiber 2.5, Sugar 0.4, Protein 5.9
GLUTEN FREE PUMPKIN CHEESECAKE
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!
Provided by SEAMSTERRIFIC
Categories Fruits and Vegetables Vegetables Squash
Time 3h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g
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