Punkin Chunkin' Muffins {Gluten Free}

I love when a new recipe idea just kind of "happens" and this is one of them. I knew I had more pumpkin puree thawed in the fridge but not sure how to use it. I could always make more pumpkin baked oatmeal, or pumpkin sticky buns (just did not have the energy for them though) but I really wanted something different. Then I realized that my chunky monkey banana muffin recipe could probably be tweaked for pumpkin and that the topping for my sweet potato casserole would make a wonderful streusel topping and so these muffins were born!

Punkin Chunkin Muffins

1/2 c coconut flour
dash salt
1/2 tsp baking soda
dash cinnamon
pinch all spice, nutmeg, ginger
6 eggs
1/3 c sucanat
1/3 c coconut oil, melted (I usually place in a small glass dish and place in the oven so it can melt while the oven preheats)
1 T vanilla
1 c pumpkin puree


Topping:
1/3 c brown sugar or sucanat
1/3 c almond flour
1/2 c soft butter or coconut oil (melted)
1/3 c pecans or walnuts, chopped (optional)
dash of cinnamon

Preheat oven to 350 F. In a small bowl, mix together flour, salt, spices and baking soda. In a large bowl, mix together pumpkin, eggs, sucanat, oil, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Mix together all ingredients for topping. Scoop batter into muffin tins to 3/4 full and add topping. Bake for 20 minutes. Enjoy!

Almond Cookies {Gluten Free}

A little over a year ago I was excited to receive an email from a colleague at school, letting me know that the almond cookies that were in the faculty room were naturally gluten free- I was excited! Most of the treats that come in are gluten-filled, which is alright because quite frankly I don't need to eat them anyway but to have a treat come in that I can try every once in a while is nice! Thank you, Jen, for bringing in these yummy cookies and sharing the recipe!

I did make these once last winter but forgot to take a picture...ok, I didn't forget, they just were eaten so fast I didn't have a chance! They turned out much better the first time, thick and fluffy. These cookies have the most unique crunchy/chewy texture and wonderful flavor from the almonds. They are very high on the sugar content so I only make them once a year and when I know I will be able to share them with friends or family.

They are a bit messy if using a hand mixer to blend the almond paste and sugar as both are fairly dry. This year I used my Ninja (with the dough attachments) which left for less mess but over-blending of the dough which caused it to be runny which led to flatter cookies. However flat they were, they still had great flavor and texture and made more cookies that way. I will probably make them in the Ninja again since they were so much easier that way and the recipe below reflects using a food processor over a hand mixer.

Almond Cookies

1 lb almond paste (You can find this near the nuts/chocolate in the baking aisle in 8oz cans. I have been unable to find an organic version but would like to try making my own sometime.)
1 lb sugar (about 1 1/2 c)
5 egg whites
Optional- almond slivers; melted chocolate

Blend paste and sugar in food processor (with lid on!) until crumbly. Add egg whites and continue blending/pulsing until combined. Put dough in the fridge for 1 hour up to several weeks.

Preheat oven to 350. If the dough is firm you can form into balls, roll in almond slivers and place on parchment paper lined cookie sheet. If the dough is runny, drop spoonfuls onto paper and sprinkle with almond slivers.

Bake for 9 minutes, turn pans and bake another 9 minutes. You may need a few extra minutes, keep an eye on them, you want a slight tan color but they will burn quickly.

Once they are cooled you can dip or drizzle melted chocolate (I did not do that this time, they are sweet and good enough without it.)

When you store them do not let them touch as they will stick together, separate with parchment or wax paper.

Pumpkin Sticky Buns {Gluten Free}

 
Well, this post has been in "draft" mode for the last year! I am so sorry I withheld these yummy vittles for so long!

This recipe was adapted from this one at Once a Month Mom. If you have special dietary restrictions, this is a great site for you!

Gluten Free Pumpkin Sticky Buns

1/3 c warm milk or water
1 packet yeast
3/4 c sucanat
3 T coconut, palm or olive oil
1 tsp vanilla extract
2/3 c pumpkin puree (canned or make your own: neck pumpkin or pie pumpkin)
1/4 c brown rice flour
1/2 c sorghum flour
3/4 c tapioca starch
1/2 c arrowroot powder
2 tsp baking powder
1/2 tsp baking soda
2 tsp xanthan gum
1/2 tsp salt
5 T butter (melted)
1/4 c brown sugar, coconut sugar or sucanat and 2 T cinnamon mixed together for center

For the Icing:
1/4 c pumpkin puree
2 T butter (melted)
3 1/2 c powdered sugar

Combine warm milk/water and sucanat in large bowl. Add yeast, stir gently and let rest until foamy. Add coconut/palm/olive oil, vanilla and pumpkin.

In another bowl mix flours, arrowroot, baking powder, baking soda, salt and xanthan gum. Gradually pour into yeast mixture until very sticky dough forms.

Tape plastic wrap to the counter or table and spray the wrap and your hands with olive oil. Pat out the dough onto the plastic into the shape of a rectangle.

