Pumpkin Chocolate Chip Muffins

I am not a baker...or at least I don't feel like a good one.

It's one of the reasons why I love Wildtree...they make baking SO easy! It's usually a matter of just adding some oil, water and maybe an egg - what could be easier? Life was good...and then we had to go gluten free...and dairy free...and egg free...and yeast free. Have you ever tried to bake anything without the aforementioned ingredients? It's daunting! And as I said, I already feel like a horrible baker.

To my delight, Wildtree is about to launch a dedicated Gluten Free line and I couldn't be happier!!!! In the meantime, I've been busy trying out all kinds of recipes! Donuts from Babycakes, Banana Chocolate Chip Bread from Gluten Free Goddess and now...Pumpkin Chocolate Chip Muffins with the help of King Arthur.

Pumpkin Chocolate Chip Muffins

(crispy cinnamon sugar tops)

1 box King Arthur Flour muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon sugar (plus more for sprinkling on top)

1/2 cup organic pumpkin puree

1/3 cup chocolate chips

1/2 cup unsweetened apple sauce

5 TBSP Wildtree Butter GSO

3/4 cup rice milk

Pre-heat oven to 375 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 20 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find these need a little extra time - they are on the gooey side (which I personally love). I may try experimenting with a little less liquid - but in the meantime, they won't last long on the counter top!

Light, fluffy, gooey inside.

Berry Lemonade

Berry Lemonade
Serves 4

1 whole lemon
2 mint sprigs
3 TBSP Wildtree Wildly Blueberry Jam
1 TBSP agave nectar
3 cups water
Ice

Into a large pitcher, juice lemon making sure to not get any seeds. Bruise mint and add to juice; mix in agave nectar and jam. Stir well to combine. Add water and ice, and serve.

Cilantro-Lime Chips

This super easy recipe is a great way to change up your chips! For the truly adventurous cook, try making them from scratch!

Cilantro-Lime Chips

 Serves 10

1 (10 ounce) bag ruffled potato chips (preferably "Low Sodium")
1 TBSP Wildtree Cilantro-Lime Rub
1 TBSP course chopped cilantro

Lay out contents of entire chip bag onto a baking sheet in an even layer. Bake at 400 degrees F for about 5 minutes or until warm and natural oils begin to show. Immediately dust with spice blend (more than 1 tablespoon if you like them extra zesty!) and cilantro. Toss to make sure that they are evenly coated; serve warm.

Quick Dill Dip Pickles

These Quick Dill Dip Pickles will be the perfect side dish to the Pressed Fajita-Chicken Sandwiches. 

Quick Dill Dip Pickles

Serves 20

3 cups water
2 TBSP salt
1/4 cup sugar
1 tsp red pepper flakes
2 TBSP Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber, Radish, Onion, Squash, etc)

In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.

Pressed Fajita-Chicken Sandwiches

Mmmmmm...fajitas...use Wildtree's Fajita Blend to make these yummy picnic sandwiches.

Pressed Fajita-Chicken Sandwiches

Serves 4
 

4 ciabatta rolls
3 TBSP Wildtree Sweet Onion Spread
3 boneless, skinless chicken breasts, pounded thin
3 TBSP Wildtree Fajita Seasoning Blend
1 roasted red bell pepper, sliced
4 slices Swiss cheese

Slice rolls in half lengthwise, and spread each side with the Onion Spread; set aside. Coat chicken breasts with the Fajita Seasoning and grill until cooked through and a dark crust has formed. Remove from heat, cut into strips and place directly onto roll. Top with roasted red pepper slices and Swiss cheese. Place the top on the sandwich and individually wrap sandwiches tightly in aluminum foil. Weigh sandwiches down with a large can, other picnic foods in the cooler, or a large skillet, etc. and let rest for at least 20 minutes. Unwrap and serve with Quick Dill Dip Pickles!

The next day for lunch...

Another bowl of goodness!

DONUTS!!!

My attempt at Babycakes' Donuts (with some raspberry jelly swirled in).

I try to be healthy...but I'm the first to admit I have a deadly sweet tooth! And it's not for things like candy or soda...it's baked goods. Brownies, cookies, cupcakes, donuts. Doesn't matter which one - I'll eat any and all of them.

Having to go gluten, dairy, egg and yeast free has put a serious crimp in my ability to satisfy my sweet tooth. But there are some wonderful people in this world who have perfected the art of baking without the typical ingredients.

Carrot cupcakes from Sun in Bloom in Brooklyn, chocolate mousse from Real Food Daily in LA and pretty much anything from Babycakes!

I recently picked up the 2nd cookbook from Babycakes and I'm loving it! The first recipe I made with the help of my 7 year old son, were the Plain Cake Donuts. We devoured them for an afternoon snack after school. The next morning we grilled them in a cast iron skillet and served them with strawberry jam. They are super easy to make and better than most regular donuts.

BabyCakes Plain Cake Donut
Makes one dozen

Ingredients
1/3 c. melted refined coconut oil, plus extra for brushing the trays
1 c. vegan sugar
¾ c. white or brown rice flour
1/3 c. garbanzo and fava bean flour
½ c. potato starch                       
¼ c. arrowroot
1½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ c. vanilla extract
½ c. hot water
*****I use Bob's Red Mill Gluten Free Flour Blend instead of the rice flour, bean flour and potato starch (a little over 1 1/2 cups total).

1. Preheat oven to 325°. Brush two six-mold donut trays with oil and set aside.

2. In a medium bowl, whisk together the sugar, flours, starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.

3. Add oil, applesauce, vanilla, and water. Continue mixing with a rubber spatula just until the ingredients are combined.

4. Using a melon baller or tablespoon, drop 2½ tbsp. of batter into each mold. Spread the batter evenly around the mold with a toothpick.

5. Bake for 8 minutes, rotate, and continue to bake until donuts are golden brown, about 7 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, 15 minutes if using glaze or icing.

6. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.

7. Coat them in your choice of topping. Cinnamon sugar sure is fast and easy: In a small bowl, whisk together ¾ c. vegan sugar with 2 tsp. ground cinnamon and a pinch of salt.

8. Try not to eat them all!