With Thanksgiving and the holiday season quickly approaching, I am going to share some gluten-free recipes that would be good options for you holiday meal(s) if you or someone you know has a gluten-intolerance.
My dad is the one in our family that does most of the cooking for Thanksgiving and he goes ALL OUT. He starts cooking almost a week in advance. He even makes his own bread to cut into croutons for his made-from-scratch stuffing.. yeah, he’s intense!
But I’ve thrown a wrench into his menu this year since I’ve been eating so strictly gluten-free. Thankfully, I picked up this Better Homes and Gardens magazine at the grocery store a couple of weeks ago and it turned out to be a great purchase! We found several recipes to use for Turkey Day, including a recipe for Gluten-Free Pumpkin-Walnut Streusel Muffins. OH. MY. WORD. My mouth starts watering every time I look at that picture!
Preheat oven to 375 degrees F. Coat twelve 21/2-inch muffin cups with cooking spray (do not use paper bake cups); set aside. In a medium bowl stir together flour, the 1/3 cup oats, the flaxseed meal, pumpkin pie spice, baking powder, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl combine eggs, pumpkin, the 1/2 cup brown sugar, the 1/2 cup milk, the 3 tablespoons oil, and the vanilla. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into the prepared muffin cups.
For walnut streusel, in a small bowl combine walnuts, the 2 tablespoons oats, the 1 tablespoon brown sugar, and the 1 tablespoon oil. Sprinkle evenly on top of batter in muffin cups.
Bake about 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool slightly on wire rack.
If desired, for Cream Cheese Icing, in a small bowl stir together cream cheese and powdered sugar until smooth. Gradually stir in enough of the 1 to 2 tablespoons milk to reach drizzling consistency. Before serving, drizzle icing over warm muffins.
I am so looking forward to making these! Do you have a recipe on your Thanksgiving menu that you can’t wait to try?
I know I mentioned last week that I was starting Paleo, but on occasion, you gotta cheat, right?! I know I do. If I don’t occasionally indulge (unless it’s not gluten-free of course), I know I will end up failing miserably at whatever diet I am following. Even in one of the books I have about Paleo, they give you a couple of cheat meals each week because they know realistically most people can’t eat that way 100% of the time.
Anyway, I found the recipe on Pinterest and have made it twice over the last month because it’s so dang easy! It’s only 2 ingredients: Pillsbury Gluten-Free Chocolate Chip Cookie Dough and Reese’s Peanut Butter Cups.
I was incredibly suprised about just how good these are. I brought them to my Bible Study group where none of my friends are gluten-free, and they devoured these! They said they would have never known they were gluten-free if I hadn’t have told them.
Quick note: Did you know regular Reese’s cups are gluten-free, but not the seasonal ones? Yeah, me neither until I started doing some research to make sure this recipe was safe before I made it. You can read about it and other GF Hershey products here: http://www.thehersheycompany.com/nutrition-and-wellbeing/nutrition-information/special-dietary-needs/gluten-free-products.aspx. I’m sad I can’t have a Reese’s pumpkin this year.
Do you let yourself cheat on occasion when you are dieting or do you have much more will-power than I do?
Hi friends! I wish I had a good post for today, but I’ll be honest, I’m feeling a little uninspired. So what better place to find some inspiration than Pinterest?! Here are a couple of mouth-watering recipes that I think I will have to make very, very soon!