Tag Archives: Whole Food

Menu Plan Monday 2/23/15

Menu Plan

We’re in “eat what we’ve got” mode around here in an effort to use up the things we have stored in the freezer and the pantry! Consequently, this Menu Plan Monday may consist of some odd combinations! I expect us to stay in this mode for another week or so, so it’s likely to get even more bizarre. Oh well, I’ll be glad to be able to open the freezer without having things tumble out at me. Opening the freezer shouldn’t be hazardous. Plus, I hate when I discover things in the pantry that have expired before we’ve gotten to them. This is our effort to keep that from happening!

With no further adieu, here’s the menu plan for feeding people this week:

Monday

BreakfastGluten Free Pumpkin MuffinsGluten Free Pumpkin Muffins

Lunch: Kids: Banana Dog & PB&J, Adults: Leftovers from Sunday

DinnerMahi Mahi, Sweet Potatoes, Spinach Salad

(We’re also responsible for the snack at Girl Scouts this day, and my daughter has requested her favorite treat – Blueberry Muffins!)

Tuesday

Breakfast: Leftover Gluten Free Pumpkin Muffins

Lunch: Salmon Patties

Dinner: Potato Soup

Wednesday (CC Community Day)

Breakfast: Cereal and Smoothies

Lunch: PB&J (for DS), Hummus and Carrot Chips (for DD), Quinoa and Brown rice with Garlic (for Me! These have been my favorite grab and go lunch discovery this year! Heat them in the pouch. Then, I like to dump them in aEasy lunch ideas! container to which I’ve already added some feta and black olives. Delicious! If there are leftovers, I just pop the lid on and bring it home for lunch here the next day.I get mine at Costco for a better price than at Amazon, but thought you might want to see a picture. I also found them once at Aldi!)

Dinner: Beans and Gluten Free Cornbread

Thursdsay

Breakfast: Gluten Free Pancakes

Lunch: Leftover Potato Soup or Beans and Cornbread

Dinner: Tenderloin (from the freezer), Butternut Squash, Green Beans

Friday

Breakfast: Leftover Gluten Free Pancakes

Lunch: Boiled eggs, Salad

Dinner: Gluten Free Pizza

Saturday

Breakfast: Baked Oatmeal

Lunch: Whatever you can find.

Dinner: Black Bean Soup

Sunday

Breakfast: Baked Oatmeal

Lunch: Fruit and/or Veggies Tray for our Home Church group, Beef Stew

Dinner: Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 1/13/2014

Menu Plan

It’s January. Where did December go? It just seemed to disappear in a whirling, twirling craze of wrapping paper, lights, Christmas preparations and celebrations, late nights, little sleep, LOTS of eating out, and then . . . finally . . . we all got sick.

That began on Christmas day when my little guy woke up at about 3 in the morning (around 45 minutes after my husband and I had finally collapsed into bed) with croup and a scary round of stridor. For about an hour we thought an ambulance wasn’t necessary but an emergency room visit might be inevitable. Finally, the steamy bathroom alternating with the COLD outside air eased up his airway enough that we felt okay about putting him back to bed as long as he slept with us so we could listen for him. The next morning, his breathing was still audible, so I called our pediatrician (BLESS sweet doctors who have to take calls on Christmas morning!). She called him in a prescription, which my husband went and picked up later, spending over two hours at the only pharmacy open on our side of town on Christmas day.

The pharmacy is where we think my husband probably picked up the flu . . . which he started coming down with the day after Christmas. He felt yuckier and yuckier for 5 days before he began to rebound. In the meantime, my daughter and I started fighting it too, although thankfully, we never got as sick as he did.

If you want a classic example of how lack of sleep and poor eating results in poor health – we were definitely it during the month of December. We got less sleep than EVER and ate out more than we probably have in a year. We are VERY, VERY rarely truly sick. Prior to this, I can’t even remember the last time we were all sick at the same time, or even had some illness that we passed amongst us.

And so, it is DEFINITELY time to make a menu plan! Time to eat better, get some exercise, and regularly get some decent sleep!

So, here’s the menu plan for feeding people this week:

Gluten Free Pancakes, Breakfast Table

Monday

Eggs, Gluten Free Pancakes, Oranges

Salads and Smoothies

Shepherd’s Pie from yesterday’s roast beef

Tuesday

Gluten Free Pumpkin Muffins

Hummus, Chips, Apples

Baked Salmon, Broccoli

Gluten Free Pumpkin MuffinsWednesday

Gluten Free Pumpkin Muffins

Almond Butter & Honey Sandwiches on Gluten Free Bread

Pumpkin Soup

Thursday

Gluten Free Banana Bread

Leftover Pumpkin Soup or Hummus

Pork Roast, Roast Carrots

Friday

Gluten Free Banana Bread

Potato Soup

Crockpot Pizza Pasta, Gluten Free Chocolate Chip Cookies

Pin-Quick-Dinner-Egg-Drop-Soup

Saturday

Gluten Free Applesauce Bread

Leftovers

Egg Drop Soup and Tuna Fried Rice

Sunday

Gluten Free Applesauce Bread

Slow Roasted Chicken, Green Beans, Mashed Potatoes

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 12/09/2013

Menu Plan

I’ve done a TERRIBLE job of menu planning the past couple of weeks and as a result we’ve eaten out too much and just eaten REALLY, REALLY badly. Time to get back on track!

So, here’s the menu plan for feeding people this week:

Monday

Cold Cereal

Apple, PB, Granola Sandwiches (or Banana PB Dogs)

Classical Conversations Tutor Party, so Daddy’s handling dinner for the kiddos

Tuesday

Oatmeal

Hummus, Chips, Apples

Out

Wednesday

Gluten Free Pumpkin Muffins

Roasted Chicken with Roasted Butternut Squash and Green Beans

Community Dinner at Church

Thursdsay

Leftover Gluten Free Pumpkin Muffins

Crockpot Beans and GF Cornbread

Shrimp and Alfredo Pasta

Friday

Gluten Free Pancakes

BBQ Chicken Pizza on Gluten Free Pizza Crust

Tostadas with Beef and Refried Beans

Saturday

Leftover Gluten Free Pancakes

Potato Soup

Roast

Sunday

Baked Oatmeal

Black Bean Soup

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Gluten Free Applesauce Bread

Applesauce Bread Gluten Free Quick Bread

There’s just something about applesauce bread. It’s warm and comforting. It smells FANTASTIC while it’s baking. It’s wonderful plain, it’s delectable with butter, and I love it with peanut butter! It even makes a great sandwich for lunch with peanut butter and possibly a little bit of honey. Yum!

Now that I’ve typed all this, I need to go and make some more.  NOW.

Gluten Free Applesauce Bread

Gluten Free Applesauce BreadIngredients

1 1/2 cups Gluten Free All Purpose Flour*

3/4 cup Rapadura or Sucanat (or 1/2 cup honey**)

1/2 teaspoon xantham gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup applesauce

2 eggs

1/4 cup butter, melted

Directions
  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Mix together dry ingredients.
  3. Add wet ingredients and mix well.
  4. Pour batter into greased loaf pan and bake for about 45 minutes, or top looks set and toothpick comes out clean.

* You can buy yours pre-mixed, or there’s a great tutorial by Gluten-Free Girl and the Chef, or here’s what’s currently in mine (we like a whole-grain-type flour):

  • 4 Cups Sorghum Flour
  • 3 Cups Brown Rice Flour
  • 2 Cups Potato Starch
  • 1 Cup Tapioca Starch

Basically, you’re shooting for a mixture that’s about 70% whole grains and 30% starches.

** If you choose to use honey, you’ll want to watch it closely. Honey browns more quickly than the other sugars.

Applesauce Bread Peanut Butter

We love Applesauce Bread with peanut butter SO much, that it was impossible for me to take a picture without someone taking a bite out of it first!

