Pumpkin Muffins

Happy Halloween !

To celebrate, here are gluten free, dairy free, egg free pumpkin muffins.

Follow the recipe for gluten free oatmeal muffins, replacing the banana with a can of pumpkin puree and the spices with pumpkin pie spice mix: 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp clove.

I also added a 1/4 tsp of tumeric (not enough to taste) to boost the color.

Chocolate Chocolate Cupcakes with Raspberries

I can't believe it's not cake !

Gluten free, dairy free, egg free chocolate cupcakes with chocolate chips and chocolate icing for my hubby's 40th birthday. Somehow I could find only one candle. Decorated with a lone pink candle and organic raspberries.


My 5 year made dinner, choosing the menu himself. Hot dogs with ketchup, crispy kale, corn on the cob, and an arugula salad with radishes in it. Cupcakes for everyone. Here is the chocolate cupcake recipe:

Chocolate Chocolate Cupcakes:

1 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1/2 tsp xantham gum
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 cup Earth Balance margarine (or canola oil)
1 tablespoon flax seed
1 tsp apple cider vinegar
1/4 cup water
1/2 cup succanet (natural sugar)
1/2 tsp salt
2 tsp baking powder
2 tsp gluten free vanilla extract
3/4 cup decaf coffee
1/3 cup gluten free chocolate chips (optional)

Preheat oven to 350.

Grease cake pan or muffin tins. Dust pan with cocoa powder.

Grind flax seeds in spice or coffee grinder (or use pre-ground). Mix flax with apple cider vinegar and 1/4 cup of water and set aside until the flax mixture become gooey. This replaces one egg.

In a large bowl, mix baking soda, coffee, vanilla and baking powder. It will foam. Then add salt, sugar and softened margarine, and mix well.

Sift brown rice flour, tapioca starch, potato starch, xantham gum and cocoa powder into wet ingredients. Stir. Add chocolate chips (optional). Pour batter into greased pan or tins. Bake 25 minutes or until toothpick comes out clean.

Makes 12 muffines or 1 eight inch cake. Double recipe for 2 layer cake.

Dust with confectioner's sugar or refrigerate overnight to frost (see frosting recipe below).


Chocolate Frosting:

1 package Mori-nu firm tofu
1 cup confectioner's sugar (or 1/2 cup maple syrup)
1 1/2 tsp gluten free vanilla
10 ounce package Enjoy Life gluten free chocolate chips

This frosting is based on the non-dairy frosting recipe on the Mori-nu website.

Process tofu, sugar and vanilla in food processor until smooth. Add melted chocolate chips (cooled slightly), and process until smooth. Refrigerate overnight. Process again to whip. Frost cupcakes.

Curried Millet and Chickpeas

Millet is not just for the birds! This is curried millet and chickpeas topped with raisins, coconut shreds, and chopped cilantro.

1 cup millet
2 cups water
1 cup cooked chickpeas
2 cloves garlic
1/2 small onion, minced
1 cup greens (parsley, dandelion greens, carrot tops, or whatever you have), chopped
2 carrots, chopped
2 tablespoons olive oil
1 tablespoon curry powder (or to taste)
1/2 teaspoon salt

toppings:
raisins
cilantro, chopped
shredded coconut

Rinse millet, and soak in 2 cups filtered water for 8 hours or overnight.

Bring millet to a boil. Reduce heat and simmer in a covered pot for 15 minutes or until done.

Meanwhile, heat wok or skillet. Saute garlic, onion and carrots in olive oil until softened. Add greens and chickpeas and cook until greens are wilted. Add curry powder and salt to taste.

Add cooked millet and mix well. Adjust seasonings if necessary.

Serve with raisins, chopped cilantro and shredded coconut.

Apple Pomegranate Kanten

Vegan jello ! and gluten free too.

Kanten (also known as agar agar) is a freeze-dried seaweed available in powder, flakes and bars. It is commonly used in Japan to make gelatin-like sweets with fruits and beans. Completely flavorless, it is full of fiber and minerals, and is believed to help cleanse toxins out of the body.

2 cups apple juice
1 cup pomegranate juice
2 tablespoons kantan flakes
pomegranate seeds
apple slices.

Bring juice and kantan flakes to a boil. Reduce heat to simmer, and stir until kanten is dissolved.

Pour into individual molds (such as an ice cube tray) or square dish. Refrigerate until set.

Serve with pomegrante seeds and apple slices.

Chocolate Crispy Cookies

Gluten free and vegan, this cookie is made with rice flour, crispy rice and chocolate chips. I adapted a recipe from Bob's Red Mill gluten free oatmeal cookie recipe.

1 1/2 cups brown rice flour
3 cups of gluten free crispy brown rice cereal
1 cup Earth Balance buttery spread
1 cup maple syrup
1 tsp gluten free vanilla
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tbs ground flaxseed in 6 tbs water (replaces 2 eggs)
1 tsp xanthan gum
1 cup gluten free chocolate chips

Preheat oven to 350. Mix or beat Earth Balance and maple syrup until smooth. Add vanilla and flax seed mixture. Mix or beat well. In separate bowl, combine flour, cinnamon, baking soda, salt and xanthan gum. Stir wet ingredients into the flour. Add crispy rice cereal and chocolate chips. Bake on oiled cookie sheet, 12 minutes or until done.

Overnight Buckwheat Pancakes

These pancakes are made from whole buckwheat grouts soaked overnight. They are vegan and gluten free. Topped in this picture with Earth Balance buttery spread (contains soy), maple syrup, strawberries and raspberries.

1 cup whole buckwheat grouts (untoasted)
3/4 cup water
1 1/2 tablespoons coconut butter (or other oil)
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp honey (optional, helps to brown the pancakes)

Soak the buckwheat grouts overnight. Using a strainer, rinse well and drain. Add drained grouts to blender with remaining ingredients. Blend until the batter is smooth. Use the batter to make pancakes. Double the recipe and make leftovers to freeze.

Note: Soaking overnight increases the overall digestibility of the buckwheat by starting the germination process, allowing nutrients to be more readily absorbed during digestion. This is especially important for people with allergies and others with compromised digestition. All whole grains contain phytic acid, an enzyme inhibitor, that binds to the minerals and proteins in the grain. Consumption of unsoaked grains can lead to poor absorption of the nutrients in the grain, and the undigested proteins can irritate the intestines. In addition, the phytic acid binds to minerals in the intestional tract such as calcium and zinc, leading to a net loss of minerals in the body.