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Muffins/Breads

Pull-Apart Pumpkin Spice Dinner Rolls (GF)(V)

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It isn’t too early to be thinking about Thanksgiving, is it?!  These moist pumpkin rolls are the perfect gluten-free side for your Thanksgiving table this year.  The flour blend is a combination of oat flour, almond flour, and potato starch, lightly sweetened with coconut sugar and maple syrup, subtly flavored with pumpkin puree, and just the right amount of pumpkin spice!  Don’t be intimidated by the yeast, they really are simple to make and most of the prep time is the rest/rise time here.  Your kitchen will smell divine as they bake and if you can’t wait until Thanksgiving,  you can give these a whirl for your Halloween dinner.

5.0 from 1 reviews
Pull-Apart Pumpkin Spice Dinner Rolls (GF) (V)
 
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Recipe type: Gluten Free Biscuits
Serves: 1 dozen
Ingredients
DRY
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup potato starch
  • ¼ cup, plus 2 tablespoons coconut sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
PUMPKIN MIXTURE
  • ½ cup pumpkin purée (room temperature)
  • ½ cup melted ghee or butter
YEAST MIXTURE
  • 1 cup lukewarm milk (coconut, almond, or dairy)
  • 2 tablespoons maple syrup
  • 2 teaspoons active dry yeast
Instructions
DRY
  1. In a large bowl whisk all the dry ingredients together and combine well; set aside.
PUMPKIN MIXTURE
  1. In a small bowl combine pumpkin and ghee/butter and mix well with a fork; set aside.
YEAST MIXTURE
  1. In a glass measuring cup, mix together the warm milk with the maple syrup. Sprinkle in the yeast and give it a quick stir. Let it sit for 5-10 minutes until foamy and bubbly.
INSTRUCTION
  1. Using a hand mixer, or stand mixer with a paddle attachment, add the pumpkin mixture along with the yeast mixture to the dry and mix on low speed until everything is combined.
  2. Continue to beat on medium speed for 2 minutes scraping down the sides with a spatula as needed.
  3. Kick the speed to high and continue mixing for 3-4 additional minutes until the dough resembles a cake-like batter. It will start out wet but slowly thicken as you're mixing. With your spatula, push the dough to the center of the bowl into a ball, cover with a towel, and let rest in a warm place for 1 hour. It should double in size.
  4. Preheat the oven to 375°.
  5. Sprinkle some potato starch onto a work surface, transfer the dough, then using a knife or bench scraper, divide into 12 portions.
  6. Pick up each piece and roll into balls. It will be slightly sticky but manageable; use more potato starch if needed.
  7. Transfer the balls to a parchment lined, 12 inch cast iron skillet or round baking pan.
  8. Cover with a towel and let rest 30 minutes. After 30 minutes they should double in size and stick together.
  9. Sprinkle with 1-2 tablespoons of coconut sugar or your favorite sugar.
  10. Cook for 30 minutes and enjoy hot out of the oven.
 

 

 

 

Easy Potato Tortillas

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How does one make the best, most delicious, homemade tortillas without gluten?  Well, here it is!  This recipe is super easy and requires only 2 ingredients!  We love potatoes and eat them often.  We don’t buy into the bad rap they sometimes receive.  You know the ones – “they’re fattening, they’re high on the glycemic index scale, they contribute to candida overgrowth, they are full of starch and low in nutrients.”  HOGWASH I say!  On the other hand, some of the things we do to the beautiful potato, like deep frying in less than optimal oils, can cause major health issues.

Potatoes are a versatile root vegetable with literally hundreds of varieties that fit into seven categories: russet, red, white, yellow, blue/purple, fingerling and petite, all are high in nutrients  This recipe uses the Yukon Gold variety, but you can also use red potatoes.

Here are some health benefits of the potato:

  • Low caloric content
  • High in potassium and vitamin C
  • They contain antioxidants which neutralize harmful molecules known as free radicals
  • They are rich in B6, trace minerals, and fiber
  • They contain lysine which acts as a powerhouse against cancers, inflammation, and viruses
  • Potatoes contain a special type of starch known as resistant starch
  • According to Dr. Mark Hyman:

    “Resistant starch is a kind of starch that is not digested in the small intestine, hence its name. Instead, your gut bacteria processes it, creating beneficial molecules that promote balanced blood sugar and healthy gut flora.  In other words, when you eat resistant starch, it “resists” digestion and does not spike blood sugar or insulin.”

  • They are antiviral, antifungal, and antibacterial
  • Don’t forget the skin!  So much of the fiber and nutrients come from the skin of potatoes

This recipe creates a soft pliable tortilla that you can stuff and hold in your hand, which we all know is an important trait of the tortilla.  After all, there’s nothing worse than a tortilla that won’t stand up to the test of it’s filling.  They make a great breakfast taco with eggs and all the fixings.  Naturally gluten-free, vegan, and so satisfying!  Let me know how your tacos turn out!

