Category: Gluten-free

German-Style Cinnamon Apple Walnut Pancake (Gluten Free)

Published on by Alissa5 Comments

It is official… I AM DONE!  I took my Professional Engineering (P.E.) exam yesterday and I feel GREAT.  I was so worried that after I finished that 8-hour monster exam, that I would feel drained and crappy and not want to be around anyone….but instead I walked out of that room like Mary Poppins and a bird singing on my shoulder. I was on a high…and still am. Who knows if I passed, but it feels good for it to be over.

I feel like I have new-found freedom. A new life. What should I do with ALL this time…. build a pantry? Finish painting the hallway that I started painting a year ago? Finish painting the back bedroom that I started a year ago?  Clean? no……

Instead, I shall make apple pancakes. And applesauce and apple pie and apple butter. And well, a lot of apple things, because I went apple picking last weekend.  Like nearly everyone that goes apple picking, we got quite zealous and brought home bushels and bushels and bushels of apples. I’ll be handing out loads of apple-themed goods for christmas. Act surprised! Heck…I might just hand you an apple. 🙂 Cheers.

Although I have a big crush on Mr Pumpkin, my true love is the humble Apple.  There are so many varieties.  A variety for all of my moods and emotions…tart or crisp or sweet or complicated. And who can resist that amazing aroma of baked cinnamon apples!? If you can resist it, your sick…weird…you need help.

So, with my loads of free time, I present an aroma therapy, gluten and grain free version of a german-style pancake that is made with coconut flour and loaded with cinnamon apples and walnuts.  It is made in one large oven proof skillet and would be perfect for crowds and the upcoming holidays.  The bottom of the “pancake” is layers of thinly sliced cinnamon spiced apples that bake in the oven while you prepare the batter. After the batter is whipped up, remove the baked apples from the oven, pour the prepared batter on top, sprinkle with nuts, place back into the oven, and let the holiday spirit and aroma fill your house. No fuss. Sit back. Sip that coffee. Then you can pull out a piping hot pancake that everyone gets to enjoy…..at the same time.

Oh…and don’t forget the real maple syrup, people. No Log Cabin! I mean it.  The pancake itself is not that sweet. It has natural sweetness from the apples, but it provides ample opportunity to manually sweeten your pancake slice with the goodness of fresh maple syrup and a dollop of coconut butter. Mmmm.

Note: This pancake is made with coconut flour. Coconut flour can not be substituted one for one with other flours. Because it does not contain gluten, it is dense and requires a poop ton of eggs to lighten and fluff up the recipe. Coconut flour can be found in most health food stores, online, and the health food section of most grocers.  It’s very healthy and packed with nutrients and fiber. It does not impart an overwhelming flavor of coconut to the pancake. It is the perfect balance of nuttiness. Don’t be scared….try something new!

German-Style Cinnamon Apple Walnut Pancake (adapted from the Foodie and The Family)

Serves 8

Ingredients

  • 2 medium apples, sliced thin with skins on (I used fresh picked Fuji)
  • 1 + 1/8 teaspoon ground cinnamon
  • 1/2 + 1/8 teaspoon ground nutmeg
  • 3 tablespoons coconut oil, melted and divided (or unsalted butter)
  • 4 tablespoons coconut palm sugar (or honey, maple syrup), divided
  • 6 eggs, beaten
  • 3/4 cup milk (or almond milk, coconut milk)
  • 2 teaspoons gluten-free vanilla
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/4 cup walnut pieces
  • 1/4 cup unsweetened shredded coconut (optional)

