Gluten free pumpkin muffins

These fluffy  muffins are gluten free, dairy free  and not overly sweet. The pecans on the top add a nice crunch.  You could also just omit the pecans and instead put a nice little frosting on top:)

Gluten free pumpkin muffins 

Ingredients:

2 eggs

1/3 cup vegetable oil 

1/2 cup sugar

1 1/2 cups puréed pumpkin

1 cup Bobs redmill gluten free pancake mix 

1/2 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Method:

Mix up all the wet ingredients until creamy looking. Then add all the dry ingredients and mix well. Fill 12 large muffin liners and sprinkle the tops with a mixture of cinnamon sugar. Press a few pecan into the top if desired. Bake at 350F for about 20-25 minutes depending on your oven.  

I usually insert a toothpick to check if they are done and it should come out clean. Once removed from the oven let them sit in the pan to cool for about 5 minutes. After 5 minutes transfer each individual muffin onto a wire rack to finish cooling. The 5 minute trick makes it so your muffin liners will pull away from the muffins nicely when you are ready to eat them:)

Enjoy

Gluten free lemon poppy seed muffins

These muffins do not taste gluten free! Give them a try and leave a comment  if you enjoyed them :) 

LEMON POPPY SEED MUFFINS

Makes 24 muffins

Ingredients:

3 eggs

1/2 cup melted butter

3 cups plant based milk

Lemon zest (of 1 whole lemon)

Lemon juice (of the same lemon)

1/2 teaspoon lemon extract (or the juice of an additional half lemon)

1 cup sugar

2 cups almond flour

2 1/2 cups cups Bobs red mill gluten free pancake mix

6 tablespoons poppy seeds

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt 

Method:

Zest the lemon and add the zest to your kitchen aid mixing bowl. Next juice your zested  lemon and add the juice to the plant milk in a separate dish. Set aside. (Don’t skip this step as the lemon juice turns the milk super creamy)

In the meantime  add the eggs, sugar and melted butter to your kitchen aid that has your lemon zest in it. Mix well then add the set aside plant milk/lemon juice mixture. Mix again and now it’s time for your other ingredients.

Add your almond flour and gluten free pancake mix, poppy seeds, baking powder, baking soda and salt. 

Mix well then allow the batter to rest for 5 minutes 

While you wait you can line or grease your muffin molds. 

Use a 1/3 cup measuring cup to scoop the mixture into each muffin mold section . 

Bake at 350F for about 25 minutes or until muffins are golden in colour and a toothpick comes out clean

Remove from oven and let it sit for 5 minutes before removing the muffins from the pan. Place them on racks to cool fully. 

Makes 24 muffins

Enjoy!

Gluten free brownies. Gooey and delicious

These are so good! Gooey and delicious and doesn’t taste gluten free. Enjoy!

Gluten free brownies 

Ingredients:

1  cup softened butter

2 cups brown sugar

3 eggs

1 teaspoon vanilla 

6 tablespoons unsweetened cocoa powder 

3/4 cup bobs redmill gluten free pancake mix 

3/4 cup almond flour

Chopped peanuts and chocolate chips for topping

Method:

Mix the wet ingredients until creamy then add the dry ingredients . (Not the peanuts and chocolate chips) and mix well. Spread evenly into a buttered 9x13 inch pan. Sprinkle with chopped peanuts and chocolate chips to your liking. Not too much:)

Bake at 350 until a toothpick comes out fairly clean. Do not over-bake. I bake mine for about 20 min but my oven doesn’t seem to heat up as much as other ovens I’ve had, so just keep your eyes on it. 

That’s it! Enjoy. Please leave a comment if you liked them:) and feel free to share my blog with others. 

Gluten free mocha cake

This cake is super fluffy and nothing like a store bought gluten free cake. If covered in plastic wrap, it will stay moist for days!

Gluten Free Mocha cake

Ingredients:

3 eggs

1 cup softened butter 

1 1/2 cups sugar

1 cup water

1/2 cup plant milk

1 teaspoon fresh lemon juice

1 tsp vanilla

3 tablespoons instant coffee powder dissolved in 2 tablespoons hot water

4 tablespoons cocoa powder

1 1/4 cup almond flour

1 1/4 cup gluten free pancake mix (bobs red mill)

1/2 teaspoon baking soda

In a little dish melt the instant coffee in the 2 tablespoons of boiling water and set aside

In another little dish mix together your lemon juice and plant milk and set aside

Whisk your eggs in your kitchen aid or large mixing bowl then add the sugar and butter and mix real well. Then add in all the rest of your wet ingredients including your coffee and plant milk mixtures and mix well. Now add your dry ingredients and mix well one last time. Pour into a buttered 9x13 inch pan and bake at 350F until toothpick comes out clean (about 20-25 min but all ovens vary!) Do not over-bake!

