Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Difficulty: Easy/Medium
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Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

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Gluten Free Chocolate Chip Zucchini Muffins

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Remember that time that you thought you tasted the best zucchini bread ever?

I think you were wrong. I’m so sorry to bust your bubble… but….

THIS gluten free zucchini bread recipe that I am presenting to you today is literally the best zucchini bread I have eeeever had. literally.

Ever. Had.

I’m serious. And I sort of think of my self as a zucchini bread expert. Not to brag, but I’m a bit of a big deal in the zucchini world. Just saying.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

But back to these muffins. These are soooooo good. And they are gluten free and only made with two types of flour: oat flour and almond flour. Ya. Gettyup!

After my first bite of these gluten free zucchini and chocolate chip studded muffins that are sweetened with pure maple syrup…I had to sit down, regain composure, and do a double take…and then shove the rest of it in my mouth. Gluten free eaters and gluten lovers alike will be amazed. They are moist, light, and fluffy.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

I was really really really sad when I was finished with my muffin. It was the “watch your childhood best friend move away and all you could do is run to your room and write a letter as soon as possible so that she had it waiting for her when she got to her new home” kind of sad. And then I realized how thankful I was that there were 11 muffins left…shhhhhhh! I can’t say it too loud, or others will here and come steal my little precious precious precious zucchini muffins and their melty delicious chocolate chip bitsies.

Snack time just got a HUGE boost. You are welcome!

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Note – I made these muffins with a white skinned zucchini that I bought at the farmers market. Although the white skinned version was easier to shred, I missed the green flecks of zucchini skin in my muffins. But if you have pick eaters in your family, removing the skin of the zucchini or using a white skinned zucchini is a great way to add this vegetable to muffins without them knowing. Muahahha.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins (Gluten Free and Dairy Free Option)

  • Servings: 12
  • Difficulty: Easy/Medium
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Ingredients

  • 2 cups grated zucchini meat (try to avoid the seeds)
  • 2 cups GF oat flour (grind 2 cups of GF rolled oats in a food processor to a fine oat flour)
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, at room temperature
  • 1/2 cup maple syrup (or honey)
  • 6 Tablespoons butter, softened (or melted and cooled coconut oil)
  • 1/4 cup plain greek yogurt (or applesauce)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Remove items from refrigerator to come to room temperature.
  2. Preheat oven to 350 F. Place paper liners in 12-cup muffin tin. Set aside.
  3. Shred zucchini (with or without skin) in a bowl. Press with a clean towel to remove excess moisture. Set aside covered and allowing to drain.
  4. Place oat flour and almond flour, baking powder, salt, and cinnamon in a large bowl. Whisk together and set aside.
  5. In the bowl of a food processor or mixer, beat eggs for 1 to 2 minutes or until frothy. Add maple syrup and butter and process an additional minute until well incorporated. Add greek yogurt and vanilla. Pulse until combined.
  6. Add wet ingredients to dry ingredients. Mix together until just combined (don’t over mix). Gently stir in shredded zucchini and chocolate chips. Allow to rest for 1 minute.
  7. Fill muffin tins to 3/4 full. Place muffin tin on middle rack in preheated oven. Back for 35 to 40 minutes, or until tops are browned and slightly cracked. Remove from oven and allow to cool on cooling rack for at least 30 minutes (if you can!). Get ready for zucchini muffin heaven!

Note –

1. This recipe was inspired and adapted from Edible Perspectives Zucchini Chocolate Chip Cake.

2. Dairy Free – sub out the greek yogurt for applesauce and use coconut oil instead of butter. Dairy free chocolate chips can also be used in place of the regular chocolate chips.

3. These muffins will freeze well for up to 3 months. To thaw, place in microwave for 30 second intervals. Makes a quick and easy breakfast or after school/work snack.

Picnic Perfect Herby Deviled Eggs

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I’m constantly looking for easier and more efficient ways to do things. Must be the engineer in me. Well today, I have an amazing genius picnic tip.

Use an egg carton to transport deviled eggs. Genius!

This weekend we had a tasty picnic with friends to celebrate the 4th of July. My hubby and I rode our bikes to the park and brought along some snacks, including deviled eggs. My solution to transport the deviled eggs was to use the egg carton as the perfect transport container.