Instructions

  1. Preheat the oven to 375 F. Place 10-inch cast iron skillet in oven to preheat the skillet.
  2. Core apples, but keep skins on. Slice the apples thinly with a mandolin slicer at about 1/8-inch thick. To the apples, add coconut palm sugar (or honey or maple syrup), 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Toss to coat with sugar and spices.
  3. Remove the preheated skillet from oven. Add 1 tablespoon of coconut oil  or butter to the skillet and allow to melt. Toss sliced apples into the skillet and stir to coat the apples with melted coconut oil. Spread the apples evenly along the bottom of the skillet. Place the skillet with the apples back into the preheated oven to bake while you prepare the batter (about 10 minutes).
  4. In a large bowl, whisk eggs, milk, melted coconut oil (or butter), vanilla, and coconut sugar. In a separate medium bowl, add coconut flour, 1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, salt, and baking soda. Add dry ingredients to wet ingredients. Mix well to combine or until there are no lumps.
  5. Remove skillet with baked apples from oven. Stir apples and redistribute evenly along the bottom of the skillet. Pour batter mixture evenly over the prepared baked apples. Sprinkle with walnuts and unsweetened coconut.
  6. Place the skillet back into the oven. Bake for 25 to 30 minutes at 375 F, or until top is golden brown.
  7. Remove skillet from oven. Serve with fresh maple syrup and homemade coconut butter!

Beat Texas-Style Chili with Butternut Squash

Published on by Alissa6 Comments

As we get older in life, we begin to run out of “firsts”.

Early in life, there are so many firsts….first kiss, first love, first car, first road trip, first house, first job, first successful homemade meal for others. The first meal I made my husband when we met was horrible. I made him Chicken Helper but used ground beef and I think there was some freezer-burned shrimp thrown in for good measure. *Shudder*  The chick-beef-shrimp-arole was barf-worthy. I think the poor boy choked it down…with a smile. What a man.

Lucky for both of us, I have come a long way from the mystery meat boxed meal days.

Last weekend I made a chili…a chili that was a “first” for me. Now, I have a pretty kickass chili recipe that I normally make. But I wing it every time. I’ve been making it for years and we love it.   However, I saw a delicious brisket style chili in Bon Appetit and I wanted to give it a go.

So this chili was the first time that I have ever followed an actual recipe for chili. The first time I have ever made a chili WITHOUT beans! gasp.  The first time that I have added winter squash to chili. The first time that I cooked a chili in the oven..say whaaat??? AND the first time that I have made chili without ground beef (with exceptions of vegetarian chili and white chicken chili)!

*Drumroll* And ladies and gents, I gotta tell ya….that although I totally heart my old standby “throw some beans + tomatoes + ground beef + hoooooopla of chili powder” method of making chili…this chili is OUTSTANDING. Yes…caps are necessary. I will have a hard time making another type of chili now. It’s changed my life.

The original Bon Appetit recipe called for 5 pounds of beef brisket…yes FIVE.  I cut that down to accommodate the 2.5 lb arm roast that I had from my CSA (community supported agriculture) stash. I cut the thawed roast into 1/2-inch to 1-inch portions. Simmered low and slow in my dutch oven in a 350F oven for 3 to 4 hours. The roasted beef chunks just fell apart. Butternut squash is added during the last hour of cooking.  It adds a great chunkiness and heartiness to the dish.  And don’t forget the chili powder….like 1/4 cup of chili powder.  Recipes that only call for 1 tablespoon make me laugh…THAT AIN’T CHILI!  That’s northerners attempt at spicing up marinara sauce, I think.  Well, in my personal (and correct) opinion. No offense, northerners. Ya’ll make a lot of things right…but chili (and biscuits and gravy) ain’t it.

Last weekend, I made this chili on a cold and rainy day when OU beat the crap out of Texas. SO it was only fitting that we ate Beevo for dinner. Mmmm. So I call this the Beat Texas-Style Chili…and beat them we did.

