Healthy goodies…
Grain, gluten, egg, dairy, free brownies and pumpkin spice muffins…and trust me they actually taste amazing :)
Egg Free Pumpkin Spice Muffins
(gluten free, dairy free, soy free, grain free, egg free)
2 Tbsp ground Organic Chia Seed meal
2 Tbsp Organic Flaxseed Meal
5 Tbsp boiling water
1 can organic pumpkin puree (15 oz/425g)
1/2 cup honey
1 cup coconut oil
1 tsp vanilla
3/4 cup Organic Coconut Flour
1/2 cup almond flour (I ground my own here)
1/2 cup tapioca or arrowroot flour
1 tsp cinnamon
3 tsp pumpkin pie spice
1/4 tsp sea salt
1.5 tsp baking soda
1.5 tsp baking powder
Preheat your oven to 350*F and grease your muffin pans (I made 12 large and 12 mini with this recipe)
In your mixing bowl add the boiled water to the flax and chia meals (grind your chia first and then measure). Mix well then allow to gel for about 5 minutes while you assemble your dry ingredients.
In a small bowl whisk together all of the dry ingredients and set aside.
Add the coconut oil and vanilla to the flax/chia combo and blend well (the heat of the water should melt it if your coconut oil is still solid)
Add in your dry ingredients and blend just until incorporated, stopping once to scrape the bottom and sides with a spatula
Pour into your muffin tins and bake for approximately 40 minutes.
Remove from oven when the muffins are dark and look firm. Test with a toothpick, but it will still be a bit gooey.
**Allow your Muffins to cool on a wire rack! I enjoyed them warm, but they will still seem like they're not cooked if you don't let them fully cool. Store on the counter for up to 2 days or in the fridge- it will get a little harder if refrigerated. Top with cashew-date frosting if you like once cooled (see below).
Cashew-Date Frosting
1 cup raw cashews
3 dates
3 Tbsp coconut oil
Soak your cashews over night or in boiling water (covered) for an hour or two. In another small bowl, your food processor or blender bowl cover your halved dates with boiling water. Let soak until soft. Pour out the soaking water and reserve for later if needed. Blend the dates, cashews, and coconut oil until creamy. If you need a bit more water to blend, add some of the date water. Place in refrigerator just until chilled and then pipe or spread onto muffin
Egg-free, Grain-free Brownies:
Whip with an electric mixer:
1/2 cup + 2 tbsp of water
1/8 tsp xanthan gum
Add to water and xanthan gum mixture:
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp baking soda
3 tbsp coconut flour
1 cup almond butter
1/4 tsp salt
2 droppers-full vanilla liquid stevia
1/3 cup honey
1/4 cup cocoa powder
Beat with electric mixer.
Pour into square greased cake pan.
Spread slightly (it will even itself out).
Sprinkle with 1/4 cup dairy-free chocolate chips. I used Enjoy Life. I like them because they're mini.
Bake at 325 degrees, for about 35 minutes.
Corn-free (grain-free) Baking Powder:
1 part baking soda
2 parts cream of tartar
2 parts starch