WIAW #43

This WIAW showcases a transition during the second week of my elimination. I decided to stick it out for three weeks of no grains, dairy, or soy, to see if any of these might be the culprit of some health issues I’d been experiencing on and off. Like last week, it didn’t mean I wasn’t able to enjoy lots of delicious food, with a little creativity and planning ahead. I’m used to being extra careful, after all! However, one thing changed toward the middle of the second week. I started to be ravenous all the time. For no particular reason. In fact, last week I only ran three days, with lower mileage than the rest of the month. I’m not sure if the elimination did something to my metabolism, but this usually filling breakfast of a microwave pumpkin scone and a huge dollop (maybe 5-6 spoonfuls) of sunflower seed butter only stayed me for an hour on Friday!

 

 

 

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Pumpkin Poufflé

When the leaves start to change and Halloween approaches, pumpkin season arrives in full force and with it brings an onslaught of pumpkin recipes. I didn’t really enjoy eating pumpkin until a few years ago, but once I became a convert the love was real. Which you may have guessed, between the Pumpkin Muffins, Paleo Pumpkin Chocolate Chip Cookies, Pumpkin Apple Spice Bread, and Pumpkin Spice Oatmeal Cake that have all been shared on this blog in the past month. Well, now it’s time for the dessert that’s fit to serve at your Thanksgiving table. This Pumpkin Poufflé was actually my second post ever, and it’s been updated and remastered (in 3D, or 4D, or whatever they call it these days) for anyone in need of a grain free pumpkin pie for the holiday season.

 

 

Pumpkin Spice Oatmeal Cake

Few will dare to tread the path of roasting and carving their own pumpkin to reap the delicious rewards when Libby will do it for us. Whoever Libby is, millions of pie-makers around the country must thank her every November. I certainly do every time I whip up a batch of pumpkin muffins or a pumpkin pie. But just opening a whole can of pure pumpkin feels like a commitment. You’re going to have leftovers unless you’re making a pie or a Pumpkin Pouffle.

 

 

Pumpkin Apple Spice Loaf

Autumn means pumpkin season, and I’ve been all about that lately. Pumpkin muffins, Paleo pumpkin cookies, pumpkins to decorate my front porch, romping in pumpkin patches… Yet it’s also apple season, and apples need some love. After all, apples are my trusty go-to snack, available year round when other fruits go out of season, delicious eaten unadorned or with a few spoonfuls of peanut butter or a sprinkle of cinnamon. When you put the two together, what do you get? In my kitchen, you get yourself a Pumpkin Apple Spice Loaf, a true seasonal treat.

 

 

 

Paleo Pumpkin Chocolate Chip Cookies

It’s pumpkin season, and I’m obsessed. I love wandering through pumpkin patches, decorating the porch, and of course, baking and eating lots of pumpkin goodies. Last week, it was my own tried-and-true recipe for gluten free pumpkin muffins and a batch of Amanda’s banana pumpkin bread. Today, it’s my new Paleo Pumpkin Chocolate Chip Cookies. 

 

 

Pumpkin Puffins

Pumpkin may be an autumn flavor to some, but I enjoy pumpkin treats all year round! That said, pumpkin patches and all the pumpkin goodies in stores do get me in the mood to whip up more pumpkin baked goods this time of year. What better way to usher in October than a batch of gluten free pumpkin muffins?

 

 

 

Thinking Out Loud 9/17/15

This Thursday, I’m thinking about lots of random things. Like my recent trip to California. I’m still so happy I got to run the Dumbo Double Dare with my cousin and good friend, and experience Disneyland for the first time. And eat lots of delicious food.

 

Miniature Pumpkin Spice Oatmeal Cake

Choosing to roast and carve your own pumpkin is an undertaking. Few will dare to tread this path to reap the delicious rewards when Libby will do it for us (whoever Libby is, millions of pie-makers around the country must thank her every November.) But when you’re just making breakfast for yourself, or even for your family, even opening a can of pure pumpkin can feel like a commitment. Unless you’re making a pie or a Pumpkin Pouffle, you won’t use the whole can in one recipe. I’m always thinking of new ways to use up the rest, and it isn’t difficult – who doesn’t love a little pumpkin stirred into their oatmeal? By the end of winter, even that gets a little boring, though; so when I whipped up what may be my last batch of Pumpkin Puffins for the season, I decided to get creative with the remainder of the can. Instead of simply stirring it into regular oats, I made a little cake to test out my new ramekins (the PB&J round just wasn’t enough!) I bought them with the intention of making mini quiches for my dinner party, but they needed a test run. And the test was a round of miniature pumpkin spice oatmeal cake, passed with flying colors!

