Mini Pumpkin Muffins

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With little ones around, mini-muffin tins are a kitchen must-have.

Here is a recipe for pumpkin donut holes. Thank-you to the ‘baking Beauties’ for coming up with such a yummy way to enjoy pumpkin 🙂

The modifications made for an egg-free and dairy-free version include:

  • using applesauce instead of oilIMG_4204
  • substituting melted coconut oil for melted butter
  • egg replacer in lieu of egg

Happy Baking!

Dr. Whitney Young ND & Dr. Kerri Fullerton ND

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Apricot Breakfast Bars

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Delicious gluten-free and dairy-free protein packed bar.
Delicious gluten-free and dairy-free protein packed bar.

 

Steve has been off on paternity leave since June taking care of our little Jillian but he’s heading back to work this week. This is going to make my life a little more chaotic especially for mornings. I needed a quick breakfast to eat because I won’t have him with me helping to get myself and her out the door on time.

I found this recipe in Elana’s Pantry and made it last night. The house smelled amazing as it was baking! It tastes like a nutty cake with apricot flavour. It’s gluten-free, dairy-free, paleo-friendly and delicious. This morning I had a pie-slice of it with half a banana and felt full until lunch.

  • 1 cup dried apricots
  • 2 cups pecans
  • 2 eggs
  • ÂŒ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • Âœ cup chocolate chips of your choice, or none whatsoever
  1. Place apricots and pecans in a food processor and pulse until the texture of coarse gravel
  2. Pulse in eggs, salt and vanilla, until mixture forms a ball
  3. Remove mixture from food processor and work in chocolate chips
  4. Place mixture in a greased 8×8 baking dish or pie plate
  5. Bake for 25 minutes at 350°
  6. Cool and serve

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Curried Butternut Squash & Pear Soup

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My great friend Amy shared this recipe with me. It was titled “Lindsay’s Curried Butternut Squash and Pear Soup” so I can’t give full credit to the original author. It was easy to make and has great flavours. I’ve added in my notes for you throughout.

Roasted butternut squash
Roasted butternut squash

This is a perfect soup for a cold winter day!

squash soup2

Ingredients:

  • 1 (2lb) butternut squash
  • 3 tbsp unsalted butter (could use coconut oil)
  • 1 onion, diced
  • 2 cloves garlic, minced (I used 3)
  • 2 tsp minced fresh ginger root
  • 1 tbsp curry powder
  • 4 cups chicken broth (I used my homemade chicken broth – so easy from scratch!)
  • 2 firm Bartlett pears, peeled, cored, and cut into 1 inch dice
  • 1/2 cup half & half (I didn’t add any milk, you could add coconut or almond milk to make Dairy-free)

 

The finished product! Made about 4 good servings - Perfect for lunch!
The finished product! Made about 4 good servings – Perfect for lunch!

Directions:

  1. Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until veyr soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt the butter (coconut oil) in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender or use an immersion blender to blend. Stir in the milk or milk substitute and serve warm.

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Buckwheat Crepes

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Next time I will double the batch because these didn’t last!  I would like to freeze some to see how they hold up.
Buckwheat has a very characteristic flavour. It’s earthy and bold.   It’s also one of the few gluten free flours that is sturdy enough on it’s own – no need to add starch or gum.
My son ate his crepes with syrup, my husband and I rolled them up with preserves.

These would make great gluten free sandwich wraps too.

Gluten-free Buckwheat Crepes

  • 1/2 cup buckwheat flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp egg replacer whisked into 2 Tbsp warm water
  • 1 cup hemp milk (or any milk of your choice)
  • 1 Tbsp oil

Whisk together the flour, salt, cinnamon, ‘eggs’, and milk.  It will be very thin.

Heat a non-stick pan or crepe maker over med/high heat.

Lightly brush the pan with oil.

Use 1/4 cup batter and swirl it around so that you have a very thin ‘pancake’.

Once it’s almost cooked right through, loosen the edges with a  spatula and flip the crepe to brown the other side.

(I will post a photo next time I make them.  Last time they disappeared before I could shoot them!)

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