How is it Thanksgiving next week? These past 7-8 weeks have been a blur of newborn cuddles, feedings and changing diapers while staring at the cutest little face. Immediately prior to having the little guy, I felt like I had an eternity at home with him, but now it feels like it's been the blink of an eye and we're almost 2/3 through my leave. Time flies!
There is an understandable immense amount of focus on the turkey dinner recipes floating around out there with less than one week until the big day, but this week's recipe is more about breakfast on the day of or on the day after, which is even better, because who wants to cook on the morning after Thanksgiving?
I'm still learning more about using grain free flours, but these muffins came out soft and yummy with almond flour. I've learned the hard way that it is essential to wait until they cool before removing them from the baking pan AND make sure that you generously prep said pan with non-stick cooking spray or your oil of choice to ensure these delicious muffins easily remove from the pan.
Give this recipe a try this weekend and freeze these muffins to be ready for Black Friday morning with a hot cup of coffee after your midnight shopping spree or a slower morning after the big turkey day. Happy Thanksgiving everyone!
Grain Free Pumpkin Chocolate Chip Muffins
(makes 1 dozen)
-3/4 cup applesauce
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-2 1/2 cups almond flour (not almond meal)
-2 tsp baking powder
-1/2 tsp salt
-1 tbs cinnamon (or more/less if you prefer)
-1 tsp pumpkin pie spice
-1/2 cup-1 cup chocolate chips, depending on your preference
Pre-heat your oven to 350 degrees and generously use non-stick cooking spray to prepare your muffin tin. Add muffin liners if you prefer in addition to prepping the muffin tin. In a large bowl, mix together the applesauce, sugars, eggs and vanilla extract until well combined. In a separate bowl, mix together the almond flour, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips. Scoop the batter into the muffin tin and bake at 350 degrees for approximately 30 minutes or until an inserted toothpick comes out clean.
Allow to cool in the pan completely- this is important. Use a sharp knife to loosen the cooled muffins from the tin and enjoy! Happy Thanksgiving to you and your families.
I always think it's the holiday season in December that is the busiest time of year, but the spring frenzy of school events and extra-curricular activities sneaks in and quickly brings that into question. So, I've fallen off my weekly post the past few weeks and I'm striving to get back there. Just a couple of weeks more and the schedule of evening and weekend events should lighten up as we roll into summer and we're definitely looking forward to it.
Full schedules need breakfast on the go and this week's recipe for a Buckwheat Flour Banana Bread brings the combination of flavor and nutrition to go with your morning cup of coffee. A small investment of time one weekend morning or late evening can set you up for the week. Serve it warm with just a smudge of butter and enjoy. Oh! And this recipe is gluten free too!
Buckwheat Flour Banana Bread (Gluten Free)
-2 overripe bananas
-2/3 cup organic vanilla yogurt
-1/4 cup brown sugar
-1/2 cup sugar
-1 teaspoon vanilla extract
-3/4 cup gluten free flour (I used Bob's Red Mill 1:1)
-3/4 cup Buckwheat flour
-1/2 cup oatmeal (use gluten free to keep the bread gluten free)
-1/2 teaspoon salt
-1 teaspoon baking powder
-2 teaspoons cinnamon
-1/2 teaspoon nutmeg
Pre-heat your oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray. In a large bowl, mix together the overripe bananas, yogurt and eggs. Add in the sugar and continue to mix. Add the vanilla and mix. In a separate bowl, sift together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until fully incorporated and mixed together. Pour the bread batter into the prepared loaf pan and bake for 55-60 minutes. Test with a toothpick to make sure it comes out clean after inserted into the middle of the baked loaf. Allow to cool in the pan for 15-20 minutes. Remove from the pan and allow to finish cooling on a wire rack. Once completely cooled, store in a freezer bag or air tight container in fridge for the upcoming week. Enjoy!
The weather is finally breaking and the calendar is starting to show signs of spring with communions, showers, Mother's Day and even a royal wedding coming up! Not that I'll be attending that one in person but there's something exciting about royal weddings. I remember my mother being captivated by Princess Di's wedding and then the world felt like it stopped to see Prince William tie the knot with Kate Middleton. I'm thinking about having a royal wedding tea party with my little bakers...
Moving onto this week's recipes, I'm keeping the spring flavors coming with a flavorful blueberry lemon breakfast cake. It's moistened using greek yogurt instead of oil or butter and has the clean flavor of lemon with fresh lemon juice and zest. This recipe makes 12-15 servings so it's a nice recipe to make for a brunch, party or any large'ish group get together.
Blueberry Lemon Breakfast Cake
(makes 12-15 servings)
- 3 eggs
-1 cup sugar
-1 cup milk
-1 tsp vanilla extract
-zest of 2 lemons
-juice of 1 lemon
-1 cup plain whole milk greek yogurt
-3 cups flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 1/2 cups fresh or frozen blueberries tossed in 1-2 TBS flour
For the Glaze
-1/2 cup powdered sugar
-juice of 1/2 lemon
Spray a bundt pan with non-stick cooking spray and pre-heat oven to 350 degrees. In a large bowl, mix together the eggs and sugar. Add the lemon zest, lemon juice, greek yogurt and milk. Mix together. Add in the flour, salt, baking powder and baking soda and stir until a thick batter forms. Toss the blueberries in 1-2 TBS flour (this prevents the blueberries from all sinking to the bottom of the cake). Fold in the blueberries.
Pour the batter into the bundt pan and bake approximately 50 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 15 minutes before removing from the pan and transfer to a wire rack to continue cooling.
Make the glaze by stirring together the powdered sugar and lemon juice. Pour over the cake and slice. Enjoy!
Note: If you do not have a bundt pan, you could break this recipe up into 2 loaf pans but you would need to reduce the baking time so keep an eye on the recipe in the oven.
Annndd...thank you to everyone who read my recent post on the review of the Veginner's Cookbook! I'm excited to to announce Sara T. as the winner of the cookbook giveaway! I will be in contact to make arrangements to get your copy shipped to you!
Have a great week!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.