Texas-Style Chili with Butternut Squash (adapted from Bon Appetit)

Serves 8

Ingredients

  • 2 slices of bacon, diced
  • 1 medium onion, chopped
  • 1 medium yellow or red sweet bell pepper, chopped
  • 2 to 3-pound beef roast, trimmed and cut into 1/2 to 1-inch pieces
  • 3 large cloves of garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 to 1/2 teaspoon chipotle chili powder (lower quantity for less spicy)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 cups of water
  • 1 15 oz can of fire roasted tomatoes with green chilis
  • 1 4 oz can of green chilis
  • 1 8 oz can of tomato sauce
  • 2 to 3 cups diced butternut squash
  • 1/2 diced cilantro

Instructions

  1. Preheat oven to 350°F. 
  2. Sprinkle diced beef all over with coarse salt and pepper. Set aside.
  3. Sauté bacon in heavy large ovenproof pot (dutch oven is perfect for this) over medium-high heat until the bacon begins to brown. Reduce heat to medium and add the onions. Cook until tender, about 5 minutes. Add diced beef and garlic to pot and stir to coat with bacon and onions. Allow to brown on outside.
  4. To pot, add water, chili powder, cumin, oregano, and 1 1/2 teaspoons coarse salt. Add tomatoes with juices, green chiles, and tomato sauce. Stir to coat evenly.Bring chili to simmer. Cover and place in oven. Cook for at least 2 hours. Remove from oven. Spoon off grease from top if any. Add squash and stir to coat. Add additional water if the chili is really thick (about 1/2 cup to 1 cup), keeping the meat covered. Place the pot back into the oven, uncovered. Roast uncovered until beef and squash are tender, about 45 minutes longer.
  5. Remove from oven when beef is tender. If it isn’t, put it back into the oven for a little longer. When the beef is tender, spoon off any fat or grease from the top of the chili. Season chili to taste with salt and pepper.  Stir in diced cilantro or serve it as a topping.

Slow Cooker Beef and Sweet Potato Stew

Published on by Alissa4 Comments

One of my favorite kitchen gadgets (besides my amazing food processor) is my slow cooker…a.k.a Madame Crockpot.  My mom bought Madame Crockpot for me when I left for college *cough* many moons ago. Madame has been my constant companion through many tough seasons. Madame Crockpot has saved me numerous times and has always provided a nutritious and hot meal when I came home from a long day of studying, or working, or camping, or skiing, or fishing, or running, or lounging around watching Last of the Mohicans on a rainy day.

If only she fit in my pocket! I would take her everywhere!!!!

Lately I have been studying and studying and studying every chance I get. So, as always, Madame Crockpot came to the rescue this past weekend and made me an amaaaazing beef stew.

The beauty of stew is that it is really hard to screw it up.  It’s quite a simple recipe….(1) brothy substance, (2) veggies, (3) herbs, (4) toss in meat if you want, and (5) cook it low and slow. So feel free to swap some things out for what you have on hand. I think mushrooms would be a fabulous addition or even butternut squash.

Slow Cooker Beef and Sweet Potato Stew (Gluten and Grain Free)

Serves 8

Ingredients

  • 1 to 2 pounds beef stew meat, diced into 1-inch cubes (include beef bones if you have them)
  • 1 medium onion, diced
  • 1 cup carrots (about 3 to 4 medium-sized), cut into 1-inch pieces
  • 2 medium sweet potatoes (I used 1 sweet and 1 white), leave skin on and dice into 1/2-inch cubes
  • 1 can of diced tomatoes (or 2 cups fresh)
  • 4 cups of organic beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1/2 cup frozen green peas
  • salt and fresh cracked pepper to taste

Instructions

  1. Add diced beef to slow cooker. Place vegetables in order as they appear above (onions through sweet potatoes).  Pour canned tomatoes with juice on top.  Mix beef broth, tomato paste, balsamic vinegar, and herbs together in a bowl. Pour on top of vegetables in crock pot.
  2. Put lid on crock pot and cook on low for 10 to 12 hours or on high for 4 to 6 hours. Add peas during last 15 minutes of cook time. Season with salt and pepper.

Gluten Free Pumpkin Blondies

Published on by Alissa7 Comments

These gluten free blondies are closely related to my Paleo Fudge Brownies which have almond butter as the base ingredient.  For these Pumpkin Blondies, I wanted the pumpkin flavor to be front and center stage.  Pureed canned pumpkin plus pumpkin pie spices give them an amazing fall flavor that will blow your mind.