Applesauce Bread

And, if you don’t move quickly around here, little hands will suddenly appear in your pictures helping themselves to the subject of your photography. We aren’t the most patient bunch.

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Menu Plan Monday 11/18/2013

Menu Plan

I had a WONDERFUL time at the Ladies’ Retreat with our church this weekend! And, now that I’ve done two days worth of dishes, surveyed the house, declared it a disaster zone, and called off our regularly scheduled plans tomorrow to deal with it, it’s time to get this week on track with a Menu Plan!

You’ll see that tomorrow’s breakfast plan is what I like to refer to as the “out of a box” variety. We don’t actually do cereal all that often. Sometimes, though, it’s just the fastest way to get people fed. A few months ago, I was trying to figure out a way to add flavor to some of the unsweetened cereals we keep around (like brown rice crisps, and quinoa crispies) without just adding honey (or straight up sugar as my, ahem, husband has a preference for), and I decided to try adding some chocolate peanut butter.

Turned out, that was a hit with the kids, too. We’ve tried it two different ways.  The kids prefer it with the Peanut Butter & Co Dark Chocolate Peanut Butter (13g fat, 7g sugar per serving), but I prefer it with the PB2 Chocolate Peanut Butter (1g fat, 3g sugar per serving). Have you heard of or tried the PB2 products? They’re very interesting. I like them. Basically, they roast the peanuts for the peanut butter, and then squeeze most of the fat out, and grind the peanuts into a powder. To create peanut butter, you just mix 2 tablespoons of the powder with 1 tablespoon of water. And, if you want to add them to a smoothie or something similar, you can just add the powder without re-hydrating first. Again, I like them! And, I like adding the chocolate peanut butter powder to a bowl cereal to make an “out of the box” breakfast more substantial. Sometimes I re-hydrate it first, sometimes I don’t. It just depends on what I’m in the mood for.

Menu Plan Peanut Butter Cereal

And now, here’s the menu plan for feeding people this week:

Monday

Cereal with Peanut Butter

Leftovers – clean out the fridge!

Oven Baked Salmon, Purple Hull Peas, Panfried Kale

Tuesday

Baked Oatmeal

Pizza with cauliflower crust

BBQ Pork, Corn, Baked Beans, Green Beans

Wednesday

Leftover Baked Oatmeal

Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas

Out!

Thursdsay

Gluten Free Pancakes

Tomato Soup, Grilled Cheese on GF Bread

Shrimp and Alfredo Pasta, GF Zucchini Patties

Friday

Leftover Gluten Free Pancakes

Hummus, GF Pita (NEW), Carrots and Apples

Salmon Wraps

Saturday

GF Coconut Flour Muffins

Leftovers from the week or Out

Tostadas with Beef and Refried Beans

Sunday

Leftover GF Coconut Flour Muffins

Baked Potatoes with BBQ Pork

Home Church

 

Snacks for the week

HomemadeSuper Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

StoreboughtFruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Gluten Free Biscuits Recipe

Gluten Free Biscuit Recipe

This is our family’s FAVORITE recipe for Gluten Free Biscuits! It goes together quickly and easily and the recipe can be adapted to use more than one starch or flour, so you can tailor it to what you have on hand.

So, with no further adieu, I offer you (drum roll, please!) . . .

Gluten Free Biscuits

Gluten Free Biscuits Recipe

Ingredients

  • 1/2 Cup Starch (Potato, Tapioca, or Cornstarch . . . I typically use a combination of Potato and Tapioca)
  • 3/4 Cup Flour (Brown Rice or Sorguhm)
  • 1 3/4 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup cold butter, cut into chunks
  • 3/4 cup buttermilk, whey from making yogurt, or milk

Directions

  1. Preheat the oven to 375°F Spray a baking sheet or stone with cooking spray, or use parchment paper.
  2. Place the dry ingredients into the bowl of a food processor. Process for a few seconds until mixed.
  3. Sprinkle the butter chunks evenly over the flour mixture, cover, and process with until the mixture resemble coarse crumbs (about 15 seconds).
  4. Pour the liquid evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump (you can also move dough back to the mixing bowl at this point and mix it by hand).
  5. Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it’s sticky).
  6. Bake 10-12 minutes or until lightly browned.
  7. Makes 6-8 biscuits (I often double the recipe).