Ice with your favourite icing. On this occasion my icing was made with butter, icing sugar, tiny bit of soy creamer and instant coffee melted in a tiny bit of hot water. Delicious!

If you love this recipe please leave a comment! I would love to know if people enjoy my recipes:)

Dairy free blended mochas

These are so easy to make and so refreshing on a hot summer day! 

I use a vita mix blender and this recipe makes one full blender or five 12 ounce cups. 

Dairy Free blended Mochas

Ingredients:

5 cups are ice cubes

6 cups dark chocolate almond milk 

3 tablespoons pure cocoa powder

2 tablespoons sugar

3 tablespoons instant coffee power

Method:

Place in blender in the order listed and blend on smoothie setting

Voila! Enjoy:)

Gluten free carrot cake

 This recipe is super moist and flavourful and does NOT taste gluten free! It is also dairy free minus the butter used in the icing but that's easy to swap out. We just happen to allow butter in our dairy free things because it is the one dairy item that doesn't bother anyone's stomach around here when used in moderation. I will not be sharing the icing here as I feel like that's pretty basic to make and everyone knows how...its just butter, vanilla, icing sugar and a bit of cinnamon for this cake.

Let me know if you try this cake. I'm very excited about its tastiness and texture!

Gluten Free Carrot cake

Ingredients:

5 eggs

1 tsp vanilla

3/4 cup white sugar

1 cup brown sugar

1 1/4 cups canola oil

1 teaspoon sea salt

3 cups peeled and finely grated carrots

2 tsp cinnamon

1 1/8 cup almond flour

1 1/8 cup gluten free pancake mix (Bob's red mill brand)

1/2 teaspoon baking soda

Method:

Mix all the wet ingredients first, then add in the dry ingredients and mix well again. Pour into 2 buttered 9 inch cake pans. Bake at 350F until you can insert a toothpick and it comes out clean. Do not over-bake through! In my oven it took about 20 minutes.

Once the cakes have cooled, turn one of them out onto a cake pan and ice lightly (or spread with whipped cream instead) then carefully place the second layer on top. Ice the outside of the entire cake and sprinkle some pecans on top if desired. I also drizzled some melted dairy free chocolate chips on top as well. Super yummy! Next time I make this I will mix some sea salt into the melted chocolate and see if the sweet and salty combo would be amazing! :)

Gluten free banana chocolate chip muffins that don't taste like cardboard

 

These muffins are made from easy to find ingredients and you don't have to mix a million things to get the right consistency flour mix before you even get to begin making them!

Gluten Free Banana Chocolate Chip Muffins

Ingredients:

~ 6 mashed (very ripe) bananas

~ 1 cup melted butter

~ 3 eggs

~ 3/4 cup sugar

~ 2 cups  Bob's Redmill Gluten Free Pancake Mix (found at your local save on foods or amazon)

~ 1 cup almond flour (Walmart has a good price on almond flour, I have also bought on amazon)

~ 1 teaspoon baking powder

~ 2 cups semi sweet chocolate chips

Method:

Mix up like you would any other muffin recipe and bake in a 350F oven for about 20 min. Makes 24+ muffins.

Coming back!

 Interesting how life changes:) 

My family has grown up since this blog first began. I used to have 9 little ones underfoot and had typed up pretty much every recipe I created over the years. Then when I found myself making all those things on repeat...I stopped posting here. 

Now in this new stage of life...with only 4 of the 9 children still living at home...I'm once again finding that I've invented new recipes to accommodate the changes and stage of life we are in:) But because after 28 years of parenting/running a household I find it all comes automatic to me, I think nothing of it...I just do. Hence why I haven't posted.

As I put my pan of gluten free chocolate chip bars into the oven today I realized I should probably document once again! In this stage of life I mostly cook/bake gluten free things. My 19 year old has gluten sensitivities and we have sort of adapted ourselves to cook and bake without wheat. I still make things such as buns and breads with wheat of course but I would say that about 95% of the things I make are gluten free and I haven't really documented much at all. My 14 year old daughter tried to bake something gluten free the other day and it flopped... This is perhaps another reason I should begin to document my creations again. They know how to make the old recipes but not the new gluten free versions of them. Hmmm...

