Pumpkin Spice Donut Holes

I've been experimenting a bit with coconut flour lately. I really like it (and it's pretty healthy), but it's very different from other flours and starches. It really sucks up liquid, and will continue to absorb for a few minutes after mixing, so it's a good idea to let your dough rest for 5 minutes or so before forming the donuts, cookies, or whatever you are making.

Coconut flour will give your baking a sweet, coconutty flavour and a dense texture. Even a few tablespoons can have a big impact on a recipe. I used some coconut flour in a pumpkin scone recipe the other day. It was alright, but needs some more work before I'm happy with it. 

The flour is fairly expensive compared to other GF flours, but you don't usually use much in a recipe. I buy my coconut flour at the bulk barn, but you should be able to find it in any health food store. 

makes 18 donut holes

Ingredients

1/2 cup Coconut Flour

1/2 tsp Baking Soda

Pinch of Salt

1/2 cup Sugar

2 Eggs

3 Tbsp Oil

1/4 cup Pumpkin Puree (or substitute applesauce)

1 tsp Pumpkin Pie Spice (or apple pie spice or cinnamon and nutmeg)

1 tsp Vanilla

1-2 Tbsp Milk if needed (I used homemade pumpkin puree which has a little more liquid than the canned stuff)

1 tsp cinnamon and 2 Tbsp sugar for rolling donuts in 

Directions

Combine wet (except milk) and dry ingredients separately and mix together. Mix  in milk if needed.

Let dough rest for 5 minutes.

Make 1 1/2 inch balls and roll in cinnamon and sugar.

Place dough balls in mini muffin tins (you could probably just used a baking pan because they don't really spread out)

Bake at 350 for 14-16 minutes (until fairly firm)

Let cool and enjoy!

* You could also make a glaze for the donuts after baking instead of rolling in cinnamon and sugar.

Pumpkin Cornbread Muffins

Gluten Free Pumpkin Cornbread Muffins

It's pumpkin season and I am busy adding pumpkin to some of my favourite recipes. I love this version of cornbread muffins. The pumpkin puree adds moisture and the spices create a warm, festive flavour. Enjoy slathered with butter and honey and along side stew, soup or chili.

Mini Pumpkin Cornbread Muffins

We love them as mini muffins and I always make extra to freeze or take with leftovers for lunch. You can use the batter to make pumpkin cornbread pancakes too! (may need more milk)

makes 12 muffins

Ingredients

1/3 cup Sugar

1/3 cup Oil

1/2 cup Pumpkin (or squash) Puree (I use home made but store bought works)

1/3 cup milk 

2 Eggs

1/2 cup Cornmeal

1/2 cup Corn Flour (or use more cornmeal)

1 cup Rice Flour (or your favourite GF flour blend)

1 Tbsp Baking Powder

1/2 tsp Salt

3/4 tsp Pumpkin Pie Spice 

Directions

Mix together wet and dry ingredients separately, then combine.

Spread batter equally between 12 muffin tins lined with papers (or use mini muffin tins)

Bake at 350 for around 15 mins (more like 10 mins for mini muffins)

Serve warm with butter and honey or freeze for later once cool.

Not a pumpkin fan? Try my regular cornbread muffins!

Curried Squash Soup

Gluten Free Curried Squash Soup

We love squash in our house. I like it roasted with butter, brown sugar and pumpkin pie spice but my husband prefers it slathered in butter alone. Our little guy, who is just starting solids, is a big fan of squash too. My favourite squash to eat on its own is acorn, but butternut is a close second. For soup, however, butternut squash is the way to go!

This soup is creamy, nutty and sweet with a hint of curry spice and coconut milk. Roasting the veggies brings out a great depth of flavour, but if you don't have the time you could chop them up raw and cook them in the soup instead.

serves 3-4 ppl
Ingredients

1 medium Butternut Squash (2-3lbs)
1 Onion
1/2 Head of Garlic
3 cups Vegetable or Chicken Broth (make sure it's GF!)
1 tsp Brown Sugar
1 1/2 tsp Indian Curry Powder (or sub Thai Curry Paste for a different flavour)
1/2 tsp Oregano
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Salt and Pepper to taste
2 Tbsp Lemon Juice (or substitute 1 chopped granny smith apple - add in with squash)
1/2 cup Coconut Milk
Plain Yogurt (or sour cream) and Parsley as a garnish

Directions

Cut squash in half lengthwise and scrape out seeds and fibres with a spoon.
Peel the onion and cut into quarters
Wrap the half head garlic in tin foil
Roast squash cut side down on a foil lined roasting pan along with onion and garlic for 45-50 mins at 350.
When cooked, scrape out squash and squeeze out garlic into a medium pot with onion and 2 cups of broth.
Using a hand/stick blender, puree until smooth. (or you can blend in a food processor)
Add remaining broth, coconut milk and seasonings (not lemon juice) and simmer for 10-20 mins, stirring occasionally.
Stir in lemon juice at the end and season to taste.
Serve hot with parsley and yogurt/sour cream.

Cut and remove seeds from squash (you only need one)

 

Roast squash, onion and garlic (garlic is missing from picture)

 

Combine roasted veggies in a pot

 

Add 2 cups of stock and blend until smooth

 

Add remaining broth, coconut milk and seasonings and simmer for 10-20 mins 

 

Garnish with yogurt/sour cream and parsley if desired