Autumn has begun and so has the pumpkin-ocalypse! Everything is slowly being consumed with pumpkin spice flavor, sometimes with amazing results and sometimes with head-scratching disgust.
So I thought I’d jump on the bandwagon! Heh.
I wanted to share a recipe with you guys for gluten free pumpkin breakfast muffins. They are really tasty! I found a recipe in a magazine for pumpkin cakes using regular flours and converted it to gluten free. These are perfect if you know you’re going to have a busy morning: you can make them the night before and take them with you to have breakfast on the go.
Don’t worry, t looks like it has a lot of ingredients, but that’s mostly because I broke up the pumpkin pie spice into separate measurements (because I don’t have the spice mix).
1 cup flour blend
1 cup gluten free oat flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 tsp salt
1/2 cup sucanat
1 cup almond milk
3/4 cup pumpkin puree
1/4 cup coconut oil, melted
2 tsp vanilla
- Preheat the oven to 325°F.
- Mix all the dry ingredients. Mix the wet ingredients in a separate bowl or measuring cup.
- Combine the dry and wet ingredients until smooth.
- Grease a muffin tin (or line with cupcake wrappers) and portion batter evenly between the cups. A cookie scoop works well for this.
- Bake for 30-35 minutes, rotating muffin tin halfway, until a toothpick comes out clean.
- Allow to cool in the muffin tin for 10 minutes on a wire rack before removing to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
I apologize for the quality of this picture: I was in a hurry when I was taking it. So, while I took three separate pictures, none of them turned out very well.
Anyway, it’s getting to be a bit colder here, which is excellent chili weather. The best thing to eat with chili is cornbread (of course) so I make a lot of it. The trouble is that most recipes call for sour cream and milk, so I decided to try using some alternative ingredients.
This is the (super delicious) result. The recipe is a little bit of work, but it’s totally worth it.
11 1/4 ounces cornmeal (2 1/4 cups)
1 1/2 cups plain coconut milk yogurt
1/2 cup almond milk
1/4 cup avocado oil
1/4 cup coconut oil
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon teaspoon salt
2 large eggs
- Adjust oven racks to lower-middle and middle positions and heat oven to 450°F. Place a 10 inch skillet (preferably cast-iron) on the middle rack and heat for 10 minutes.
- Spread cornmeal on a rimmed baking sheet and toast on the bottom rack until fragrant and lightly browned, about 5 minutes.
- Transfer toasted cornmeal to a large bowl and whisk in yogurt and milk. Set aside.
- When skillet is hot, add the avocado oil and heat for another 5 minutes.
- Using potholders, remove the skillet from the oven and add the coconut oil to the hot avocado oil, swirling gently to incorporate. Pour hot oil mixture into the cornmeal mixture and whisk until combined (resist the urge to scrape the extra oil out with a spatula). Whisk in baking powder, baking soda and salt. The batter will immediately start to rise. This is normal.
- Whisk in the eggs then pour the batter into the hot skillet and place on the middle rack with a clean cookie sheet underneath to catch any drips that may occur.
- Bake for 12-15 minutes, or until the top begins to brown and crack and the sides are golden brown, rotating skillet halfway.
- Allow the bread to cool for 5 minutes in the skillet before flipping it out onto a cooling rack.
- Cool for 10 minutes and then serve.
- This works best with yogurt that’s past it’s date, which basically means it is more sour than fresh yogurt. I usually keep an eye on the dairy discount section of the stores I frequent and make this whenever I pick up a tub of coconut milk yogurt that’s about to “go bad.”
Instant Oatmeal is expensive. Luckily it’s also amazingly easy to make at home from regular oats. You can use quick cooking oats if you’d like, but I just use regular rolled oats, sometimes extra thick rolled oats. Basically I use whatever I have on hand.
Put the amount of oats you want to make into a blender or food processor and pulse until your oats look like the instant oats you get in the store. It takes my Ninja 10 pulses to get the right texture.I don’t make these often because I prefer to ferment my oats before I make oatmeal for better nutrient availability, but this is great for those times you just need a quick snack.
You can portion them out into bags and add sucanat, salt, dried fruit, whatever you fancy. Bonus savings if you have a food dehydrator and can dehydrate your own strawberries or apples. You could even sprinkle cinnamon on the apples before you dehydrate them to make an apple cinnamon oatmeal.
Well, here we are again. It’s Saturday. Oops.
Last night our little chicken died, we’re not sure what was wrong with her. She has always looked a little sickly, but I thought she had been looking better recently until she spent all day in the coop yesterday. Hubby opened the coop this morning and took care of her body. It’s a little sad, but life goes on.
On that note, today I’m sharing a recipe for a vegan pudding.
I love sweet potatoes and recently I’ve been buying them in bags (rather than loose) because Hamlette is really liking solid foods – she has 6 teeth already! I follow a paleo page on Facebook and they shared a recipe for sweet potato chocolate pudding I’d been wanting to try, but I couldn’t find it so I picked the first one I googled. I made that recipe but I didn’t like the texture at all so I tried mixing in some coconut milk. The coconut milk did the trick: the grainy mousse turned into a nice, smooth pudding.
Sweet Potato Chocolate Pudding
2-3 medium sweet potatoes
1/4 cup cocoa powder
2 Tbs coconut oil
1 Tbs sweetener of choice
1 tsp vanilla
1/4-3/4 cup full fat coconut milk
- Bake the sweet potatoes for an hour at 350°F. Cool and peel the sweet potatoes.
- Blend everything but the coconut milk until smooth. At this point it will look a lot like a mousse.
- Scrape the chocolate mixture into a bowl and stir in the coconut milk until you reach a good consistency.
- If making ahead, bring the pudding back to room temperature before eating: it firms up in the fridge and becomes less pudding-y
- You could use melted cocoa butter instead of coconut oil for a richer flavor.
This week was super busy, and I was not the best at managing my time. I spent a lot of the time I was driving around thinking about what to do with this blog. I didn’t realize it was Friday until I was thinking (on Friday) about what I would write about this week. Then I thought, “oh, today is Friday. Oops.” I had a party to get ready for, so by the time I figured out I needed to post I had a bunch of food prep to do, so I couldn’t get around to it.
Anyway, I really enjoy writing this blog and sharing recipes with you all, so I’m going to continue doing that. I had an idea for new content, though, and I’d like your input on whether or not it’s something you’d like to see: I was thinking of doing something similar to “Pintertests” where I test out recipes I find various places. I think it will be a lot of fun, but I’d also like for you guys to share recipes you’ve been meaning to try, or would like to see someone else try before you buy ingredients to make it. I would include a link to the original recipe, any modifications I made and an honest review.
My plan is to add this to the original Friday post, so the test runs would publish on another day of the week, maybe Wednesday.
Is this something you’d be interested in?