ALMOND MEAL PUMPKIN MUFFINS

I was chatting with a reader a few weeks ago about making swaps in one of the older pumpkin recipes on this site and I realized we have a shortage in that category. I love pumpkin things, but am a little too cynical towards how overdone it can be this time of year. I've been baking with more almond meal lately, in the name of lower carbohydrate treats, and while it doesn't yield something nearly as light and fluffy as a "regular" baked good, I like how tender and rich things turn out. Hugh actually makes this rosemary bread better than I do now and we're ordering the stuff in 4 lb. increments so it won't stop here. We may be a little short on holiday sides in the index too now that I think of it so I'll work on a few of those. Anyway, it's food season! I'm here for you.
Until then, I don't like hard selling you on the recipes here BUT if you need a super easy, one bowl, dairy free, gluten free, maple sweetened pumpkin muffin? These are them. 

ALMOND MEAL PUMPKIN MUFFINS // Makes 12 (gf, df, veg)
My kids love these. The chocolate is optional for them I suppose, but for us big kids, it is not. You could replace nuts in equal measure if you prefer. Most any muffin recipe that yields 12 can be made into a standard 9x5 loaf with more time in the oven. I actually haven't tried it yet, but I think if you went for 40 minutes, you'd be in good shape. Also note that different brands of canned pumpkin puree vs. homemade have different water content and will affect the outcome slightly. I find homemade to vary, and Libbys (what is at most conventional grocers) to be thicker than the Trader Joes stuff. So if you're using the TJ's brand, scale back to 3/4 cup.
Side note, I LOVE this muffin tin. Muffins and mini frittatas release no problem which is more than I can say for any other brand I've tried.
* Adding a note here. If coconut flour is not something you stock (and no, I don't find it tastes like coconut, and is not a very easy to use flour), King Arthur or Bobs Red Mill gluten free 1:1 flour or unbleached all purpose can be swapped in at 1/3 cup in its place. Same for the brown rice flour, I buy it online, but don’t go out of your way. Replace it with the GF all-purpose sub.

1 cup pumpkin puree
3 eggs
1/3 cup maple syrup
1/4 cup light brown sugar
1/3 cup olive oil or coconut oil, warmed
2 tsp. pumpkin pie spice
1/2 tsp. sea salt
1/4 cup coconut flour
1/2 cup superfine brown rice flour
1 cup almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped

raw pepitas/pumpkin seeds, for garnish, optional

Preheat the oven to 360' and grease a muffin tin with coconut oil or use liners.

In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the rice flour, almond meal, baking powder and soda and stir again to mix. Add the chocolate chips, one last stir. 

Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan and enjoy. 

• Updated edit! These were originally published with 1/2 cup maple, but I reduced the maple and made up for some sweetness with brown sugar, to get a drier muffin. Either will work! but we prefer the texture with a partial dry sweetener.

Sara Forte 2019-02-12

Gluten Free Pumpkin Muffins

12

Gluten free pumpkin muffins made with almond meal and coconut flour.

• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup maple syrup
• 1/3 cup olive oil or coconut oil, warmed
• 2 tsp. pumpkin pie spice
• 1/2 tsp. sea salt
• 1/4 cup coconut flour
• 1 1/2 cups almond meal
• 1/2 tsp. baking soda
• 1/2 cup chocolate chips
• raw pepitas/pumpkin seeds, for garnish, optional

249 calories17 grams fat21 grams carbohydrate6 grams protein

Preheat the oven to 360' and grease a muffin tin with coconut oil or use liners.

In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate chips, one last stir.

Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan and enjoy.

PT15M

PT20M

PT35M

Baked Good

Breakfast

gluten free, grain free, baked good

FEEDING BABIES: LUNCHBOX EDITION

Curran (3) starts preschool next week and I know some of you have been in a few weeks or are approaching your start as well. I will be honest with you, I get stuck on kid lunches. A sunflower butter and banana sandwich on repeat seems the simplest way out but I'd rather save that for days when I have no minutes to prepare something. Generally speaking, I try to get some protein, fat and fiber in there to keep his energy up and stable. I recognize the sugar will get in there naturally via fruit, crackers, bread etc. and believe me, I don't always get this right, but I try to keep in mind that kids' blood sugar is even more sensitive than ours. If it's a nut butter and fruit sandwich, the side is leftover roasted chicken or a hard boiled egg or string cheese. I'm not a nutritionist, but I read a lot, and there is a plethora of research explaining the short and long term benefits of not having huge spikes in blood sugar throughout the day, and that includes kids. It helps their mood, behavior, attention span and normalize energy levels. Curran runs on the ultra sensitive side, so whatever I can do prevent a crash. Below are a few ideas, whether you have kids in school or not, or for yourself. I love the broccoli pesto in my scrambled eggs. My kids are not vegetarian, so some of these ideas include animal proteins but you can easily leave them out.

* Most schools are no nuts, so sunflower butter is a staple. They sell an unsweetened one at Trader Joes and Whole Foods. I've made my own but can never get it as spreadable as the store-bought stuff. Jam most often has added sugar, so think about layering fresh fruit in its place. Banana slices, strawberries, peaches and apple have all been successful. They have no added sugar and add texture to an otherwise moosh sandwich. 

* Frittata type things. Made in muffin tins make them super portable. These are easy if your kid is ok with mushrooms. I find they are passable when chopped small enough. On the note of great breakfast items that can also be thrown in a lunchbox, these pancakes look perfect. 

