Gluten-Free / Dairy-Free Pumpkin Muffin Recipe…Still yummy!

I love pumpkin! The other day I roasted pumpkin seeds with safflower and sea salt then added them to my breakfast blueberry quinoa porridge!

This muffin recipe is school lunch-friendly too:

1 1/4 cup pumpkin purée
1/4 cup applesauce
1 cup brown sugar
2 tsp vanilla
2 eggs
1/4 tsp apple cider vinegar
1 cup sorghum
1/2 cup tapioca starch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 1/2 tsp cinnamon
1/4 tsp nutmeg ( or extra cinnamon)
(Optional: Sprinkle of maple syrup sugar)

Preheat oven to 375 degrees.
Lightly grease 12 regular muffin cup-sized pan with safflower oil or use Eco muffin cup papers.
I use all organic ingredients.

In a large bowl combine the first 6 ingredients.
In another medium bowl whisk together remaining dry ingredients.
Stir into pumpkin mixture.
Spoon into prepared muffin cups to 3/4 full.
I like to sprinkle some maple syrup sugar on muffin tops. My little guy calls it icing!!).
Bake for 18-22 minutes.

Great to double and freeze the second batch too.

I found this recipe in the Winnipeg Free Press but made adjustments to be a pumpkin muffin.

Let me know if you like it!!

Chocolate Sweet Tooth Satisfaction Recipe

  Do you get Chocolate Overload during Easter weekend??          I have made our favorite Raw Shortbread Chocolate Squares!!  AHHH!  Satisfaction for my sweet tooth from this healthy dessert by “The Rawtarian” (with a few of my changes to make it kid-friendly).  This will likely be part of Easter breakfast this year!  Why not given it is filled with nuts, dates and cocoa!

Raw Shortbread Chocolate square!

Shortbread ingredients:

1 cup cashews

1 cup dried, unsweetened coconut

1/2 cup dates

1/4 teaspoon sea salt

Chocolate ingredients:

1 cup cashews

1/3 cup coconut oil  (I use Coconut spread which is thicker but does not get as smooth)

1/3 cup maple syrup, honey or agave nectar

1/4 cup lemon juice  (I use 1/8 cup or a bit less as I like the zingy kick but do not like lemon chocolate taste, nor do the kids)

3 tablespoons raw cocoa powder

1 teaspoon pure vanilla extract

1 tablespoon water

1/8 teaspoon salt

1. Process: Grind just cashews first in the food processor.  Then mix in the remaining shortbread ingredients.  Process until the mixture sticks together and the dates are well processed.

2. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands. (Shortbread base is now done.)

3. Blend: Place all chocolate mixture ingredients into food processor. Blend until very smooth.  (If you want is smoother you could blend in a high-speed blender.  Too many extra dishes to clean for me though!)

4. Pour/deposit chocolate mixture on top of shortbread, similar to pouring icing on brownies. Smooth with the back of a spoon.

5. Freeze: Cover and freeze for at least 1 hour. Always store these in the freezer.

6. Eat! I like to slice a frozen piece, then let the slice thaw out on the counter for 15 minutes or so.

Pancakes (GF/DF/EF)…summer breakfast!

I have tried a number of Gluten-free pancake recipes with little success getting the kids to eat them!  Big Thank you to a friend of mine who sent me this awesome recipe from Joyous Health!  With a few of my own changes to the recipe and voila yummy & hearty breakfast Gluten-Free/Dairy Free pancakes, filling my constantly hungry, growing boys tummies till lunch!

Ingredients:

• 2 tbsp chia seeds combined with 1/4 cup of water  (next time I would grind the seeds first as they were a bit too seed texture)
• 3/4 cup frozen wild blueberries
• 2 bananas, mashed
• 1/2 cup coconut milk
• 3/4 cup water
• 1 tsp pure vanilla
• Optional: 4 drops liquid stevia  (I did not have stevia so I left it out…the maple syrop was plenty of sweetness!)
• 1 cup raw oats (soak for a couple of hours to increase digestibility, buy certified “GF”)
• 1/2 cup almond flour (also called “almond meal”)
• 3/4 cup brown rice flour  (I used 3/4 cup sorghum flour as I find rice flour makes baking sawdusty!  I will try coconut flour next)
• 1 cup frozen wild blueberries

First off, you need to make your egg replacement. Take your chia seeds, grind them (my coffee bean grinder does wonders!) and place into a cereal bowl, add 1/4 cup water and let sit for 5 minutes until they swell and become pudding-like.

In a medium size bowl, combine all the wet ingredients together — chia, blueberries, bananas, coco milk, water, vanilla, stevia. In a separate large bowl, combine the oats, almond and brown rice flour. Form a well in the center of the dry ingredients and pour in the wet. Mix together, but do not overmix.

Heat a large pan to medium temp and melt coconut oil, enough to cover the pan. Pour about 1/4 to 1/2 cup of the mixture for each pancake onto your pan and cook for 5-6 minutes each side. Makes 10-12 pancakes.

Schlop some raw coconut butter on top or drizzle the best quality Canadian Maple Syrup.

I used all organic ingredients too.