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.

GF Dessert muffins…good for summer potlucks!!

We are off to my sons school year-end family potluck this week!  Here is an easy muffin recipe that is gluten-free, nut-free, still moist, kid-approved and yummy…worthy of being a potluck GF dessert (chocolate chips on top help!!)

Gluten-free Banana Chocolate chip Muffins:

1 cup mashed ripe bananas

1/4 cup safflower oil

1 cup brown sugar

2 tsp vanilla

2 eggs

1/4 tsp raw apple cider vinegar

1 cup sorghum flour

1/2 cup potato starch

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp xanthan gum

1 1/4 tsp cinnamon

1/2 cup chocolate chips

Preheat oven to 375 F.  Lightly grease regular muffin tins or line with eco muffin cup paper (I like “If You Care” unbleached, chlorine-free ones).  In a large bowl, combine first 6 ingredients (up to and including vinegar).  In another medium bowl, whisk together the rest (all dry ingredients) EXCEPT chocolate chips.   Stir dry into banana mixture.  Spoon into muffin cups approx. 1/2 to 3/4 full.  (I find the GF foods do better when mini or smaller size).  Now sprinkle chocolate chips on top.  I find this works better than stirring into the batter plus one of my boys doesn’t like chocolate (I know shocking!!) so I leave some plain for him.  I also choose organic ingredients too.

Bake approx. 18-22 minutes.  Check them.  I do find muffins take longer to cook in my stainless steel muffin tins and my standard oven.

Yummy!!  Enjoy!!

(I found this recipe in the Winnipeg Free Press one day recently.  I made some adjustments and voila!  I think next time I will try to substitute some of the sugar for either agave or honey.)