The pumpkin pie itself is a classic version (but better because it's gluten-free), creamy and smooth, with plenty of warming spices. The macadamia nuts in the streusel adds a buttery crunch to the pie, while the ginger makes the topping slightly reminiscent of ginger snap cookies. All I can say is, “Yum.” From now on—or at least for as long as I live in Hawaii—this will be my new go-to pumpkin pie recipe.
The Find Your MOJO Challenge is in full swing, and we are so loving this opportunity to share with you, the MOJO Mob, our strategies for helping you design life the way you intend to live it…and making that life a reality every day! We’re so pumped on this challenge in fact, that we’ve suspended our normal content plan. That’s right. We figured, we’re putting so much work into this challenge, and the tips and guidance we’re offering within it are so valuable…why the heck would we feature anything else right now?
This week we’re bringing you a guest post from a friend of ours, Jill Corleone. Educated at New York University, she is a Registered Dietician/Nutritionist with over a decade of experience publishing thousands of pieces on outlets like the Huffington Post, livestrong.com, and ehow.com about maintaining a balanced, healthy approach to our eating habits.
Sea Salted Sunshine is all up in our cupcakes, that’s what. I hear there might be mango filling and cardamom frosting in there, too. Oh, AND they’re gluten and dairy-free. Sound too good to be true? I assure you they are very real and dangerously tasty for the discriminating palates of yogis and non-yogis alike.