You can make these without the food processor and just cut the butter in with a pastry cutter. They’re still delicious. They don’t turn out looking quite as pretty because the texture of the dough tends to be chunkier, but don’t let that stop you from trying them! You don’t want to miss out on a good thing just because you don’t want to use a food processor! Mmmmmmm!

Gluten Free Biscuit Recipe

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Menu Plan Monday 11/11/13

Weekly Menu Plan

We’re mostly planning tried and true meals for this week’s menu plan.  I’ll be headed out on Friday for a Ladies’ Retreat with our church. That means that I don’t have to feed anyone for 24 hours at the end of this week. Woohoo! Daddy’s in charge!! Daddy is much cooler than Mommy (and throws the menu plan out the window), so there is no telling what’s in store around here. It’s probably best that I don’t know. I tend to spoil all the fun.

So, here’s the plan for feeding people this week:

Menu Plan: Sweet Potato

Monday

Eggs, Gluten Free Biscuits, Fruit Smoothies

Sweet Potatoes and Side Salads

Roast Chicken, Green Beans, Purple Hull Peas

Tuesday

Gluten Free Applesauce Bread

Salmon Wraps

Chicken & Rice Casserole, Broccoli, Butternut Squash

Wednesday

Leftover Gluten Free Applesauce Bread

Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas

Community Dinner at Church

Menu Plan: Gluten Free Pancakes, Breakfast Table

Thursdsay

Gluten Free Pancakes

Tomato Soup, Grilled Cheese on GF Bread

Oven Baked Salmon*, Gluten Free Zucchini Patties, Purple Hull Peas
*Now that I know that the Salmon IS in the freezer!

Friday

Leftover Gluten Free Pancakes

Hummus, GF Pita (NEW), Carrots and Apples

Daddy’s Choice . . . Mom is away at Ladies Retreat!

Saturday

Baked Oatmeal

Leftovers from the week or Out

Shrimp and Alfredo Pasta, Side Salads

Sunday

Leftover Baked Oatmeal

Out

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

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Quick Dinner Recipes: Egg Drop Soup and Tuna Fried Rice

Quick Dinner Fried Rice

One night this past week, I went to the freezer to pull out the salmon to make for dinner, per the Menu Plan, only to discover there was no salmon there. ACTUALLY, there WAS salmon there, but I couldn’t SEE the salmon because it was buried in the chaos of my freezer . . . and that should be the subject of a whole blog series in and of itself: creating order from chaos in the freezer. I’ll get right on top of that.

In the meantime, here are the “save the day” quick dinner recipes that got us through that evening:

Quick Dinner Recipes –
Egg Drop Soup and Tuna Fried Rice

 

Pin-Quick-Dinner--Recipes Egg-Drop-Soup

Egg Drop Soup

Ingredients:

5 cups chicken broth
3 cups packed baby spinach leaves
3/4 teaspoon Asian sesame oil
3/4 teaspoon vietnamese fish sauce (or substitute miso)
3 eggs
salt
Optional: sliced green onions

Directions:

Heat chicken broth over medium-high heat until boiling.

Stir in the spinach leaves, sesame oil, and fish sauce  (or miso) and cook until the spinach begins to wilt.

Beat eggs well.

Stir broth mixture with one hand, so it moves in a circle around the pan, while slowly pouring in the eggs with your other hand.  Swirling motion and heat will cook and create thin ribbons of eggs.

Spoon into individual bowls and top with green onion if desired.

