Holiday GF Pumpkin Cornbread

INGREDIENTS 

-1c fine cornmeal

-1c course cornmeal

-1/2t xanthan gum

-2t baking powder 

-1/2t baking soda 

-1t salt

-2t pumpkin pie spice

-1/4c avocado oil

-3T honey 

-2 eggs, lightly beaten

-3/4c pureed pumpkin or other squash

-3/4c condensed milk

DIRECTIONS 

Whisk dry ingredients.

Which first 3 wet ingredients in a separate bowl. Whisk in pumpkin and milk. Fold in dry ingredients. Don’t over mix. 

Add batter to prepared 8 inch square pan. Bake at 350 ~25 minutes.

 **Note— use the rest of the condensed milk to make Mrs. Jackson’s sweet potato pie (half the standard recipe makes an 8-inch pie) + put the rest of the pumpkin puree in some chili.

Holiday Cranberry Snacking Cake

Non-pie dessert, snack waiting for thanksgiving dinner, breakfast throughout the week— this cake does it all. We made it multiple times this season, and next I want to experiment with using a whole grain flour like spelt.

INGREDIENTS:

-1.5c gf (or regular) flour 

-2t baking powder

-1/2 sea salt

1/8t cinnamon (optional)

-3 eggs

-1/3c honey

-1.5c whole milk ricotta (15oz container)

-1/2c avocado oil 

-1t vanilla 

-1.5c fresh or thawed whole cranberries (16oz)

DIRECTIONS:

Combine dry ingredients.

Lightly beaten eggs. Whisk eggs, honey, ricotta, oil, vanilla. Fold in dry ingredients, then fold in 1 cup of cranberries and transfer to prepared 8x8 pan.

With remaining cranberries, swirl them in a bowl with a little extra honey, then gently press into the top of the cake.

Bake at 350 for 1 hour to 1:15 until cooked through. Let cool 20 minutes.

Adapted from Real Simple, November 2024

GF Yogurt Banana Bread

 

INGREDIENTS

-2 c gf flour blend

-1 t baking powder

-1 t baking soda

-1/4 t salt

-3 bananas, mashed

-1/4 c oil 

-1/3 c maple syrup 

-1/2 c plain yogurt

-2 eggs

-1 t vanilla

DIRECTIONS 

Combine dry ingredients. 

Combine wet ingredients in a separate bowl. Add dry to wet. Don’t over mix. 

Add batter to prepared loaf pan. Top with flax seed, hemp hearts, chia seeds, chocolate chips, etc as desired. 

Bake at 350 for 50-60 minutes until cooked in the middle. Allow to cool as long as you can wait!

Morning Glory Muffins

INGREDIENTS 

-1 1/2c gf flour

-3/4t xanthan gum

-2/3c oat flour (from blitzed oats)

-1t salt

-2t pie spice (cinnamon, cloves, ginger etc)

-1t grated fresh ginger 

-2c shredded carrot 

-1c shredded stone fruit (nectarine, peach)

-1/4c honey

-1/3c unsweetened shredded coconut

-3 eggs

-1t vanilla

-2/3c yogurt or cream cheese

-extra 1/4c oats + coconut sugar for topping 

DIRECTIONS:

-Combine dry ingredients

-Beat wet ingredients and add to try

-Sprinkle sugar/oat mixture on top

-Bake at 350, 20-30 minutes 

Disappearing Pumpkin Bread

 Baked this in the toaster over in 3 mini loaf pans, looked the other way, and the guys had demolished it!

INGREDIENTS 

-1c pumpkin puree

-1t soda

-1/2t powder

1/4t salt

-1/2c honey 

-2t vanilla

-3 chia eggs (3T chia, scant 1/2c water)

-1/3c oil

-1 1/4c gf baking mix

-1T cinnamon or pumpkin spice

DIRECTIONS 

-Make chia eggs and set aside

-Mix pumpkin + first group of dry ingredients 

-Mix in wet ingredients 

-Mix in flour and spices

-Pour into 3 prepared mini loaf pans

-Bake 350, 30-40 minutes 

-Cool in pans

Vegan Cornmeal Muffins with Oats and Cranberries

 

INGREDIENTS

• 1 1/2 c cornmeal
• 3/4 c rolled oats
• 1T baking powder
• 1/2 t baking soda
• 3/4 t salt

• 3T chia seeds + 9T water
• 3/4 c plant mylk
• 1/2 c water
• 1/3c avocado oil
• 2T honey or maple syrup

• 1c fresh or frozen cranberries

DIRECTIONS

• Combine chia seeds and 9T water in a small bowl to gel
• Combine dry ingredients
• Separately combine wet ingredients + chia gel
• Add wet to dry, blend until just combined
• Add cranberries
• All to sit 15 minutes (oats soak up some moisture)
• Scoop into a muffin tin with unbleached muffin liners
• Bake at 400 for 20-25 minutes; makes a dozen

Tomato-Garlic-Cheddar Biscuits

What in the world do I do with a leftover half can of tomato paste?? Make biscuits:) 

Better (and cheaper) than the ones I get at the farmer's market...

INGREDIENTS:

• 1c GF flour
• 1t baking powder
• 1/4t xanthan gum
• 1/4t salt

• 4T butter, cold, cut into tiny pieces
• 2T herbs (oregano or chives)
• 2 cloves of garlic, chopped
• 1/2 can tomato paste (~2-3T; double recipe to use whole can)
• 1/2c grated vegan cheddar cheese

• 1 egg
• 1/4c cold milk

DIRECTIONS:

• Combine dry ingredients
• Use fingers to blend butter into dry ingredient mixture
• Mix in herbs, tomato paste, and cheese (gently)
• In a separate bowl, beat egg and milk together before adding to other ingredients
• Add a little extra flour if too wet
• Plop onto a parchment-lined baking sheet and bake at 400 for 15-25 minutes