Pumpkin Muffins with dairy free spiced topping

Pumpkin Muffins with dairy free pumpkin spice topping

Thanks, Sherry, for the heads up on the pumpkin muffins from Elanaspantry.com.  I have never been disappointed in recipes I have made using Elanaspantry.com blog.
I watched 5 pumpkin muffins disappear in record time. I have to admit, I made 1 1/2 disappear. Tastes like pumpkin pie in a cupcake paper. The topping is light and refreshing.
I switched up some of the spices based on what I had with me on vacation. So here's my adaptation of Elana's recipe.

Pumpkin Muffins

• 1/4 cup coconut flour
• 1/8 tsp sea salt
• 1/2 tsp baking soda
• 1 Tbs ground ginger
• 1 Tbs pumpkin spice
• 3 eggs
• 1/2 cup organic pumpkin pulp
• 1/2 cup agave
• 2 Tbs coconut oil
• 1 pkt stevia

Instructions

1. Preheat oven to 350 degrees.
2. Prepare muffin tin by lining with cupcake papers.
3. Mix together all dry ingredients. I used a hand mixer.
4. Add in eggs, pumpkin, agave, coconut oil(I didn't melt) and stevia.
5. Mix completely with the hand mixer.
6. Spoon into cupcake papers. 
7. Bake for 25 minutes.
8. Cool and frost with the Pumpkin Spice Dairy Free Whipped Topping(recipe below).

Pumpkin Spice Dairy Free Whipped Topping

Pumpkin Spice Whipped Topping, Dairy Free

• 1 can coconut milk (chilled and use only the creamed part. Save the water for some other recipe or disgard).
• 1/4 cup organic pumpkin pulp
• 1 Tbs maple syrup
• 1/2 tsp pumpkin spice
• 2 pkts stevia

Instructions

1. Scoop chilled coconut milk into bowl.
2. Add remaining ingredients and mix completely with a hand mixer using high speed.
3. Frost cooled muffins.

Muffin recipe yields 8 to 9 muffins.

Pumpkin Spice topping tops 20 or so muffins so make a double batch of muffins for all that topping. You'll wish you had made a double batch once you have tasted this delicious treat.
Store leftovers, covered in the refrigerator.

ENJOY!!

Macadamia Nut Butter Bread

Bread is a food group all to itself. Banana bread, pumpkin bread, cashew butter bread just to name a few. Today I'm sharing another bread recipe that's basic ingredients are nut butter and eggs. I adapted the recipe from Free the Animal blog. There is also an analysis of this bread verses wheat bread, Check it out.

Macadamia Nut Butter Bread

This recipe makes a dense bread that holds together well when sliced and used to make a sandwich or toast or even french toast. Oh yeah I know what I'm having for breakfast tomorrow morning.

Using a food processor is highly recommended because you are going to start with raw macadamia nuts. I found my nuts at Whole Foods and Earth Fare. As a side note, Earth Fare just opened in my town *BONUS*
Back to the bread...
This recipe is simpler with fewer steps to put together then the cashew butter bread, which makes it a more desirable recipe for me as I am all about getting in and out of the kitchen quickly.

Macadamia Nut Butter Bread

Ingredients:

• 5 eggs
• 1 cup raw whole macadamia nuts (made into butter, directions below)
• 1 cup coconut butter (softened)
• 1/2 tsp sea salt
• 2 Tbs lemon juice
• 1 rounded tsp baking soda

Instructions:

1. Preheat oven to 350 degrees.
2. Place nuts in food processor and process on high till it is a chunky nut butter/meal. While running on high drop one egg down the chute and wait for the sound to stabilize(approx 20 to 30 seconds) and run smooth. Do the same with the second egg. Once the processor is running smoothly add the other 3 eggs down the chute and process. You should have a smooth batter by this time. 
3. Remove lid and add the coconut butter and sea salt. Replace lid and process on low(or pulse if you don't have a variable speed processor like me)
4. Once everything is mixed in, pour the lemon juice down the chute and run till incorporated. then add the baking soda. Mix for a few more seconds.
5. Pour the batter into an 8 1/2 inch loaf pan that has been greased with coconut oil, ghee or butter.
6. Bake at 350 degrees for 35 minutes.
7. Remove from oven and cool on cooling rack. 
8. Store in airtight container in the refrigerator.

Delicious bread that satisfies your craving for a sandwich. Try this recipe and pack a sandwich for lunch tomorrow or make french toast with vanilla, cinnamon with pure maple syrup drizzled over it. Are you hungry yet?

Enjoy!

Layered Roasted Veggies with Goat Cheese

Amazing! This was just one comment I heard after serving this delectable dish.
I was sitting in the hair salon the other night thumbing through a magazine and came across this recipe. I made a few changes to the recipe and voila!! Rave reviews!
I took out the white beans and added cauliflower and sweet potatoes. The spice combo is spectacular!! I bought a large jar of Herbes-de-Provence at Marshall's Home Goods Store at a very good price. You can substitute Trader Joe's, 21 Seasoning Salute if you want.
I took a picture after everyone had dug into the dish so it's not such a beautiful display for the blog but the taste was "AMAZING"!! The smell that filled the house was equally amazing.

Layered Roasted Veggies with Goat Cheese

Ingredients

• 1 Cup chopped onions
• 1 Tbs coconut oil 
• 3/4 tsp sea salt
• 1 small head cauliflower sliced and chopped into bite size pieces
• 1 heaping Tbs minced garlic
• 1/2 tsp Herbes-de-Provence

Instructions

1. Saute over medium heat till onions are translucent.
2. Pour into 9X13 casserole dish. Set aside.
3. Preheat over to 400 degrees.

Ingredients

• 1 med Yellow squash, sliced
• 1 med Zucchini, sliced
• 4 small red potatoes, sliced
• 2 small sweet potatoes, sliced
• 1 Cup cherry tomatoes sliced in half
• 2 Tbs coconut oil, melted
• 2 Tbs Herbes-de-Provence
• 4 oz goat cheese crumbles
• Salt and pepper to taste.

Instructions

1. Place all the sliced veggies in a bowl and toss with herbs, oil and salt and pepper. 
2. Arrange seasoned veggies on top of the cauliflower/onion mixture in your casserole dish. 
3. Cover with foil and bake at 400 degrees for 45 minutes.
4. Remove foil and sprinkle with goat cheese and return to oven for an additional 15 minutes.
5. Serve immediately. Be careful not to burn your tongue.

This veggie casserole can be changed up to cater to your tastes. I was baking for a crowd. If I was cooking for only me, I would have increased the sweet potatoes and eliminated the red potatoes. Brussel sprouts, broccoli, leeks could all be subbed into this recipe in any combination. Use your imagination and create your own unique layered roasted veggie dish.
What's your favorite roasted veggie?