Pumpkin Breakfast Muffins

I love muffins in the morning, especially one's that are healthy and delicious! This is one of my go to recipes during the fall and I know you are going to love it too!

1.5 cups Bob's Red Mill Gluten-Free Flour
1 cup Bob's Red Mill Steel Cut G-free oats
2 tsp baking powder
2 tsp baking soda
1 tsp xantham gum
1 tsp cinnamon

1 tsp organic vanilla
1/3 cup coconut oil (heated, so in liquid form)
3/4 cup agave nectar (sub honey)
1/2 cup almond milk (sub rice milk or regular)
1 cup organic pumpkin
1/2 cup walnuts (crushed)

Mix the dry ingredients first, then add the wet. Stir and fold in pumpkin and walnuts last. Cook for 25 minutes on 325 (or until golden brown). Use a toothpick to ensure they are done (pumpkin can make muffins finnicky.)

Voila! Amazing Muffins. My mom, Nonna, and my husband all loved 'em. Gluten Free and Vegan, these are so good (and good for you!) Makes 10 large pumpkin muffins.

Chocolate Strawberry Ebelskivers

It's Saturday, which in our household means sleeping in and a little meal called Brunch. I debated on what to make--I've been dying to make some savory ebelskivers--chese, bacon, chives maybe. But the sweet combination of chocolate and strawberries was calling to me this morning, and so I decided to give in to my craving.

Did I mention how much I love the Danish for these little sweet treats? Genius I tell you, genius!

For the batter:

• 1 1/2 cups Bobs Red Mill Gluten Free Pancake Batter
• 1 tablespoon oil
• 1 large egg
• 3/4 cup milk (cow's, rice, or almond will work)

For the filling:

• 6 large strawberries, chopped
• 1/2 cup semi sweet chocolate chips, melted in the microwave at 30 second intervals in a glass pyrex bowl

Directions:

You'll need an ebelskiver pan. Preheat pan on burner to medium heat, placing a dab of butter in each impression. Fill the impressions 3/4 of the way full with batter and place a teaspoon of filling in each one. (For the filling, simply mix the chopped strawberries and melted chocolate together) As they cook, each ebelskiver will pull away from the sides of the impression. Carefully take a spoon and flip them over, making sure not to scratch the pan. Cook the other side until golden brown (you will start to see them puff up as this happens.) Finally remove them from the pan, place on a plate and garnish with powdered sugar. Serve---and enjoy!

Chocolate Banana Bread

Gluten-Free, Vegan, Sugar-Free and tasty? Yes, it's possible! Until reading Erin McKenna's mouthwatering recipes, I had no idea it was possible to bake without butter or eggs...but it is...and if you can believe it--it's better all around.


I love Banana Bread, and when I went gluten-free I gave up all hope of finding baked goods that didn't taste like chalk. Enter Erin's recipe. It's easy too and I'm including my non-vegan version that turned out just as good.


Babycakes Banana Bread


-2 cups Bob's Red Mill Gluten-Free Flour
-2 teaspoons baking powder
-2 teaspoons baking soda
-1 teaspoon xanthan gum
-1 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 cup coconut oil (plus more for greasing) You can use a 1/2 cup Veggie oil and it works well
-2/3 cup agave nectar  1 cup of sugar is a good substitute if you have no agave
-2/3 cup rice milk  2/3 cup cow's milk worked just as good for this
-1 teaspoon pure vanilla extract
-1 1/2 cups mashed bananas  1 cup is plenty if you are subbing sugar and cows milk

- For extra pizzaz, I added 1 cup of semi-sweet nestle chocolate morsels

**by subbing and using granulated sugar and cow's milk, you will end up with a thicker, denser bread, but just as yummy. 

I also love to put a glaze on it, so for the glaze you'll need another half of a banana, a food processor, and 2 tablespoons agave.


Preheat your oven to 325. Mine runs hot, so I put it on 300 degrees Farenheit. Grease a large bread loaf pan. Whisk together the dry ingredients first, adding the wet after. Fold in the mashed bannanas. I find I like to use only 1 cup. The extra half makes it too moist (if that's possible).


Fill the pan halfway with batter. Bake for 45 minutes until golden brown on top (if it is still not done, cover the top with tin foil and bake for another 5-10). You will know your done when you stick a toothpick in the center and it comes out clean.


Take out of the oven and set to cool, making sure to edge around the loaf with a blunt butter knife. After cool, invert pan to take out the bread. In a food processor mix the banana and agave, and then pour over the bread. Serve and enjoy!

I highly recommend Erin McKenna's cook books. The recipes within are pure gold and I cannot wait to visit her infamous bakery when we head to NYC this May! 

Visit here to see fellow blogger Lisa's sweet treat linky party and get other ideas for fabulous sweet treats! 

Go here to see fellow blogger Amy Green's slighty indulgent sweet treats link up. 

Pao De Quiejo

Easy Brazilian Cheese Bread

• 1 egg
• 1/3 cup vegetable oil

• 1 cup milk
• 2 cups tapioca flour
• 1/2 cup hard, salty cheese. I used Piave, but you could use parmesan, pecorino, or san juacin cheese
• 1/2 cup soft cheese like queso fresco, but I used Panela
• 2 teaspoons kosher salt (or sea salt)

Put all ingredients in a blender and blend until smooth. You may have to scrape the sides a bit and then continue blending until all lumps are removed. Place in muffin pans but make sure to only fill the cups halfway.  They will rise. Bake at 350 for about 20-25 minutes or until risen and just a touch of golden brown. 

You must use both cheeses, the salty cheese will add that sharp bite and the soft cheese adds that chewy center that makes Pao de Quiejo what it is. 

Trust me, this recipe is full proof and great for making cheesy bread rolls that can be paired with any meal.  A Gluten Free girls lifeline! Enjoy!