I placed separate muffin liners in the carton to make these a less messy picnic dish. I also decided to use nearly the whole egg instead of cutting them in half. I cut the top third of the egg off and scooped out the yolk. The yolks were then mixed with greek yogurt (instead of mayo), herbs, salt, and Dijon mustard. I then scooped the yolk mixture into a baggy, cut off the edge, and pipetted the mixture into each egg white. Fancy pants picnic dish!

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I unfortunately do not have very many pictures of these puppies since I was running behind and had to rush to get these beauties loaded up in the egg carton and then head out on my bike to the picnic. But I will tell you that I will definitely be repeating this process for future deviled eggs that will be accompanying me to potlucks and picnics.

The only downside to this recipe is that deviled eggs go waaaay too fast. Womp Womp.

Herby Deviled Eggs (Grain Free, Gluten Free)

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 12 eggs
  • 1/3 cup greek yogurt
  • 1/4 teaspoon sea salt
  • 1 teaspoon minced chives (some reserved to sprinkle on top)
  • 1 teaspoon minced parsley
  • 1 teaspoon Dijon mustard

Instructions

  1. Place eggs in a medium saucepan and add cold water until the eggs are covered by 1 inch of water. Bring to a rolling boil. Remove saucepan from heat, cover, and then let stand for 11 minutes. Drain the pot and run cod water over the boiled to cool them.
  2. Meanwhile, place remaining ingredients into the bowl of a food processor and mix together. Reserve some chives and parsley for sprinkling on top.
  3. Peel all of the eggs. To transport easily to a picnic, make whole deviled eggs by cutting off the top third of the egg. Remove yolks carefully with small spoon or butter knife, leaving the whites fully intact. Transfer yolks to bowl of food processor with greek yogurt mixture. Process until smooth.
  4. For easy picnic transport, line egg carton with individual muffin liners. Place intact egg whites into each separate muffin tin liner. Place egg yolk mixture into a sealable plastic back (like a ziplock). Cut the corner tip off of the bag for easy pipetting into each egg white. Sprinkle with remaining herbs. Place plastic wrap on top of filled eggs and refrigerate up to 8 hours.

Paleo Curried Pumpkin Seed Crusted Chicken

Paleo Curried Pumpkin Seed Crusted Chicken

Things have been pretty busy for me lately. We recently traveled to Pittsburgh to see two of our dearest friends and our twin godsons that are 16 months old! So adorable. It was a fun-filled weekend that had me taking naps EVERY day. Twin boys…whoooosh. Then I was in Omaha for work. THEN my two awesome kid sisters came and visited me.

When I’m running around full steam, on the road, and on air planes, I need a good snack. I recently tried SuperSeedz, gourmet pumpkin seeds, and I absolutely LOVE them. I took them on the road with me and shared my new addiction with everyone. They are so delicious and have tons of different flavors. They are one of the best gluten free and paleo-friendly treats on the market.

Paleo Curried Pumpkin Seed Crusted Chicken

I’m typically not a big person on doing giveaways, but I am completely in deep smit with these pumpkin seeds.  So if you are looking for a tasty snack that is loaded with protein and nutrients, you have to try these!

Paleo Curried Pumpkin Seed Crusted Chicken

Paleo Curried Pumpkin Seed Crusted Chicken

For a sweet treat, try the chocolate flavored Cocoa Joe! ERHMERGERD! Or spice it up with the Curry Flavored seeds. I really liked these seeds so much that I used the curry flavored pumpkin seeds as a nut crust for a paleo version of chicken fingers! Super kid friendly and easy for the whole family to help prepare.

SuperSeedz and I are giving away a FREE box of all of the delicious flavors that SuperSeedz offers! It’s an amazing snack box full of tasty treats.  There are two different ways to enter this giveaway.

Receive up to 2 entries if you:

  1. Subscribe to Big Eats Tiny Kitchen blog by email. 
  2. Leave a comment below about your favorite way to use pumpkin seeds. Extra points for creativity!

The fine print: You have until midnight CST on Sunday, July 6th, 2014, to leave a comment or subscribe to my blog for chances to win the box of tasty treats. I will notify the winner by email on Monday, July 7th, 2014. To claim the prize, the winner must reply within 7 days with a valid mailing address or another winner will be selected at random. Good luck!

Paleo Curried Pumpkin Seed Crusted Chicken (Grain Free, Gluten Free, Paleo-Friendly)

  • Servings: 4
  • Difficulty: Easy
  • Print

Note – A food processor or blender is necessary for this recipe.

