Pumkin Muffins

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pumpkin is toooo good to only enjoy a couple months of the year….pumpkin season is every season over here!!! anyone agree?! made a batch of pumpkin muffins, they were gobbled up in only a couple days! topped with Central Roast pumpkin seeds & Enjoy Life dark chocolate chips, so good!! perfect for a quick breakfast or snack this week!

Dry Ingredients:

2 + 1/3 cup oat flour

1 cup oats

1/4 cup hemp hearts (optional)

2 tsp baking soda

1 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp cinnamon

sea salt

Wet Ingredients:

3 flax eggs (or 2 eggs)

1.5 cup pumpkin puree

1 cup apple sauce

1/3 cup maple syrup

2 tbs avocado oil

  1.  mix wet ingredients in small bowl
  2. mix dry ingredients in medium bowl
  3. add dry to wet & fold -be sure not to over mix.
  4. scoop into prepared muffin pan
  5. Bake at 375 for 18-20min.
From my home to yours,
Kristin

Scones

My mom always made Scottish Scones when we were growing up. These are a gluten & dairy free version, inspired by hers! My kids love them & they are my nieces favourite,  safe to say they are kid approved! They go perfect with chia jam but are delicious on their own.

scone

Scones

Ingredients:

3/4 cup almond flour

2 cups oats

1/4 cup coconut oil (cold)

1/4 cup apple sauce

1 egg or 2 flax eggs

1 tsp cinnamon

3-4 tbs dairy free milk

(optional) 1/4 cup mini chocolate chips chips or dried cranberries or raisins

*if you prefer a sweeter scone, you can add 2 tbs coconut sugar

sea salt

  1. Mix oats & almond flour
  2. cut (with a fork) cold coconut oil & apple sauce until it is crumbly
  3. add egg or flax eggs, milk, cinnamon & sea salt. mix well
  4. add dried fruit or chocolate chips
  5. mix and roll on counter into a large rectangle, approximately 1/2-1 inch thick
  6. cut into triangles & place on a prepared baking sheet
  7. bake at 375° for 15-20 minutes
From my home to yours,
Kristin

Gingerbread Cookies

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These are one of our families favorite Christmas Cookies! I have made these for several years & have two versions to share. Wheat free (Spelt Flour) & G-free (Buckwheat + Oat Flour) but both are free of dairy, eggs & refined sugars. Perfect for any cookie platter this Christmas. Enjoy Friends!

Gingerbread Cookies

yield: approx. 3 dozen      bake: 350 for 8-10min 

wet ingredients: 

1/2 cup coconut oil (melted & room temp)

1/2 cup molasses

1 tbs apple cider vinegar

dry ingredients: 

1/4 cup ground flax seed

3 cups of Spelt Flour OR 1 3/4 cup Buckwheat + 1.5 cup Oat Flour

1/2 cup coconut sugar

1 tsp baking soda

1/2 tsp baking powder

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

dash of sea salt

  1. Mix wet & dry ingredients separate bowls.
  2. add the wet to dry & combine with a fork or (I recommend) using your hands. they will keep the coconut oil warm for easy mixing & rolling
  3. roll till approx 1/8 of an inch thick. cut with cookie cutters
  4. place on cookie sheet lined with parchment paper. bake for 8-10 min at 350 degrees.
  5. remove from oven & allow them to cool. decorate if desired!

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Kristin