Tuna Fried Rice

Ingredients:
2 eggs
1 tbsp. milk

olive oil

4 cups cooked brown rice
1 5-oz. canned tuna, drained and flaked with fork
3/4 cup corn
3/4 cup peas
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. soy sauce
Optional: 3 tbsp. cup finely chopped green onions (green part only)
Directions:

Heat a large skillet over medium heat. Add enough olive oil to pan to coat.  Whisk together milk and eggs. Add to skillet, and cook for 2-3 minutes, or until eggs are set. Remove from heat. Fold eggs into quarters and chop finely. Hold eggs on plate.

Recoat pan with olive oil, and place over medium high heat again.  Add green onion, if desired, stirring for about 2 minutes.  Add rice, corn, peas, garlic powder, salt, pepper, and soy sauce.  Cook for about 2 minutes.  Add tuna and eggs, gently stirring for another 2 minutes, until heated through.  Serve.

Post linked up:
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Great Grocery Deals! 11/10/13

Great Grocery Deals

Saturday evening I was working on my monthly order with Azure Standard. If you have a route in your area, and you like to purchase “whole food” or “real food” type items, you really should check them out. I think you have to create an account in order to see their prices, but they really do have great grocery deals. They brought a route to my area of the country early last year, and I’ve been so glad that they did! They’re opening up more routes all the time, so if there isn’t one near you, contact the company and tell them you’re interested. Maybe they’ll bring one your direction soon!

When I’m shopping with Azure, I like to comparison shop with Amazon and with Vitacost. While Azure has GREAT prices, I do sometimes find lower prices at one of these other places, so I usually check to see.  I already order quite a few grocery-type things from Amazon, but recently I discovered a couple of new items that are great deals and I wanted to share!

Great Grocery Deal: Almond Butter

Barney Almond Butter Great Deal on Groceries

Did you know there’s an almond butter shortage? Until recently, the absolutely best deal on almond butter was at Trader Joe’s, but as a result of the shortage, even Trader Joe’s is struggling to keep it on the shelves. Prices for almond butter have really gone up everywhere and it can be difficult to find at all.  I noticed about a week ago that Amazon’s Subscribe and Save program carries a brand called Barney Butter. It’s a roasted almond butter, not a raw butter, but we like to keep roasted around to make sandwiches, especially when we need to take lunch somewhere that’s not peanut-friendly (we don’t have peanut allergies ourselves). There are three scenarios for ordering from Amazon:

  1. Just order it once: The 3-pack of Barney Butter Almond Butter is regularly $26.97, or $8.99 for a 16 oz jar, which isn’t too bad these days for almond butter.
  2. Order the 3-pack via the Subscribe and Save Program: You’ll get a 5% discount for subscribing (set your delivery increment at anywhere from 1 to 6 months and cancel at anytime), which brings the price down to $25.62, or $8.54 for a 16 oz jar.
  3. Order the 3-pack via the Subscribe and Save Program, along with 4 other items: When you have 5 items shipping to you in a single month in Amazon’s subscribe and save program, you get an extra 20% discount on all of the items that you order. That brings the price down to $21.58, or $7.19 for a 16 oz jar, and that’s a GREAT deal!

Nut Thins Amazon Subscribe and SaveGreat Grocery Deal: Nut Thins

A friend who also has celiac introduced us to these gluten free crackers. They’re delicious, but like most gluten free things, can be kind of pricey at the grocery store. This evening, I was trying to see if I could find a better deal at Azure, Amazon, or Vitacost and discovered that these are also part of Amazon’s Subscribe and Save Program.  Again, that means there are three scenarios for ordering from Amazon:

  1. Just order in once: The 12-pack of crackers is regularly $26.51, or $2.21 per box. That’s actually not a bad price compared to the grocery store
  2. Order the 12-pack via the Subscribe and Save Program: You’ll get a 5% discount for subscribing (set your delivery increment at anywhere from 1 to 6 months and cancel at anytime), which brings the price down to $25.18, or $2.10 per box.
  3. Order the 12-pack via the Subscribe and Save Program, along with 4 other items: When you have 5 items shipping to you in a single month in Amazon’s subscribe and save program, you get an extra 20% discount on all of the items that you order. That brings the price down to $21.21, or $1.77 per box, and that’s a GREAT deal!

