Breakfast
New Recipes!
This may make me a bit basic but I am one of those people that goes out and buys everything pumpkin as soon as fall hits. I may or may not have bought about 8 boxes of Purely Elizabeth Pumpkin Fig cereal when they went on sale…and I might have gone crazy when I found gluten free pumpkin puffins at target… Anyways, I have gotten in the habit of making muffins to eat pre-run in the morning. I give myself about 30 min from wake up to the time I run and I am very serious about eating before running. Eating before running helps your body metabolize food better post run and also gives you the energy to get up and go. I have gotten myself used to eating something 30 minutes before running but I try to keep this on the lighter side and I typically get my fuller breakfast post run. If 30 minutes is too close for you I recommend waking up a bit earlier so that you can at least get something in before working out. It makes a big difference! I have an issue with my blood sugar dropping on runs if I have not fueled properly which ultimately prompted me to come up with a good pre-run option made of sustaining whole grains, a little protein, and minimized fat (fat tends to be harder on the stomach and is not as quickly converted to usable energy). I was relying on a Chocolate Peanut Butter Banana Muffin but wanted something new. When I ran out of those last week, my initial thought was of course that I need to make something pumpkin! I would have done just that if I hadn’t had the wonderful idea of making homemade flatbreads for dinner with butternut squash puree as the sauce. When I was making the puree that night I ended up having much more than I needed for the flatbreads which got me to thinking. Why don’t I mix it up a bit and use this puree in a muffin?? So I saved the leftovers and came up with this recipe:
Ingredients
- ½ cup Bi Pro Unflavored Protein Powder
- ½ cup Purely Elizabeth Ancient Grain Oatmeal
- ½ cup almond meal
- ½ cup brown rice flour
Dark Chocolate Chip Butternut Squash Muffin topped with Pumpkin Cashew Butter - ½ cup tapioca starch
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ¾ tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup butternut squash puree
- 4 dates (soaked in 1 cup warm water with ¼ tsp. lemon juice and a pinch of salt for at least 30min.)
- ½ cup date water
- 2 tbsp. maple syrup
- 6 tbsp. Lilys dark chocolate chips
Butternut Squash Puree
- 3 cups peeled and cubed butternut squash
- 3 garlic cloves
- 1-2 tbsp. olive oil
- ½ tsp salt
- 1 tbsp. maple syrup
Directions:
- To make butternut squash puree preheat oven to 400 and combine butternut squash and garlic in a bowl. Add 1 tbsp. olive oil and salt and toss to evenly distribute. Spread out on cookie sheet and bake for 15-20 minute or until squash is fork tender. Place squash in blender with maple syrup, ¼ cup water (if needed), and 1 tbsp. olive oil if necessary. Blend until smooth.
- Reduce oven temperature to 350 degrees and grease 2 cupcake tins with coconut oil.
- In a large bowl combine the Bi Pro, oatmeal, almond meal, brown rice flour, tapioca starch, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a blender or food processor blend the dates and date water for 15 seconds. Then add the eggs, vanilla, butternut squash puree, and the maple syrup. Pulse the ingredients until just combined.
- Now add wet to dry and mix until combined. Once ingredients are combined fold in the chocolate chips.
- Using an ice cream scoop, scoop a little less than a full scoop and place in cupcake tin. Should make about 15 muffins so fill the rest of the tins half full with water.
- Bake for 20-30 minutes or until a toothpick comes out clean.
- Store in the fridge or freezer.
Now you will see in the picture above that I put a little topping on the muffins. This topping is my Pumpkin Cashew Butter, I had to make something pumpkin! This recipe was inspired by Purely Elizabeth’s pumpkin peanut butter recipe featured in the October Magazine. This stuff is addicting so beware!
Pumpkin Peanut Butter:
Ingredients
- 1 cup raw cashews
- 1 cup pumpkin
- 1/4 cup coconut sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
Directions
- Preheat oven to 350 and spread raw cashew out on baking sheet. Place in preheated oven and watch carefully. Once cashews have started to brown and are fragrant remove from oven and our into food processor or high speed blender. Process or blend cashews until finely ground.
- Add remaining ingredients to blender or food processor and blend until all ingredients have become thoroughly combined. If necessary you may need to add a bit of water. Stop and scrape down sides as necessary.
- Store in a glass jar and keep refrigerated.
Gluten-Free Cookie Dough Cinnamon Rolls
Normally I eat healthy but at a time like this I thought it would be okay to make something completely indulgent and different. With all the stress of last week I just wanted to bake some new and delicious. Baking/cooking is my passion aside from running but with my busy schedule I haven’t had time to experiment. Taking the day off to relax and rest I woke up this morning ready to bake!
