Thriving Health Nutritional Therapy of Alfred, NY

Maria Adam, NTP


 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2017 Maria Adam Thriving Health. All rights reserved.

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Pumpkin Pie Crumb Cake

March 27, 2019


Cake Base-

2 ½ cup almond flour or meal

½ cup butter

¼ cup maple syrup

3 eggs, beaten

1 tsp vanilla

½ tsp of baking soda

½ tsp of baking powder


“Pumpkin” Puree-

1 cup butternut squash, cooked and pureed

3 eggs

1 tsp vanilla

¼ cup maple syrup

¼ tsp of molasses

½ tsp of cinnamon

½ tsp of nutmeg



1 cup of almond flour

1 Tbsp of coconut flour

4 Tbsp melted butter

¼ tsp of mineral salt

1/3 cup of pecans (sprinkled over the top of the crumble)


Whipped Topping-

½ cup raw cream or coconut cream

1-2 tsp cinnamon

1 tsp vanilla

Pinch of salt




For cake base-mix all ingredients in a bowl and press into greased a 9”×13” baking dish.


For filling- mix all ingredients in a bowl and spread gently over the pressed cake.

For crumble- mix roughly and sprinkle over the filling.


Sprinkle the pecans over the top and bake at 350 °F for 35 minutes.


Combine whipped topping. Blend with hand mixer until peaks form


Top each slice of cake with whipped cream and serve.



Recipe Crafted at

Modified by Thriving Health

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