I love Amazon’s Subscribe and Save program! I order from them pretty much every month, so it’s usually not difficult for me to find 5 items to order from them in total.  You can see some of the other items that I order from them here. I especially love that you can order something as small as this and it still counts toward your five items and your 20% discount!

What about you? Found any great deals on groceries lately? If so, please share!

Photo of grocery carts source: Code Poet, Creative Commons License

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Mmmmm . . . Fall and pumpkin . . . they just go hand in hand. Truthfully, I like pumpkin just about anytime, which is why I keep a lot in my freezer year-round. I like to decorate with pumpkins that roast well and look good – Fairy Tale and Cinderella Pumpkins have been my favorites over the years. Using my decor for food later makes me feel SO much better about spending money in the fall on some pumpkins to sit around the house. And, as long as you don’t make them into Jack-o-lanterns, they usually last the full season and leave you plenty of time to roast them and get them in the freezer. This year, I’m trying a cushaw squash, as recommended by the farmer at the market this year. It’s a totally a different look, but he says they’re delicious! We shall see!

Gluten Free Pumpkin MuffinsThis morning, we tried out a new recipe. We’re always trying out new recipes. My husband says I have a very difficult time leaving well enough alone. True. Why settle for “well enough” when you can shoot for “AMAZING!”???? I try something new and then tweak it and tweak it and tweak it. I prefer to think of recipes as a “suggestion.”

So, I pass along to you my “suggestion” for Gluten Free Pumpkin Muffins.  This recipe was adapted from a recipe I found at Grain Meal Wagon. Their version is dairy and egg free, so if you’d like to see their version, head on over there. My version is below.

You’ll see these are made with oat flour. The lovely thing about oat flour is that anyone with a blender or food processor can make it and you can make it in small batches, so you have just enough for a single recipe. Just blend or process oats (rolled or quick) until you have a texture you like (I like mine to still have some small identifiable oat crumbs in it, so it’s not all super fine.)

Gluten Free Pumpkin Muffins

Dry Ingredients
  • 1 1/2 cups freshly-ground oat flour
  • 1/2 cup tapioca or potato starch
  • 1 tsp. xanthan gum
  • 3 Tbsp. flaxseed meal
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 1/2 cups sucanat
Wet Ingredients
  • 1 TBSP Molasses
  • 1 Egg
  • 2 tsp. vanilla
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil
  • 3/4 cup milk (any kind)
Optional Ingredients

Directions

1. In a large bowl, mix together dry ingredients.

2. Add wet ingredients. Mix well.

3. Sprinkle pumpkin seeds on top.

4. Spoon the batter into muffin cups. (I use silicone ones. I LOVE them!)

5. Bake at 350 degrees for about 25-30 minutes.

 

Empty Coffee CupI thought the pumpkin seeds (pepitas) really took these from very good to fabulous, but my children preferred to eat their muffins naked. Silly kiddos. These would also be delicious with some mini chocolate chips, if you wanted a sweeter treat. They were fantastic with a cup of coffee this morning! And, can I just show you my coffee cup? For Christmas this past year, I gave my daughter a gift certificate for a “girls’ day.” She and I painted pottery, had lunch together, and went and got manicures and pedicures. So fun! I painted this mug myself and it’s my favorite to drink from in the morning.  It just brightens up the day. Plus, it really DOES just beg to be filled. A little tip, though: if you’re right-handed and you plan to write yourself a cute note inside your coffee cup, make sure you’re holding the cup correctly.  Otherwise, you’ll be reading your message upside down, and early morning pre-coffee is just simply not the time to be reading upside down.

 

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