Showing all posts tagged recipe:

Butternut Pecan Muffins

Because of these muffins, I have put another butternut squash on my list for my next grocery foray. They are SO darned tasty, and extra-specially with butter and honey on a cooled muffin. Yum. Props to Jamie Oliver for the inspiration on this one. Ingredients1/2 of a large roasted butternut squash*1 cup sugar (or a little more if you like really sweet - I like to ‘save room’ for honey on top)4 large eggsa little bit of vanilla extract1 Tbsp of molasses1/4 tsp salt2 1/2 cups all-purpose flour2...
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Sweet Potato & Banana Chocolate Chip Muffins - gluten free

Moist and tasty! With lots of good food inside. My 7yo has been giving me a hard time about squash, so I’m experimenting with this excellent alternative. I roast my sweet potatoes in advance - peeled, halved the long way, and with a light coat of olive oil. This method certainly will cause some loss of moisture, which you might have to make up for when blending. Keep an eye on the consistency and adjust liquid as needed. Remember that the butter will soften things up as well. Ingredients1 cu...

Banana-scented Waffles, gluten- and nut-free

Now nut-free! Great texture- with a little crunch! -and a delicate banana flavor. The little bit of sour cream really gives them an extra satisfying richness, but you can easily leave it out and add in an extra 1/4 cup of water, or milk substitute of your choice. These can also be made as pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger). Ingredients1 cup all purpose gluten free flour blend***1 cup buckwheat flour1/2 cup sorghum flour2 T flax ...

Pumpkin Chocolate Chip Muffins, gluten- and nut-free

Finally, a food-packed gluten-free AND nut-free muffin. If you grind the pumpkin seeds roughly/incompletely, you get some nice bits of crunch and texture. These can also be made as banana chocolate chip muffins, by subbing cardamom for the ginger, using 4 bananas, and leaving out/reducing the pumpkin and applesauce. (You might also want to finely grind the pumpkin seeds in this case.) You can of course leave out the chocolate, but they do help get muffins get into little bellies. Make a big b...

Gluten Free Banana-scented Waffles

These are my son’s new favorite waffles. They have a lovely texture, and delicate banana flavor. A little bit of sour cream really gives them an extra satisfying richness, but you can easily leave it out and add in an extra 1/4 cup of water, or milk substitute of your choice. These can also be turned into pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger). As for flour blends, I have had good success with Pamela's All-Purpose Flour Artisan Blend...

Gluten Free Pumpkin Pancakes, with dairy free option

These have a lot of ingredients, which may be an obstacle, but I have to recommend trying sorghum flour if you have not already. It is inexpensive, healthful and versatile. I also recommend trying your hand at roasting your own pumpkin. Most/all of the dairy is removed from this recipe, and I minimized the amount of “all-purpose" flour, but kept them fluffy and satisfying. I also put in a bit of creamed coconut and flaxseed for extra richness. (If you love dairy, try Gluten Free Pumpkin Butte...

Gluten Free Waffles using All-Purpose Flour

I have been making this recipe more than my other one, which uses Pamela’s Baking & Pancake Mix. I like using fresh buttermilk, instead of the dried buttermilk already in the other mix, and the Artisan Blend flour is also less expensive. I am still working with the recipe, so I will make updates here as needed. So far, I find the batter to be a bit thick, and the results to be heavier than my other version. They are still very nice, however. Ingredients 1 1/3 cups Pamela's All-Purpo...

Rustic Sourdough Noodles

This delicious noodle recipe is from the Cultures for Health site, though the same recipe is also on The Nourished Kitchen site, and that one has lots of helpful comments. These noodles are thick, chewy, and delicious, plus they are another great way to use your never-ending sourdough starter. If you prefer your noodles less ‘rustic', feel free to use a pasta machine. This recipe requires an 8 hour or overnight proof, so I recommend putting it together the night before you want to eat them....

Oatmeal pumpkin chocolate chip muffins

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

Sprouted Buckwheat Granola (raw)

I love this granola. It is delicious, nutrient-packed, grain-free, and makes a great snack or breakfast. It is a fair bit of work, but I have found that sprouting and dehydrating the ingredients in large batches, one at a time, makes it more manageable. Then I have everything on hand to whip up a batch without a lot of preparation. The quantities below are approximate, and would probably fit easily in a four-tray Excalibur dehydrator, if that helps. I have a five-tray unit, and could fit a bi...