Pumpkin Cornbread

Pumpkin Cornbread

Gluten free, dairy free

Ingredients

1 C Gluten-Free all-purpose flour (Bobs Red Mill)
1 C ground cornmeal
1/2 C honey
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 eggs
1 can or 15 oz pureed pumpkin
4 T unsalted butter melted
½ C milk (can be non-dairy, I like coconut milk)
¾ C coarsely chopped pumpkin seeds

Directions

  1. Heat oven to 350O.
  2. Combine flour, cornmeal, baking powder, cinnamon, baking soda and salt in a large bowl, set aside.
  3. Whisk together eggs, pumpkin, honey, butter and milk in a smaller bowl.
  4. Add wet ingredients to dry ingredients until combined. Add pumpkin seeds.
  5. Bake 40-55 minutes.

 

Simple Squash Soup

Simple Squash Soup

Gluten free, dairy free, vegan  
1 T coconut oil
1 medium onion, chopped roughly
½” to 1” fresh ginger, peeled and roughly chopped
4-6 C peeled and chopped squash (pumpkin, butternut, delicata, kabocha, hubbard, etc.)
4-6 C vegetable stock
Salt and pepper

Directions

  • In a stock-pot, sauté coconut oil with onion and ginger, until soft.
  • Add Squash and stock.
  • Cook until soft (about 30-40 minutes).
  • Immersion blend, or slowly transfer to blender.
  • Mix until smooth.
  • Add a little salt and pepper throughout the process.

4x6 Recipe card for Simple squash soup

Carrot Cake Pancakes

Vegetarian, gluten free
• 4 eggs
• ½ C milk (or nut milk)
• 3 T coconut oil (liquified)
• ¼ C coconut flour
• 1 T honey
• ½ tsp. vanilla
• ¼ tsp baking powder
• ¼ tsp sea salt
• ½ tsp pumpkin pie spice
• ½ C shredded carrot
• ¼ C raisins
Instructions
1. Whisk wet ingredients together in a large bowl.
2. In a smaller bowl combine flour, baking powder, salt, and pumpkin pie spice.
3. Mix dry ingredients with wet, then add carrots.
4. Prepare a skillet with butter.
5. Using a Tablespoon, spoon batter into pan and top with a few raisins. Flip when edges curl a bit.
6. Serve with pumpkin seeds and maple syrup (if desired).

Simple Tomato Quinoa Soup

Simple Tomato Quinoa Soup

tomato quinoa soupIngredients
½ large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 T olive oil or avocado oil
¾ C cooked quinoa
2 cans tomato sauce
2 T tomato paste
48 oz. vegetable stock
Salt & pepper

Instructions:

  1. Sauté onions, carrots and celery in oil in a stock pot until onions are soft (about 10 minutes) – add salt.
  2. Add vegetable stock (reserve ¼ to rinse tomato cans), cook for about 10 minutes.
  3. Add tomato sauce to pot. Use remaining stock to clean the sauce that stuck to the sides of the cans.
  4. Add tomato paste.
  5. Cook for about 20-30 minutes until vegetable are very soft. Add salt and pepper to taste.
  6. Blend with immersion blender and serve warm.
  7. Add quinoa and enjoy!

Gluten Free Cranberry Bread

Gluten Free Cranberry Bread

GF Cranberry Bread recipeIngredients:
8 T unsalted butter, room temperature
1 C granulated sugar (or coconut sugar), plus 1 additional Tablespoon
3 eggs, room temperature
1 tsp vanilla
2 1⁄2 C All purpose gluten free flour mix (w/xanthum gum)
1 tsp. baking powder
1⁄2 tsp baking soda
1 tsp cinnamon
3/5 tsp salt
2/3 C coconut milk
1⁄4 C plain yogurt or sour cream
Zest of 1 orange
10 oz. fresh cranberries, halved
1⁄4 C raw pumpkin seeds

Instructions:

  • Preheat oven to 325 degrees.
  • Grease loaf pan with butter or coconut oil.
  • In a bowl of a stand mixer combine sugar, eggs, butter and vanilla. Mix until smooth.
  • Add milk, yogurt, and orange zest.
  • In a separate bowl, whisk together flour, baking soda, baking power, cinnamon and salt.
  • Coat the cranberries with a light dusting of flour to prevent sinking during baking.
  • Add flour mixture to liquid ingredients.
  • Mix in cranberries and pumpkin seeds with a wooden spoon.
  • Pour into loaf pan.
  • Sprinkle top with 1 tsp coconut sugar.
  • Bake for 1 hour, turning at 30 minutes.
  • Cool for 2 hours before slicing.