strawberry basil honey {quinoa muffins}

i have literally waited eight months for the opportunity to use fresh strawberries and basil so that i could publish this recipe. i am happy to say it was well worth the wait. these muffins are light and soft, flavorful, and great for a quick, nutritious breakfast or snack (which especially comes in handy with my preggo munchies coming on every half hour it seems).

NOTE: these used to be my blueberry muffins, but once i tried the strawberry-basil combo it totally won me over. but if you are in the mood for blueberry rather than strawberry, simply substitute equal blueberries for the strawberries and 1 teaspoon of cinnamon for the basil.

NOTE, AGAIN: when you bake anything involving almond flour, be sure to allow ample time for cooling or your baked goods might just crumble apart on you.

photo 1-26

{ingredients}

1-1/2 cups quinoa flakes

3/4 cup almond flour

1 tablespoon baking powder

1 pinch salt

1 cup chopped fresh strawberries (frozen works fine too, but fresh is always best!)

1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)

1/2 cup honey or liquid sweetener of choice (i usually measure just under 1/2 cup)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1-1/4 cups almond milk (unsweetened)

1 flax “egg” (1 tablespoon flaxmeal combined with 3 tablespoons warm water, whisked, then let rest for 5-10 minutes)

2 tablespoons coconut oil, melted (then cooled to room temperature)

photo 2-24

{directions}

combine all dry ingredients in a large bowl. mix wet ingredients separately, then add the wet ingredients to the dry and mix well. spoon batter into prepared (greased with spray coconut oil unless you’re using stoneware, then no grease necessary!) 12-muffin pan. bake at 425 degrees for 15-20 minutes. let cool at least 30 minutes in pan before attempting to remove. cool muffins completely on wire rack before indulging. (since these muffins do require a longer cooling time, i like to make them once the kids go to bed, allow them to cool overnight, and treat myself to them first thing in the morning.) try topped with a bit of ghee! THIRD AND FINAL NOTE: store leftovers in refrigerator.

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summertime and the discovery of perfect. {pancakes}

what a crazy, exciting time for our little family! we recently moved to the country, all while anticipating the birth of our third (due in november). we’ve kept ourselves plenty busy during these hot, texas summer days unpacking, decorating, organizing, playing, and having fun in the kitchen.

photo 1-25 photo 2-23 photo 3-23

since i mentioned the kitchen, i’ll conveniently get to the point: PANCAKES.

finally. a gluten/egg/dairy/refined-sugar free pancake that delivers. most of the recipes i’ve tried (i’ve tried at least 15 or so) are too dense or too chewy: altogether less-than-desirable.

in order to at last have success with a pancake recipe, i had to go back to my old flour-laden days and borrow ideas from what used to be my old standby: good old fashioned pancakes. i made the necessary substitutions, and VOILA! – FLUFFY, TASTY, PERFECT PANCAKES!

photo 5-11

{ingredients}

1-1/2 cups of gluten free flour substitute (i make my own: 3/4 cups brown rice flour, 3/4 cups sorghum flour, 1 cup potato starch, and 1 tsp xanthan gum, based on recommendations here – NOTE: this makes over 2 cups of flour, so you’ll have a little left over after making the pancakes)

3-1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon honey or maple syrup

1-1/4 cups unsweetened almond milk

1 flax egg (mix 3 tablespoons warm water with 1 tablespoon flax meal, let rest for 5-10 minutes until an egg-like consistency develops)

3 tablespoons ghee, melted

{directions}

whisk dry ingredients together, make well in the center. add wet ingredients, mix with a wooden spoon til nearly smooth (a few lumps are fine). spoon about 1/4 cup of batter onto heated griddle (low-medium heat, greased with coconut oil spray), and cook about 1-2 minutes, til browned, on either side.

makes 6-8 pancakes.

these work great with any of your typical toppings (almond butter or sugarless jam) or mix-ins (chocolate chips for a special treat, or blueberries, for instance).

ENJOY!

