In Season Spice Muffins (V,GF,Low sugar)

Whether it is the holiday season or not, these little muffins will add just enough nice spice to make your day!  20171126_142032.jpg

I had some pumpkin left from Thanksgiving goodness, so I wondered about how best to 20171126_144757.jpguse it…and since I’m preferring to go more and more Vegan, this mini-muffin-madness happened. So cute with their little muffin tops that will melt in your mouth!

They make the perfect on the go snack of shareable morsels for a get-together.  So, let’s get this recipe sharing going!

 

INGREDIENTS:

  • 1.5 cups of pumpkin puree
  • 3 Tbsp freshly ground flax seeds mixed into double the amount of water
  • 1/2 small ripe banana
  • 1.5 cups of golden monkfruit (I use Lakanto)
  • 1 cup finely ground almond flour with no skin
  • 1.5 cups of gluten-free old fashioned oats
  • 2 cups of whole grain buckwheat flour
  • 1/3 cup coconut nectar syrup
  • 1/3 cup extra virgin unfiltered organic olive oil or grapeseed oil
  • 4 tsp baking soda
  • 2 tsp Ceylon cinnamon
  • 1/2 tsp Himalayan pink salt
  • 1 Tbsp pumpkin pie spice
  • dash of ground ginger
  • choice of vanilla extract or paste
  • fun topping option: figs or dates, and nuts…maybe chocolate!?20171126_141902.jpg

  WHAT TO DO:

  1. Line muffin pans with paper lining or spray to keep from sticking
  2. Preheat oven to 350 degrees and mix up flax egg
  3. Add mashed banana, flax egg, pumpkin puree, monkfruit, vanilla paste, coconut nectar, olive oil in mixer bowl and blend a bit
  4. Sift together all the rest of the dry ingredients until evenly distributed
  5. Mix wet and dry ingredients together until batter is thick and well combined.
  6. FUN OPTION–chop up remoistened Turkish figs, nuts of choice like pecans and walnuts and stir with coconut oil and couple spoonfuls of the batter. Then mix little dollops of it on each muffin.  You can even do chocolate, but avoid the sugar if possible!
  7. this will make about 36 mini muffins, so there’s lots to go around after you bake them for 17 minutes.
  8. Test for doneness with a slim chopstick and let cool before boxing up or devouring.

MORNING MATCHA PANCAKES (GF & V)

Hearty, just a touch of sweet, and easy to make breakfast for guests or save for leftover snacking–and enough of an energizer to satisfy, but not overdo!  

MEET MY MATCHA MORNING PANCAKES!

20170520_183635INGREDIENTS:

1/2 cup unsweetened macadamia milk (almond or coconut also works)

1 Tblspn flax/chia “egg” or 1 pasture-raised hen egg

1/4 cup buckwheat flour & 2 Tblspn coconut flour

1 Tblspn Lakanto Matcha powder & 1 tsp pure matcha

1/2 tsp baking powder & 1/8 tsp xantham gum

2 tsp apple cider vinegar & 2 Tblspn fresh mashed apple without peel

1/2 tsp vanilla paste

dash of Ceylon Cinnamon and Himalayan pink salt

coconut oil or walnut oil to panfry

options: Lakanto brand maple syrup , almond butter, 1 Tblspn Maca powder, & various nuts and fruits as toppings

WHAT TO DO: 20170520_181340

1-Combine all dry ingredients

2- Mix dairy-free milk of choice with apple cider vinegar and let sit.  Do the same with your flax/chia egg.  1 Tblspon + 1 tsp of chia in 4 Tblspns of water and let gel.

3- Add wet to dry ingredients and stir until just mixed, adding in smidge more of your milk it too thick.  Add your choice of egg, too.

4- This will make 5 thin or 4 thick pancakes, so divide and fry as you prefer.  Walnut oil makes it taste more buttery and a touch sweet-nutty and the coconut oil was less sweet to me.

5- Fry and flip until lightly golden brown.. no more than 5 minutes depending on your heat.

6- Add your toppings to the stack of green yummies and serve!

NOTE:  Lakanto’s mix for Matcha has a sweeter note, so balance the taste per your palate and switch the ratio of plain matcha with Lakanto’s drinkable matcha mix.

Also, the version with the hen egg turned out more fluffy and the vegan version tasted more sweet to me.  Almond butter is a winner on both!