1.5 cups gluten free flour
1/2 tsp salt
1 tsp cinnamon
1 1/8 tsp baking soda
1 tsp vanilla
1/2 cup agave nectar (or 1/2 cup sugar or maple syrup)
3/4 can pumpkin (about 10-12 ounces)
1/3 cup applesauce
2 flax eggs (2 tbsp flax mixed with 6 tbsp warm water, left to sit out for 5 minutes)
2-3 tbsp. peanut butter, divided
Begin by making your flax eggs. Mix two tbsp flax with 6 tbsp warm water in a small bowl. Set aside to be mixed into batter later. It would also be wise to preheat your oven to 350 degrees at this time.
Mix your dry ingredients into a large bowl — flour, salt, baking soda, cinnamon.
Mix your wet ingredients together in another bowl — agave nectar, pumpkin, vanilla, applesauce, and flax eggs.
Combine the two mixtures and stir until smooth.
Line a cupcake pan with 10 liners. Evenly distribute half the mixture into the 10 liners. Take a dollop of peanut butter, place on top of batter and repeat for the remaining muffins. Evenly distribute the remainder of the mixture on top of the peanut butter dollops.
- 1/4 cup GF flour (Bob’s Red Mill for me!)
- 2 tbsp. peanut flour
- 1/2 tsp. baking soda
- 1 flax egg (1 tbsp. flax + 3 tbsp. warm water)
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/3 cup almond milk
2. Loaded Baked Potato and Buffalo Chicken Casserole
Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins
6 medium potatoes cut into cubes (skin on)
⅓ cup oil (olive or vegetable)
½ teaspoon salt
½ tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
5 tablespoons hot sauce
4 boneless skinless chicken breasts, cut into ½-inch cubes
2 cups shredded cheese (Mexican blend, cheddar, whatever you have on hand works!)
½ package turkey bacon
½ cup diced green onion
Preheat oven to 500 F (yes 500F). Spray a 9-by-13-inch baking dish with cooking spray and set aside.
In a large bowl mix together the oil, salt, pepper, garlic powder, paprika and hot sauce; then add the potatoes and stir to coat.
Scoop (don’t pour) the potatoes into the prepared baking dish leaving behind as much of the sauce mixture as possible.
1 cup cooked quinoa
1 cup canned (or cooked) pinto beans
1/2 cup tomato paste
2 tsp dry basil
1/2 tsp onion powder
1/2 tsp garlic
1/2 tsp salt
1 tsp sugar of choice, or pinch stevia (this is for balance and can be left out if you absolutely must)
mozzarella cheese of choice, such as Daiya, optional
Preheat oven to 350 F and grease a baking sheet well, then set aside. In a medium bowl, mash the beans completely. Stir in all remaining ingredients. Taste, then add a little more sweetener only if needed. (Mine didn’t need it.) Roll into balls, then break off a piece of the cheese—if using—and push it into the middle before sealing the ball back up. Place the balls onto the baking tray and cook 30 minutes. For a crispy outer shell, feel free to broil a minute at the end.