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whole30 endings. baby beginnings {and soup}

consider this an intermission of sorts from my regular blogging.

speaking of intermissions, i must confess that i didn’t finish the full 30 days of the whole30 because at some point toward the very end (maybe day 27 or so), i started to feel really crummy. my energy level crashed, and i was completely fatigued all of the time. about a week or so later, i discovered the cause = surprise: a baby! so there must be something to all of these claims whole30 makes about boosting fertility… 

even without completing the 30 days, i lost 8 lbs and had a ton of energy (til the end, of course), so i strongly recommend it!

now i’m stuck in that first trimester, nauseated, low-energy rut. you know, where you’re hungry all the time, but nothing quite hits the spot, except for the occasional (usually unhealthy) strong cravings? my best (worst) ones so far have been: chick-fil-a’s spicy chicken sandwich, and taco bell’s double decker taco. luckily, i have a thoughtful husband who loves to cook, so he made his own rendition of the double decker taco, which obviously was much healthier, AND tasted better. 

Image

otherwise, soup has been first and foremost on my list of desirable meals. the problem is, i am no soup master. today i threw together some leftover veggies and chicken stock for a cozy cabbage soup, and that is exactly what i needed. i need more broth-based soup ideas, so this time, i’m asking that you share your favorite recipes. pretty please?

 

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whole30 and {sweet potato salmon cakes}

since february 1st, i’ve been trying out this whole30 thing. in 20 days, here’s what i’ve experienced:

a horrible “carb-flu” (exhaustion, grumpiness, hunger) for a week followed by…

  • a daily surge of energy
  • elimination of nighttime and sweet cravings
  • a pleasantly full feeling all day
  • better fitting clothes

honestly, it’s been fun to experiment with different recipes and really make sure that each meal counts.

yesterday i found myself desperate for a new lunch idea, and after assessing our pantry and fridge, then browsing blogs for about an hour, i decided to be really brave and try to create my own recipe, although it was based very loosely on this recipe. COCONUT CRUSTED SWEET POTATO SALMON CAKES. with lots of bacon grease. yep, that’s right. hopefully all that grease won’t kill me because it certainly had everything to do with the success of my meal!

salmoncakes

{ingredients}

UPDATE: NOTE PER DINO NOM‘S IMPORTANT OBSERVATION – BE SURE TO DRAIN YOUR CANNED SALMON COMPLETELY

1 can salmon (15 oz)

1 baked sweet potato, mashed

2 tsp dijon mustard

1/4-1/2 cup bacon grease (reserve 1-2 tablespoons)

large pinch of salt and pepper

1 egg (an exception in this instance since this recipe was already a bit risky for me)

1/4 cup diced onion

approx. 1/2 cup unsweetened finely shredded coconut flakes

1-2 tablespoons ghee

heat your reserved bacon grease (1-2 tablespoons) in a large skillet over medium-high heat. add diced onions, and cook until softened.

mix everything from the salmon to the egg in a medium bowl, then add the onions. form into patties, and coat generously with coconut flakes.

melt ghee over medium heat and cook salmon cakes until cooked through, about 3-4 minutes on each side.

i served mine over a bed of baby kale with grapefruit vinaigrette and sliced avocado and radishes.

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the breakfast conundrum: solved {my top three}

my first thought, when told that i’m sensitive to: dairy, eggs, gluten, oats, and sugar, was “WHAT WILL I EAT FOR BREAKFAST?!”

seriously, i love breakfast. it’s always been my favorite meal of the day. if i had to choose one meal to “eat out” it’d be breakfast. my husband and i used to eat out for saturday breakfast, and it was always such a cozy, relaxing time together. to think that i’d have to give that up was almost heart-breaking.

breakfast

speaking of heart-breaking..no eggs?? i had become accustomed to eating an egg every morning for breakfast, and loved the versatility of that incredible, edible..ya know. but ever since i was a little girl i had trouble tolerating eggs, so to have my nutritionist confirm it was all i needed to motivate me to “lay off the stuff.”

moving forward, i researched, and surfed blogs, looking for an acceptable solution to my breakfast conundrum:

protein shakes? done, for about 90 days straight, thus burnout ensued.

“just view breakfast differently.” this is what i heard most, but for some reason it never satisfied me. maybe i have breakfast on a ridiculous pedestal, but i still believe it’s special, unique, and should be kept that way.

enter substitutions, trials, errors, and so on, and so forth, and so on, for many mornings. after hours and days in an effort to face my dilemma, i can confidently present my top three breakfasts (all three are free of all that business i can’t have):

1) the savory #1: nom nom paleo’s sweet potato hash, topped with turkey sausage 

to season my hash, i use:

start with diced onion (cook in ghee or olive oil til soft).

toss your grated sweet potatoes with these:

garlic powder

oregano

thyme

cayenne pepper (just a smidge)

paprika

salt and pepper

then add the seasoned potatoes to the onions, and cook according to nom nom paleo’s expert advice.

as for the turkey sausage, my recipe is taken loosely from this one.

{ingredients}

1 lb ground turkey (thigh is cheaper and has better texture and flavor, though obviously a bit more fatty than the breast, or you could use 50/50 breast and thigh)

3/4 tsp ground ginger

1 tsp salt

1 tsp dried sage

1/2 tsp thyme

1 tsp garlic salt

1/4 tsp cayenne pepper

1 tsp ground pepper

mix all ingredients together, then saute in a pan on medium heat until the turkey is browned.

finally, put it all together (i like to add some greens whenever possible, so i put my hash browns and turkey sausage atop a bed of sauteed kale):

hash

2) the savory #2: sausage grits {comfort food}

remember that turkey sausage i just told you about? it’s also delicious mixed in with some corn grits (prepare according to package instructions, adding ghee, almond milk, salt and pepper to taste).  simple (and tasty) as that.

3) the sweet: butternut squash scones with butternut maple spread

yes, these are just as amazing as they sound. i stumbled upon this lovely recipe when i was looking for something gluten-free to do with some leftover butternut squash cubes. since my changes were extremely minor, i’m going to refer you completely to her site for the recipe. the only changes i made were that i used green lentils rather than red, palm oil shortening instead of butter, and maple syrup instead of honey. please, please, please make the delightful spiced butternut squash spread that she suggests — you’ll be so happy you did, i promise (i also used maple syrup for the spread, of course). i love these scones because they are quick and easy, and they are just a tad sweet.

butternutsquashscone

no more heartbreak here.

post-christmas post, part two {christmas day brunch}

*note: my one regret about my brunch this year is that the menu was heavy on sweet-tasting items. i say that now so that you can be forewarned about what you’re about to see/read…while everything turned out equally tasty, everything also turned out almost equally sweet, which to me, is not acceptable. so my advice to you is to try any of these wonderful recipes anytime, but do not serve them all together as i did.

i stuck to the menu i’d mentioned in my previous post:

pigs in a blanket
pumpkin cinnamon rolls
apple chicken sausage
coconut fruit salad

brunch
all of the above are of course gluten, dairy, and refined-sugar free. normally, i’m also egg free, but for this special day of the year, for the sake of the pigs in a blanket, i allowed the use of one egg.

so let’s talk pigs in a blanket. anyone who knows me well knows that i despise hot dogs, even the kosher, organic, etc… varieties gross me out. but for some reason that i can’t explain, i’ve always adored pigs in a blanket, but i reserve them as a special treat, and what could be more special than an annual celebration such as christmas?

i had tried this recipe for gluten-free yeast rolls, which turned out great, and thought that the flavor and texture of these rolls lend themselves perfectly to pigs in a blanket. now i can say with 100% certainty that it’s true — these kolache-like rolls, rolled around these applegate organic little cocktail franks, creates the perfect pair.

pigsprep

pigs in a blanket (gluten, refined-sugar, dairy free)

{ingredients}
1 packet yeast
1/8 cup warm water
1/4 cup maple syrup

1-1/2 teaspoons xanthan gum

2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

3/4 cup warm unsweetened almond milk (scald, then cool)
3/4 teaspoon salt
1 egg
3 tablespoons spectrum vegetable shortening

16 applegate organic little cocktail pork franks

melted ghee, about 1-2 tablespoons

mix water and maple syrup with yeast – rest til foamy.
combine flours (brown rice flour, potato starch, and tapioca starch), then take 1-1/2 cups of that mixture and stir in the xanthan gum.
pour all ingredients (1-1/2 cups flours with xanthan gum, yeast mixture, and milk, salt, egg, and shortening) into large mixing bowl, mixing on medium speed til all ingredients are incorporated, occasionally scraping sides of bowl. add flour as needed, til dough is smooth.

turn dough onto lightly floured surface, using excess flour mix. divide dough into two evenly-sized balls, then using plastic wrap placed over the dough, roll balls into two flat circles. using a pizza cutter, slice each circle of dough into 8 sections, resulting in 16 total wedges. place your franks on the wider end of each wedge, then roll dough around the sausage, ending with narrow tip of dough. place all 16 rolls in a 9×13 dish, cover, and let rise about an hour, or overnight in the fridge. *note: mine did not rise very much, but when i baked them, they fluffed up nicely.

brush with melted ghee and bake at 450 degrees for approximately 10-12 minutes.

pigs

next came the pumpkin cinnamon rolls, which, i’ll be honest, were delicious, but extremely messy to make. i followed the manifest vegan’s recipe as closely as possible, but did have to make a few changes:

pumpkin cinnamon rolls (gluten, dairy, refined-sugar free)

{ingredients}
1/3 cup unsweetened almond milk, warm
2 packets yeast

1/2 cup maple syrup
3 tablespoons olive oil
1 teaspoon vanilla extract
2/3 cup canned pumpkin

1/4 cup brown rice flour
1/2 cup almond flour
3/4 cup tapioca flour
1/2 cup corn starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons xanthan gum
1/2 teaspoon kosher salt

filling:
5 tablespoons melted ghee
1/4 cup coconut sugar
4 teaspoons cinnamon

icing:
i prefer mine without icing, but if you want a nice icing recipe that’s gluten, dairy, refined-sugar free, i suggest this recipe for vanilla frosting (scroll to the bottom of the page) from comfy belly. i’ve made it a few times like this:

1/2 cup spectrum shortening
1/4 cup maple syrup
1/2 teaspoon vanilla
splash of unsweetened almond milk

blend together, use at room temperature.

as for the dough…
mix warm milk with yeast, let sit til foamy. then combine with all other wet ingredients in a large mixing bowl. separately combine dry ingredients, then slowly add to wet ingredients til a stretchy dough forms. you may have to add up to a cup more flour (of your choice – i recommend brown rice or almond flour if you don’t have extra of the entire flour mix set aside).
place dough on sheet of plastic wrap, then place another sheet on top, then roll into a large rectangle. the dough may seem really sticky and slightly runny, but don’t worry, once you bake it, it’ll be well worth the mess.

cinnamonrolls

spread melted ghee on rectangle of dough, then sprinkle coconut sugar/cinnamon mix on top. using the bottom layer of plastic wrap as a guide, roll the dough into a large cylinder, then slice into about 8 pieces. place them in an 8″ greased pan. cover, and let rise until double, about an hour. bake at 350 degrees for 30 minutes. top with icing if you so desire.

apple chicken sausage came next, and this recipe really required absolutely no tweaking. i used chicken thigh, and just 1/2 a tablespoon of maple syrup. YUM.

chickensausage

FINALLY came the coconut fruit salad, which has become a staple around this house, at least for large-group gatherings. it’s sweet enough to work as dessert on its own, or to serve as a side, as i did on this occasion. and it’s extremely easy.

coconut fruit salad (dairy, gluten, refined-sugar free)

{ingredients}
1 can chilled coconut milk (allow to chill overnight for best results)
1/8 cup maple syrup
4 tablespoons unsweetened, dried coconut flakes
1 tablespoon vanilla extract
seasonal fruits, diced into small pieces (i used pears, bananas, satsuma mandarins, and blueberries — my supermarket was out of organic grapes, so i went with organic blueberries even though they are not technically in season)

taking just the cream top from the can of coconut milk, blend in a medium sized mixing bowl with a hand mixer on medium-high speed til fluffy. then stir in maple syrup, coconut flakes, vanilla, and your chopped fruits. a lovely, light fruit salad — people can’t believe that it’s dairy free!

all in all, each of these items was a huge success, but as i stated, should probably never be served all together again because you might experience sweetness overload like i did.

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post-christmas post, part one {christmas eve delights}

our still fairly new family continues each year to try and establish our own family traditions for the holidays. some are already set in stone, such as the annual visit to the christmas tree farm, the decorating of the tree as we listen to sufjan stevens’ christmas albums, and allowing the kids to open one gift on christmas eve. as far as food goes, this year and last i was designated as the christmas day brunch chef, while my husband took care of christmas dinner (which this year happened on christmas eve). a little later, after our christmas eve dinner, we sipped on homemade hot cocoa and marshmallows and ate popcorn while we watched a family-favorite christmas movie.

cocoa

our homemade hot cocoa was made according to this recipe, which is extremely simple but delicious and rich, just like the recipe’s author claims.

