Although spring is coming soon, I am still in the mood for winter comfort food. We have been having some very cold days, so I was inspired to tweak a pumpkin muffin recipe that I often use and amp it up a bit with three types of ginger; candied, dried and fresh. I hope you try these out, they are delicious.
Triple Ginger Pumpkin Muffins
1 1/2 cups of gluten-free flour (or all-purpose flour)
1 tsp Xanthan gum (omit if using regular flour)
1/2 tsp salt
1 tsp baking soda
2 tsp ground dried ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
pinch of black pepper (optional)
2 eggs room temperature (or equivalent amount of egg replacer)
1 cup pumpkin puree
2 tsp grated fresh ginger
1 cup brown sugar
1/4 cup of coconut or other plant-based milk (use regular milk if not Vegan)
1/3 cup melted butter or Vegan substitute
1/4 cup finely chopped candied ginger
Preheat oven to 350 degrees F. Line muffin pan with paper muffin cups. Mix dry ingredients together well in a large bowl. In another bowl mix wet ingredients together well until well mixed. Add wet ingredients to the dry ingredients and mix gently until they are well incorporated. Do not over mix. Spoon into muffin cups and bake for 25 minutes until tester comes out clean. Allow to cool if you can resist the urge to eat them hot out of the oven like I do. These are spicy and delicious and great comfort food. Hope you try them out. Cheers, Michele
This peanut butter granola recipe is my own version of several other recipes cobbled together and is being posted on my blog at the request of my daughter Katie’s boyfriend Chris. The main recipe source is from www.breakfastdramaqueen.com so kudos to that blogger for a great starting recipe. I have added more ingredients because I like my granola with lots of different flavours.
Peanut Butter Granola
4 cups rolled oats (gluten-free if required)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup shredded coconut
3 Tbsps flax seeds or flax-seed meal
3 Tbsp chia seeds
1/4 cup hemp seeds
You can add dried fruit, but add it together with the finished baked granola so that the fruit doesn’t burn.
1 cup peanut butter
1/2 cup maple syrup
2 Tbsps coconut oil
2 tsps vanilla
Preheat oven to 325 degrees F. Line 2 baking pans with parchment paper. Mix all dry ingredients well in a large bowl. In a large microwave proof dish or 2 cup glass measuring cup add all wet ingredients. Microwave on high for 1 – 1 1/2 minutes til liquid. Stir together well before pouring over dry ingredients. Stir until all ingredients are well mixed. Divide mixture between the two pans and spread out evenly. Place in oven and bake for 40-50 minutes depending on how brown you want your granola. Rotate the pans every so often to allow to bake evenly. Remove from oven and allow to cool completely before storing in an air tight container. Serve with yogurt and fresh fruit for either a delicious breakfast or dessert. It also makes a great topping for a fruit crumble.
I hope you try this granola out, it is super easy and delicious and much more healthy than the store-bought cereals. Cheers, Michele
Since it is harvest time and zucchini is a bumper crop this year, I thought I would share a recipe to use up all those lovely green zucchini.
Zucchini Gingerbread Muffins
2 1/2 cups of gluten-free flour (or all-purpose)
1 tsp baking powder
1/2 tsp baking soda
2 tsps ground ginger
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2/3 cup molasses
1/3 cup vegetable oil
1/2 cup brown sugar
1 tsp vanilla extract
2 cups of shredded zucchini
zest and juice of one orange
Preheat oven to 350 degrees F. Line muffin pan with paper muffin cups. Mix all dry ingredients together well. Mix all wet ingredients together well. Combine the two together and mix until just combined. Fill muffin cups. Bake for 20 – 25 minutes until tester comes out clean. Allow to cool and enjoy. I hope you like this tasty use of fresh zucchini. Cheers, Michele
I found this recipe on www.Food.com and have made it several times with amazing results. I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.
Gluten-Free Dessert Crepes
1 cup rice flour
1/4 tsp salt
1 Tbsp sugar
1 cup milk
1 Tbsp melted butter
Mix all ingredients together well until smooth. In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly. Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate. Cook all batter in the same way.
Bananas Foster Filling
1/4 cup butter
1/4 cup brown sugar
1/2 tsp ground cinnamon
4 bananas sliced
pinch of salt
1 Tbsp dark rum
In a non stick fry pan melt butter, add sugar and cook until sugar dissolves. Add all other ingredients and cook until bananas are slightly soft. Fill crepes with batter and serve.
Caramel Apple Filling
1/4 cup butter
1/4 cup brown sugar
pinch of nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
pinch of salt
4 apples peeled, cored and sliced thin
In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling. Add all other ingredients and cook until apples softened and sauce has thickened. Fill crepes with filling and serve.
Chocolate Peanut Butter Filling
1/2 cup chocolate chips
2 Tbsp cream
pinch of salt
1/2 cup peanut butter
In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt. Once melted, allow to cool slightly until just warm to the touch. Equally divide peanut butter and chocolate spread over the crepes and serve.
I hope you enjoy these three options of fillings for these delicious crepes. You can also fill them with yogurt or whipped cream and fresh fruit. Cheers, Michele
I found the inspiration for this recipe in an old cookbook and decided that what it needed was a little refashioning and this is what I came up with. I hope you try it out.
Peanut Butter, Banana and Chocolate Chip Muffins
3 cups gluten-free or regular flour
1 Tbsp baking powder
3/4 tsp salt
2 large eggs
1 Tbsp vanilla extract
3 ripe bananas
1 cup peanut butter
1/4 cup butter softened
1 1/2 cups sugar
1 1/2 cups chocolate chips
Preheat oven to 400 degrees F. Line two muffin pans with paper cups or spray with non-stick spray.
Place dry ingredients in a bowl and mix well. In a blender, place all other ingredients except for chocolate chips. Blend until smooth. Pour wet ingredients into dry and mix well, adding the chocolate chips. Scoop the batter into the muffin cups. Bake for 20-25 minutes until a tester comes clean. Allow to cool in pan for 5 minutes before transferring to cooling racks. Enjoy. Cheers, Michele
I don’t usually post recipes back to back, but a fantastic girl from work, Melanie who gave me those beautiful button earrings that I posted a while ago, gave me this recipe. She also gave me the Pandan extract, coconut milk, tapioca starch and rice flour to make them. She is awesome to give me such a great gift, goodness knows I love to try out a new recipe and to give me everything I needed to try them is amazing too. So this morning I tried out the recipe and I am in love with them…they are so freaking good!! They are sweet and slightly nutty like pistachios with a slight floral note. So amazingly good that I ate them hot fresh off the waffle iron with no syrup or fruit.
Now be aware that the Pandan extract is a very deep green and will colour your waffles a lovely shade of green. This is supposed to happen. Pandan extract can be purchased at an Asian food store, just ask for it if you can’t find it. I hope you try this recipe out.
Bahn Kep La Dua. Vietnamese Coconut Pandan Waffles
1 egg beaten
1/2 can of coconut milk
1 tablespoon of melted butter
1/2 tsp Pandan extract
1/4 cup rice flour or tapioca flour
1/2 cup gluten-free flour
4 tablespoons of sugar
1 tsp of baking powder
Pinch of salt
Oil or spray for greasing waffle iron
Preheat your waffle iron. Mix all dry ingredients in one bowl. Mix all wet ingredients in another. Mix the two together but do not over mix, just til smooth.
Cook in your waffle iron until lightly browned. Enjoy with fruit or yogurt, I think they are sweet enough that they can be eaten without syrup. I absolutely love them. Hope you try this recipe out. Cheers, Michele