 

Ingredients:

1/2 cup gluten-free rolled oats

Before baking, it looks just like regular cold oats…

1/4 cup pure pumpkin

1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)

1 Tbsp Greek yogurt (I go for Fage 2% for the creaminess)

1 egg white (substitute applesauce if desired)

1 Tbsp maple syrup

2 tsp flaxseed

1 tsp pumpkin pie spice (or cinnamon and nutmeg)

1 tsp brown sugar

1/2 tsp vanilla extract

Pinch salt

For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

 

 

1. Preheat oven to 400 degrees Fahrenheit.

Baked into a cake with a delicious buttery, pumpkin-y crust!

2. Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.

3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).

4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.

5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.

6. Top with a little extra maple syrup and cinnamon, or a dollop of yogurt. Enjoy!

 

 

A warming winter treat to start the day off right – go ahead, take a bite!

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

Pumpkin Puffins

Pumpkin may be an autumn flavor to some, but I enjoy pumpkin treats all year round! The traditional autumn blend of pumpkin, maple, and cinnamon can warm you up throughout a chilly winter. These are similar to my other gluten-free muffin recipes in their use of rolled oats as a base, but incorporating pure pumpkin gives them a slightly creamier texture and puffier tops. They’re also dairy-free and  vegetarian (and can be adapted to be egg-free and vegan), great to bring to school or work to share without any worries – everyone can partake! Or whip up a batch over the weekend and have them for breakfasts or snacks throughout the week. Pumpkin Puffins are a great way to start off your day on a warm and cheerful note.

 

Pumpkin Puffins on a Plate

 

Ingredients:

1 1/2 cups gluten-free rolled oats

1/4 cup gluten-free sorghum flour

1 cup pure pumpkin (I use Libby’s or Farmer’s Market Organics, but if you’re up to the task of roasting your own, I’m sure that would be fantastic!)

1/4 cup maple syrup

1 cup vanilla coconut milk

2 large eggs (you can also substitute additional 1/4 cup applesauce + 1 tbsp flaxseed)

1/3 cup applesauce

1/4 cup brown sugar (this works best with the pumpkin, but feel free to substitute stevia or other sweetener)

1 tbsp olive oil

2 tbsp flaxseed

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

2 tsp pumpkin pie spice

2 tsp pure vanilla extract

Cooking spray or additional olive oil

 

 

Puffin batter

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Spray 12-muffin tin with cooking spray or lightly brush each muffin cup with olive oil.

3. Mix all dry ingredients in large bowl.

4. Add in coconut milk, applesauce, eggs, olive oil, maple syrup, and vanilla extract. Mix well (roughly 8-10 good stirs) but be careful not to over-stir, or the batter will become too thin.

5. Pour batter evenly into muffin cups.

6. Optional: sprinkle a pinch of extra brown sugar on each muffin top.

7. Bake at 375 degrees for 20 minutes.

8. Let cool.

9. Enjoy!

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

Ushering in the holiday season with a Pumpkin Pouffle

When the leaves start to change and Halloween approaches, one of my favorite foodie times of the year has arrived – pumpkin season! This is a perfect gluten-free dessert for the Thanksgiving table, so I often try out different tweaks throughout the autumn to get it right (and consequently get to eat what is basically pie for breakfast). It’s a bit of a cross between a classic pumpkin pie and a pumpkin souffle, so I like to call it a Pumpkin Spice Pouffle!

Ingredients:

15 oz pure pumpkin (Libby’s canned is great, or if you’re ambitious and want to roast your own that works too!)
12 oz plain 2% Greek yogurt (for extra pumpkin kick, you can use 6 oz plain and 6 oz pumpkin yogurt)
2 eggs
1/2 cup sweetener (I like to use stevia and brown sugar mixed together)
2 tbsp pumpkin pie spice
2 tbsp flaxseed
1 tbsp grapeseed or olive oil

*Optional: cocoa powder and dark chocolate pieces, or maple syrup and maple candy

 

A delicious Cocoa rendition of my Pumpkin Spice Pouffle (I also love the maple version!)

Instructions:

Preheat oven to 350 degrees Fahrenheit.
Use the oil to lightly grease an 8×8″ pan.
Mix all other ingredients together in bowl (*if you use cocoa powder or maple syrup, mix in here)
Pour mixture into pan (*if you use the candy, place it in the pouffle now)
Bake at 350 degrees for 50 minutes.
Let cool.
Enjoy!

 

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.