Brush on melted butter and sprinkle the cinnamon/sugar mixture evenly over the dough. Use the plastic wrap to help you roll the dough into a log. Slice the roll (use knife or try the floss trick) and place in greased baking dish, leaving space between each roll. Cover with oiled plastic wrap and let rest in a warm place (I usually turn my oven on as low as it goes and then turn off once preheated) about 45 minutes. Mine didn't seem to rise too much this time.

Bake rolls for 30 minutes in 350 oven. Allow to cool before frosting (simply blend together all of the icing ingredients). I had trouble waiting and put the icing on while they were still warm and it turned out fine :)

If you want a sweeter icing, do not use the pumpkin puree in it but it was nice to have the extra boost of pumpkin flavor. These little goodies did not last long!

Before baking

After baking, with icing on the left, no icing on the right.

Baked Turkey and Bone Broth

This year I have fallen in love with local pastured turkeys. This is my third year baking a pastured bird and while the first 2 (one local, one not and mailed from a few states away) were very good they were nothing like this year! I did alter the recipe slightly from what I had done in the past and I like the results!

The turkey came from Rambling River Farm and was purchased at the Carriage House Market (one of my favorite local markets!). I bought one fresh for Thanksgiving dinner and was so impressed I went back and they luckily had frozen ones left (and the price is a little lower now, too!). I am bad and start the thaw of the turkey on the counter (please note that most experts tell you not to do this but I have not had any problems nor feel insecure with this as long as the meat comes from a quality and reliable source) and then let it thaw the rest of the way in the fridge for a few days. It was still slightly frozen on the inside so I just made sure to adjust my cooking time a little. Make sure you remove the neck and giblets. I usually just put them in the pan to roast with the bird.

Mix the following in a small dish:
garlic, onion, salt, pepper, parsley, sage, rosemary, thyme, basil. Exact amounts up to you!




Slice one apple, crush 5-6 garlic cloves, 1/2-1 whole onion and a large handful of carrots. Add this mixture to the inside of the bird. (If I had celery I would have added that, too.)


Start by separating the skin from the meat of the turkey with your hand. Then pour melted coconut oil (about 1/2 a cup) between the skin and the meat and spread around with your hand. Then take half of the seasoning mixture and also place between the skin and meat. The coconut oil will harden- this is alright.

Spread the rest of the oil on the outside of the bird and spread the rest of the seasonings as well.

Bake at 275. My turkeys were about 14 lbs and it took approximately 5 hours, this one a little longer because of still having some ice inside. Check with a meat thermometer. I usually listen to the bird for when they tell me they are ready. The thermometer was not reading quite hot enough and although I thought it was done I left it in longer and then the breast was a little dry. I should have just listened to my gut!

Now, if you are not going to eat this beautiful bird right away, no worries! Simply carve, place in freezer bags/containers and cover with juice from the pan and freeze until you are ready. Then reheat in the oven (covered) at 350 until warm. Sometimes it is even better this way, especially if it did get a little dried out.

And don't even think about getting rid of the bones! Use them to make some yummy and nutritious bone broth for soups and other recipes. SO much healthier than any store-bought broth. If you don't want to make it right away, simply freeze the bones, pan drippings, etc. until you have the time to use them. I currently have 2 turkeys and 1 chicken waiting in the fridge to be made into broth!

To make bone broth simply use as large of a stock pot as you can find. Put in the carcass and cover with water. If you want to add any other items (broccoli stems, etc) you can. Bring to boil then reduce heat and simmer slowly for as long as you can. I like to start early in the morning and go until afternoon.

The broth will need to cool before freezing so I like to separate into as many pots/bowls as I can to help it cool faster (the windows in my dining room usually steam up while this is going on!). Then to strain the broth, I use either unbleached cheesecloth or natural coffee filters in a pasta strainer to get out the smaller pieces.

I like to use my Pampered Chef batter bowl since it has the measurements on the sides and has a pour spout. Just make sure to make on the bag how many cups of broth you have in it. I have also seen that you can freeze in ice cube trays for small amounts but haven't done that yet. I usually freeze in one cup amounts, 4 cups and 8 cups.

You can actually save the carcass and use it another time to make broth!

Here are some of my favorite recipes using the broth, which one would you like to try?
Potato (Cauliflower?) Soup
Chicken and Rice Soup
Gluten Free Slippery Noodle Pot Pie

Christmas Baked Donut Holes {Gluten-Free}

I love waking up Christmas morning and trying out some new yummy recipe. Not that I was ever a big donut-eater, but I do enjoy them from time to time and since going gluten free not at all (almost 3 years now!). So I was excited to find this recipe and tweaked it a little to make it my own. I would like to try frying them in coconut oil- I think they would come out with the perfect donut hole consistency. Baking was easy, less messy and still very yummy!

Gluten Free Baked (or Fried) Donut Holes

1/4 c coconut sugar (or your favorite sugar, I would probably use sucanat)
dash salt
1/4 c melted coconut oil (or you can use butter, palm shortening, just please no margarine!)
splash of vanilla extract
dash cinnamon
5 T coconut flour

olive oil spray (for baking) or coconut oil (for frying)
powdered sugar and/or cocoa powder to roll in after baking

Cream together all ingredients except for the coconut flour. Slowly add flour and continue stirring. Once fully combine let sit for one minute.

