Pumpkin Donuts- Gluten, Dairy and Refined Sugar-Free

I made my family a fun treat this morning for Halloween: Gluten-free Pumpkin Donuts! They are also dairy-free and free of refined sugar (the recipe calls for coconut palm sugar). I’m still learning how to use almond flour and some of my baked goods have turned out better than others.

Put ingredients in a food processor.

20131031-104617.jpg
Fill up donut baking pan with the batter.

20131031-104707.jpg
Bake for 15 minutes (or a minute or 2 longer). Be sure to let them cool for at least 5 minutes in the pan before removing them to a cooking rack. In the meantime, make the glaze. I got out my coffee grinder, which I never use, but I’m glad I have it for situations such as this! Grind up coconut palm sugar and tapioca starch into a powder as instructed.

20131031-105103.jpg
Finish the glaze and drizzle on donuts.

20131031-104810.jpg
Yum yum! A great fall treat!

Recipe here from simplygluten-free.com Gluten Free Pumpkin Donuts

Advertisements

Gluten-Free Chicken Noodle Soup

I made a really yummy chicken noodle soup today! I used leftover chicken I cooked in the crockpot yesterday. It’s chock full of veggies – carrots, celery, onion and potato.

20131030-145512.jpg

20131030-145541.jpg

I found some cute little tiny O-shaped gluten-free pasta that I used for the noodles.

20131030-145706.jpg
Yum, yum, yummy for fall weather!

20131030-145800.jpg

Here’s the recipe from food.com .
I omitted the boullion and used gluten-free noodles. I would use less thyme next time too.

Roasted Butternut Squash and Shallot Soup

After the cold front that blew through this weekend I got in the mood for soup! I love soups in the fall! Soups are such a good way to get your veggies. I found this soup from Cooking Light and tried it out for lunch today. I can eat on it all week. So delicious, light and healthy! Here’s the recipe: Roasted Butternut Squash and Shallot Soup

First, you roast the butternut squash and shallots:

20131007-142212.jpg

Since I couldn’t find pre-cut fresh squash and didn’t feel like cutting up my own, I bought 2 bags of frozen cubed squash in steamer bags. I cooked them in the microwave first, then proceeded with the recipe. Also, since my diet prohibits me from having chicken currently, I used fat-free beef broth. It turned out very yummy! It’s very light because it has no cream in it.

20131007-142552.jpg

Delish! It would go really well with a side salad or a sandwich too. Happy fall y’all!

Holy Squashamoly!

I had to share a recipe today that was love at first taste. This may be my favorite veggie! I buy pre-cut, fresh butternut squash. It’s fast and a heck of a lot easier than trying to cut one up on your own. I think the brand I buy is Green Giant. Then, toss them with a little olive oil, salt, cinnamon, cumin and onion powder. Roast on a baking sheet at 400 degrees for 25-30 minutes or until soft and browned. Delish! So yummy for fall!

20130925-165207.jpg