Gluten and Dairy Free Pumpkin Spiced Cheesecake Brownies

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Afternoon everyone

If you are looking for something a bit different to make for a Halloween treat then try these brownies.  A rich chocolatey treat topped with  thin layer of pumpkin spiced cheesecake.

These brownies are:

  • sticky
  • fudgey
  • chocolately
  • perfect for Halloween

I’ll share a couple of my vintage Halloween recipes tomorrow.

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Spiced Cheesecake Brownies Recipe

Gluten and Dairy Free Pumpkin Spiced Latte Cupcakes

Latte cupcakes

It’s that time of year again when all the coffee shops start offering pumpkin spiced lattes.  I have to admit to making them at home all year round!  This cupcake is a little nod to the famous drink – a gentle spiced pumpkin cake frosted with rich and creamy coffee icing.

If you like the idea of hot drink inspired cupcakes then check out the recipes on my website for mocha cupcakes, caramel macchiato cupcakes and chai tea latte cupcakes – all gluten and dairy free.

These cupcakes are:

  • perfectly spiced
  • soft and sticky
  • seasonal
  • a perfect marriage of coffee, pumpkin and cinnamon

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Spiced Latte Cupcakes Recipe

Gluten and Dairy Free Spiced Pumpkin Cheesecake Brownies

pumpkin-brownies

serves / makes 8
10 prep time
25 mins cooking time

Ingredients

For the brownies:

  • 170g dairy free chocolate, melted
  • 115g dairy free spread
  • 225g light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 170g gluten free plain flour

For the pumpkin spiced cheesecake swirl:

  • 55g pumpkin puree
  • 2 tablespoons dairy free cream cheese
  • 2 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Method

  1. Preheat the oven to 180ºC
  2. Line a 6” by 6” tray bake tin
  3. Cream together the dairy free spread and sugar
  4. Stir in the melted chocolate
  5. Beat in the eggs
  6. Stir in the flour and vanilla extract
  7. Pour into the cake tin
  8. Make the cheesecake by beating together the pumpkin puree, dairy free cream cheese, caster sugar, cinnamon, ginger and nutmeg
  9. Pour the spiced pumpkin cheesecake on top of the cake batter and smooth with a knife
  10. Bake in the oven for 25 minutes
  11. Allow to cool in the tin before cutting into slices

Gluten and Dairy Free Pumpkin Spiced Latte Cupcakes

pumpkin-cupcakes

 

serves / makes 10
10 prep time
25 mins cooking time

Ingredients

For the pumpkin spiced cupcakes:

  • 100g light brown sugar
  • 100g dark brown sugar
  • 100ml sunflower or vegetable oil
  • 2 eggs
  • 200g pureed pumpkin
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 220g gluten free self-raising flour

For the coffee frosting:

  • 125g dairy free butter
  • 250g icing sugar
  • 1 tablespoon instant coffee dissolved in 1 teaspoon boiling water

Method

  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  5. Add in the flour
  6. Divide between the 8 muffin cases and bake for 25 minutes
  7. Allow to cool completely before frosting
  8. Beat together the dairy free butter, icing sugar and coffee until thick and cream
  9. Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon

Gluten and Dairy Free Pumpkin Pie

pumpkin pie

Hello

It was always on my list last autumn to make pumpkin pie but I just never got round to it.  A lot of pumpkin pie recipes are made using condensed milk which isn’t the friend of the dairy free person.  I’ve had a little experimentation and found that I can still get a sweetened, creamy filling that sets without using it.

So in summary this recipe is:

  • ‘buttery’ pastry
  • creamy pumpkin filling
  • warming spices
  • good hot or cold

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Pie Recipe

Gluten and Dairy Free Pumpkin Pie

pumpkin pie

serves / makes 8
10 prep time
50 mins cooking time

Ingredients

For the pastry:

  • 125g gluten free plain flour
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the pumpkin filling:

  • 150g dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 450g pumpkin puree
  • 180ml dairy free milk

Method

  1. Combine the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 5 minutes
  9. Make the filling by stirring together the brown sugar, cinnamon, ginger, nutmeg, eggs, pumpkin puree and milk
  10. Pour into the pie dish and bake in the oven for 45 minutes

Gluten and Dairy Free Pumpkin Spiced Granola

Pumpkin

serves / makes 8
10 prep time
30 mins cooking time

Ingredients

  • 250g gluten free oats
  • 100g cashew nuts
  • 50g peanuts
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 160g honey
  • 50g coconut oil, melted
  • 3 heaped tablespoons pumpkin purée

Method

  1. Preheat the oven to 170 oC
  2. Stir together all the ingredients until well combined
  3. Spread the granola on a lined baking sheet
  4. Bake for 30 minutes mixing up the granola halfway through cooking
  5. Allow to cool completely before storing in an airtight container

Gluten and Dairy Free Pumpkin Spice Breakfast Bars

pumpkin-bars

serves / makes 8
10 prep time
30 mins cooking time

Ingredients

  • 200g gluten free oats
  • 2 teaspoons ground cinnamon
  • 250g pumpkin puree
  • 90g peanut butter
  • 110ml honey

Method

  1. Preheat the oven to 180 oC
  2. Line a 6″ square cake tin with tinfoil
  3. Mix together all the ingredients in a large bowl until well combined
  4. Bake in the oven for 30 minutes
  5. Allow to cool in the tin for 10 minutes then remove and allow to cool completely
  6. Cut into 8 bars

Gluten and Dairy Free Cinnamon Swirl Pumpkin Bread

pumpkin bread

serves / makes 8
70 prep time
70 mins cooking time

Ingredients

For the pumpkin bread:

  • 110g caster sugar
  • 110g dairy free spread
  • 2 eggs
  • 450g pumpkin puree
  • 125g gluten free self-raising flour
  • 75g ground rice or ground almonds
  • 1 teaspoon baking powder

For the cinnamon swirl:

  • 40g caster sugar
  • 2 heaped teaspoons group cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Grease and line a loaf tin
  3. Cream the dairy free spread and sugar together until light and fluffy
  4. Add the eggs, beating well between each addition
  5. Stir in the pumpkin puree
  6. Add in the dry ingredients and mix well
  7. Stir together the cinnamon and sugar to make the cinnamon swirl
  8. Pour half the cake mix into the loaf tin, sprinkle the cinnamon mix evenly over the cake batter then top with the remaining cake batter
  9. Bake in the oven for 60 minutes
  10. Remove from the oven and allow to cool before slicing

Gluten and Dairy Free Pumpkin Choc Chip Pancakes

serves / makes 2
5 prep time
5 mins cooking time

Ingredients

  • 125g gluten free self raising flour
  • 1 teaspoon ground cinnamon
  • 80g dairy free chocolate chips
  • 150g pumpkin puree
  • 30g brown sugar
  • 1 egg
  • 180ml dairy free milk

Method

  1. Whisk together the pumpkin puree, egg and dairy free milk
  2. In a large bowl stir together the flour, cinnamon, chocolate chips and brown sugar
  3. Stir in the liquid and whisk until you have a smooth batter
  4. Heat a drizzle of oil in a shallow pan over a medium heat
  5. Add tablespoons of the pancake batter and cook for a couple of minutes on each side