Rich and creamy flavors of traditional South Indian Moong Dal Payasam.

Enjoy the delicious flavors of fall with this smooth pumpkin ice cream that has a hint of spice from the glac ginger. Great for satisfying your sweet tooth with a holiday twist!

Ingredients: 1 cup canned pumpkin puree. 1 can 14 oz sweetened condensed milk. 2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 cup finely chopped glac ginger.

Instructions: In a large bowl, combine pumpkin puree and sweetened condensed milk. Add vanilla extract, cinnamon, nutmeg, and ginger. Mix well. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined. Fold in the chopped glac ginger. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover and freeze for at least 6 hours or until firm. Serve scoops of pumpkin and glac ginger ice cream, garnished with extra glac ginger if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful flavors of this vegan carrot cake topped with a luscious cream cheese frosting. It's moist, spiced, and utterly delicious!

Ingredients: 2 cups grated carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 1/4 cup crushed pineapple, drained. 1/4 cup chopped walnuts. 1/4 cup raisins. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 8 oz vegan cream cheese, softened. 1/4 cup vegan butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13 inch baking pan. In a large bowl, combine grated carrots, flour, coconut sugar, applesauce, vegetable oil, almond milk, crushed pineapple, walnuts, raisins, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat vegan cream cheese and vegan butter until smooth and creamy. Add powdered sugar and vanilla extract, and beat until well combined and creamy. Spread the cream cheese frosting over the cooled carrot cake. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe for homemade cinnamon ice cream lets you enjoy the warm, comforting taste of cinnamon. It is a delicious treat that goes well with pies, cobblers, or can be eaten on its own. It is creamy, smooth, and slightly spiced.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 cinnamon stick. 6 large egg yolks. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon.

Instructions: In a saucepan, combine heavy cream, milk, sugar, and cinnamon stick. Heat over medium heat until it begins to simmer, stirring occasionally. In a separate bowl, whisk egg yolks. Gradually whisk in about 1 cup of the hot cream mixture into the yolks to temper them. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard the cinnamon stick. Stir in vanilla extract and ground cinnamon. Let cool to room temperature, then cover and refrigerate until chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container, cover, and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 10 minutes

An incredibly tasty and cozy Paleo dessert with tart Granny Smith apples and a crumble topping of nuts and spices. Ideal for giving in to your sweet tooth without deviating from the Paleo diet.

Ingredients: 4 Granny Smith apples, peeled, cored, and thinly sliced. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 cup chopped pecans. 1/4 cup melted coconut oil. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, chopped pecans, melted coconut oil, cinnamon, nutmeg, and a pinch of salt. Mix until crumbly. Spread the sliced apples evenly in a baking dish. Sprinkle the crumble mixture over the apples, covering them evenly. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and let it cool slightly before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes