Monday, September 29, 2014

GF Whipped Sweet Potato Muffin Cups





























Fresh steamed sweet potatoes make great pies, but I like individual little mini pie portions because they are easier to serve to a crowd on a holiday like Thanksgiving. In addition, the mini muffin versions look cute and taste just as good. This recipe is gluten free and vegan.

I know that I'm a little early for Thanksgiving recipes, but you can pin it
 and make it later
3K now and make it later.
Of course, there is no law saying you can't make this recipe and eat it now. After all it's officially fall- a perfect time to enjoy sweet potatoes. I made these as part of our Jewish New Year meal, as we look for ways to eat sweet foods for a sweet New Year. Everyone loved them.

Author: Judee Algazi
Prep Time: 25 minutes
Cook time: 15 minutes
Total Time: : 40 minutes




Ingredients:
2 large sweet potatoes, steamed in skin until soft, slip off skin and set aside to cool
2 Tablespoons of freshly squeezed orange juice
1/4 teaspoon of orange zest from an organic orange
1/4 teaspoon of cinnamon
2 teaspoons coconut crystals which have a low glycemic index  ( or brown sugar)
2 Tablespoon of butter or coconut oil
2 Tablespoons of almond milk
1 teaspoon vanilla
Optional: 1/2 chopped apple added to final batter

Crust: 
1 cup pecans, chopped
1/2  cup of coconut crystals ( health food store) or order from Amazon
1/4 teaspoon cinnamon
1 Tablespoon of coconut oil or melted butter

Directions:

Preheat oven to 350

Crust: To make crust, pulsate the pecans, cinnamon, and coconut crystals in a food processor with metal blade. With processor running add oil or melted better . Stop processor and set aside.

Pie filling: Remove skin from steamed sweet potatoes and cut into med size cubes. In a saucepan add 2 tablespoons of butter or coconut oil and heat over a very low heat. Add sweet potato cubes, orange juice, and coconut crystals to the pan stirring  to coat cubes. Remove from heat and add vanilla and almond milk. Return mixture to food processor and pulsate until whipped.



Prepare a muffin tin with liners. Press a tablespoon of crust filling flat into each muffin tin cup. Add whipped sweet potato pie filling 3/4 full. Repeat until all of the crust and filling is used.




Note : If you like it sweeter, sprinkle each filled muffin cup with coconut crystals and a little orange zest.

Bake for 15 minutes and serve!

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Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of blog expenses. Thank you for your support.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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3K+ Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments. I love comments and love to be introduced to your blog. I will usually visit and follow on G+ , Bloglovin, and Twitter. Thanks for stopping by.

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Saturday, September 27, 2014

My favorite gluten free pumpkin recipes





It may still feel like summer, but it's officially fall and despite the warm temperatures I'm seeing pumpkins everywhere. What do I do when I see pumpkins? I think about all my wonderful seasonal pumpkin recipes. 


 

If you are in the pumpkin eating mood too, I'm sharing some of my favorite tried and true recipes. I like recipes that are health giving, easy, versatile and gluten free or grain free of course! Most of my recipes also meet Paleo standards.

Recipe #1

Kids of all ages love these pumpkin cakes. They are moist and delicious and provide a substantial amount of protein. And they are flourless, making them grain free. Pack one in a school lunchbag for a treat that is healthy and provides lots of real food nourishment.

pumpkin mini cakes
These are fabulous- Pumpkin flourless cupcakes ( dairy free)  that look like muffins
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Recipe #2

It doesn't get easier than this pumpkin pie that is made in the blender! It's also grain free, vegan, healthy, and delicious. You can feel good when you know you are eating real food.
vegan pumpkin pie
My blender pumpkin pie  is easy, creamy and delicious ( vegan) 
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Recipe # 3

If you like using coconut flour, you'll love this sliceable pumpkin loaf. Has a silky smooth texture and is filling.
pumpkin chocolate chip loaf gluten free
coconut flour  pumpkin loaf  ( dairy free)

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Recipe #4
Enjoy the spices of pumpkin pie in this creamy vegan soup. It adds some versatility and nutrients to your meals and most family members will love it. Could this be your first fall soup ?
pumpkin pie soup
 If it gets a little chilly, make a soothing pumpkin soup  (vegan)

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Recipe #5
Fall mums and pumpkin What to do with your pumpkin seeds? 
I didn't have a picture for this one. 
Carve the pumpkin and then roast the seeds for a healthy delicious snack.  Simple Roasted Pumpkin Seeds 3 easy steps!





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Recipe # 6This tart makes a pretty presentation for company. It has a ginger snap crust and is easy to make. Chocolate and pumpkin go great together, so dig in to this dessert!pumpkin tartpumpkin tart
Perfect for company - ginger snap crust and pumpkin filling. Delish!
    
All my recipes meet gluten free or grain free standards and many are dairy free and Paleo as well. 

There are still many pumpkin recipes that I'm experimenting with and posting later this season: So be on the lookout for them.
  • pumpkin rice pudding, 
  • stuffed pumpkin 
  • pumpkin smoothies
  • Pumpkin cookies
  • Pumpkin Chili 
  • There is no end to the variety of pumpkin recipes that can be made for the season. I'll be posting more pumpkin recipes soon. 

Although pumpkin itself is a bland vegetable, pumpkin spices are outrageous and create a sensational taste sensation in pumpkin recipes. In addition, you can substitute cooked and mashed butternut squash or cooked and mashed sweet potato for most of the pumpkin in the recipes recipes- just don't omit the wonderful spices!

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Judee 
Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.  Judee









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Sunday, September 21, 2014

Easy Gluten Free Challah ( batter recipe)


challah made with coconut flour


I made this gluten free challah is less than an hour and it looked and tasted fabulous!

Gluten Free Challah is one of those recipes that is usually a challenge to make because the challah dough needs to be kneaded and braided. Without the gluten , there is no elasticity and you really can't braid. My first attempt at making a gluten free challah tasted and looked more like a twisted dry pretzel than like a Challah!

I gave up until I found a challah recipe that is made with coconut flour batter. The catch is that you need to use a  special  challah mold that I bought on Amazon from The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL if you want it to look braided . The mold has bumps that make it look like a real challah after baking or you could just make the recipe in a loaf pan, and it would taste great, but it would not look braided.

When I saw how easy it was to make and how good it looked, I had to have the mold!

silicon challah mold



I was determined to make my own gluten free challah this year for the Jewish New Year. I ordered the The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL  ( there are also choices for a large pan, which is what I ended up ordering) and they shipped it so fast, it only took three days to get here. I made the challah right away, and we ate it right away. ( Will have to make another)

It was so so easy to make the batter ( I Just mixed it in a bowl) and then I poured it into the mold. Actually, I made it with my 3 and 6 year old grandkids. Does it get any easier? 


Little hands mixing the batter

To my surprise the finished product looked absolutely beautiful and tasted wonderful. I will be proud to serve my homemade gluten free challah this year at our holiday dinner for 20 !

  The recipe is gluten free, grain free and dairy free. Also read why commercial honey is mostly from China- I buy local only here's why 

grain free challah


Prep Time: 10 minutes
Bake Time: 40 minutes
Link to purchase The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL  Amazon or use a loaf pan( won't look braided, but still taste good)

if you purchase the large mold double the recipe; for ease I suggest the smaller mold . I found the big one too big and made challah for at least 8 because coconut flour is filling -  and I only filled the large mold half way with batter


Ingredients for one small loaf/mold; double  for the large mold but just fill the mold half way

6 large eggs, beaten
1 Tablespoon of raw honey ( or more if you like it sweeter)
1/2 cup coconut oil ( melted) or olive oil
1/2 cup coconut flour + 2 Tablespoons
1/4 tsp of sea salt
1 tsp baking powder ( aluminum free )

Note: The original recipe called for 3/4 cup of coconut flour. I thought it made the batter too thick, so I cut it back to 1/2 cup + 2 Tablespoons of coconut flour to make it lighter- but you can choose!


Directions:
Preheat oven to 350 degrees.
In a large bowl mix the eggs, honey, and oil. In a small bowl mix the coconut flour, sea salt and baking powder and sift. Add the dry ingredients slowly to the wet ingredients while mixing with a fork until smooth and no lumps. Pour into the mold and bake for 35-40 minutes when it feels firm.
Remove immediately from mold and allow to cool on a cookie sheet.

Adapted this challah recipe from Lindsey's recipe at The Homemade Mommy

Here are some Links to my other Jewish holiday Cooking:
                   Gluten Free Matzo Balls


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Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of blog expenses. Thank you for your support.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi


3K+ Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments. I love comments and love to be introduced to your blog. I will usually visit and follow on G+ , Bloglovin, and Twitter. Thanks for stopping by.


Click Here: The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL Amazing Perfect Braid Royal Challah Silicone Bakeware-The Easiest Way to Bake Challah for Shabbos/Shabbat with No Braiding Needed!