Just thought it would be fun to post a gluten free recipe or two each Friday….so here goes….Hamilton Orchard Apples + Brookfield Farm winter squash equals……….
This one is dairy free as well.)
2 acorn squash
1 can pumpkin
1 can coconut milk (I used Thai Kitchen)
1 can water
1 onion
2 apples
2 celery stalks
1/2 cup Earth Balance Spread (non-dairy margarine)
1/4 tsp nutmeg
1 1/2 tsp cinnamon
1/3 cup agave nectar (maple syrup would work as well)
Cut each squash in half, scoop out seeds, place in greased baking dish cut side down, and bake at 350 deg. until tender- 30min-1hr. ( I also add a bit of water to the bottom of the pan.)
While squash bakes, saute celery and onion in 1/4 cup Earth Balance until tender. Pour into pot. Next, saute apples in 1/4 cup Earth Balance until tender – add to soup pot.
Scoop baked squash out of skins and into pot. Add canned pumpkin, coconut milk, one can water, nutmeg, cinnamon, and agave. Simmer 15 min.
In batches, blend in blender or food processor, until smooth. Return to pot, simmer, and serve.
Banana Chocolate Chip Muffins
(We pretty much alternate these and the pumpkin version every Monday for breakfast. Unfortunately, the kids no longer think it’s a muffin if it doesn’t have chocolate chips in it! I try to compensate by decreasing the sugar significantly)
1/2 cup almond meal*
1/4 cup flax meal
1/3 -1/2 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup canola oil
1 – 2 mashed ripe bananas
3/4 – 1 cup milk (soy/rice/almond work great, too)
handful – 3/4 cup chocolate chips
Mix all dry ingredients. Add eggs, oil, bananas, milk and stir until blended. Fold in chocolate chips. Pour into greased muffin tin and bake @ 350 deg. 15-20 minutes. Makes 1 dozen. Can be doubled easily.