* These broccoli balls. They travel well and pack some good protein, fat and fiber. Speaking of, these Vegetable Flatbreads from Green Kitchen Stories are amazing and so easy. For the little kids and big kids here, we love these Squash, Greens and Quinoa Fritters. 

* I am not above a packaged snack. I try to do one if I need to fill it out and I'm certain it's the first thing he eats and that's ok, I did the same thing.
 I found a variety snack pack of Luke's at Costco recently. They were half the price they are on Amazon but just so you can see them. Both kids like the crispy chickpeas from The Goodbean. Both Costco and Trader Joes sell dried broccoli which I think smells like fish food but my kids love it so I add that to the mix. We also like the kids Rx bars or cut up half a Perfect Bar and put it in the "dipper jar" of his lunch box** (see note below). These would be considered a treat. They sell these at Costco, Trader Joes and Target in the fridge section. Add other things you like in the comment section!

* I am planning to make Laura's Seedy Granola Bars (recipe posted here) and just skip the chocolate drizzle on top. Cut these Brown Rice Crisp Treats into smaller squares and you'll make someones day...including your own. Or I will hide a few chocolate chips inside a pitted Medjool date as a treat. All are nut free options.

+ Water bottle and a love note post-it or a sticker and I feel like WHEN DID I BECOME OLD ENOUGH TO BE PACKING LUNCHES?!?! Ok, good luck! 

LUNCHBOX SAMMIES, THREE WAYS

V.1 "sushi sandwich" (which I learned about from Weelicious )

1 slice of soft sandwich bread
2 Tbsp. hummus
1ish Tbsp. grated carrots
sprinkle of herbs or sprouts, optional

Roll the bread with a rolling pin to make it flat and thin. Cut off the crust. Spread the hummus over the top and then top with the grated carrots and herbs/sprouts, if using. Roll it up lengthwise and slice them into 1/2" pinwheels. 

V.2 "Broccoli Mashup"

This will make enough for a few sandwiches. I also mix a few spoonfuls into my scrambled eggs halfway through cooking and eat it with a sliced tomato. Make a double batch for that reason alone. 

broccoli pesto

1/4 cup pine nuts
1 garlic clove
1/2 tsp. sea salt
fresh black pepper
1/2 cup packed basil leaves
1 cup barely steamed and cooled broccoli florets
2 Tbsp. extra virgin olive oil
small squeeze of lemon
1/4 cup parmesan cheese

1 whole grain tortilla or sandwich bread
cheese, chicken, salami or garbanzo beans, one or all to taste

In a food processor, pulse the pine nuts, garlic and salt and pepper. Add the basil leaves, broccoli, olive oil and pulse to combine. You want it well chopped but not a puree. 

Into a tortilla or between bread, do a generous spread of the broccoli pesto and then layer with cheese, shredded chicken, salami and or chickpeas as you wish. 

V.3 "cheese + veggie spread"

This is sort of like a lazy version of hummus, but is a way to add vegetables to the sandwich without them being particularly noticeable. 

veggie spread
3/4 cup marinated artichoke hearts
1/2 cup white beans
handful of baby spinach
1.5 Tbsp. extra virgin olive oil
salt and pepper

sliced turkey or chicken, optional
1 whole grain tortilla or 2 slices sandwich bread
sprinkle of shaved parmesan or 1 slice of provolone, havarti or mozzarella

In a food processor, combine the artichokes, white beans, spinach, oil and a good season of salt and pepper. Pulse a few times just to chop and get everything to hold together a bit. Barely toast the bread or warm the tortilla (I like to take the raw edge off but not dry it out). Spread the vegetable mixture on, a layer of turkey, if using, and a slice of cheese or sprinkle or parmesan on top. Roll and slice the wrap or sandwich.

**The lunch boxes posted here are from Planetbox. Comes with a bag and a dipper container that I'll use for necessary dips, hummus or plain yogurt. I find stainless to not hold on to color and smell like plastic does. 

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FEEDING BABIES: BROCCOLI BALLS

Per request, I am including a recipe for these broccoli balls I've been making for the kids. I love hearing that you guys actually make the things in this series and find it helpful. I know this kind of stuff is for a niche handful of you, but I get a lot of messages for these posts so I hope it's a another tool for getting a few more servings of vegetables into your kids. I think I've mentioned before that neither of my kids are ones to go after a crudite platter, so I have to get creative. Veggie burgers and balls and vegetables packed into frittatas or smoothies are my best bet. Cleo (1) can't use a utensil and Curran (almost 3) prefers not to anyway, so anything I can make hand-held is best for everyone. These nuggets have become my answer to breakfast, lunch, dinner, or in a rush because they have protein, fat, veggies, carbs. Think frittata with extra broccoli. They can be whatever you need them to be. Even if you don't have kids, I still think these are an awesome. 

Broccoli Balls // Makes 20

These are pretty flexible and you can make modifications based on any allergies. Can't have eggs? Add in a small mashed sweet potato and double the panko. No gluten? Sub in some coarse ground oats but you'll need that cheese and egg to help bind them. No dairy? Add a drizzle of olive oil, and grind in a handful of walnuts when you pulse the broccoli so they have some fat in there. They can take a bit of cooked quinoa or rice if you're looking to bulk them up too. 

3 crowns of broccoli (a generous 1 lb. of florets)
2 cloves garlic
sea salt and pepper

3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs

Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely. 
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls. 
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue". 
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out. 
Like any reasonable mother would do, I give them to my kids with ketchup because it's a novelty but they really don't need anything. 

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