Tag Archives: Gluten Free

Vegan + Gluten Free Banana Cinnamon Muffins

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Greg and I seem to be developing a Sunday morning routine. Waking up slowly (but still setting an alarm, otherwise we’d never wake!). Making coffee in our new French press. Enjoying the coffee while relaxing over whatever interesting things we see on the computer. And also, muffins. Muffins to hold us over before we enjoy a weekend breakfast that includes eggs. And then each getting to work. Him on science-related things and me on food. This past Sunday he took a slight break from his work to give me a hand with photos – notice the action shots below – love them.

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These muffins are an adaptation of the vegan + gluten free pumpkin cranberry muffins I shared with you in December. Those were inspired by this recipe. I make the pumpkin muffins every week for snacking, so it’s now nice to have a new version to throw into the mix. These banana cinnamon muffins are free of white flour, dairy, butter and oil. But trust me, you won’t miss any of those things. A flax egg is used in place of a chicken egg in this recipe. Applesauce is used in place of butter or oil and my hearty oat + pecan flour blend is used in place of white flour.

These are a healthy every-day-of-the-week muffin, made using a short list of natural, recognizable ingredients. They are incredibly moist and full of banana cinnamon flavor. One muffin fills you up and keeps you satisfied.

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Vegan + Gluten Free Banana Cinnamon Muffins
Yields 12
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Ingredients
  1. 1 1/2 tablespoons ground flax
  2. 4 1/2 tablespoons water
  3. 1 1/2 cup rolled oats
  4. 3/4 cup pecans
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons baking soda
  7. 3/4 teaspoon salt
  8. 3 large bananas (or 1 1/2 cups)
  9. 1/2 cup applesauce
  10. scant 1/2 cup sugar
  11. 1 1/2 teaspoons cinnamon
Instructions
  1. Preheat the oven to 350*. Line a muffin pan with 12 liners and lightly spray with non-stick spray.
  2. Prepare the flax egg. Add the ground flax and water to a medium mixing bowl and stir together well. Set aside.
  3. Add the oats, pecans, baking powder, baking soda and salt to a food processor and process until the mixture resembles a fine crumb. Transfer to a separate bowl and set aside.
  4. Add the bananas, applesauce, sugar and cinnamon to the food processor and process until smooth.
  5. Add the banana mixture to the bowl with the flax egg and stir until combined. Add the oat + pecan mixture to the mixing bowl and stir until incorporated.
  6. Scoop the batter into the 12 prepared muffin liners and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  7. Enjoy!
Notes
  1. Recipe based on my vegan + gluten free pumpkin cranberry muffins. That recipe was inspired by vegan banana muffins from Healthy Green Kitchen blog.
  2. If you don't have a food processor, you can try to make the oat + pecan flour in a blender. The banana mixture can be mashed together with a potato masher or fork.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Vegan + Gluten Free Pumpkin Cranberry Muffins

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Please tell me I am not the only person who is not sick of pumpkin.

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I hope not, because these muffins are delicious, and I want everyone to enjoy them.

I did not overdo it on the pumpkin pre-Thanksgiving. I actually had no pumpkin pie during the holiday. Only 1 or 2 pieces of my mom’s delicious pumpkin roll. I did not go so crazy with pumpkin baked goods that I am now burnt out. I am still going, and going strong with these vegan + gluten free pumpkin cranberry muffins. 

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What these muffins are:

-flavorful
-just slightly sweet
-full of plump cranberries
-so amazingly moist
-hearty
-filling
-a great snack
-so healthy

Now, I’ll talk briefly about what these muffins are not. They are not traditional, they are not super soft and fluffy. They are not bakery muffins. They are not what you make for a special occasion. They are not what you make for someone who has no interest in health. 

But, if you are even slightly interested in being healthy, these are the perfect everyday muffin! Yes, I would eat one (or two) of these everyday, and feel good about it, if I could bake enough. Greg and I have been going through them like crazy. I’ve been making batch after batch and they are just so good every single time.

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These muffins were completely inspired by this recipe, for vegan banana muffins from Winnie of Healthy Green Kitchen. I have been following her blog for years, and I find many of her recipes and ideas inspiring. (Her recipe was inspired by this one, from Food Loves Writing, also a beautiful post). I made several tweaks from her recipe that I have listed below. 