{dairy and refined-sugar free hot cocoa}

put one can of (full fat) coconut milk, 1/4 cup cocoa powder, and 1/4 cup maple syrup in a 4-cup glass pyrex dish. whisk. then slowly add about 2 cups of boiling water, and whisk again. finally, add 1 teaspoon of vanilla extract and stir one last time.

i don’t know about you, but marshmallows are an absolute necessity in my hot cocoa, but knowing how packed they are with refined sugar, i assumed i’d have to skip on them from now on. just out of curiosity, i searched various blogs and websites for refined-sugar free marshmallows, and lo and behold, stumbled upon this recipe for honey marshmallows! i cut the recipe in half, but followed everything else to the letter, and the result was A-MA-ZING. simple ingredients, simple recipe, resulting in a fluffy, delightful treat.

{honey marshmallows}

place 1/4 cup water and 1-1/2 tablespoons (or 2 packets) of gelatin in your mixer bowl. let that rest while you bring 1/4 cup water, 1/2 cup honey, 1/2 teaspoon vanilla, and a pinch of salt to boiling in a saucepan over medium-high heat. if you don’t have a candy thermometer (as i don’t), you’ll have to carefully watch your boiling mixture, and just when it starts to look clear and syrupy, remove it from heat (this takes about 5-6 minutes from the time it starts boiling). if you wait too long, it turns brown and you end up with a burnt flavor, which is less than desirable when you’re looking for a light and sweet taste. slowly pour mixture into your mixer bowl with the gelatin as you begin mixing on low. gradually increase mixing speed to high, and let it work its magic for about 7-8 minutes, until you see a white, fluffy mixture before your eyes.

marshmallows

marshmallows1

spoon mixture into parchment paper-lined 8×8 dish, and use the parchment paper folded on top of the mixture to smooth the top. leave it sitting for several hours (i left mine overnight), allowing marshmallows to set. when they’re ready, turn them out onto a cutting board and cut to desired size/shape. my son used a candy cane shaped cookie cutter to cut out a few, then sprinkled with red sugar sprinkles, and gave them to some friends (plus, ate a couple himself, of course). what a fun once-in-a-blue-moon treat!

post-christmas post, part two, regarding christmas day brunch, up next…

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pumpkin almond butter {brownies}

yep, that’s right, another chocolate post.

but who can refuse an ooey-gooey-cakey-brownie??

photo-6

…especially when it’s essentially guilt-free, with no refined sugar, and some added nutrients from a little pumpkin and almond butter?

i’d tried civilized caveman’s recipe for blueberry banana brownies a few ways, never with the blueberries simply because dried blueberries are not something i keep on hand:
1) just as he prescribes, minus blueberries = i found the banana flavor a little too strong for my taste, but that probably just means my banana was a bit too overripe
2) sub sweet potato for banana = tasty but slightly dry
3) sub canned pumpkin for banana = BINGO.

*but first, let’s talk chocolate chips. you may remember that i posted a homemade chocolate chips recipe a few weeks back. i stand by this recipe, but when it came time to make these brownies, i discovered i had no coconut oil, so i was in a state of panic for about…half a minute. then i came across this recipe, which calls for palm oil shortening rather than coconut oil. the only change i made to the recipe is that i used only maple syrup (no stevia) to sweeten the chips. they came out slightly bitter, but i sort of prefer them that way. if you prefer sweeter chips and would like to try this recipe with no stevia, i’d suggest adding up to 1/4 cup more sweetener (maple syrup, honey, etc..). p.s. this recipe makes a lot more chocolate chips than mine, which is a nice bonus.

once you have your chocolate chips set and your egg substitute (i used ener-g egg replacer) ready, this pumpkin brownie recipe is really quick and easy:

{ingredients}
1 cup almond butter (i prefer justin’s)
1 ener-g egg
1/2 cup maple syrup
1/2 tablespoon vanilla extract
1/4 cup cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup homemade chocolate chips (see *note above)
1/3 cup canned organic pumpkin

beat the almond butter on high with a hand mixer til it gets a nice smooth, lighter consistency than when you started, about 2-3 minutes. add your “egg,” syrup, vanilla, and continue to mix. slowly add cocoa powder, then salt and baking soda, and mix til all ingredients are incorporated. stir the chocolate chips and pumpkin in by hand, then pour into an 8×8 greased glass baking dish, and bake at 325 degrees for 30-40 minutes.

the pumpkin flavor is very subtle, but present enough to appreciate that cozy fall/winter flavor it provides. the chocolate and almond flavors really star here, and we know that’s not a bad thing.

stay tuned to hear about the successes and failures of my christmas day brunch.

the intended menu:
pigs in a blanket (gluten-free of course)
gluten free, refined sugar-free pumpkin cinnamon rolls
apple chicken sausage
coconut fruit salad

happy holidays to you and yours!

