Grain-Free Pumpkin Muffins

Grain-Free Pumpkin Muffins

Yield: Approximately 12 servings.

Ingredients

1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
6eggs, beaten
1 teaspoon vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 & 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
pinch salt

Preparation

Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners (paper is probably ideal).
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Variations
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.

Delicious veggie pancakes

2 cups shredded veggies-- I used orange squash, acorn cuc, spinach, red pepper, sweet potato
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt

Mix together and fry in olive oil at level 4

Frozen burritos

Frozen Burritos
Submitted by Erin  – thesisterscafe.com

1 ½ lbs hamburger
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese

Brown hamburger with onion and drain excess grease.  Add remaining ingredients except tortillas and cheese and heat through.  (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them.  Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
This recipe may be doubled.

Gluten Free granola bars

Ingredients ¾ cup Sunbutter (I like Natural Crunch but Creamy is good too) ½ cup coconut sugar, Sucanat or brown sugar 1 medium banana, peeled and mashed ½ cup butter or dairy free butter substitute, melted 1 tablespoon pure vanilla extract ½ – 1 teaspoon kosher or fine sea salt 2 ½ cups certified gluten-free rolled oats ½ cup roasted and salted pumpkin seeds 1 cup dried fruit, raisins or a combination – if using larger pieces of dried fruit, chop roughly ½ cup chocolate chunks or chips (optional – you can add up to a cup of additional ingredients such as coconut flakes, slivered or chopped nuts, flax, chia, sunflower or sesame seeds) Directions Preheat oven to 350 degrees. Spray an 8 inch by 8 inch baking pan with gluten-free, non-stick cooking spray. In a large mixing bowl, stir together the Sunbutter, sugar, mashed banana, melted butter or butter substitute and vanilla until well combined. Stir in the remaining ingredients until they are evenly distributed. Press the mixture firmly and evenly into the prepared pan. Bake for 30 – 35 minutes or until golden brown. Let cool completely and then cut into squares. Will keep wrapped in plastic wrap at room temperature for several days or in the refrigerator for up to a week. Servings This gluten-free recipe makes 8 servings approximately 2 ¾ inches square.

Peanut Butter Muffins (low carb)

Ingredients: 1/2 C egg white 1/4 C ground flax seeds 1/4 C ground almonds 1/4 C splenda or sugar sub 1/2 C natural peanut butter 1/4 C ricotta cheese 1 tsp vanilla 1 tsp baking soda Preheat oven to 350 degrees, melt peanut butter in microwave for 1 minute or until smooth, mix all ing together, pour into mini muffin cups (24 cup tray) and bake 15 minutes. each one is 53 calories

Stew

This is very tasty! From Jess, everyone loves it. ingredients: 1 lb beef stew cubes 4 carrots, sliced 4 medium potatoes, cut in large chunks 1 (1 oz) package dry onion soup mix 2 (10.75 oz) cans of cream of mushroom soup (you could get light soup to make the stew healthier) 1 (8 oz.) can tomato sauce 1 (10 oz) package frozen green peas Mix all liquid ing. in a medium bowl. Add all ing. to a slow cooker and cook on low for up to 12 hours.

Chinese Chicken Salad

Marci made this for a shower and it was very scrumptious! ingredients: 2 C cooked chicken, diced 2 Tbsp sesame seeds (toasted 10 minutes) 2 Tbsp green onions, chopped slivered almonds (toasted 10 minutes) 1/2 head chopped cabbage 1 package ramen noodles, broken up and rinsed in water Dressing: 1 packet chicken seasoning from ramen 3 Tbsp vinegar 1 Tbsp sugar 1 tsp salt 1/2 tsp pepper 1/2 C oil 1/2 tsp seasoned salt (Accent, Lawry's, etc.) Blend dressing ing. together in blender and pour over salad, toss to coat.

Alber's Corn Bread

I think I had this at a shower and really liked it so I got the recipe from Marci. ingredients: 1/2 C cornmeal 1 1/2 C flour 2/3 C sugar 1 tbsp baking powder 1/2 tsp salt 1/3 C oil 3 Tbsp butter, melted 2 eggs, beaten 1 1/4 C milk Add dry ing., make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed. Bake in an 8 in square pan at 350 degrees for 35 minutes.

Ground Beef Patties with mushroom gravy

ingredients: 1.5 lb ground beef 2 tbsp minced onion 1 tsp salt 1/2 C rolled oats dash of pepper 2 eggs 1 c evaporated milk 1 can cream of mushroom soup Mix all ing. except soup; shape into patties. Cook in lightly oiled skillet until brown on both sides. Place mushroom soup on each patty; pour enough water into skillet to reach tops of patties. Cover; simmer for 20 minutes. Remove patties; serve soup mixture with patties.