5.0 from 1 reviews
Easy Potato Tortillas
 
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Recipe type: Gluten Free Tortillas
Serves: 6
Ingredients
  • 4 heaping cups peeled, cubed, Yukon Gold potatoes
  • 2 tablespoon olive or coconut oil
  • 1 teaspoon salt or garlic salt
  • Black pepper to taste
Instructions
  1. Line 2 baking sheets with lightly greased parchment paper and set aside.
  2. Preheat oven to 400°F
  3. Place the potatoes in a saucepan, cover with water, and add a pinch of salt.
  4. Boil until soft about 15-20 minutes.
  5. Drain the potatoes in a colander and let them sit for 5 minutes to make sure the potatoes are not holding any water.
  6. Add the oil, salt/garlic salt and pepper and mash with a fork until smooth. A few small lumps are ok.
  7. Scoop the potatoes into a ½ cup measure into 6 mounds on the baking sheets, 3 per sheet.
  8. Spread with your hands to a 6 inch round using your fingers and palms.
  9. Cook for 25-30 minutes, then flip with a spatula and cook an additional 10-15 minutes. You want them nicely browned but not so much that they'll crack when bending and filling them.
  10. You can continue to flip and rotate the pans in the last 10 minutes, especially if your oven doesn't cook evenly.
  11. Eat them immediately while they're hot, or store in the fridge in an airtight container.
  12. These tortillas make great breakfast tacos!
 

 

 

 

Sour Cherry Pistachio Seed Loaf

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Who doesn’t love bread?  I have fond memories of baking bread while raising my girls during my Alaska days in the 80’s.  Most of it was yeasted but I also enjoyed making unleavened bread back then. This beautiful seed loaf reminds me of those no rise loaves of bread.  Who would have thought back then that gluten-free would be such a big thing these days?  This loaf is so simple, nutty, delicious, and loaded with great fiber.  It makes wonderful toast and keeps several weeks in the fridge.  You can also sub in your favorite nuts, seeds, and dried fruits so the possibilities really are endless.  If you’ve ever felt intimidated by the seemingly complex process of making your own bread, this is a great loaf to start with.  It’s also economical, and a great way to spend quality time with your family in the kitchen – not to mention the amazing aroma from a fresh loaf of bread.  Pure joy. ?

Sour Cherry Pistachio Seed Loaf
 
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Recipe type: Gluten Free Bread
Serves: 1 loaf
Ingredients
Dry
  • 1½ c gluten-free oats
  • ½ c hemp seeds
  • ¼ c sunflower seeds
  • 2 Tbl whole millet seed
  • 2 Tbl chia seed
  • 2 heaping Tbl ground psyllium husk
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ heaping c coarsely chopped pistachios
  • ½ heaping c coarsely chopped dried sour cherries
Wet
  • 1 c water
  • 1 Tbl honey
  • 3 Tbl olive oil
Instructions
  1. Grease an 8 x 4 bread loaf pan.
  2. Mix all dry ingredients in a large bowl and whisk together.
  3. Mix the wet ingredients in a small bowl and add to the dry; combine well with a spatula.
  4. Transfer to the bread loaf, top with seeds of your choice, cover with a towel and let sit for at least an hour. Several hours is fine too.
  5. When ready to bake, preheat your oven to 350°F and bake for 1 hour.
  6. Remove from oven and cool completely before slicing with a serrated knife.
  7. You can flip the loaf out of the pan after 15-20 minutes while cooling.
 

Omega-3 Banana Pancakes (GF & Vegan)

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Ready for a cozy Sunday brunch? You can whip these luscious, nutritious banana pancakes up in less than 30 minutes!  I love them because they really stay with you for a while, but not in a heavy way.  They’re very satisfying and filled with a trio of some of the best plant-based sources of omega-3s: chia, flax, and hemp seeds.  Omega-3s are “essential” fatty acids because the body isn’t capable of producing them on its own. Therefore, we must rely on foods in our diets to supply these amazingly anti-inflammatory nutrients.

My daughter first introduced me to chia seeds years ago when she was in high school.  She’d make herself a single portion size of chia pudding the night before and enjoy it for breakfast.  It took me a long time to even want to give it a try; it just looked weird and unappetizing.  Once I finally took the plunge, I started to love chia and began making puddings, smoothies, and desserts with them all the time.  Bonus: the fiber in chia seeds helps stabilize blood sugar and they are relatively high in protein too.

Hemp seeds, or hemp hearts, are the seeds of the hemp plant that have a deliciously nutty taste and a creamy texture. In case you’re wondering, they don’t contain the THC found in marijuana. These little gems contain high levels of zinc, magnesium, calcium, phosphorus, iron, and fiber.