Ingredients

  • 2 lbs of chicken breasts or thighs, boneless and skinless
  • 1/2 cup roasted and salted pumpkin seeds (I used Super Seedz Curry Flavor)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon curry powder (or any seasoning that you prefer)
  • 1/4 teaspoon kosher salt
  • 2 eggs

Instructions

  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper. Set aside.
  2. Process 1/2 cup pumpkin seeds in a food processor for 1 minute or until seeds resemble bread crumbs. Add coconut, curry powder, and salt and pulse until combined. Pour pumpkin seed mixture onto a large plate.
  3. Whisk two eggs in a medium bowl. Dredge chicken in egg to fully coat. Take egg-coated chicken and lay onto plate with pumpkin seed mixture. Coat chicken on both sides with pumpkin seed mixture thoroughly. Place coated chicken onto roasting pan.
  4. Cook chicken for 35 to 45 minutes at 400 F (until chicken is cooked through), flipping halfway through cooking time. Remove from oven when cooked through and allow to cool for 5 minutes.

 

Grain Free Lemon Tart

Are you ready?  Like REEEEEALLY ready? Because this isn’t your standard lemon tart. It is a TART tart.  A creamy tart with pucker power but tempered with sweet agave nectar. It is the princess of tarts that will make you dream of fresh flowers, warm picnics, and lemon trees even when it is still stupid cold outside.

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I have been slightly obsessed with lemon tarts lately.  I made piss poor lemon bars last weekend and was out for vengeance.  I didn’t like the filling and was dead set on making a creamier version that could be placed into a tart crust.  So the hunt began for a lemon tart recipe that satisfied my obsession.  I studied several recipes and finally settled on an amalgamation of Julia Child’s Tarte Au Citron, Cookie and Kate’s Honey-Sweetened Citrus Curd, and Dave Lebovitz’s Lime Meringue Tart.

In the end, the curd recipe was adapted from Kathryn’s recipe.  I swapped agave nectar for the honey because I didn’t have honey on hand.  Kathryn’s curd was a bit sweeter than this lemon curd, which could be due to the sweetener swap. If you prefer a sweeter lemon curd, you might stick with honey which will provide that pronounced honey flavor or you could increase the quantity from 1/3 cup to 1/2 cup.  But I liked using the neutral-flavored agave nectar which allowed the tartness of the lemons to be the leading lady of the lemon curd. I also love tart things over sweet. Give me Sour Patch Kids any day of the week over Smarties. EEW.

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When making the curd, be careful when using the direct heat method to thicken the curd. Use nonreactive saucepan and either a wooden spoon or metal wire whisk. Plastic will make your curd curdle like curdly curdy curd. Hehe.  Just keep your heat on low and STIR constantly with a wire whisk. It’ll be fine.  However, if you get a little bit of cooked egg or lemon pulp in the curd, you can always strain the curd before placing it into the tart crust.  This lemon curd can also be made in advance and refrigerated for several weeks. It’s SO dreamy stirred into greek yogurt.

The almond flour-based tart crust pairs incredibly well with the lemon curd filling.  This grain free tart crust is amazing and can be used as a basic crust for a multitude of fillings.  I adapted the recipe from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam.  I used Dave Lebovitz’s method for making a basic french tart crust where he places butter, oil, water, sugar, and salt in a bowl and melts it in a hot oven before adding the flour. The butter begins to brown, giving it a wonderful complex and nutty flavor. So simple!

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I also should note that this is a prebaked tart crust. Because almond flour tends to burn easily, keep the heat slightly lower when prebaking and allow the shell to slightly brown.  After filling it with the prepared lemon curd, bake the filled tart until the filling has set (about 10 minutes).  If the edges of the tart begin to brown too quickly, place aluminum foil around the crust edge to protect it from burning.

You can top the lemon tart with meringue (like me) or fresh seasonal fruit. Once my blueberry and raspberry bushes begin to fruit, you can bet your butt that I will be topping these tarts with a gaggle of berries. But in the mean time, I piped a small amount of meringue around the edge of the tart using 2 reserved egg whites. I made a metric poop-ton (actual measurement) of meringue and was sad to see it go to waste.  I nearly made a second and third tart JUST to give that beautiful meringue a home.

