Gluten Free Pumpkin Muffins

gluten free pumpkin muffins

Even though it’s still quite warm here in Boston, kids are back in school, and summer is technically over…which means it’s a reasonable time to start baking with pumpkin again and thinking about HALLOWEEN. The first fall recipe of the season: Gluten Free Pumpkin Muffins. They’re good on their own, but they’re obviously extra good with frosting on top. I’ve included the “healthy” frosting option (warning, it’s only healthy through comparison), and then extra-less healthy cream cheese frosting option. Enjoy!

Ingredients:

(makes 12 muffins)

– 2 cups gluten free flour (I used better batter)
– 2/3 cup brown sugar
– 1/3 cup sugar
– 2 eggs
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground ginger
– 1 stick of butter (8 tbs)
– 1/2 cup canned pumpkin
– 1/3 cup almond milk (sub whole milk or buttermilk if you prefer)

Directions:

– Add dry ingredients to your mixing bowl first, whisk together (by hand is fine)
– Add the remaining ingredients, mix together
– Scoop evenly into muffin trays with a spoon
– Bake for 15-20 minutes until puffed up, tops will be lightly browned
– Let sit for at least 5 minutes before glazing and/or eating

Glaze:

(pictured above, is your “healthy” frosting option)

– 8 oz creme fraiche (cool to room temp)
– 1/2 cup confectioners sugar
– 1 tsp pumpkin puree (really just for coloring, you can skip if you want white glaze)
– 2 tbs of butter (softened, not melted)
– Mix all the ingredients together in an electric mixer/with hand beaters/or super fast by hand
– If it comes out too wet just add a dash of your GF flour and beat again

Creme Cheese Frosting:

(not pictured- is you most delicious and less healthy option)

– 12 oz creme cheese
– 1.5  cups confectioners sugar
– 1/2 stick of butter (4 tbs)
– 1 tsp vanilla extract
– Mix creme cheese and butter together in an electric mixer, once smooth slowly add in confectioners sugar. Once sugar is thoroughly mixed, slowly add the vanilla.

Smoothie Prep

So I recently got a NutriBullet – and I love it! I’ve been making all sorts of smoothies and “ice cream” with bananas, avocados, grapefruit, kale, etc. It’s very easy to use and clean, and what saves me a ton of time in the morning is chopping up everything in advance and keeping it in the freezer. These two steps get me out the door on time in the morning.

1. Chop up bananas and keep them in ziploc bags in the freezer.

2. Put soy milk/coconut milk/almond milk/green tea/coffee in ice cubs trays, once they’re frozen pop them out and keep them in ziploc bags too.

You can also keep kale and spinach in freezer bags for green smoothies.

bananas smoothie prep

Avocado over easy

avocado over easy

A protein packed breakfast – egg baked in an avocado. Looks super fancy, but it’s so easy!

Ingredients: (2 servings)

-1 avocado
-2 eggs

Optional Toppings:

-Hot sauce (Sriracha and Frank’s Red Hot are both gluten free)
-Red pepper flakes
-Ketchup
-Parmesan cheese
-Shredded cheese

Directions:

– Preheat oven to 425
– Cut avocado in half lengthwise
– Remove pit by hacking with a knife (here’s a helpful how-to remove pit video)
– Scoop out 1-2 tbs spoons worth of avocado to leave enough room for a full egg
– Sit your avocados in something sturdy so they stay up right in the oven (use a small dish with high sides, or make a little boat out of tinfoil)
– Crack an egg over the center of the avocado and place in the oven
– After 5 minutes, check on your egg.. if the whites have turned white your egg should be ready and will have runny yolk
– If you want your yolk fully cooked, let it bake for another 5 minutes

(in terms of toppings  – add cheese  or red pepper before it goes in the oven, but dont add hot sauce or ketchup until it comes out)

Gluten Free Crepes

Crepes are surprisingly easy to make, and as a Celiac, I make them all the time to substitute for wraps, burritos, etc. Below is a recipe for crepes, and i’ll keep adding additional links to meals you can make in crepes.

Ingredients: (makes roughly 4 large crepes, 6-8 small crepes)

-2 eggs
-1 cup gluten free flour (I use Bob’s Red Mill)
-½ cup water
-½ cup milk (I use soy milk)
-2 tbsp melted butter
-¼ tbsp salt
-Olive oil (on your pan)

(Use a pan the size you want your crepe to be)

-Honestly, you can mix it all together at once and just stir like crazy until it is smooth. BUT, for the best results, add wet ingredients together first (water, milk, eggs), once fully mixed, slowly add your dry ingredients while stirring.

-Heat a non-stick fry pan up on medium heat, once warm, and a bit of olive oil to lightly coat the pan. Quickly pour crepe batter into center of pan, letting it quickly spread to the edges. Be sure to keep the layer of batter consistent and thin across the pan (if slightly translucent- too thin). If you are going to make this into a burrito, make it on the thicker side, about 2 cm thick max.

-Batter will quickly being to curl up around the edges while becoming more opaque from the edges inward. Wait till the center has a cooked layer, then use a spatula to lift up the edges and allow the remaining wet batter to fill in under the edges. Do this on opposite sides.

-Once all the wet batter has cooked, lift up the edges and shimmy the pan back and forth so crepe slides free from the pan. Then using your spatula, scoop under the crepe and flip the entire thing over. Cook each side until light brown, or more if you like it a little crunchy.

Now fill you crepes with all the delicious things you love!

Want to make a Buffalo Chicken Burrito with that crepe? So easy, and you can close your eyes and pretend you went to Boloco…

Breakfast Crepes

Crepes! They seem so fancy, but secretly, they’re so easy to make! You can fill them with anything you want. My sister Kimmie came home from NYC this weekend, so naturally we had a food fest all weekend – apple picking pictures to come! We made these crepes together with eggs over easy, scallions, mushrooms and garden tomatoes.

Crepe Mix:

1 cup gluten free flour (I use Bob’s Red Mill)
2 eggs
1/2 cup milk (I use lactose milk- soy or almond)
1/2 cup water
1/4 tsp. salt
2 tbsp. butter melted

-Mix all of your crepe ingredients in a bowl.
-Put your non-stick frying pan on medium heat and let it get warm
-Pour mix slowly into center of pan, letting it expand outward until you reach your desired size
-Lift up the edges of your crepe with your spatula, letting the gooey parts seep under and cook on the pan
-Once it is firm, flip crepe onto other side and finish cooking through

Fill with your favorite toppings! ….I highly suggest an egg over easy!

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