I’ve made these several times for dinner parties and group gatherings. I have to say that I prefer them with dark chocolate chunks, unsweetened shredded coconut, and just slightly undercooked (about 25 minutes), where they end up more like gooey pumpkin chocolate chip cookie bars.  However, if you prefer to not eat your blondies with messy gooey hands (freaks), then cook these puppies until they are fully set up (about 30 minutes).

Note – if you are using salted almond butter, reduce the quantity of salt or leave out entirely. Similarly, if your nut butter is sweetened, then reduce the quantity of honey equivalently. You could easily sub another type of nut butter for the almond butter. If you do not have pumpkin pie spice blend, then sub cinnamon. 

Pumpkin Blondies (Grain Free, Gluten Free, Paleo Friendly, Dairy Free, Refined Sugar Free) adapted from This Primal Life

Serves 16

Ingredients

  • 1 cup unsalted almond butter
  • 1 cup pureed pumpkin (canned or fresh)
  • 1 egg
  • 1/3 cup honey (or maple syrup)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice blend
  • 1/3 cup dark chocolate chips (optional)
  • 1/2 cup shredded unsweetened coconut (optional)

Instructions

  1. Preheat oven to 350F. Spray an 8″x8″ pan with nonstick spray. Set aside.
  2. In a medium bowl, combine almond butter and pumpkin. Mix until combined. Add egg and honey. Mix well. Stir in baking soda, salt, and pumpkin pie spices. Stir in chocolate chips and 1/4 cup coconut. Top the remaining 1/4 cup shredded coconut.
  3. Pour into prepared pan. Bake in preheated oven for 25 to 30 minutes or until toothpick comes out clean. Remove from oven and allow to cool for 5 to 10 minutes. Best when eaten warm!

Nutty Coconut Date Balls

Published on by Alissa9 Comments

I love snacks. I would much rather eat several small meals than huge ones. Maybe because I loooove food and the thought of eating different types of food all day is quite a treat to me.

Also, being a runner, I get hunger pains and need a quick fix!  Eating my arm ain’t pretty, folks. You don’t want to see me get HANGRY.

This is basically my version of the coconut Lara bar.  These little balls are all over the food blogosphere, but I had never had a chance to make them until now.  For Food Matters Project Monday, Cheese Please chose Cheese-Nut Balls from Mark Bittman’s Food Matters Cookbook.  My hubby is dairy free, so I swapped out the cheese for dates and made individual snack bites.  These Nutty Coconut Date Balls are perfect little energy snack bites. The dates taste like caramel goodness with smacks of coconut.  Feel free to roll them into balls or press them into a sheet pan and cut them like bars. They make great travel food!

Coconut Pecan Date Balls

Ingredients

  • 1 cup dates, pitted
  • 3/4 cup chopped nuts (such as raw unsalted walnuts, pecans, macadamia nuts, almonds and/or cashews)
  • 1/2 cup shredded unsweetened coconut
  • 1/8 tsp sea salt
  • 1/8 tsp ground cinnamon

Instructions

  1. Add the dates one at a time through the feed tube of the food processor while it is running. The dates will turn into a date paste.
  2. Add the nuts. Process until the consistency appears like cake crumbs, but it will easily stick together when you press the mixture between your fingers.
  3. Add salt and coconut. Pulse until mixed.
  4. You can either make these into bars or balls. If making into balls, simply remove the blade from the food processor and take one tablespoon at a time of the mixture and roll it between your palms until a ball forms.  To make bars (like larabars), put the mixture into a shallow baking pan and press the mixture into it. Seal and store in an airtight container in the fridge until you are ready to serve it.   These will last up to 2 weeks in the fridge or longer in the freezer.

Green Chile and Bacon Frittata

Published on by Alissa2 Comments

My posts have been a bit brief lately because I am getting closer and closer to taking my Professional Engineering (P.E.) exam.  ONE MONTH!!!  October 26th can’t come quick enough. I am stressing and wish I had more time to prepare, but I just want to get this thing over with.  I’ve locked myself in my “Ladies’ Parlor” for way too long.

