It seems as if fall weather is approaching, a bit cooler in the morning, yet the sun is still bright and warming during the day. Soon the leaves will be changing to beautiful colors of red, orange, and yellow. What better way to enjoy the crisp, cool air than with a gluten-free spiced pumpkin muffin. A perfect treat for the afternoon with a cup of tea or coffee.
- 1/4 cup almond meal
- 1/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Pinch of grated nutmeg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1/4 cup coconut oil
- 1/2 cup coconut nectar
Preheat the oven to 375 degrees F. Lightly grease a muffin pan.
In a medium sized bowl, combine the flours, starch, baking powder, baking soda, salt and spices.
In another bowl, combine the vanilla, pumpkin, oil, and coconut nectar. Add the flour mixture to the wet ingredients and stir together. Scoop the mixture into the greased muffin pan and bake for 30-40 minutes or until done. Allow to cool 30 minutes.
- 1 cup quinoa
- 3 garlic cloves
- 3/4 cup water
- 1/2 teaspoon ume plum vinegar
- 1/2 teaspoon sea salt
- Pinch of ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon coconut oil
In a medium-sized bowl, add the quinoa and about 2 to 3 cups water. Allow the quinoa to soak about 12 hours or until sprouted. Once the quinoa has sprouted, drain and rinse the quinoa several times.
Preheat the oven to 350 degrees. Add the drained quinoa and the remaining ingredients except for the coconut oil to a blender and blend on high speed until all ingredients are mixed well.
In a non-stick skillet or pie dish (about 9″), add the 1 teaspoon coconut oil. Put the dish in the oven for several minutes to get warm/hot being careful not to let the oil smoke. Remove the pan from oven and add blended ingredients. Top with a sprinkle of fresh or dried herbs as desired. Put pan back in oven and allow it to bake for 30 to 45 minutes. Store any leftovers in the refrigerator.
The bread tasted great topped with the fermented cashew cheese from the previous post. The leftovers were also good the following day…I toasted it the toaster oven for a few minutes to warm it up. Enjoy!
This is a picture of the bread before it went into the oven (I used red quinoa & sprinkled dried oregano on it before I put it into the oven).
Here’s a simple recipe that can be put together super fast for one of those days when you have no idea what to have for dinner! This salsa is light and fresh with a spicy note from the cayenne pepper! For a dinner idea, enjoy it with whole wheat or gluten-free pasta with a drizzle of olive oil or mixed with cooked beans and topped with sauteed greens for a hearty dinner meal..or it’s perfect as a dip with crunchy crackers or tortilla’s.
- 1 small jar canned artichokes, rinsed & drained (6.5 oz)
- 1 jar roasted red bell peppers, rinsed & drained (~12 oz)
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Combine all ingredients into a food processor and pulse until desired texture is reached. Taste and adjust seasonings as desired. If I hand cilantro on hand, it would be a great addition. If you prefer a milder salsa, decrease the amount of cayenne pepper or omit it all together.
I don’t know about you, but my family’s garden is overflowing with tomatoes – little baby tomatoes to good medium-sized, bright red ones. Even though they are great enjoyed fresh with a sprinkle of salt and pepper, the vitamin A content found in tomatoes is better utilized in the body when heated and in the presence of a little bit of fat. One cup of raw tomatoes has about 30% of the Daily Value for Vitamin A.
I had some onion, garlic, and coconut on hand and decided to put together an easy, creamy tomato soup. If you have fresh herbs in your garden such as basil, oregano, or thyme—they would be a great addition. To help bring out the vitamin A in this soup, a small amount of coconut milk was used, which provides great texture and flavor. Enjoy!
- 1 onion, chopped
- ½ to 1 teaspoon sea salt
- 2 teaspoons dried oregano
- 4 garlic cloves, chopped
- 4 medium-sized tomatoes, chopped
- ¼ cup coconut milk (full-fat)
- 2-3 tablespoons red wine vinegar
- Fresh pepper to taste
Heat a medium-sized saucepan over medium heat. Add the chopped onions with a half teaspoon of salt. If the onions begin to stick to the pan, add about a quarter cup of water. When the onions are soft and translucent, add the oregano, garlic and tomatoes. Cook over low to medium heat until the tomatoes breakdown and release their juices.
Once the tomatoes are soft, transfer the soup contents to a high powered blender and blend until smooth and creamy (be careful with the hot contents of the soup and allow some of the heat to escape when blending). Add in the coconut milk, and 2 tablespoons of red wine vinegar. Re-blend and taste the soup, adjust seasonings accordingly (add more salt or vinegar to taste). Garnish the soup with fresh herbs and a sprinkle of fresh pepper!
What is your favorite way to use up all the tomatoes from your garden?