Gluten-Free Pumpkin Apple Bites
This recipe, unlike most of the others, took me about four tries to perfect. I bet you can guess how many muffins I ate in the process… not a proud moment. However, since I’m training for the Marin Triathlon on Sunday (!), I’ve been a bottomless pit and the other day I really needed something to control the baked carb craving. Plus, Claudine and I are putting together our winter menu for the next 10 Day Health Challenge eBook, so it was a win-win!
I tell my clients (both grown-ups and kids) that true health means living in balance, listening to our bodies, and enjoying our food. I love food- all types- and when the cravings or emotional eating threaten to take over, there are ways to deal with it that won’t ruin your appetite, digestion or waistline. This recipe is a great example. I could have gone out and bought frozen yogurt, but instead, I made mini muffins with no refined flour and using a natural sweetener. It did the trick. Bottom line, enjoy yourself, be good to your body, and don’t be afraid to satisfy cravings with the lesser of two- or many- evils.
“If you think wellness is expensive then try illness.”
(Makes about 12 muffins)
1 cup pumpkin puree
1/4 cup apple sauce
1/4 cup honey
1/4 cup coconut oil (melted)
1 1/2 tsp. vanilla
1 cup almond flour
1 cup oats
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 apple, grated or chopped finely
Preheat oven to 350. Prepare muffin tins by coating with coconut oil or use baking cups. Mix wet ingredients together. Mix dry ingredients together. Stir dry ingredients into wet ingredients. Fold in chopped apples. Bake in muffins tins for 25-30. They should turn out moist and have a consistency similar to bread pudding.
*Use coconut flour or other nut flour in place of almond meal.
*I used quinoa flakes instead of oats and it worked great.
*For less of a sweet tooth, cut out the honey and add another 1/4 cup of apple sauce instead.
*Instead of muffins, you can also bake in a small ramekin and it turns into a great “baked pumpkin oatmeal” for breakfasts.
Savory Sweet Potato & Kale Pancakes
This was Cyrelle’s recipe she did with the kids a few weeks ago at the Marin Mart Farmers Market. They were a big hit!
Serves 6 to 8 people, 2 pancakes per person
2 small or 1 large sweet potato
4- 6 large kale leaves, washed and finely chopped
1 large egg
1/2 cup of sunflower seed oil
1 inch piece of fresh ginger (peeled/ minced)
1 tablespoon of ground nutmeg
1 teaspoon of fresh ground black pepper
1 teaspoon of sea salt
1 cup of brown rice flour
1 teaspoon of baking powder
1) Wash and grate sweet potatoes
2) Combine the wet ingredients into a large bowl. Combine dry ingredients into a small bowl. Fold dry ingredients into wet. If too thick, add 1-2 tablespoons of water.
3) Warm a large griddle on the stove and add 1 teaspoon of butter or sunflower oil. Once the oil is hot, place half a ladle full of batter into the pan.
4) Flip the pancake over once it starts to set and small bubbles appear on the top, about 2-3 minutes. Cook for 2-3 minutes more.
5) Repeat steps for the rest of the pancakes.
6) Enjoy warmed as a snack, or as a lunch with a side salad.