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chocolate. hazelnut. {cookies}

tonight i had a craft night with some girlfriends, so it gave me the perfect excuse to try a new recipe. obviously, i knew i had to use a reallllly reliable source, so i stuck with one of my favorite blogs: stir it up. lo and behold, what do i find but a recipe for some amazing chocolate cookies (gluten, refined-sugar free, etc.. of course). i did have to make a few alterations since i can’t have eggs (not even the whites of an egg), and since my homemade chocolate chip recipe yields roughly 1/2 cup instead of the whole 1 cup this recipe calls for. as for the sweetener, i wanted to try to stick with maple syrup only (i don’t love the taste of stevia, and i’m trying to avoid the other sweeteners, even honey, which seems to upset my stomach). i also had this random bottle of hazelnut oil sitting around in my pantry that got me thinking back to the days of nutella, and figured, why WOULDN’T it work in a chocolate cookie??

i’m glad to say these cookies, ahem, rose to the occasion (pun intended). they didn’t fall apart on me either, which is impressive especially considering i subbed ener-g egg replacer for the egg whites. AND, they were plenty sweet with just the 1/2 cup of chocolate chips and 1/3 cup maple syrup.

so here you have it, a new favorite. my taste-tester is also a fan, both of the dough (which we both enjoyed perhaps a little too freely since there was no raw egg…) and the finished product:
chocolatecookies

{ingredients}
2-1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon hazelnut oil
1/3 cup maple syrup
5 tablespoons melted ghee
1/4 cup melted coconut oil
1 batch homemade chocolate chips (approximately 1/2 cup)
2 ener-g “eggs” (i recommend letting the mixture sit out for at least 10-15 minutes before using)

mix all your dry ingredients together. then mix all your wet ingredients together (tip: if using the homemade chocolate chips, you are probably aware of how easily they melt, so you can actually save yourself a lot of time if you don’t already have some made into chips, and just pour the chocolate chip ingredients – before piping – directly into your bowl of wet ingredients). add wet to dry, mix well. using a portion scoop, place dough onto a cookie sheet (you should probably line it with parchment paper as the original blogger suggests unless you’re using something like all-clad like i am).

bake at 375 degrees for 12-15 minutes. as with any other baked good made with almond flour, it’s important to let the cookies rest/cool without so much as touching them, for at least 15-20 minutes (ideally at least half an hour) before removing from the pan. this helps prevent breaking.

enjoy!

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pumpkin. sage. {biscuits}

what to do with the inevitable 1/2 cup of leftover canned pumpkin? many times i’ve asked this question, tried recipes, and mostly been slightly disappointed (except in the case of elana’s pantry’s pumpkin chocolate chip muffins..with homemade chocolate chips of course..YUM). but this time i wanted something more savory.

time for an experiment? i think so.

the other day i tried these rosemary drop biscuits, from the dairy-free & gluten-free kitchen cookbook. they were good enough, but the dough was runny, and they turned out super flat (although, that was probably due to my improvisations since i didn’t have 1/2 the ingredients in my pantry that day). the flavor was really good though – a nice, homey biscuit flavor.

so when i decided to try a more savory baked good with my leftover canned pumpkin, i wanted to try and borrow some of the base ingredients from this recipe.

…and wouldn’t ya know it? it worked!

{ingredients}
wet
3/4 cup almond or coconut milk
1/2 tablespoon apple cider vinegar
1/2 cup canned pumpkin
dry
2 cups almond flour
1/4 cup cornstarch
1 teaspoon dried sage
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt

mix milk with vinegar, stir, and let rest while you mix your other ingredients.

mix all your dry ingredients well. add milk mixture and pumpkin, stir til all ingredients are incorporated together.

using a cookie/portioning scoop, scoop up dough, flatten, and drop onto baking sheet (lining with parchment paper is probably wise, unless you are using an all-clad baking sheet like i am). i got about 13 biscuits from mine, but it depends on the size of your scoop.

bake at 450 for 15-18 minutes, til edges and top start browning.

this is VERY IMPORTANT: be sure to let them rest (don’t even attempt to move them from the pan) for at least 30 minutes.

and now i have the perfect accompaniment for that leftover turkey soup.

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