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Grain Free Lemon Tart (adapted from recipes from Cookie and Kate and Dave Lebovitz)

Serves 8

Tart Crust Ingredients

  • 3 Tablespoons unsalted grass-fed butter, cut into pieces
  • 1 Tablespoon coconut oil
  • 1 Tablespoon water
  • 2 Tablespoons agave nectar or honey
  • 1/2 teaspoon sea salt
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract

Lemon Curd Filling Ingredients

  • 4 tablespoons unsalted butter, cut into small pieces
  • 3 large eggs
  • 3 egg yolks (reserve whites for meringue)
  • 1/3 cup agave nectar (or honey)
  • 2/3 cup fresh lemon juice (about 3 to 4 large lemons)
  • 1 Tablespoon lemon zest
  • pinch of salt

Meringue Ingredients

  • 2 reserved egg whites 
  • pinch of salt
  • 3 Tablespoons agave nectar or honey

Tart Crust Instructions:

  1. Preheat oven to 350F. 
  2. Place butter, coconut oil, water, agave nectar, and salt in a Pyrex bowl.
  3. Place bowl in preheated oven for 10 to 15 minutes.  Allow the butter and coconut oil to begin bubbling. The butter will begin to brown on the edges (a.k.a. browned butter).
  4. Remove the Pyrex bowl from the oven.  Be careful because the bowl will be hot.  Add almond flour, vanilla extract, and baking soda and stir quickly until a ball forms.
  5. Transfer dough ball to a 9-inch tart mold with a removable bottom. Use your fingers to spread dough into the base and up the edges of the tart pan. Prick the bottom all over with the tines of a fork.
  6. Partially bake for 7 to 10 minutes at 350 F.  You don’t want to fully bake or it will get too brown when later baking the filled tart.
  7. Remove the partially baked tart shell from the oven. Set aside and allow to fully cool before filling.

Lemon Curd Instructions:

  1. In a saucepan over low heat, heat butter, lemon juice, zest, and salt until butter is melted, but not boiling.
  2. In a medium bowl, whisk eggs, egg yolks, and agave nectar for 1 to 2 minutes until combined and slightly frothy.
  3. Temper the egg mixture by adding a bit of the heated butter-lemon juice mixture to the eggs and whisking constantly.  This will warm the egg mixture without cooking your eggs.  After the eggs are slightly warmed and tempered, add them slowly to the warm butter-lemon juice mixture, whisking constantly.
  4. Increase the heat and cook over medium-low heat, whisking constantly until the lemon curd mixture begins to thickens with a consistency of jelly. DO NOT LET IT BOIL!!! It is done the whisk is lifted from the curd and the mixture holds its shape when it falls back into the saucepan from the whisk (see picture below).
  5. Remove the curd from heat. Place the prebaked tart shell onto a rimmed baking tray.  (Be careful with the tart shell and the removable bottom!!! I have ruined a few tart crusts by accidentally pushing through the mold.) Scrape the filling into the prebaked tart shell.
  6. Bake at 350 F for 10 minutes. Remove from the oven.  You can either top with marshmallowy meringue (recipe below) or fresh seasonal fruit. Allow to cool completely before slicing.

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Marshmallowy Meringue (makes 3 cups):

  1. Heat 3 tablespoons of agave nectar in a microwave safe dish for 30 seconds (watch out because this might boil over).
  2. Add 2 egg whites and a pinch of salt to the bowl of a mixer. Turn on high and whip with whisk attachment until soft peaks form. Gradually drizzle in the heated agave nectar and a few drops of vanilla. The meringue will become shiny and slightly stiff.
  3. Scrape the meringue either into a pastry bag fitted with a fancy tip or (like me) scoop it into a Ziploc bag and cut the end off of the corner. Pipe the meringue in a ring around the tart. Or you can also spread the meringue with a spatula around the tart. (You will have meringue left over which either can be used for a second tart or stored in a mason jar in the refrigerator for 24 hours).
  4. Turn on the broiler in the oven. Place the tart under the broiler, watching VERY carefully because it will brown quickly! After the top begins to brown and darken, remove the tart from the oven and cool completely before slicing.

Grain-Free Hazelnut-Pecan Delights

First things first. I have some amazing news. I received my official notification in the mail that I passed my Professional Engineering exam!!!!  A grueling exam that I studied for nearly half a year for last year. It consumed me, but was worth it.  I now am a certified P.E., which has been a huge goal of mine. CHECK that off my bucket list.

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But now that I have checked that huuuuuge goal off of my list, I find myself at a bit of a loss. Where do I focus my energy next?  I’m a goal-oriented person and it only seems proper to set new goals. But aside from the small goals of “read more books” or “travel more”, I just can’t seem to figure out where to point my laser beams. So, if you have any ideas, I’m game.

