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Gluten Free Pumpkin Cheesecake Bars

The flecks of white are the consequence of not using a mixer to beat the cream cheese. I need a mixer!

The flecks of white are the consequence of not using a mixer to beat the cream cheese. I need a mixer!

If you’re anything like me, you skip all of the touching and adorable stories that bloggers list before their recipe. I just prefer to get right down to business. Delicious business.
So here you go!

Gluten Free Pumpkin Cheesecake Bars

1 1/3 cup walnut meal/crumbs (pulse walnuts in a food processor or blender)
1 Tbsp almond flour
4 Tbsp coconut flour
1/2 cup melted butter
1/4 cup brown sugar
1/2 tsp cinnamon

Mix all ingredients for crust thoroughly and pour into a greased 8×8 baking dish. Smooth and spread evenly. Place in refrigerator while you prepare the filling.

8 ounces cream cheese, softened
1 cup sugar
1 can pumpkin puree, 15 oz (only ingredient being pumpkin)
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/2 cup plain greek yogurt
4 eggs
4 Tbsp coconut flour

Preheat oven to 350 degrees. In a large bowl beat cream cheese until soft and smooth (this is MUCh easier with some sort of mixer, I made mine without one). Beat in the sugar. Mix in pumpkin, vanilla, pumpkin pie spice, and greek yogurt. Mix in eggs one at a time. Lastly, stir in coconut flour.

Remove crust from fridge and pour filling into pan on top of crust. Bake in a 350 degree oven for 55-60 minutes or until a knife inserted in center comes out clean. The center may look slightly jiggly but it will set as it cools.
Allow to cool completely before cutting. Best if allowed to set in fridge for at least a few hours.


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Maple Bundt Cake

Hello, gorgeous!

This recipe is SO delicious I am not going to make you wait with extensive stories about how it came to be.

Maple Bundt Cake

1/3 cup butter, melted
1/3 cup plain yogurt (greek style is best)
1 cup pure maple syrup (do NOT use maple flavored breakfast syrup)
1/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 Tbsp Baking Powder
1 tsp cinnamon
3/4 cup milk

Preheat oven to 350 F and grease a bundt pan/fluted tube pan.
In a large bowl combine butter, yogurt, maple syrup, brown sugar, vanilla, and eggs and mix well. In a separate, smaller bowl combine flour, baking powder, and cinnamon. Alternately add dry ingredients and milk to large bowl of wet ingredients. Do not over mix.
Pour into a greased bundt pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean (or with tiny cake crumbs attached but not wet batter). Cool in pan on wire rack for 10 minutes then remove cake to wire rack and allow to cool completely.

Ok…here is where I messed up. I made a Maple Peanut Butter Glaze to top this cake and it was fabulous. But it is just one of those things that I don’t measure. I added approximately equal amounts of pure maple syrup and natural PB along with some coconut milk to make it more drizzly. It’s not something you can really mess up. Just start small and keep adding until it’s how you want it. The cake is amazing by itself so don’t worry if you aren’t up for making the glaze.