In the coming weeks I will begin to post here once again. All our favourite new recipes will slowly be added! Hope you enjoy and get some use out of them.

Blender pancakes that are also vegan if that’s what you’re looking for :)

I bring you our breakfast from this morning:) This is a gluten free, dairy free and egg free pancake. If you have food allergies or you are vegan, this is perfect or you! I'm not vegan but do have food allergies and have to keep my gluten, dairy and egg intake way down otherwise I don't feel well. True story..a few months ago I was going overboard with NOT watching what I eat and ended up in the hospital. So there you go:)

Blender pancakes

3 cups unsweetened coconut milk
3 cups quick oats
3 slightly overripe bananas
3 tsp baking powder
1 tsp baking soda
handful of pecans
1 cup frozen blueberries

Place all the ingredients except the pecans and blueberries into a blender and blend until smooth (ish). Then add the pecans and blend just enough to break up the pecans but not to the point where they become liquid:) Next stir in the blueberries and DO NOT blend.
Use a 1/8 cup measuring cup to drop the batter onto a hot, buttered pan. You can use coconut oil for this is you're a vegan. I used butter because I'm willing to allow that much dairy in my diet and i like the taste with pancakes:)

When you flip them...be more gentle and careful than you would with regular pancakes...they are a bit more fragile.
Enjoy!



My cooking blog is a hobby for me and plus my kids use it. I'm not interested in making it look professional:) My pics are with my phone and not staged.

Serve with a pat of butter and some aunt Jemima :)





YUM!
Leave me a comment if you tried these!!

Pumpkin pie

I just realized this morning that I have never put up my pumpkin pie recipe! I have two delicious pumpkin pies in the oven as I type this:) 

HAPPY THANKS GIVING to all fellow Canadians out there :)

This recipe yields 2 pies

Pumpkin pie: 

Ingredients: 

- 4 eggs 

- 1 cup brown sugar

- 1 tsp salt 

- 1 tsp nutmeg

- 1 tbsp cinnamon

- 1 tsp allspice

- 2 tsp freshly grated ginger root or 1tsp ginger powder

- zest of one lemon (optional but VERY good!)

- 1/4 cup melted butter 

- 4 small cans puréed pumpkin or 2 large cans 

- 2 pie crusts 

Method: 

Use your kitchen aid mixer if you have one or a whisk to blend everything together nicely starting with the eggs and sugar then adding the rest. 

Pour into two unbaked pie crusts and bake at 400 for 20 min then at 350 for 45 minutes more . Do keep checking on your pies as ovens tend to differ in their performance. I’ve had an oven before that I swear was hotter than the temperature I set it at. I’ve also had an oven that seemed way cooler on the exact same temperature setting! 

Bake until an inserted toothpick comes out clean. Do not over bake  though... the filling does firm up some more as it cools!

Serve with whipped cream and a smile:)

Enjoy! 

Satisfying veggie curry (vegan...or not. Adaptable!)

This meal is so yummy I always have seconds! It’s also light in the tummy since it’s a vegan meal. But don’t let the word “vegan” scare you because it really is delicious and hearty and you can also prepare this with meat! Perfect for a chilly winter night.

Satisfying veggie curry

Ingredients:

1 tablespoon oil (or less)

1 onion chopped

1 bell pepper chopped

3 carrots diced

2 small zucchini’s chopped

2 broccoli heads cut into smallish chunks

2 small cans of white beans in tomato sauce 0r without the tomato sauce.

2 cans of unsweetened coconut milk (don’t drain the liquid)

2-3 tablespoons curry powder (according to preference) OR Thai red curry paste from a jar to taste.

2 tablespoons garlic powder

1/2 teaspoon black pepper 

1 tablespoon seasoning salt 

1/2 tablespoon Tumeric
2 tsp freshly grated ginger

Chopped green onions for garlic

Method:

Sauté the onions, red pepper and carrots in the oil until the carrots are semi soft. Then add the rest of the ingredients and mix well. Bring mixture to a boil then reduce the heat to simmer. It is ready when the broccoli and zucchini are at their perfect steamed like state. 

Serve over cooked basmati rice and garnish with green onions. Enjoy! 

Ps: a piece of garlic toast would go well with this!

To make this meal with meat, start out with cubed chicken breast by cooking it in a bit of oil until the cubes look golden. Then add a tiny bit of water and cover allowing it to simmer until the chicken is almost tender and water has evaporated....After this you can continue the recipe by starting at the beginning, following the steps above:)