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Pumpkin Bread

September 22, 2019

Pumpkin Bread

Ingredients

1 ½ cups all-purpose gluten-free flour
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¾ tsp salt
1 cup pumpkin puree
2 eggs
½ cup coconut oil, melted
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
¼ cup pumpkin seeds
2 tbsp turbinado sugar, sprinkle over top (optional)

Directions

In a small bowl mix flour, spices, baking powder and baking soda, set aside

In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.

Add dry ingredients to wet mixture and gently fold until combined.

In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.

Let cool slightly and while still warm slice and spread on maple butter to melt.

DIETARY:
-gluten-free and dairy-free if made as is
– Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
– if you don’t have coconut oil melted butter works too

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Strawberry Rose Granola Pops

August 25, 2019

Strawberry Rose Granola Pops

Ingredients

8 strawberries, tops removed
1 ½ tsp lemon juice
1 ½ tbsp honey (more if your strawberries are tart)
4 containers Culina’s strawberry rose yogurt (20 oz total)
¼ cup coconut milk (Califia Go-Coconuts milk is a good choice)
4-6 strawberries, diced
6 tbsp granola (any type will do)
6 paper cups, 5 oz
6 popsicle sticks

Directions

In a food processor, blend 8 strawberries, lemon juice and honey. Pulse until mostly smooth (a few lumps is okay), set aside

In a bowl add yogurt and milk. Whisk until smooth, set aside

To assemble popsicles:
1. Place a couple spoonfuls of yogurt in each cup. Tap each cup on the counter to help with leveling out yogurt
2. Next spread 1-2 spoonfuls of strawberry sauce over yogurt, enough to cover yogurt
3. Sprinkle 1 tbsp granola over strawberry layer
4. Place in freezer 10 minutes

Remove popsicle from freezer and add another 2 spoonfuls of yogurt and top off with chopped strawberries

Add popsicle stick in each cup & return to freezer for at least 8 hours or overnight

When ready to eat, tear paper cups off popsicle, Enjoy!

NUTRITION:
Dairy-free, lactose-free, gluten-free*, vegetarian, vegan (sub out honey for maple syrup)
*If making this gluten-free be sure to use gluten-free granola

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Simple Peach Crumble

July 12, 2019

Simple Peach Crumble

Ingredients

4-5 large peaches (if small use 6-7 peaches)
⅓ cup whole rolled oats
⅓ cup pecans, chopped
¼ cup flour
⅓ cup brown sugar
½ tsp cinnamon
pinch of salt
3 tbsp coconut oil

Directions

Slice peaches and place into cast iron skillet or oven-proof pan

To prepare topping place oats, sugar, pecans, flour, cinnamon and salt into a food processor. Pulse until mixture comes together. Add coconut oil and pulse a few more times until mixture clumps together. Sprinkle topping over peaches.

Bake crumble at 350 degree Fahrenheit oven for 15-17 minutes or until peaches are soft and bubbly.

NOTES:
1. To make this entirely gluten-free sub in your favorite gluten-free flour (I like Trader Joe’s gluten-free flour blend)
2. If you don’t have coconut oil you can use butter instead
3. This crumble topping works well with any fruit like strawberries or cherries. Feel free to get creative!

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JAM DOT COOKIES

February 22, 2019

JAM DOT COOKIES

Ingredients

1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam

Directions

Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness

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