Gluten Free Pumpkin Spiced Muffins – Paleo, grain free, dairy free

Gluten Free Pumpkin Spiced Muffins - Paleo, grain free, dairy free
Gluten Free Pumpkin Spiced Muffins – Paleo, grain free, dairy free

I’m so sorry I have skipped a few weeks lately. Things have been crazy around here. We are getting ready to move across the country, from the Boston area to the Seattle area.  With two kids under the age of 3. I’m very excited, but, as I said, it’s been a bit crazy. Please forgive me if this are a bit slow in the next few weeks, but I hope to back up to speed for the holidays. I hope.

These delightful little nuggets of joy were a fun find from The Texanerian. I changed a few things but that was my inspiration.  These are perfect for fall and a wonderful, fairly healthy, way to start Halloween. full of actual pumpkin and lots of meat free sources of protein these guys will fill you up. My older daughter ate them one after another until I had to cut her off! Also a hit with the neighborhood kids, and adults. Yummy!

 Ingredients

  • 1/2 cup (66 grams) coconut flour
  • 3/4 cup (75 grams) almond flour
  • 1 1/4 teaspoons baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 7 tablespoons (98 grams) coconut oil, melted
  • 1/2 cup (120 milliliters) maple syrup
  • 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners or oil pan.
  2. In a large bowl, mix together the coconut flour, almond flour, baking soda, cinnamon, cloves, nutmeg, and salt.
  3. In a separate medium bowl, mix together the eggs, coconut oil, maple syrup, pumpkin, and vanilla.
  4. Add the wet ingredients to the dry mxture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for another six. I scooped them into a big muffin pan so I could cook them at the same time and they were flat but perfectly yummy.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely.
  7. These need to rest for at least an hour before serving, both because of taste and texture.
  8. Store in an airtight container in the refrigerator. Best in the first 2 days.

Halloween Pancakes (vegan, healthy, toddler friendly)

Vegan Halloween Pancakes
Vegan Halloween Pancakes

I was working on this recipe to serve to my daughter as she starts to eat more and more finger foods. This is a variation of my basic pancakes. I love pancakes because they are easy to make, store well, and are very easy for her to eat. The downside? They aren’t very nutritionally dense. But wait! These green pancakes do a great job of bringing some nutrients, and they taste delicious. I ate most of them, but I did share a few bites with Wolfie.

They are green from the spinach, but if you start the trend on Halloween (or before they know what pancakes look like) no one will question you. I topped mine with homemade blueberry jam. I promise these are good enough to eat as a snack even without a topping. The fruit gives them sweetness and the almond extract a flavor reminiscent of cake.

 Ingredients
  • 1 very ripe banana
  • 3/4 cup oat flour (ground rolled oats)
  • 1/4 cup buckwheat flour (or more oats)
  • 1/3 cup all purpose wheat flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp lemon juice or apple cider vinegar
  • 1 cup non-dairy milk
  • 1/2 cup sliced frozen peaches (optional)
  • 1/2 cup (packed down) fresh spinach
  • 2 TBL chia seeds (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • Coconut oil (or whatever you like) for cooking.

Instructions

  1. Mash the banana into a large bowl.
  2. Add the flours, salt, baking powder, and baking soda stirring the dry ingredients together briefly by tossing them together without touching the mashed banana.
  3. Blend together the lemon juice, milk, peaches, spinach, and chia seeds until smooth. (I used my magic bullet, but a blender or food processor would work).
  4. Pour the blended mixture into the dry mixture and stir just until everything is incorporated.
  5. Heat a skillet over medium heat, melt in a little coconut oil, and pour the batter into the hot pan leaving enough room between pancakes to flip them.
  6. When the are starting to look dry around the edges and bubbles are popping and not refilling, about 2 minutes, flip them over.
  7. Cook on the second side for about a minute until golden brown.
  8. Serve with toppings of choice, or none at all!