Thriftism

Craving pie, but want to keep the summer body? Or maybe you just need to cut back on carbs. Either way this crustless pumpkin gives you all the indulgence of pie with none of the guilt. It's also incredibly easy to make with only a few ingredients and is a wonderful dessert option for diabetics looking to cut back on sugar/carbs. Ingredients 1 Can Pumpkin Pie 1 Can Evaporated Milk (or 2% Milk) 2 Large Eggs 3/4 Cup Sugar 1-1/4 tsp Pumpkin Spice (See recipe below) Pumpkin Spice 1/2 tsp Cinnamon 1/4 tsp Giner 1/4 tsp Nutmeg 1/8 tsp Cloves Preheat your oven to 350. Mix all the ingredients together and pour into a greased 9" pie pan. Back for ~50 minutes, check at 40 minutes or less if using a larger pie pan.  Enjoy with whip cream or plain!

 Today is a pretty big day for us- we are celebrating our 4 th anniversary! Last night I decided I should bake a cake because obviously there is no better way to celebrate than by eating cake right? At least that's how my mind tends to work. However, we've been trying more and more to switch to gluten free products. This isn't out of necessity but for the health benefits accompanying the switch. Bleached flour for example has basically no nutritional value and will still add calories to your baked goods. So I decided that since we got a grain mill earlier this year I figured we could switch out the regular flour for garbanzo bean flour. Garbanzo beans provide loads protein and fiber along with calcium, magnesium, and iron to name a few good things about them.  Enough about the health benefits, everyone knows beans are good for you and I wanted to make a slightly healthier cake.  If you read the grain mill article you'll remember I said you should grind A ...