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I made this recipe gluten free by making my own flour. Sure you could use a gluten free flour blend, but you would not get the hearty texture I am so in love with and quite honestly, I haven’t have great luck in the gluten free flour blend department. Making your own oat + pecan flour for these muffins is fun, affordable, healthy and delicious! Just be sure to note that using this homemade oat + pecan flour will not produce a fluffy, soft, bakery-style muffin. These muffins are dense and hearty in the best possible way. 

And, for anyone reading who doesn’t know about flax eggs, let me tell you just a little about them. Ground flax + water = a great binder in baking that can replace an egg for a vegan option! It works and doesn’t affect taste!

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These muffins are delicious right out of the oven and the same day as being baked but their flavor really enhances as they get older. They get better every day and I have kept them in a sealed container good for up to 8 days! 

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So here you are my friends, healthy + hearty pumpkin cranberry muffins. Hope you enjoy!

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Vegan + Gluten Free Pumpkin Cranberry Muffins
Serves 9
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Ingredients
  1. 1 cup rolled oats
  2. 1/2 cup raw pecans
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 tablespoon ground flax
  7. 3 tablespoons water
  8. 1 cup pumpkin puree
  9. scant 1/2 cup sugar
  10. 1/3 cup coconut oil, melted
  11. 1 teaspoon pumpkin pie spice
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup dried cranberries, slightly chopped
Instructions
  1. Preheat the oven to 350*. Line a muffin pan with 9 paper liners.
  2. Combine the oats, pecans, baking soda, baking powder and salt in a food processor and process for several minutes, until it resembles a fine crumb. The mixture won't be as fine as flour, and that's okay. Set aside.
  3. Add the ground flax seed to a bowl with 3 tablespoons of water and mix to combine. Set aside.
  4. Add the pumpkin puree to a small skillet over medium heat. Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as "raw". It should smell slightly sweet.
  5. Add the pumpkin, sugar, melted coconut oil, pumpkin pie spice and cinnamon to the bowl with the flax and water. Stir everything together to combine well. Add the oat + pecan flour mixture and stir well to combine. Add the dried cranberries and stir until just incorporated.
  6. Scoop the batter into the nine prepared muffin liners.
  7. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Recipe inspired and adapted from these vegan banana muffins from Healthy Green Kitchen

Curry Red Lentil Soup

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I’ve been wanting to share this recipe with you for awhile. 

I’ve been working on it for several weeks now, and I am so happy with this curry red lentil soup I am sharing with you.

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It comes at an appropriate time too, I think. After one holiday of eating heavily, looking toward another one. This soup is perfect for giving your body a break from the heavy, while nourishing it and making it feel wonderful. 

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Let’s quickly talk about red lentils. If you’re not familiar with them, don’t be scared. They look a little freaky, but they are a wonderful food. They almost look like a fake food, like something that has been manufactured (that’s what I thought the first time I saw them). But in fact, lentils are a natural superfood. They are packed with protein, fiber, iron and many other wonderful things. Lentils are good for us, they nourish us. 

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The rest of this soup is pretty basic, pretty recognizable. Some onion, garlic, carrots, celery and veggie stock. All of your normal soup components. They key to this soup, though, is the curry paste. I love using this curry paste in many different dishes and I could not be happier with using it in this soup. It adds so much amazing flavor and a unique twist on an otherwise average veggie soup. I suggest using a small amount of curry paste to start, and adding more as you please. It isn’t overly spicy, but does add a kick. 

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While this is a perfect post-Thanksgiving refresh meal, it will also be a staple of mine through all the cold months. Warm up with some curry red lentil soup!

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P.S. – On a random note, I have been reluctant to share this post with you only because I am not happy with the photos. As I was editing them, I just wasn’t completely satisfied with how they were looking. I decided, though, that the recipe needed to be shared and I got past my dissatisfaction with the photos. Here’s to better photos next time!

Curry Red Lentil Soup
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Ingredients
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 1 large yellow onion, chopped
  4. 3 large carrots, chopped
  5. 2 medium celery stalks, chopped
  6. 4-6 tablespoons red curry paste
  7. 1 cup red lentils, rinsed
  8. 7-8 cups veggie stock
  9. Salt and pepper
Instructions
  1. Add about two tablespoons of olive oil to a pot over medium heat. Once hot, add the minced garlic and stir.
  2. Add the chopped onions, carrots, celery and a pinch of salt and stir. Let veggies cook several minutes, until they begin to soften and sweat.
  3. Add the red lentils to the pot and stir.
  4. Add the curry paste. Start with a little knowing that you can add more later. Stir it around the pot, incorporating it with the other ingredients.
  5. Add about 4 cups of veggie stock to the pot and stir well, to incorporate the curry paste. Bring to a boil, then turn down the heat and simmer for about 20 minutes, or until the red lentils are soft.
  6. Once the lentils are soft, add 3-4 more cups of veggie stock to the soup and simmer until warm.
  7. Season with salt, pepper and more curry paste, to taste.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Go-To Granola

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Hi guys! How are you? It’s been awhile since we’ve last talked. 

