Posts tagged ‘dessert’

October 19, 2011

Grain-Free Pumpkin Pie Muffins

Despite doing all the research, I have yet to purchase more peanut flour.  This is a problem around our house, as Ben and I have grown accustomed to having scookies on hand for quick and easy, not-so-sweet treats.  It was inevitable that I bake up something to take the place of our beloved half-scone-half-cookies. 

Because it’s fall, and because I love pumpkin, and because there seems to be an abundance of the orange stuff at both my farmer’s market and the supermarkets, I knew what I had to do. 

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Create a grain-free, refined-sugar free, pumpkin muffin.  [Obviously.] 

I’m a huge fan of pumpkin pie, so I took a few tips from fellow gluten-free bloggers on both their pumpkin pies and their pumpkin breads/muffins, and then I got to experimenting in the kitchen.  Luckily, these turned out beautifully!  To make the muffins more pie-like, I upped the amount of pumpkin in the recipe, which resulted in a super-moist, pumpkin-pie-like consistency that is good both warm out of the oven or straight from the fridge. I should also note that I’ve now made this recipe twice – once with homemade pumpkin puree, the other with canned – and I highly prefer the homemade puree version [much to my own surprise!]. 

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Pumpkin Pie Muffins

grain- and refined sugar-free

[ingredients]

[dry]

  • 1 1/4 c almond flour
  • 1/2 c coconut flour
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves

[wet]

  • 1 tsp vanilla
  • 2 Tbsp coconut oil
  • 1/4 c maple syrup
  • 1/4 c almond milk
  • 2 eggs
  • 16 oz. pumpkin puree [or one can]

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Preheat oven to 350 degrees and grease a muffin tray.  I like to spritz some oil in the bottom of the cups, then place cut pieces of parchment paper over it – the oil helps keep it in place. 

Whisk together all the dry ingredients in a large bowl.

Whisk wet ingredients together in a medium bowl. 

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Pour the wet ingredients into the dry and stir to combine. 

Drop the mixture into the muffin tins – they won’t rise much while baking. 

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Bake for 30 to 45 minutes, or until the tops are lightly browned and a toothpick comes out clean. 

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Enjoy!  Makes 12 muffins. 

This morning I enjoyed a muffin crumbled atop some pumpkin oats [no, I’m not afraid of turning orange].  Divine! 

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[in the bowl: oat bran, chia seeds, almond milk, maca powder, vanilla protein powder, pumpkin puree, cinnamon/ginger/cloves]

Alright, I’m off to teach kickboxing then stretch it out with some yoga.  After that I’m headed to the dentist to get my chompers cleaned – wish me luck [I’m not very good with the dentist]Have a beautiful Wednesday! 


Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

September 22, 2011

Bad News / Good News

Since I was a kid, I wanted the bad news first so that I could forget about it once the good news came.  So, let’s do it!

 

[the bad news]

I just used up the rest of my beloved Trader Joe’s peanut flour [I see you rolling your eyes, Ben.  I know the last 1/2 c has been sitting in it’s jar for months now, but I was savoring it, okay?].

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I purchased a case of 4 peanut flours from TJ’s a while back, and as many of you know, TJ’s has since stopped producing it. Sad smile

I’m going to have to figure out a good substitute stat, because here’s the good news:

[the good news]

I just created the best cookie/scone I’ve ever tasted!

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Aww yeah.  My family has been addicted to my version of HEAB’s Scookies since I found out about them a couple months ago [my version = swapping applesauce/banana mixture for oil and using 2 c almond flour w/ 1/2 c coconut flour].

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I’ve been making double batches, giving some away and freezing the rest.  They’re both grain- and refined- sugar free, and perfectly portioned when using a mini-scooper.  I definitely see why Heather named them “Scookies”, because the consistency of these is somewhere between a cookie + a scone.  They are divine.

The other day, our best friend Zak came over and said he needed to put in an order for another batch of scookies [I love the fact that my family + friends love my food!].  I’ve been surprised by how well-received these have been in my family because I feel like they’re a little dry due to my coconut flour substitution [I do it for nutritional value].  Which got me thinking…

What if I used peanut flour instead of coconut?

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[almond flour is more coarse + still contains it’s natural oils / peanut flour is ultra-fine and oil-less]

Although Heather’s scookies are really hard to top, I had a hunch it would up the moisture level and take the flavor up another notch [who doesn’t like peanut butter + chocolate?] while giving the scookie more protein and a tad less fat.

Boy, was I ever right. 

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Peanut Butter Scookies

[ingredients]

[dry]

  • 2 c almond flour [as shown above.  This is made with blanched almonds and sold in health food markets]
  • 1/2 c peanut flour – tightly packed
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp baking soda
  • ~2 oz. dark/unsweetened baking chocolate – chopped into small squares [if you are going completely sugar-free, use unsweetened]

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[I used 87% dark chocolate this time.]

[wet]

  • 2 eggs [allow to warm to room temperature] – beaten
  • 2 tsp vanilla extract
  • 1/4 c coconut butter – warmed to liquid state
  • 1/3 c unsweetened applesauce or smashed bananas, or a mixture of the two

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[I like to smash about 2 inches of a banana into applesauce for a bit more flava, but I totally understand if you’d rather not make the extra unnecessary? effort]

Preheat oven to 350 degrees. 

Combine and whisk all dry ingredients except chocolate in a large bowl. 

Combine the wet ingredients in a medium bowl.

Stir the wet ingredients into the dry – it’s a thick mixture – folding in the chocolate once everything is just combined. 

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Scoop the batter using a mini-scooper [it works best with this super-sticky batter] onto a baking sheet lined with parchment paper or lightly sprayed with oil.  I found that I needed to dip my scooper in water after every other cookie. 

Bake for 12-15 minutes, or until golden brown. 

Allow to cool on the baking sheet. 

Enjoy!  Makes about 30 scookies.  I place them flat and single-file in freezer bags and keep them either in the fridge or the freezer – we go through them quickly in our home. 

Nutrition Facts [one scookie]

Calories 77 • Fat 6g Sodium 26mg • Carbs 4g • Fiber 2.5g • Sugar 1g • Protein 3g

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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