Friday, October 18, 2013

Cranberry Pumpkin Mini Muffns - Vegan, Gluten and Nut-Free

Here's another recipe for my egg, dairy, gluten, peanut and soy free daughter.

I'm not going to lie. It can be challenging cooking through that many sensitivities. But it can be done. And its worth it.

For instance. Today was "hot lunch" at school. She used to LOVE hot lunch day - PIZZA. But she can't have it anymore. So instead I made her a fresh pizza bun with gluten free bread, organic sugar-free marinara, nitrate free turkey pepperoni and Daiya (dairy-free) cheese. She was so happy. And very happy to have her mother at the school for lunch hour since I had the day off and ran it over to her and then hung out with the kids for a while. They wanted to call me Mrs. SuperMom. Oh yeah. I'm down with that.

So yes. Its a lot of work. But my daughter is thriving. Everyone else in the house is being taken down by a cold and she is healthy as can be. The kid that was sick on and off (mostly on) for the first 4 years of her life rarely gets sick.

But she eats clean. Low sugar. No dairy. No gluten.

How do you think you would feel if you did that? Pretty good I think..................

And its not that much of a sacrifice with lots of great recipes like this!

Cranberry and Pumpkin Mini Muffins - Vegan, Gluten and Nut Free

by MamaChanty
Prep Time: 10 minutes
Cook Time: 28 minutes
Keywords: bake snack gluten-free nut-free sugar-free vegan chia seeds coconut flour pumpkin cranberry
Ingredients (24 mini muffins)
    Chia gel
    • 1 Tbsp ground Chia seeds
    • 1/4 cup water
    Dry ingredients
    • 1 cup all purpose gluten free flour blend (I used Cloud 9 from Costco)
    • 1/3 cup organic coconut flour
    • 1 tsp cinnamon
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp guar gum (if no xanthum gum in flour blend)
    • pinch fine sea salt
    • dash cinnamon
    Wet ingredients
    • 1/2 cup pure pumpkin puree
    • 1/2 cup unsweetened applesauce
    • 6 Tbsp organic palm coconut sugar (or sweetener of choice)
    • 1/4 cup organic coconut oil, melted
    • 1/2 cup full fat canned coconut milk
    • 1/2 cup unsweetened milk (I used flax)
    • 1 Tbsp vanilla extract
    • 1/4 cup dried cranberries
    Preheat oven to 325 degrees.
    Combine Chia gel and water. Let stand 5 minutes.
    Combine wet and dry ingredients separately.
    Add Chia gel to wet ingredients and mix thoroughly.
    Add wet ingredients and cranberries to dry ingredients. Mix until just combined.
    Separate batter into 24 greased mini muffin tins. I used coconut oil.
    Bake for 28 minutes or until a knife in the center comes out clean.
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