Did you have a good weekend? I had such a good weekend.

My mom and dad came to Philly for a visit! We spent Friday evening eating, drinking and enjoying a perfect summer evening.

On Thursday evening, Greg and I picked up our brand new charcoal grill! Can you believe it? It was a generous and perfect gift from Greg’s mom and stepdad. I can barely get over the fact that we now have a grill and we definitely took great advantage of it Friday evening. Burgers for my mom and dad, and sweet potato burgers for Greg and I. We also got a veggie rack and grilled whole cremini mushrooms and onions. We added pasta salad, hummus and guacamole and called it a meal. 

Saturday, the four of us went to nearby Peddler’s Village. It was so much fun! Definitely recommended for locals/visitors!

I unfortunately took zero photos over the weekend, although I would have had some very good ones to share with you. The comment/joke of the weekend was everyone saying to me “This would have been a good photo, Jess.” 🙂 Oops! 

Anyway, let’s now talk about granola.

You need to look no further. This is your new go-to granola recipe.

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Whether you’re looking for a healthy snack, a hearty breakfast or a homemade gift, this recipe has got you covered. 

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I’ve always loved granola but I don’t eat it that often. That’s mostly because I can’t find a granola that I’m really in love with. 

Usually store-bought granola tastes too sweet. Or is too crumbly. Or just tastes plain stale. 

But, this recipe changes it all.

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I’ve been wanting to make my own for awhile now. I wanted something that is healthy. That has a simple list of ingredients, things I know. I didn’t want it to be oily. Or crumbly. I wanted there to be large chunks of granola. I didn’t want it to be overly sweet or sugary. I wanted to control what went in.

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So, I did it. I’m in love with this you guys. I knew what I wanted going in, but I didn’t know I’d come out being addicted. Does what I described above sound good to you? Prepare to be addicted. 

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Let’s talk about the goodness of this granola.

1) It has a short list of ingredients:

Oats
Pecans
Sunflower seeds
Unsweetened coconut
Cinnamon
Salt
Coconut oil
Egg white
Pure maple syrup

2) You won’t be left still feeling hungry after eating it. Yep, it fills you up!

3) You won’t feel a sugar rush or like you just ate dessert after eating this granola. It is just slightly sweetened with pure maple syrup and perfectly cinnamon-y. The cinnamon just warms me up.

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4) This granola is crunchy and sticks together in large clumps.

5) It takes one bowl to prepare. Yep, one bowl, one spoon and one pan. Maybe some measuring cups. It’s simple and easy, you guys.

6) It is customizable. Make it your own. Use this as a base and be creative. Add what you like and leave out what you don’t!

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I’m telling you. Once you start on this granola, you won’t be able to stop. But really, I don’t think that’s such a bad thing. 🙂

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Go-To Granola
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Ingredients
  1. 3 cups rolled oats
  2. 1 cup pecans, lightly chopped
  3. 1 cup sunflower seeds
  4. 1 cup unsweetened, flaked coconut
  5. 1 teaspoon cinnamon
  6. 3/4 teaspoon salt
  7. 2 tablespoons coconut oil, melted
  8. Scant 2/3 cup pure maple syrup
  9. 1 egg white
Instructions
  1. Preheat oven to 300*.
  2. In a large mixing bowl, combine the oats, chopped pecans, sunflower seeds, coconut, cinnamon and salt. Mix well.
  3. Add the melted coconut oil and maple syrup.
  4. Crack the egg white into a bowl and whisk very well, until it becomes a bit foamy.
  5. Add the egg white to the rest of the ingredients.
  6. Stir everything together very well, so that the dry ingredients are completely wet and everything is well mixed.
  7. Place the granola on a parchment-lined baking sheet and bake in the preheated oven for 40-50 minutes, or until the granola is slightly browned and hardened.
  8. Let the granola cool for about 10-20 minutes, or until it is hard and can be broken into pieces.
  9. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Rosemary + Goat Cheese Twice Baked Potatoes

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I am so excited today.

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I’m excited because I finally get to share this recipe with you!