At this point, I’m trying to tackle small things that include: (1) Organizing my “office” (junk room), or (2) Thinking about hanging pictures that have never been hung, or (3) Properly learning to do laundry because reading the labels seems more like reading hieroglyphics and I end up just throwing everything in at once and washing on cold. Evidently when clothes say gentle…they mean it. Booh.

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I also have been perfecting cookies….my butt thanks me and my skinny jeans do not. These Hazelnut-Pecan Delights are THE perfect cookie. They are just sweet enough, with a hint of salty, and are chewy and are….well….redonculous. Yes…redonculous, people.

They taste like my favorite Girl Scout cookie….oh that beloved Caramel Delight…and yes…they are soooo delightful.  The bonus with MY cookies is that they are gluten-free, dairy-free, and refined sugar-free. Plus they have hazelnuts and pecans, giving them added protein.

These are perfect to bring to your New Years Eve party, or football Bowl Game watch party, or for your last-hoorah-before-you-go-on-you-2013-fit-back-in-your-jeans party.

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Grain-Free Hazelnut-Pecan Delights

Makes 2 dozen tiny, bite-sized cookies

Ingredients

  • 1 cup hazelnuts
  • 1/2 cup pecans (or other raw nut such as almonds, walnuts)
  • 3 teaspoons ground ginger
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons coconut oil, softened
  • 4 Tablespoons maple syrup or honey
  • 1 Tablespoon unsulphured blackstrap molasses
  • 1/4 cup dark chocolate chips, chopped into tiny pieces
  • 1/3 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 350F. Line a baking sheet with unbleached parchment paper or a Silpat mat.
  2. In a the bowl of your food processor, add nuts and process for 2 minutes, until finely ground.  Add ground ginger, salt, and baking soda and process until well mixed. Add coconut oil, honey, and molasses and process until a thick cookie dough ball forms. Add chocolate chips and shredded coconut to the food process or and pulse for 15 to 30 seconds to finely chop the chocolate, distributing throughout the cookie batter.
  3. Chill the batter in the refrigerator for at least 30 minutes, making it easier to scoop and form cookies.
  4. I like these cookies tiny and barely bite-sized.  Scoop out the dough in exact, level tablespoons. Then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape.  Place dough a few inches apart on prepared baking sheets.  Use a wet fork to flatten each dough ball into your desired cookie thickness.
  5. Bake for 10 to 12 minutes or until firm around the edges (ovens vary so watch them), but still soft in the center. Allow to cool on the pan for 5 to 10 minutes before transferring to a wire rack to cool completely before serving.

Roasted Pumpkin Seeds (Pepitas)

Tis’ the season of roasting pumpkins, butternut squash, acorn squash, delicata squash…. We all know what to do with the roasted flesh. Hello pumpkin pie and pumpkin bread.

But, don’t stop there! Roast those seeds. They are delicious as a snack, on a salad, or topping a delicious pumpkin or butternut squash soup!

These were a great addition on our holiday table this year. I used the seeds from the pie pumpkin that was the centerpiece for our Friendsgiving!

Toasted pumpkin seeds are a healthy snack too.  The flavors options are endless: Cajun, BBQ, cinnamon-spice, curry, or simply salt and pepper.

When you scoop out the seeds from the pumpkin or winter squash, wash off the pumpkin goop. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. Drizzle with olive oil, seasoning, and salt. Roast in an oven until golden and BAM. Tasty tasty tasty.

I hope that everyone has a wonderful Thanksgiving.  We are lucky to have amazing friends and family to celebrate and eat delicious food with.  Please be safe this week in your travels! Merry Thanksgiving from Kansas City!

Roasted Pumpkin Seeds

Ingredients

  • Seeds from one medium-sized pumpkin or winter squash (Acorn, Butternut, Hubbard, Delicata) – about 1 cup
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • 1 to 2 tsp seasoning of choice (Cajun, BBQ, curry, cinnamon n sugar) (optional)

Instructions

  1. Preheat oven to 375. Spray a rimmed baking sheet with nonstick spray.
  2. In a medium-sized bowl, drizzle the olive oil over the pumpkin seeds. Add the seasoning of choice and salt. Toss well. Place seeds in a single layer across a baking sheet.
  3. Bake for 15 to 20 minutes or until seeds are golden. Sprinkle with a bit more seasoning when the seeds come out of the oven. Taste and season with more salt if needed. Makes about 1 cup.