![]() 1- 2/3 C. flour or G.F. blend 1 C. Sugar 1 Tbs. pumpkin pie spice 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 2 eggs or egg substitute of 2 Tbs or ground flax seed and 1/3 C water 1 C. canned pumpkin 1/2 C. butter, melted 1 C. semi-sweet Chocolate Chips 1. Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. 2. In another bowl, mix eggs, pumpkin, and butter. Stir in Chocolate chis. Pour over dry ingredients and fold until dry ingredients are fully incorporated. 3. Scoop into greased muffin tin. bake 350 degrees, 20-25 minutes until done.
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![]() 3/4 C. non-dairy milk 3 T. olive oil 1 egg or 1T flaxseed meal+3T water- let sit for a few minutes before adding to batter 1 C ground oatmeal 1/4 C almond meal 1/2 C Rice flour 1/4 oatmeal 1/2 C brown sugar 2 T. honey 1/4 t. salt 2 1/2 t. baking powder 1/8 t. cinnamon Preheat oven 385 degrees. Line muffin tin with liners. In a large bowl mix milk, oil, flaxseed/water until well blended. Add remaining ingredients. Blend until moist. Add different variations as desired. Fill liners 2/3 full. Bake 18 minutes until golden brown and done with a tooth pick. Different Variations- ~ add 1/3 C Enjoy Life Mini Chocolate Chip or chocolate chips of your choice ~add one mashed banana with liquid ingredients (I like doing banana chocolate chip) ~ add 1/2 C applesauce, decrease milk to 1/2 C, try adding small piece of fresh apple ~add 1/2 C raisins or dried cranberries ~add 3/4 C pumpkin, decrease milk to 1/2 C add 1/4 t. pumpkin pie spice and 2 T chopped walnuts (optional) ~try blueberries, chopped apples, carrot, zucchini, or peaches ![]() Ingredients 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces, optional 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips of your choice 2 cups milk or milk substitute. 1 large egg (we use flax egg replacement and it works just as well) 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Instructions Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. I like to top it with yogurt and some granola! ![]() 1/2 C sorghum flour 1/2 C rice flour 1/4 C tapioca flour 2 t. baking powder 1 t. pumpkin pie spice 1/2 t. salt 2 T. brown sugar 6 T. of pumpkin puree 2T. melted butter or cocoanut oil 1 C milk (dairy or non-dairy) 1 egg or flax egg substitute Whisk together dry ingredients in a medium bowl. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or griddle. Use about 1/4 cup of batter for each pancakes. Cinnamon Apples 2-3 apples, cut into small slices 2-3 dashes of cinnamon 2-3 T butter or Cocoanut oil 2-3 T. brown sugar melt butter or oil in a medium sauce pan. add apples and sprinkle cinnamon. add brown sugar until it thickens up. cover to let the apples to cook. ![]() Check out this perfect summer time bar from Real Sustenance for Blueberry Lemon Bars! I added some white chocolate chips for added sweetness. When I made it I ended up adding a littler more milk than it calls for, but it still turned out alright! ![]() 2 Cups all Purpose Flour - to make it Gluten Free I used 1 C Bob's Red Mill All Purpose flour, 1/2C rice flour, and 1/2 C of ground oats 1 C sugar 1/2 Brown Sugar 1 t baking soda 1 t baking powder 1/2 t salt 1 t ground Cinnamon 1 C buttermilk 2/3 C butter, melted 2 large eggs or egg substitute, I used 2 T of ground Flax seed and 1/3 C water 1/2 cup brown sugar 1/2 cup chopper pecans or walnuts 1 t cinnamon Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13x9x2 inch pan Combine 1/2 cup brown sugar, pecans, and 1 t cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350° F for 30 to 35 minutes or until a wooden tooth pick inserted in center comes out clean. Serve Warm. makes 12 to 25 servings. You may bake immediately at 350° F for 30 minutes. To reheat, cover with aluminum foil, and bake at350° for 5 minutes or until reheated through. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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