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I made these little twice baked potatoes on Friday, but this recipe has been long in the making. Let me start from the beginning.

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My mom, dad, brother and I have a Christmas morning brunch tradition. It started years ago when we decided to stop exchanging gifts. In a search for a new December 25 tradition, my mom and I decided on a nice brunch.

It works out for everyone. My mom and I get to cook together and my brother gets to sleep in as late as he wants. Christmas brunch is the best tradition.

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I can’t remember exactly the first year we did this, but we have had the same menu every year. It doesn’t need to change. It is so perfect. And I think about it all year long. We make stuffed french toast (maybe I’ll share that recipe with you someday too) and rosemary potatoes.

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The rosemary potatoes are undoubtedly my favorite part. They have to be one of my favorite things, ever, actually. The thing is, we never make them, except on Christmas morning.

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So, a few weeks ago, I asked my mom for the recipe, wanting to share on here, and also wanting to have the potatoes to eat, thinking I couldn’t possibly wait another five months to have them again.

She sent the recipe and I was so excited. And then I made a mistake. I decided that I would try to “lighten” the recipe up a bit. I use the word lighten loosely, because if you know me, you know I don’t like “light” things. If I’m eating something, I want the real, full version. The real version is always so much better. But, I thought, I will try to summer-ize these potatoes. I will take them from winter-time comfort food to something a bit lighter for summer.

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Let’s just say: big mistake.

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The potatoes were lighter. They were more summery. But they weren’t as memorable. They didn’t leave me feeling like I had just eaten one of the best things in my life. They were sustenance, and we ate them. But they didn’t touch the original. Sometimes butter, cream and cheese are totally worth it.

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So, I set the idea aside for a bit. And then, one day, this idea came to me. What if I added the great taste of the original rosemary potatoes into little twice baked potatoes.

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And without even trying, I did end up making the recipe lighter. In these twice baked potatoes, there is no butter or cream and there is only a small amount of cheese per potato.

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But they seem to posses the same magic as Christmas brunch potatoes. They aren’t trying to be a lighter version of them. They are their own new delicious form of rosemary potato.

And if you ask me, no flavor goes with potatoes quite like rosemary does. And in these, add caramelized shallots and goat cheese and you’re in complete bliss.

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Not enough good words could be said about these. Greg said they they are “one of the best things ever” and he could eat them every single day.

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If you use small potatoes, they are perfectly pop-able and would make the perfect appetizer. I had some small potatoes and some larger ones, that needed to be eaten with a fork and a knife, and I definitely preferred the smaller.

While most twice baked potatoes are filled with butter and cheese, these use olive oil instead, and a smaller amount of cheese. They are not difficult, but do take some work. Once the potatoes are done baking, you do need to scoop out the insides, but that is the most time consuming part. Once that is done, just mash some ingredients together, fill the potatoes back up and put them in oven to finish baking. The taste of these makes the small amount of work totally worth it.

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I will say that these have to be one of my favorite recipes on this blog. I hope that you get to try them and enjoy them as much as I do!

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Ingredients
6 – 10 small to medium potatoes (I used red potatoes)
8 small to medium shallots
Olive oil
1 tablespoon fresh rosemary, chopped
2/3 cup goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Dried parsley and additional goat cheese for topping, if desired

Preheat oven to 400*. Wash and dry potatoes. Pierce each with a fork and place on a baking sheet. Roast in the oven for 45 – 80 minutes, depending on the size of the potatoes. When done, potatoes should be soft when gently pierced with a fork.

While potatoes are roasting, thinly slice shallots and chop rosemary. In a small saucepan, heat 1 1/2 tablespoons olive oil over medium heat. Add the shallots and cook for about 10 minutes, until they are soft and slightly browned. Add rosemary and cook an additional 5 minutes. Once done, remove from heat and set aside.

When potatoes are done roasting, let cool for about 5 minutes, if desired. I got to work on them right away because it is best to not let them sit long. Carefully cut each potato in half, and using a small spoon, scoop out the inside bulk of the potato. Add the insides of the potatoes to a bowl. When all potatoes are scooped out, add the goat cheese, shallots, salt and pepper to the bowl with the insides of the potatoes. Using a potato masher or fork, mash the mixture together until no large chunks remain and all ingredients are well combined. Scoop the potato mixture into each scooped-out potato skin, filling each to the top.

Bake in a 400* oven for about 15 minutes, or until heated through and slightly golden brown.

To serve, sprinkle with additional goat cheese and dried parsley, if desired.

Enjoy!