Gluten-Free Perfect Pumpkin Muffin Recipe

How could I possibly let Halloween slip by without sharing a pumpkin-inspired recipe?! Though it’s coming a little late, this fall-fantastic recipe is fitting for the season and sure to make your eyes and tummy equally happy.

Quick note: make sure that if you are making this recipe gluten-free (like I did), that you use baking flour (you’ll see other options like GF all-purpose/multipurpose flour) and have xantham gum on hand!

Now, without further adieu, my pumpkin muffin recipe with an optional sugar glaze.

Ingredients:

1/2 cup vegetable oil
1 cup granulated sugar
3 large eggs
15-ounce can pumpkin purée
3 tablespoons molasses
1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
1 teaspoon vanilla extract
2 cups Gluten-Free All-Purpose Baking Mix (again, make sure it is a baking mix, not all-purpose flour)
1/2 cup chopped walnuts or pecans, optional
1 tablespoon xantham gum (if using gluten free flour)

How to Make Apple Crumble:

1. Preheat the oven to 350°F. Line muffin tin with cupcake liners or grease cups.

2. In a large bowl, stir together the oil, sugar, eggs, pumpkin, molasses, pumpkin pie spice, and vanilla.

3. Add the baking mix, stirring to combine.

4. Mix in the nuts, if you’re using them.

5. Spoon the batter into the prepared tin. Allow the batter to rest for 10 minutes before baking.

6. Bake 22-25 minutes, let stand in tray for 5 minutes before removing.

7. Allow muffins to cool; Add optional drizzle.

Optional Sugar Glaze/Drizzle

Ingredients:

2 cups powdered sugar
3 tbsp milk
1 tbsp butter
1tsp vanilla

How to Make the Sugar Glaze:

1) Mix all the above ingredients in a small-medium sized mixing bowl. Voila! You’re done!

Gluten-free Apple Crumble/ Crisp Recipe

Yesterday may have been the perfect Autumn day. The sun was peaking through fluffy clouds, the air had just the perfect chill, and the trees seemed to have reached their colorful peak of red, orange and yellow.

A friend and I ventured to the east side of Cleveland to Patterson Fruit Farms to take a walk through the ripe orchards and snag some local fruit. (Because really, what else can you do on the perfect fall afternoon?) As soon as we entered the shop, the sweet aroma of bubbling cider and tart, apple treats met our noses. From that moment, I was ready to start baking myself.

Here’s the recipe for our gluten-free apple crumble.

Ingredients:

¾ cup crushed almonds
1 cup gluten-free oats
1 cup brown sugar
⅔ teaspoon ground cinnamon
½ cup (1 stick) butter, room temperature
8 tart apples, peeled, cored and sliced
4½ teaspoons fresh lemon juice
½ teaspoon vanilla
¼ cup granulated sugar
Optional: fresh yogurt, whipped cream or vanilla ice cream.

How to Make Apple Crumble:
1. Heat oven to 375°F.

2. Mix crushed almonds, gluten free oats (I used a maple flavored variety), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together.

3. In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine.

4. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins.

5. Sprinkle crumble mixture over apples.

6. Bake 35 minutes or until the mixture is bubbling and apples are tender. (Check after 20-25 minutes.)

7. Let cool for 5-10 minutes.

Original recipe here

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Buckeye Recipe

5 Things I Learned Growing up in Ohio:

1. The only way chili should be served is poured over spaghetti and smothered in cheese. (If you’re from Cinci, you know that this is the only way to start such a list…)

2. A distance should be conveyed in minutes, not miles. I suggest using a major city for reference, like Dayton!

3. Weather is never forever… You can even experience snow, sunshine and rain in one day! Woo-hoo!

4. Everyone else has an accent. EVERYONE.

and lastly…

5. What a buckeye is: a tree nut, a fanatic sports fan and, most importantly, a delectable confectionery treat.

This week, in honor of fall and football season, I decided to make a batch of my favorite peanut-butter-and-chocolate treats: buckeyes! I even enlisted the help of a true Ohio State Buckeye for authenticity.

Buckeyes are no-bake, easy to make, gluten-free and delicious! But let me warn you, they’re addictive…. I used the recipe below. It can also be halved or (I recommend) doubled.

Ingredients:

1 1/2 cups peanut butter
1 cup butter (2 sticks), softened
1/2 teaspoon vanilla extract
6 cups confectioners’ (powdered) sugar
4 cups semisweet chocolate chips

How to Make Buckeyes:

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. I suggest adding the sugar last, and in small quantities at a time. The dough will look dry.
Roll the dough into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip the frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving