pumpkins.

I've been praying that I'd have more energy to get my butt in the kitchen and do some more cooking.  When you have Lyme disease (plus a host of food allergies as a result) and you want to get better from it you're pretty much restricted to eating real food.  Nothing pre-packaged or in any way convenient.  Fortunately, I've had more energy and motivation these past two weekends and have been able to whip up some absolutely delicious foods.  All recipes using pumpkin, no less.

Count on Esther to be a few weeks/months behind the seasonal trend but we had had one remaining pumpkin left over from Halloween and instead of throwing it out / letting it rot, I cut it open and turned it in to something useful.  The one medium sized pumpkin gave me three 9x13 pans of raw pumpkin chunks, which I baked at 350F for an hour.  After they cooled a little, I removed the skins and pureed the pumpkin which I then used to make Curried Pumpkin Soup, Pumpkin Muffins, two loaves of Gingerbread and Black Bean Pumpkin Soup.  I also baked the seeds for snacking and a garnish on the soups.  If you're looking for delicious and healthy allergen free baked goods, look no further.

 


Chocolate Chip Pumpkin-Spice Muffins
adapted from Babycakes
2 c Bob's Red Mill Gluten-Free All Purpose Baking Flour
2 t Baking Powder
2 t Baking Soda
1 t Xanthan Gum (buy it at a health food store.  also, the mister uses it in his hummus to make it extra smooth and creamy.)
1 t Salt
1 T Ground Cinnamon
1 T Ground Ginger (I used fresh ginger, minced)
.5 c Coconut Oil (I used Palm Oil which is also solid at room temp)
2/3 c Agave Nectar (I used honey)
2/3 c Rice Milk (I used 1/3 c Almond and 1/3 c Organic Dairy Milk)
2 T Pure Vanilla Extract
1.5 c Unsweetened Pumpkin Puree
.5 c Hot Water
I also used a hefty handful of Ghirardelli Chocolate Chunks.

Preheat oven to 325F.  Line 12-cup muffin tin with liners.  Pour all dry ingredients in mixing bowl, mix together.  Add the oil, agave nectar, milk and vanilla to the dry ingredients.  Mix together until the batter is smooth and thick.  Add pumpkin and hot water and mix until evenly distributed.  Pour 1/3 c batter into each prepared cup (this gave me about 18 muffins).  Bake on the center rack for 22 minutes, rotating the tin 180 degrees at 10 minutes.  Let stand in the tin for 15 minutes and then transfer to a wire rack to cool completely.  

The husband and I ate off of these all weeks and they stayed moist and delicious until they were all gone!  What a treat.  

I'm off to try out a piece of the Gingerbread fresh out of the oven!