Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Apple Pumpkin Cake
Ingredients
- 4 medium apples diced
- ¾ cup (180g) unsalted butter (use Earth Balance for vegan version)
- 1 cup (180g) brown sugar, firmly packed
- ½ tsp (2.5mL) cardamom
- 1 tsp (4.9mL) cinnamon
- 2 Tbsp (15g) cornstarch (use 2-3 tsp xanthum gum for vegan version)
- 2 cups (240g) gluten free flour (I used - 1 cup coconut flour, ½ cup arrowroot flour, ½ tapioca flour)
- 1 cup (200g) sugar
- 1 tsp (4.9mL) baking powder
- 1 tsp (4.9mL) baking soda
- ½ (2.5mL) tsp salt
- 1 cup (240g) pumpkin
- ¾ cup (180mL) canola oil
- For icing
- 3 cups (300g) powdered sugar
- 8 Tbsp (120mL) almond milk
- 1 packet vanilla sugar
- 1 Tbsp (15mL) pumpkin
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