What is the Ladies’ Parlor, you ask?

Well, men get their “Man Caves”… so I have taken over my spare bedroom  upstairs and turned it into the Ladies’ Parlor.  My “Ladies’ Parlor” is awesome and fun and has chairs and proper lady drinks and tea cakes and sandwiches and long gloves and long cigarrettes and NO BOYS ALLOWED. 

Actually, I lie. It is none of those things…YET. 

At this point, it is a study dungeon. Ugh.  It has a sad table and a sad lamp and a sad chair.  But after October 26th…it will DEFINITELY have a cocktail bar. Hell…why don’t I have one of those now? That would most definitely help me through those long nights. 

You know what else gets me through these long days….a solid breakfast. I have to have eggs in the morning. I looooove eggs. What’s better than eggs? Eggs + Bacon.  And the only thing better than that combo, is Eggs + Bacon + Fresh Roasted Green Chiles. I’m serious, folks. Do it.

If you are from the midwest, this time of year is when you look forward to fresh roasted hatch green chiles!  I always stock up and throw several bags in the freezer to enjoy through the winter. Get them while the gettin is goooood.

I threw in some fresh roasted hatch green chiles into a frittata and it was majical. Put them on anything…burgers, eggs, sandwiches, burritos, quesadillas, stew! Ladies’ Parlor Approved!

Green Chile and Bacon Frittata

Serves 4

Ingredients

  • 8 eggs
  • 2 roasted hatch mild green chiles (deseeded, skin removed, and chopped)
  • 1 tomato, diced
  • 1/4 cup canadian bacon or 4 slices of bacon (cooked and chopped into pieces)
  • Optional toppings: avocado, fresh salsa, cilantro

Instructions

  1. Preheat oven to 400 F. Butter or spray a nonstick skillet (or cast iron skillet). Set aside.
  2. In a medium bowl, whisk eggs and sprinkle with a pinch of salt and pepper.
  3. In the prepared skillet, scatter the green chiles, tomatoes, and cooked bacon evenly on the bottom.  Pour the egg mixture on top. Place in the oven for 15 to 20 minutes. (Note, I have an oooold oven, so keep an eye on this, my times may be off a bit because my oven is a beast). Remove when set.

Brats with Roasted Cauliflower and Apples

Published on by Alissa7 Comments

For our wedding anniversary, Kiley and I spent a few restful days in Hermann, MO. It’s a quaint German town in eastern Missouri. We relaxed, we drank, we ate. It was perfect.

While there, we stocked up on some amazing smoked knackwurst. So good.

Because this week’s Food Matters Project recipe was Whole Cauliflower with Sausage, I decided to use our fresh knackwurst and roast up some cauliflower and local apples.  Apples and brats are great together. This is a great one pot or rather a one roasting pan meal.

Enjoy the fall flavors! Oh, and check out the original recipe at Food Fascination.

Brats with Roasted Cauliflower and Apples

Serves 4

Ingredients

  • 4 brats, polish sausage, or chicken sausage, cut into 1/2-inch rounds
  • 1 head of cauliflower, cut into florets
  • 2 apples, cored and cut into 8 pieces each
  • 1/2 onion, sliced thinly
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 425F. Add sausage slices to roasting pan. Toss cauliflower, apple slices, and onions with olive oil in medium bowl. Add to roasting pan.
  2. Roast sausages, cauliflower, apples, and onions for 30 to 35 minutes at 425F or until cauliflower is browned and sausages are cooked through.

Roasted Beets with Apples and Greens

Published on by Alissa2 Comments

I have a confession.

I have a Friday ritual.

I cry.

I cry every damn Friday morning…not because I want to cry. No, I cry because Story Corps comes on NPR’s Morning Edition every Friday morning while I am on my way to work. And I’m not a cryer, folks,…I’m tough…I’m strong…I do what I want….Rargh!!!!