Spray glass baking dish (I use a pie pan) with olive oil and preheat oven to 350. Roll dough into 12 balls and place in baking dish. Bake approximately 15 minutes OR melt coconut oil in pan/pot and fry for a few minutes until browned.

Allow holes to cool and roll in powdered sugar and/or cocoa powder.

 

Baked Macaroni and Cheese {Gluten-Free}

I adore visiting the local farmer's market and perusing the many local and often organic stands. You still have to ask questions as not every stand is sustainable/local/etc but many of them are. This last time I enjoyed a juice and lunch at Under One Sun with my sis. It is an awesome place to try a new juice combination or smoothie.

 This was my first time eating a meal there and it was delicious! I got the pesto chicken wrap (on a gluten brown rice wrap).

And my sis got a quesadilla.

There was one new stand this time, small and simple selling Pappardelle's Pasta. My purchase of a half pound bag of the Gluten Free Garlic Chive Rooster Comb noodles was a little bit of an impulse buy since I really didn't know the philosophy of the company and that is very important to me. The ingredient list was pretty safe (although not organic). After reading through their story on their web site I have no problem backing this company.

This mac and cheese recipe is based on this one found on their site but with some of my own alterations. When I tried one after boiling I wasn't impressed but knew it had to bake for a while and was hoping that would help the texture, in particular. It did! My daughter and I both enjoyed a large helping with some steamed broccoli. This recipe easily makes 6 servings as we have enough left over for one more meal for us to share and I was able to freeze 2 servings for my dad to try. It had a very alfredo-like taste although a little different. And as always, try to make as many ingredients local and/or organic if possible!

Baked Macaroni and Cheese

1/2 lb bag of  Pappardelle’s Gluten-Free Garlic Chive Rooster Combs

pinch of Real salt

2 c milk

3 T butter

1/4 c Bob's Red Mill gluten-free all-purpose flour

10 oz sharp cheddar cheese shredded or cut into cubes (save a little shredded for the top)

handful of Parmesan cheese

slice or 2 of provolone cheese (I prefer Applegate Farms)

fresh ground pepper (to taste)

Optional:

a protein such as lobster/crab meat, grilled chicken, steamed shrimp (add when cheese is added to milk mixture)

steamed veggies to mix in (broccoli, carrots, cauliflower, etc)

Old Bay seasoning (to taste)

Cook noodles in large pot of boiling water (with the pinch of salt) until cooked but still firm and drain (will take about 15 minutes).

While noodles are boiling, heat milk in small pan on low heat (do not boil).

In large saucepan melt butter. Add flour and whisk for 2 minutes, then add milk while whisking and whisk for another 2 minutes on low heat. Preheat oven to 375.

Remove from heat and add cheeses and pepper and stir to help cheeses melt (it is ok if the cheeses are not completely melted).

Spray a glass baking dish (I used a large glass container from Pampered Chef so I would have a lid for storing leftovers) with olive oil. Layer, alternating noodles and cheese, ending with the cheese sauce. 

It will seem like there is too much liquid ( I know I thought there would be) but it will cook into the pasta.

Cover with foil and bake 30 minutes. Remove foil, add a handful of shredded cheese and return to turned-off oven (uncovered). Serve once the cheese has melted.

I liked a dash of Old Bay on mine :)

Spicy Cauliflower Bites {Gluten Free}

I have definitely consumed more cauliflower over the last year or so than I ever had before! It all started with cauliflower soup then moved onto cauliflower crust pizza, cauliflower "rice" and now these:

Which as far as I can tell are similar to hot wings but much better in my book! My sister introduced them to me and I am so glad she did! When I wanted to make them tonight I couldn't find the recipe so I had to come up with one on my own. Feel free to tweak the amount of spices/pep that you give the recipe according to your own tastes. This version was less spicy than the ones I had made before, which I prefer. My daughter and I polished off the batch in no time where before I wouldn't have been able to because of too much pep!

1 head cauliflower (washed and chopped into florets)

1 c water
1 c Bob's Red Mill All Purpose Flour
1/2 T each garlic and onion powder
1 T Tiger Sauce or hot sauce (try to find one that is free of HFCS if possible)
1 tsp salt (optional)
1 tsp red pepper flakes

2 T melted butter
1/4 c Tiger or hot sauce

Preheat oven to 450 degrees. Whisk together water, flour, spices and first amount of sauce in large bowl. Put florets in bowl and toss to coat. Pour on cookie sheet (covered with foil and sprayed with olive oil). Spoon excess mixture over florets. Bake for 15-18 minutes, stirring once halfway through cooking.

Transfer florets to a fresh sheet of foil (there will be quite a thick layer of batter on the old sheet). Mix together butter and sauce and spoon over florets, stir to coat evenly. Bake for another 5 minutes before serving.