This recipe was inspired by a recent pinterest find but the recipe I pinned was certainly not gluten-free so I accepted the challenge to make it gluten-free! The picture above was the successful result! I wish you could smell the wonderful aroma that filled my kitchen as this beauty baked. The sweet smell of cinnamon radiated through the biscuit like dough and I could see filling bubbling up on the inside. Upon removing the rolls from the oven I couldn’t wait to pour the vanilla glaze over the steamy rolls. Have I convinced you to make these yet?! See y recipe below and enjoy for yourself!
Dry Ingredients:
- ½ cup potato starch
- ½ cup brown rice flour
- ¼ cup almond flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- ¼ cup tapioca starch or all-purpose gluten-free flour (plus extra for rolling)
- 2 tsp xanthan gum
- ½ tsp baking soda
- 2.5 tsp baking powder
- ½ tsp salt
*if you don’t want to buy all of these different types of flours just use 2 cups of a gluten-free all-purpose flour in place of all the potato starch, rice flour, almond flour, coconut flour and tapioca starch. If you do not have xanthan gum buy a mix that already contains it.
Dough:
- ¾ cup vanilla almond milk light
- 1 tbsp butter (melted)**
- 1 packet yeast
- ¼ cup granulated sugar
- Flour mix above or 2 cups all-purpose
- 1 large egg (room temp)
- ¼ cup grapeseed oil
- ½ tsp vanilla
- Extra tapioca flour or all-purpose flour for rolling
- 2 large sheets of parchment paper
Filling
- ¼ cup butter, softened**
- ½ cup brown sugar
- 2 tbsp cinnamon
Cookie Dough
- 3 tbsp. melted butter or coconut oil **
- 1 1/2 tbsp. coconut milk
- 3/4 tsp. vanilla extract
- 1/2 tbsp. + 1/2 tsp .raw honey
- 3/4 cup + 2 tbsp. almond flour
- 3 tbsp. mini dark chocolate chips
Icing
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 tbsp almond milk (any variety you like I used vanilla almond milk light)
Instructions:
- Preheat oven to 350 and lightly grease a 9” circular cake pan.
- Mix dry ingredients together and set aside.
- Dough: Combine yeast and sugar in a bowl. Microwave milk and 1 tbsp. of butter for 30 seconds (want milk to be approximately 110-115 degrees). Whisk into yeast mixture and set aside to proof.
- While yeast is proofing mix all of the cookie dough ingredients together and refrigerate.
- Once yeast is proofed and is foamy (takes about 10 min) add in the oil, egg and vanilla and whisk.
- Place the flour in the bowl of a stand mixer or a large bowl and add yeast mixture above. Mix on low until ingredients are combined and then mix on high about 3 minutes. If using a stand mixer use paddle attachment otherwise a hand mixer will work fine.
- The dough will be sticky so generously flour 1 of the sheets of parchment paper. Place the dough on the sheet of parchment paper and with floured hands work the dough a bit (may want to sprinkle some flour on the dough). Flatten the dough with your hands and then using the sheet of parchment paper, fold the dough over itself. At this point it may be sticking to the parchment paper so keep folding it over itself adding more flour to the parchment surface as well as the top of the dough. Once the dough is ready to work with, meaning that it is not sticking to the parchment paper, form the dough into a rectangle add a little bit of flour on top and top with the 2nd sheet of parchment. Roll the dough out to about ¼” thick 10” x 14” rectangle (doesn’t have to be perfect by any means!)
- Filling: Now combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the dough and top with the brown sugar cinnamon mixture. If the butter is not spreading easily just mix it in with the brown sugar and cinnamon and then spread it out over the dough. I did this with my hands and they got a little messy so be warned. Drop tsp. sized balls of cookie dough evenly over top.
- To make several smaller rolls roll the long side toward you using the parchment paper to help you. To make larger rolls, roll from the short side. Now cut the rolls making each about 1” high.
- Cover with plastic wrap and let them rise in a warm spot for about 15 min. Then place in the preheated oven for 20-25 minutes until golden brown.
- Icing: While the cinnamon rolls are baking whisk the icing ingredients together. Once the cinnamon rolls are done baking top with the icing while they are still warm.
*If you want to make these ahead of time you can always have the rolls fully prepared and refrigerated overnight. Just place the rolls in the cake pan, cover with plastic wrap and place in the fridge. In the morning set then out for at least 25 min before baking.
** I used smart balance dairy free butter to make these dairy free. To avoid soy I used the soy-free variety.
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