But on Fridays, there I am….crying at the stop sign or crying by a playground or crying in the parking lot of my office.  I have mascara smeared across my face because this little old man is being interviewed by his granddaughters and he is talking about his wife of 70+ years that just passed away and he remembers dancing with her the first day that they met and how beautiful she was and how she sparkled and now life just doesn’t have that sparkle anymore because she was his sparkle and….damnit…here those stupid tears come again.

This morning those tears streamed down again as I heard an amazing story of a young woman that was homeless in highschool. She shared a room in a Chicago shelter with 6 other family members. She rode the bus 1.5 hrs one way every day to school. She currently is in college, working hard and continuing to take care of her family.  And here those tears come again…it kills me knowing how common this story is. So many Americans are well below the poverty line. So many children are homeless. They have so much to overcome and many are able to but many do not have the chance.

So here is where I give an interweb high five *BAM* to all you educators (my husband included) for fighting for these kids and working long hours and believing and loving and opening your homes and hearts. Keep trucking, because what you do matters.

Doh! There I go again. Telling ya’ll a story and forgetting to go into much detail on the featured recipe.  So lets talk beets and fall apples!  A dear friend of mine from grad school sent me a recipe for an apple and kale saute.  I drooled and immediately made it the next night but added two roasted beets that I had bought at the market. Winner!

Roasting beets is super duper easy. It is way better than boiling…ew!  Read below for a short tutorial on roasting and removing the outer skin of the beet. I always run my roasted beets under running water and the skins rub off easily. Oh and USE THOSE GREENS!!!!  I added the beet greens with the kale. The tart apples and earthy roasted beets are a perfect pair. A dijon vinegerette drizzled on top really seals the deal!  Serve as a side with grilled salmon, pork chops, or chicken. Or for a vegetarian or vegan dish, serve over quinoa and maybe add some toasted walnuts. Mmmmm fall.

Roasted Beets with Apples and Greens (adapted from Whole Foods Market)

Serves 4 as a side

Ingredients

  • 1 bunch of beets with beet greens (about 1 lb)
  • 2 small apples
  • 1/4 medium red onion, thinly sliced
  • 1 bunch of kale, stems removed
  • 1 Tablespoon olive oil, divided
  • 1 Tablespoon apple cider vinegar, divided
  • 1 teaspoon stone ground mustard or dijon mustard
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 F. Let’s roast some beets! Remove greens from beets. Set beet greens aside to use later. Scrub beets well and do not dry off. Wrap beets loosely in aluminum foil. If beets are similar size, then they can all be wrapped together. If the beets are very large, then wrap them separately. Transfer the wrapped beets to a baking sheet and roast for 1 hour for large beets and 45 minutes for smaller beets. Beets are done when a fork slides easily to the middle of the beet. Allow the beets to cool for 5 minutes, or cool enough to handle. Hold the beets under running water and rub the outer skin away easily. Note – if the skin doesn’t come off easily then it is likely that the beets need to cook a little longer.  Peel and slice all the beets. Set aside.
  2. While the beets are roasting in the oven and they have about 20 minutes until they are done, start cooking the rest of your ingredients. Wash and remove the stems from the beet greens and kale.
  3. Heat 1/2 Tablespoon of olive oil in a skillet. Saute red onion for 5 minutes or until translucent and browned. Add thinly sliced apples and cook for 5 minutes, stirring frequently. Add 1/2 tablespoon of apple cider, kale, and beet greens. Place lid on top of skillet and allow to steam for about 5 minutes, stirring frequently. Remove from heat when greens are wilted.
  4. In a small bowl, mix remaining 1/2 tablespoon olive oil, 1/2 tablespoon apple cider vinegar, and mustard. Set aside.
  5. Divide the kale and apple mixture among 4 plates. Place sliced beats on top of kale and apples. Season with salt and pepper. Drizzle with vinaigrette. Serve warm or at room temperature. Note – If you don’t use all of the roasted beets, they can be stored whole or sliced for up to a week in the refrigerator.

