It’s that time of the year… when these orange squash invade. Bring on #pumpkineverything! To help ring in Fall I wanted to share this delicious recipe that my friend and I whipped up recently and loved. These are delicious and lovely and perfect for the cozy cooler days ahead. I’ve included a link to the original recipe that my friend used and have provided my gluten/ dairy free version below. Usually there is a significant- and sometimes disappointing- difference when you compare an allergy- friendly take on a recipe with a regular one, but these turned out great and were gobbled up in no time (they lasted less than 24 hours!). If you can, enjoy trying the regular version (or simply swap in regular flour etc in my version below), you won’t be disappointed. 🙂
Yummy Mummy Recipe: Pumpkin Muffins
1 1/2 cups Gluten free flour mix (I am now using a half/ half mix of Bob’s Red Mill GF mix and Cloud 9 mix)
11/2 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp baking soda
1 cup packed brown sugar
2 tbsp oil (coconut, vegetable… use your favourite)
1 can (15oz) cooked pumpkin
1/2 cup applesauce
nuts and/ or seeds to garnish (I like pumpkin seeds or pecans for this recipe)
1. Preheat oven to 350 degrees and grease or line a muffin baking pan.
2. In one bowl, combine the dry ingredients.
3. In a separate bowl mix the brown sugar and eggs until smooth, followed by the oil and pumpkin. Stir until well combined*.
4. Combine the dry and wet ingredients and mix until just combined.
5. Fill the muffin cups just over half full and sprinkle with seeds or nuts.
6. Bake for approx 35 minutes or until golden brown and you can poke a knife into the centre and have it come out clean (the original recipe suggests 25 minutes, but I found that mine required longer).
Tip: I’m learning that using an electric mixer really pays off with gluten- free recipes, as it helps aerate the ingredients and helpS make them light and fluffy, since gluten- free options can often turn out heavy and dense. Either a stand mixer or hand mixer should do the trick.
I recently had a breakthrough in my continuing journey in alternative (gluten & dairy- free) cooking and whipped up a batch of perogies that were sans allergens and delicious! Before Will went off gluten and dairy about a year ago, I loved making homemade perogies and we would slather them in sour cream and cheddar cheese among our other favourite toppings. Yum. Then came his and Ari’s diet changes and so many of the meals we loved had to be adjusted or eliminated altogether. Until this attempt, perogies were one of the meals that got the ax (heartbreaking!), and while there are ready- made options, we haven’t found any that we like and sometimes it’s nice to enjoy the process of making your own- pending cooperative kiddos. 😉
There has been and still is a lot of trial and error when it comes to testing gluten and dairy free versions of some of our favourite meals, and sometimes there’s just no winning. This can be frustrating, discouraging, and expensive- especially when I’ve taken the time to make a meal catered to these diet restrictions and my critics don’t approve. But we’re making progress and finding more recipes we enjoy, and with every success I’m gaining a little more confidence and regaining my love of cooking, albeit with edited ingredients. With the cooler Fall & Winter months ahead, I’m looking forward to making more of these suckers. Heck yeah, it’s comfort food season!
Makes approx 10- 12 perogies which serves 1- 2 people depending on appetite 😉
5-6 slices of bacon cooked & chopped into 1/8″- 1/4″ pieces
Other options you could add:
– grated cheese, diced green onion, ham…
Bacon (just cook up extra when you make the filling)
Sauteed diced onion
Kefir cheese, sour cream, or cottage cheese (for dairy allergy- sufferers: we’re loving using kefir cheese as a healthy & tasty dairy- free alternative to regular cheese. This website is excellent & informative if you want to learn more about kefir)
1. Prep and cook the filling ingredients. Combine & set aside to cool a bit while you make the dough.
2. In a large bowl, combine the dough ingredients and mix until combined; you may have to add a little more water or flour mix to get the right texture (moist but not too sticky, so you can roll it).
3. Roll dough to approx. 1/8″ thickness and use a round cookie cutter (you can also use a cup and knife in a pinch).
4. Scoop approx. 1 1/2 tbsp of filling into the middle of each circle. Fold in half and pinch the edges shut to form the perogies (I find this takes a little more finesse than with regular flour dough, but using a fork along the edges can also help if you’re finding it tough just doing it by hand).
5. To cook the perogies, you can boil them, bake them, or both. We like to boil them and then bake them for a few minutes to dry them out a little. To boil: Bring a large pot of water to a boil and pop about half the perogies in the water. They’re ready when they float. Use a slotted spoon to scoop them out and alow to drain for a few seconds before transferring them into a serving bowl. Do the same until all the perogies are cooked. To bake: Preheat your oven to 350 degrees and bake on a lined cookie sheet for approx. 15 minutes. If you like the combined method, simply boil the perogies and bake them for 5- 10 minutes to reduce the moisture.
6. Serve with your favourite toppings and enjoy! We topped ours with diced bacon, sauteed onion, kefir cheese & salsa for a delicious gluten and dairy free option. YUM!
For more great gluten- free recipes, make sure you check out the blog’s Yummy Mummy Recipes page & if you’re looking for good gluten free baking ingredients, check out this link for some great options.
Hands up who loves fresh Summer corn??? I love how amazing this soup turned out & I credit it to the amazing local corn I picked up from my fav farmers market. If you don’t have fresh corn the canned version will do, but I definitely recommend taking advantage of using fresh while it’s in season. Serve as an appie or as a meal in itself, this soup is hearty & filling, perfect to make ahead to freeze & enjoy in the cooler Fall & Winter months. If you have the time, it’s worth it to allow it to cool & let the flavours come out over night before blending into a chowder. Added bonus: whip this up in the slow cooker to enjoy as an easy meal after a busy day of work. Yum!
With British parents, it’s safe to say I grew up loving fish & chips. The more greasy batter, the better! And I still love to indulge every now & then, but our family just can’t eat meals like that anymore. So we’ve created our own twist on this classic meal and made a healthy version that can be enjoyed sans gluten, dairy, & all that extra grease. Next time you’re craving good ol’ fish & chips, give this version a try.
Yummy Mummy Recipe: Baked Gluten Free Fish & Chips
Ingredients: For the fish:
2 large fish fillets (we love using cod, halibut, or salmon)
2 tbsp cornstarch
1/4 cup water
1 1/2 cups gluten free breadcrumbs
1 tsp each:
1/2 tsp salt & pepper
For the chips:
3 large russet potatoes
2 tbsp olive oil
large pinch each of salt & pepper
1. Preheat oven to 350 degrees. Wash potatoes & slice into wedges (your choice whether to leave the skin on or not).
2. Toss in a bowl with the olive oil and salt & pepper until evenly coated. Place on a baking sheet & bake for 40 minutes (you’ll pop the fish in at the half way mark when you remove the chips to flip them).
3. Rinse fish in cold water & pat dry with paper towel.
4. Set up two flat dishes large enough to hold the fish; in one dish mix egg & water with a fork until a well- blended egg wash is formed. In the other dish combine GF breadcrumbs, spices, & salt & pepper.
5. Place the fillet in the egg wash first, coating on both sides, then transfer fillet to the bowl with the breadcrumbs & coat evenly on both sides. Repeat with the second fillet & place on a baking sheet lined with parchment paper.
6. Bake for 20- 25 minutes, or until fish is flakes apart with a fork (remember to flip the fries when you pop the fish in the oven!).
Serve with some fresh lemon wedges, tartar sauce, & vinegar.
The amazing Spring weather has had me daydreaming about Summer & I thought what’s a better warm weather snack than popsicles??? They’re a super easy & healthy snack idea perfect on days when you need to cool off (bonus idea: sneak in some kale or spinach for a nutritional punch). They also make a fun little foodie project to do with the kids. I recently discovered kefir (a fermented milk drink, like liquid yogurt) and have been enjoying it with Ari. (Because it’s like yogurt, even those with dairy sensitivities can eat it on occasion since the fermentation breaks down the lactose).
Fresh fruit of your choice (I used strawberries, kiwis, & pineapples for these)
Coconut milk, yogurt, or kefir
For fruit slice popsicles:
1. Slice up the fruits you’re using into pieces small enough to fit your popsicle molds.
2. Layer the fruits as desired
3. Pour in enough coconut milk/ yogurt/ kefir to fill the mold & cover the tops of the fruit; tap the mold to get out any air bubbles
4. Freeze & enjoy!
For fruit smoothie popsicles:
1. Pop your desired fruit & coconut milk/ yogurt/ kefir into blender until fruit is pureed (this is a great chance to sneak in some greens!)
2. Pour mixture into mold & tap it to remove any air bubbles
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