I love pizza. I hate to admit it but it's the truth. However, making my own crust from scratch can be hard since I work full time. While walking through my local grocery store I found Bob's Red Mill Gluten Free Pizza Crust mix. I figured I'd give it a shot.
I added some Quattro Fromaggio from Trader Joe's and some Sicilian chicken sausage and Crimini mushrooms and, VOILA!
OMG!!! This was totally delicious! I highly recommend the crust mix.
Monday, October 20, 2014
Wednesday, October 15, 2014
Gluten Free Pumpkin Muffins
I apologize; when school starts my teaching life tends to take over. But I managed to make pumpkin muffins. It's pumpkin time...I LOVE PUMPKIN ANYTHING! So here's a recipe that I found a while back. Unfortunately I can't remember where because I didn't bookmark it. But here it is...Enjoy!
Pumpkin Muffins
Ingredients:
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/3 cup maple syrup or honey
1/4 cup butter, melted
2 tsp vanilla
2 1/2 cups loosely packed almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup walnuts, pecans, or chocolate chips*
Directions:
Preheat oven to 325 degrees.
In a large bowl, mix all wet ingredients.
In a separate, mix all dry ingredients.
Add dry ingredients to the wet and mix till well combined and there are no lumps.
Add your * ingredients. Pour into prepared muffin tin (I use silicone cups) to 2/3 full. Smooth the tops.
Bake for 30 minutes or until golden brown and toothpick comes out clean.
Makes 12 muffins. I doubled the recipe since I purchased the LARGE pureed pumpkin.
Pumpkin Muffins
Ingredients:
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/3 cup maple syrup or honey
1/4 cup butter, melted
2 tsp vanilla
2 1/2 cups loosely packed almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup walnuts, pecans, or chocolate chips*
Directions:
Preheat oven to 325 degrees.
In a large bowl, mix all wet ingredients.
In a separate, mix all dry ingredients.
Add dry ingredients to the wet and mix till well combined and there are no lumps.
Add your * ingredients. Pour into prepared muffin tin (I use silicone cups) to 2/3 full. Smooth the tops.
Bake for 30 minutes or until golden brown and toothpick comes out clean.
Makes 12 muffins. I doubled the recipe since I purchased the LARGE pureed pumpkin.
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