Spiced Zucchini and Apple Cake and an Anniversary

Published on by Alissa18 Comments

Seven years ago today, I walked down the isle to Johnny Cash’s Ring of Fire and married a crazy man. I call him crazy only because he fell in love with me. What is even crazier is that he has continued to love me amazingly. He is my best friend. I’m one lucky gal. The luckiest in fact.

We make an odd pair. A great team, but an odd pair. He is total left brain and spontaneous and fun and boisterous and ADD and passionate and people oriented. Me? None of those things. Opposite. This man allows me to be crazy and anal retentive. He has taught me to go with the flow…well…to TRY to go with the flow. I’m a Type A engineer…I do as good as I can. I’ve come a long way.

Case in point – On our first anniversary, we took a road trip from Oklahoma to Nantucket. My cousin lived there and we decided to head up there to see her. We were broke (I was getting layed off from my job and going back to school to get my masters). We decided to camp the whole way and eat packed food. We had a tight budget. Well, correction…I had a tight budget.

We spent the first night at a friend’s place in Chicago. We ate turkey sandwiches that night at their house. Budget accomplished. Check. Next day, we headed to New York. Around 9 am it became apparent that we have left our turkey meat in Chicago. Kiley was hungry. I offered him the only option we had….mustard sandwich. He was not a fan. He pulled over to get a sausage biscuit. “But…that’s not a part of the budget,” I said. He asks if I want one. And of course I said no…because it was not in the budget…I mean, in my defense that dollar could make or break this thing, people!!!! SO there he is…eating his hot and steamy and fresh and awesome breakfast sausage biscuit…and there I am…eating my cold and floppy and soggy mustard sandwich. My mustard sandwich was awesome. He was totally jealous.

Do you now know why I think he is crazy….for putting up with me! Seriously.

But that was year 1…and now, 7 years later, he has totally relaxed. Ha…I mean, I have relaxed. A bit. We now own a 1974 VW camper van called Annabelle that we “drive” all over America. Well, sometimes we do not drive her back (she gets towed)…but it’s always a good time and always an adventure.

Right now we are on yet another adventure. This time Kiley surprised me with a train ride to Hermann, Missouri….Missouri’s very own wine country. It’s a quaint German town nestled on the banks of the Missouri River an hour or so west of St Louis. So cheers and I hope you are having a wonderful Monday, because I am.

Oh…this cake! I nearly forgot with all the gooshy anniversary talk. Typically on Mondays I present a Food Matter’s Project (FMP) recipe. Today’s recipe was Apricot Polenta Cake which appears to be rather easy and tasty. However, apricots are not around right now at the market and Kiley does not eat grains…so no polenta. Womp womp. But, in an attempt to stick with the “cake” theme of the FMP, I baked this lovely zucchini spice cake. It is adapted from one of my new favorite flood blogs, Against All Grains. She cooks great recipes for individuals that have sensitivities to grains and dairy. This cake is adapted from her zucchini bread recipe which is made with almond flour. My adaptation amps up with fall spices (cinnamon, ginger, nutmeg) and tops it with local apples.

Enjoy this cake for breakfast, dessert, snack, or on a road trip (slices are coming with us on the train). Take it from me, these cake slices are SO much better than eating mustard sandwiches. 😛

Almond Flour Zucchini and Apple Cake (adapted from Against All Grains)

Ingredients

  • 1.5 cups blanched almond flour
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 Tablespoons coconut oil
  • 1 to 2 cups shredded, unpeeled zucchini
  • 2 apples (dice one apple and thinly slice the other to place on top)

Instructions

  1. Preheat oven to 350F. Spray an 8-inch or 9-inch cake pan with nonstick spray. Set aside.
  2. Combine the dry ingredients (almond flour through ginger) in a small bowl. Set aside.
  3. In a separate medium bowl, mix wet ingredients (eggs through oil) and beat for about 1 minute. Stir in zucchini and one of the diced apples.
  4. Slowly add the dry ingredients to the wet ingredients. Mix until all of the dry ingredients have been incorporated.
  5. Pour into prepared pan. Place sliced apple on top in a circle pattern. Bake at 350F for 35 to 40 minutes or until the middle is set. A toothpick comes out clean when the cake is done.