I honestly don’t use flax seeds very often, but I really prefer flax eggs over chia eggs, especially in these pancakes. Flax just seems to bind slightly better than chia, and I like their nutty flavor. Combined with the chia and hemp, flax seeds complete this anti-inflammatory, omega-3 powerhouse of a pancake. Add some walnuts to these yummy pancakes for even more omega-3’s along with your favorite whipped topping!  Please leave a comment if you have a chance to enjoy these!

5.0 from 1 reviews
Omega 3 Banana Pancakes (GF & Vegan)
 
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Recipe type: Gluten Free, Vegan Pancakes
Serves: 4 servings
Ingredients
  • 4 ripe bananas smashed
  • 2 tsp vanilla
  • 4 tsp ground flax seeds mixed with 2 Tbl water (flax eggs)
Dry
  • ½ c brown rice flour
  • 4 tsp chia seeds
  • 4 tsp hemp seeds
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Coconut oil
Instructions
  1. Mix all dry ingredients in a small bowl and set aside.
  2. Add the water to the ground flax seeds in a small bowl.
  3. Add mashed bananas and vanilla to a large bowl, then add the flax seeds.
  4. Add the dry to the banana mixture and mix to combine.
  5. Heat a skillet or large non-stick fry pan on low to medium heat and wipe with a little coconut oil.
  6. Cook for about 4-5 minutes on one side, then flip for another 4 minutes. These take a little longer to cook than traditional pancakes, slow and steady.
  7. Repeat and make as many as you can until you run out of batter, you should get 8 pancakes.
  8. Enjoy with your favorite toppings!

Olive & Rosemary Einkorn Bread

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Sweet Potato Chocolate Chip Bread

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If you’ve never had sweet potatoes and chocolate together, here’s your chance! I’ve been on a sweet potato kick lately, maybe because we’re facing another hot summer in Texas, and all I can think about is the fall. This gluten-free bread is so moist and delicious; I think you’re going to love it.

Sweet Potato Chocolate Chip Bread
 
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Author:
Recipe type: Gluten Free Bread
Serves: 1 loaf
Ingredients
DRY
  • 2 c sifted almond flour
  • ¾ - 1 c coconut sugar
  • ½ c arrowroot
  • 1 heaping tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1 heaping tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
WET
  • ¾ c cooked, peeled, sweet potatoes, mashed and cooled*
  • ¼ c melted coconut oil or butter
  • ¼ c coconut milk or your favorite
  • 2 eggs
  • 1 tsp vanilla
  • ½ heaping c chocolate chips
  • ¼ c pecans
  • Extra chocolate chips and pecans for topping (about ¼ cup each)
Instructions
  1. Preheat oven to 375F.
  2. Line a bread pan with parchment paper.
  3. In a large bowl combine all dry ingredients.
  4. In another medium bowl add all wet ingredients along with the cooled sweet potatoes. Mix well using a fork.
  5. Add the wet to the dry, along with the pecans and chips, and mix well with a spatula.
  6. Transfer batter to a bread pan.
  7. Top with more pecans and chocolate chips and bake for 40-45 minutes, or until the center is firm.
  8. --
Notes
*To cook sweet potatoes, slice in half and wrap in foil. Bake at 375 degrees for 35-45 minutes, or until soft
 

Cauliflower Muffins

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Roasted Cauliflower Muffins
 
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I love the versatility of Cauliflower and how many different flavors you can incorporate with it. Filled with scallions and turmeric, these delicious muffins need to make their way into your kitchen! They're Paleo friendly and can accompany any meal. Even if you're not a cauliflower fan, I think you'll enjoy this recipe.
Author:
Recipe type: Muffins
Serves: 12 muffins
Ingredients
  • 6 heaping cups of coarsely chopped cauliflower
  • 1 tsp. garlic salt
  • 1 tsp. turmeric
  • ½ tsp salt
  • Black pepper
  • Olive oil
  • 2 eggs
  • ½ c almond flour
  • 4 scallions finely chopped
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 450 degrees and grease a non-stick muffin tin.
  2. Spread the chopped cauliflower on a baking sheet.
  3. Add the garlic salt, turmeric, salt and pepper, and a generous splash of olive oil.
  4. Roast for 15-20 minutes, giving it a stir half way through.
  5. Remove from oven, stir to evenly distribute spices, and let cool.
  6. Transfer to a food processor and pulse for 3-4 rounds.
  7. Transfer to a large bowl and add the almond flour, baking powder, eggs and scallions.
  8. Stir until well combined and spoon into a non-stick greased muffin tin.
  9. Bake at 375 degrees for 20-25 minutes.
  10. Notes:
  11. *You can omit the turmeric and substitute your favorite herb.
  12. *Make sure your muffin tin is "non-stick."
  13. *I'm sure these would also be wonderful with almost any type of cheese. Go for it!
 

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