Grain-Free Mini Pumpkin Pancakes – Spunky Coconut inspired

Good morning, my lovelies!

I simply adore the weekends. Mornings where I get to sleep in until 7:30am, roll out of bed, enjoy a leisurely cup of French-press coffee, and take a moment to breathe….. Yes, weekends are the best.

I took a bit of time this morning to try my hand at a recipe I spotted over at Kelly’s Spunky Coconut blog. Her Silver Dollar Banana Pancakes looked like the perfect vehicle for the bag of coconut flour that has staring accusingly at me from the back corner of my refrigerator.

I took her base recipe and converted it from banana to pumpkin, which was a delicious swap. Unfortunately, mine stuck to the pan a bit, making then rather homely looking, bless their hearts….. Regardless of their scrappy appearance, they tasted delicious, especially when topped with a drizzle of organic honey.

Grain Free Mini Pumpkin Pancakes

– based on this recipe by the Spunky Coconut

(Gluten Free, Dairy Free)

IMAG0379

Ingredients:

  • 1 large, organic Egg
  • 3 Tblsp Pumpkin Puree
  • 1 Tblsp Coconut Flour
  • 2 Tblsp Unsweetened, Plain Almond Milk
  • 1/4 tsp pure Bourbon Vanilla Extract
  • small pinch Salt
  • dash Cinnamon

Directions:

  1. Combine all ingredients in a blender until smooth.
  2. Heat a frying pan and a bit of coconut oil over medium-low heat.
  3. Spoon 1 heaping Tablespoon of batter per pancake into the heated pan, and cook until set (this takes significantly longer than regular pancakes).
  4. Flip gently and cook about 1 to 2 minutes more.
  5. Serve with organic honey. (local if possible)
Advertisements

Smoked Pumpkin Risotto

This afternoon, it was 50 degrees and sunny. Tonight, it is 21 degrees and snowing.

WHAT ARE YOU TRYING TO DO TO ME COLORADO?!!!

Not that I mind. In fact, it worked out beautifully. I was able to run all of my errands which included:

  1. Having 2 tires patched due to slow leaks caused by running over nails. (I don’t know how that happened….)
  2. Shipping a Christmas gift to my Aunt & Uncle.
  3. Grocery shopping.
  4. Picking up packages that were delivered while I was out of town.
  5. Stopping by the office to tie up some loose ends from the week.
  6. ………

You get the idea. I accomplished everything on my list, practiced my Spanish for 2 hours (I’m trying to teach myself), and still had time to experiment with a new recipe. By the time the snow started, I was curled up on my couch with a piping hot bowl of risotto and a glass of red wine. A lovely reward for a productive day.

I started by roasting rustic Shiitake mushrooms with fresh rosemary and thyme and finished with a sprinkling of Daiya Vegan Mozzarella Cheese. Perfection!

Smoked Pumpkin Risotto

(Gluten Free, Dairy Free)

DSC09547

Ingredients:

  • 2.5 oz sliced Shiitake Musthrooms
  • 2 tsp Extra Virgin Olive Oil
  • 2 sprigs fresh Thyme
  • 1 sprig fresh Rosemary, chopped
  • 2 cloves Garlic, chopped
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1/4 cup Smoked Sundried Tomatoes, julienned
  • 1 cup Arborio Rice
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary, chopped
  • 1 tsp fresh Sage, chopped
  • 1/3 cup dry White Wine
  • 3 cups Chicken Stock, warmed
  • 1/2 cup Pumpkin Puree
  • 2 large handfuls Baby Kale
  • Black Pepper, to taste
  • 2 Tblsp Nutritional Yeast Flakes
  • 2 Tblsp Daiya Vegan Mozzarella Shreds

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine the first five ingredients. Gently toss until evenly coated. Place in an even layer on a baking sheet and roast in 400 degree oven for 12-15 minutes. Remove from the oven and set aside.
  3. Drizzle 1 tsp EVOO in a large saucepan and heat over medium low heat.
  4. Saute onion until translucent. Add garlic and sundried tomatoes and saute until fragrant.
  5. Pour the rice into the saucepan and toast for 1 minutes.
  6. Deglaze the pan with the white wine and cook until absorbed.
  7. Add the fresh herbs.
  8. Add 1/3 cup warm chicken stock and stir until absorbed. Continue adding stock 1/3 cup at a time, stirring until absorbed before adding another 1/3 cup stock. Repeat until rice is cooked and broth is absorbed.
  9. Stir in the pumpkin puree and stir until smooth.
  10. Stir in the baby kale and cook until wilted.
  11. Remove from heat and stir in the nutritional yeast and Daiya. Stir until evenly combined.
  12. Serve immediately.

Pumpkin Green Monster Smoothie

With fall in the air, pumpkin has been fore front on my mind.

image source

…Who am I kidding? When is pumpkin NOT on the fore front of my mind?! I am obsessed with pumpkin year round!

Fall is just an excuse to consume even more pumpkin than usual! Take, for instance, my latest smoothie creation. An autumnal take on a Green Monster, if you will. From kale to chia seeds, this power house breakfast smoothie will fuel you through your morning and nourish you body and soul.

Pumpkin Green Monster Smoothie

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1 handful Red Kale
  • 1/2 frozen Banana
  • 1/4 cup Pumpkin Puree
  • 2 tsp Chia Seeds
  • 1 cup Unsweetened Almond Milk
  • 1/2 tsp Cinnamon
  • 1/4 tsp Bourbon Vanilla Extract

Directions:

  1. Place all ingredients in a blender.
  2. Process until smooth.

Maple Pumpkin Cornbread

So…. I made a new recipe. It looked and tasted delicious. It tasted so delicious, in fact, that GF Guy and I ate it all before I got around to taking a picture…. (insert hashtag #foodbloggerproblems)

image source

I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.

This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tastes like a fall version of Boston Market’s cornbread, only gluten-free and dairy-free! I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!

Maple Pumpkin Cornbread

(Gluten-Free, Dairy-Free)

image source

Ingredients:

  • 2 large Eggs, beaten
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Sugar
  • 1/3 cup pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 cup Water (2/3 cup if baking at a high altitude)
  • 1 cup Pumpkin Puree
  • 1 cup Cornmeal
  • 1/4 cup Sorghum Flour
  • 1/4 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Xanthum Gum

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, beat together the eggs, oil, sugar, maple syrup, cinnamon, water, and pumpkin puree until smooth.
  3. Add the remaining ingredients and stir until just combined.
  4. Pour batter into an oiled 8×8 baking pan.
  5. Bake 35-45 minutes, until a knife inserted near the center comes out clean.
  6. Cool completely before serving.