This Pumpkin Bread uses the sweetness of pumpkin pureé, along with gluten-free flours, vanilla and spices for a scrumptious snack. We love this one served warm with lashings of butter and a sprinkle of cinnamon on top. – I Quit Sugar
Robyn Youkilis from Go With Your Gut created these Pumpkin Muffins because she needed a go-to healthy muffin recipe! Robyn says "I suggest making a big batch of them, storing them in the freezer and then thawing as needed". Sounds like a plan!
We can’t do anything by the book here at I Quit Sugar. So we’ve turned traditional fluffy buttermilk pancakes on their head by swapping plain flour for the more nutritious spelt flour and added a touch of turmeric to give a golden hue. – I Quit Sugar