![]() INGREDIENTS 1 (15-oz.) can pumpkin puree 2 c. whole milk 2 c. heavy cream 1 c. packed brown sugar (or if you want to make this sugar free add 1.5 c. of 1-to-1 sugar substitute) 6 large egg yolks 1 tsp. pure vanilla extract 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/4 tsp. kosher salt DIRECTIONS
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One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.
The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do! INGREDIENTS 1 14.1oz package refrigerated Pillsbury Pie Crust 1 egg 1 tablespoon water 1 cup Lemon Créme Filling 1/3 cup white chocolate chips 1/8 tsp shortening DIRECTIONS
![]() This recipe uses freeze dried fruits, but there is also directions if using fresh or frozen fruit. INGREDIENTS 2 cups Freeze Dried Blackberries 1 cup Freeze Dried Raspberries 1 cup Freeze Dried Strawberries 1 cup Freeze Dried Diced Apples 1 cup Chia Seeds 3 cups Water Honey to taste DIRECTIONS
This was my first time using coconut flour. It makes a nice hearty bun that can hold up to what ever you use to fill it. Tonight I filled mine with a Cooked Chicken Breast and Sharp Cheddar Cheese and it was delightful! The bun held up nicely and only started to crumble a little towards the last couple of bites.
INGREDIENTS 1 1/4 cup coconut flour 1 tbsp. baking powder 1 tsp. Kosher salt 6 eggs 1/2 cup olive oil 1 Tbsp. water DIRECTIONS
Yields: 5-6 buns |
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