Tag Archives: cinnamon

Oatmeal Spice Muffins.

Gluten-free | Soy-free | Dairy-free option | Nut-free option

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These muffins remind me a lot of my husband’s favorite “Freedom Puffs,” but are JUST different enough to not feel like a flimsy gluten-free counterfeit. The hearty oat flour creates a firmer bite and the little hint of orange in the batter just adds so much to the flavor! I’ve been having a hard time getting textures right in gluten-free muffins, but these do a great job without requiring extra steps and ingredients. They will definitely be a staple in this house!

Makes about 16 regular sized muffins, or a dozen regular plus a half dozen mini muffins.

Gluten-free Oatmeal Spice Muffins

Original recipe here

  • 3 1/2 cups quick oats (gluten-free)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • optional: 1/2 cup finely chopped pecans
  • 3/4 cup unsweetened applesauce
  • 1/2 cup white sugar
  • 2 eggs
  • 3 drops orange essential oil or 2 tsp orange zest
  • 1 tsp vanilla
  • 1 cup milk of choice
  • 4 Tbsp butter (or soy-free vegan buttery stick), melted
  • 1/3 cup sugar mixed with 3/4 tsp cinnamon
  1. Preheat oven to 350 and grease the wells of your muffin tin(s) with soy-free cooking spray.
  2. Put oats in a blender and blend to a flourlike consistency. Put oat flour in a large mixing bowl and add baking powder, salt, nutmeg, and pecans; stir to combine well.
  3. In a smaller bowl, whisk together applesauce, sugar, eggs, orange, vanilla, and milk.
  4. Add wet ingredients to the dry ones and mix with a spatula until just combined.
  5. Ladle batter into the wells of your muffin tin and bake 14-18 minutes or until a toothpick inserted in the centers comes out clean.
  6. Let cool until they can be handled, then dip the tops in the butter and then cinnamon-sugar mixture.
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Sweet potato pancakes.

Dairy-free option | Soy-free | Nut-free | Clean-eating option

sweet potato pancakesWell, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.

Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with real maple syrup.

  • 1 1/2 cups whole-wheat pastry flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
  • 2 eggs, beaten
  • 1 1/2 cups milk (I used almond)
  • 1 tsp. vanilla
  • 1/4 cup butter or coconut oil, melted & cooled
  • 2 Tbsp. brown or coconut sugar
  1. Sift together dry ingredients.
  2. Add remaining ingredients & mix until fully incorporated.
  3. Heat a griddle on medium heat & grease with cooking spray (PAM for Grilling is soy-lecithin-free).
  4. Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
  5. Serve topped with maple syrup & a dusting of cinnamon.

Adapted from here.

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Patriotic Napoleons for Primary Election Day.

The Primaries are tomorrow here in Florida. The race has been hot, to say the least, with almost every single evening commercial break being completely taken up with campaign attack ads. Having already done my civic duty — it’s really easy to vote early here — I thought I’d commemorate the craziness with a little patriotism.

(You don’t need to explain the irony to me of using a French-named dessert… Maybe you could use this for Bastille Day this summer.)

I saw this easy Napoleon recipe on TidyMom a week ago & knew I needed to make it. I love that the thick pudding/whipped cream mixture is essentially a quick pastry cream! Her version uses raspberries & bananas, which sounded good, but strawberries & blueberries are in season here, & I have to tell you, they’re the best I’ve ever tasted. Living in the same county as the top growers for Florida strawberries, we’re getting Farmer’s Market quality in the grocery store! It’s unbelievable. So I thought I’d complement those berries with chocolate & cinnamon instead of TidyMom’s caramel & brown sugar.

That’s the great thing about this: you can do it however you want! I actually was going to do bananas too, but a certain husband ate the last one. Honestly, though, I don’t think we missed them!

One quick note: in the future, I think I’ll use puff pastry instead of crescent dough for a flakier, more authentic texture.

  • 1 (8 oz.) can refrigerated crescent rolls (or use puff pastry)
  • cinnamon sugar
  • 1 cup cold skim milk
  • 1 box (4-serving size) French vanilla (regular vanilla works fine too) instant pudding & pie filling mix
  • 1 cup prepared whipped cream*
  • thinly sliced fruit of choice (bananas, strawberries, raspberries, whole blueberries)
  • 1/3 cup chocolate chips
  • vegetable oil

*I made mine with very little powdered sugar so that it wouldn’t be overwhelmingly sweet. You could also use Cool Whip.

  1. Preheat your oven to 375. Cover a baking sheet with parchment.
  2. Unroll your crescents into 4 rectangles. Pinch shut the seams that turn them into triangles. Use a pizza cutter or very sharp knife to cut each rectangle into 4 smaller rectangles, approx. 4″x2″. Place on prepared baking sheet & sprinkle each with cinnamon sugar.
  3. Bake 8-10 minutes or until golden & beginning to puff. Allow to cool at least 15 minutes.
  4. Meanwhile, whisk together milk & pudding mix until smooth & beginning to thicken, then refrigerate 30 minutes, until set.
  5. Fold in whipped cream. If you’re serving this later, cover with plastic wrap & refrigerate until ready to serve. If you’re serving immediately, continue.
  6. Microwave chocolate chips in a small bowl until melted. Stir in enough oil to thin the chocolate to where it is “drizzle-able” (pretend that’s a word).
  7. Construct Napoleons as follows: one crescent rectangle, dollop of pudding mixture, sliced fruit, another crescent rectangle, another dollop, more fruit, & one last crescent rectangle. Drizzle with chocolate. For small children, just dollop some pudding in a bowl, place a crescent rectangle in the pudding, & top with fruit & chocolate drizzle.

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