Pumpkin and Apple Almond Flour Muffins (Grain Free)

Published on by Alissa23 Comments

So I have a crush. And not a little one. A BIG one…a huge, gushy, get red, giggle, snort, blow chocolate milk out of my nose kind of crush. His name…. Pumpkin…that’s Mr. Pumpkin. Ya….you know him. You all love him.  He’s like the Matthew McConaughey of fall produce.  Whatever he is in, it’s golden, perfect, never disappoints and always shirtless.

Such is my crush….mmmmm pumpkin. I’ve been collecting and dreaming about amazing recipes: pumpkin bourbon ice cream, pumpkin bars, pumpkin bread, pumpkin coconut soup, pumpkin latte, pumpkin butter, pumpkin oatmeal, pumpkin pancakes, pumpkin smoothie, pumpkin cheesecake, pumpkin curry. The list goes on and on and on and on, people. It’s bad. I’ve got a pumpkin fever!

And then I stumbled upon this great pumpkin muffin recipe made with almond flour. As soon as the calendar hit September 1st, my oven went on and in went these delicious pumpkin muffins.  I had just picked up some local golden delicious apples at the market and decided to throw one into the mix. I’d been dreaming of these puppies and boy howdy they did not disappoint…much like Matthew McConaughey.  Pull the muffin liner off and they too will be shirtless. Whoah!

I honestly have to say these are hands down the best pumpkin muffins I have had…gluten free or not. It’s a double bonus that they are not only gluten free but grain free. So if you are on the fence about experimenting with almond flour, give these puppies a go. You will forever be in deep smit. You can even eat them shirtless. I won’t tell.

I should note that I made these with my newest purchase of Honeyville blanched almond flour.  I’m super impressed with the light texture.  Trader Joe’s offers almond meal and it is made from unblanched (skins still on) almonds. Bob’s Redmill also sells almond flour. Although Bob’s is blanched,  it has a more coarse texture but still tastes gooooooood. So if you are looking for a lighter texture to baked goods, I’d invest in a better almond flour such as Honeyville or go to Nuts.com.  Store your flour in the fridge or freezer. I also think Whole Foods offers bulk almond flour.   Another option is to regrind Bob’s almond flour in a coffee grinder. Just be careful to not let it process to long or you will end up with almond butter. DOH!

Pumpkin and Apple Almond Flour Muffins (Grain Free) (Slightly adapted from the Urban Poser)

Ingredients

  • 1/2 cup pumpkin puree
  • 2 large eggs, beaten
  • 1/3 cup maple syrup (or honey)
  • 2 Tablespoons coconut oil, melted
  • 3 Tablespoons apple sauce
  • 1 diced apple, leave skin on if organic
  • 2 1/2 cups blanched almond flour (I use Honeyville or go to Nuts.com)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup of walnuts or pecans
Instructions
  1. Preheat oven to 350F. Spray 12 cup muffin tin or place muffin liners within tin. Set aside.
  2. In a large mixing bowl, combine wet ingredients (eggs, pumpkin, maple syrup, coconut oil, and applesauce). Combine until well mixed. Add diced apple. Set aside.
  3. In a separate bowl, combine dry ingredients (almond flour, baking soda, salt, and spices). If you do not have blanched finely ground almond flour, you may need to regrind your almond flour in a blender.
  4. Add the dry ingredients to the wet ingredients. Mix until combined where there are no visible lumps. Add nuts and mix until combined. The batter will be rather thick.
  5. Spoon the batter into the prepared muffin liners or muffin tin. Fill to about 2/3 full, smoothing the tops with the bottom of a spatula or spoon.
  6. Bake in 350F preheated oven for 25 to 30 minutes or until golden brown. Check doneness by inserting a toothpick into the center of a muffin. It will come out clean when done. Allow to cool on a rack, if you dare. Dive in. These freeze well.