Egg & Grain Free Pumpkin Spice Muffins - Gluten free/Egg Free/Dairy Free/Soy Free

Since I have gone egg free, I've reallynoticed how difficult it is to find good baked recipes without eggs in it. Ithink the flavor is still quite good in eggless desserts, but most of the timethey lack the fluffy texture that an egg can provide. I'm actuallyquite happy with the way that these pumpkin muffins turned out - they have agood texture and were easy to make. The cashew-date frosting is totallyoptional, but adds a nice bonus and can move the muffin from breakfast todessert :)

I ground my own almond flour for thisrecipe, so it had some larger bits of almond in it which I like- you can alwaysadd some nuts into yours if you like the extra crunch.

I am also submitting this recipe to the"OurSpunky Holiday" roundup.

Egg Free Pumpkin Spice Muffins
(gluten free, dairy free, soy free, grainfree, 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 ownhere)
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

1. Preheat your oven to 350*F and grease your muffin pans (I made 12 large and 12 mini with this recipe)
2. 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.
3. In a small bowl whisk together all of the dry ingredients and set aside.
4. 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)
5. Add in your dry ingredients and blend just until incorporated, stopping once to scrape the bottom and sides with a spatula
6. Pour into your muffin tins and bake for approximately 40 minutes.
7. Remove from oven when the muffins are dark and look firm. Test with a toothpick, but it will still be a bit gooey.

**Allow yourMuffins to cool on a wire rack! I enjoyed them warm, but they will stillseem like they're not cooked if you don't let them fully cool. Store onthe counter for up to 2 days or in the fridge- it will get a little harder ifrefrigerated. Top with cashew-date frosting if you like once cooled (seebelow).

Cashew-Date Frosting

1 cup raw cashews
3 dates
3 Tbsp coconut oil
Soak your cashews over night or in boilingwater (covered) for an hour or two. In another small bowl, your foodprocessor or blender bowl cover your halved dates with boiling water. Let soakuntil soft. Pour out the soaking water and reserve for later ifneeded. Blend the dates, cashews, and coconut oil until creamy. If youneed a bit more water to blend, add some of the date water. Place inrefrigerator just until chilled and then pipe or spread onto muffins.
Enjoy!

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Roasted Butternut Squash with Corn

i blogged a little while ago about a Nando's side dish that I wanted to recreate-- a tasty butternut squash dish. since then i've tried to make it twice, each a little different. it's not exactly the same, but quite good! i use nando's sauces to spice up and add a bit more flavor, but you can also leave them out or sub a few other ingredients (or your own favorite hot sauce). i've added some suggestions for subs in the end. the recipe is quite simple to make and can be a main or side dish.



Roasted Butternut Squash with Corn

1 2 lb. butternut squash, peeled
1 large red onion, chopped (about 1.5 cups)
4 Tbsp olive oil
1 tsp garlic peri-peri sauce
1 tsp wild-herb peri-peri sauce
1 Tbsp sea salt
1.5 cups frozen corn (roasted if you like) or 1 cup fresh
1/8 tsp cayenne
1/4 cup organic dried cranberries
1/2 cup chopped organic cilantro

-preheat the oven to 400 degrees F
-chop the butternut into pieces (about 4" x 3" pieces- the smaller they are the faster they will cook) and place inside down on a baking tray. you can lightly toss the pieces in olive oil or coconut oil and a bit of salt before baking if you choose.
-bake the squash until soft (mine took approx. 15 minutes, but check after 10).
-meanwhile, heat the olive oil in a pot and sautee the onion.
-add the corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so. if using fresh corn let it cook for a bit.
-add the cranberries and stir until the corn is heated through.
-chop the squash into cubes and add to the onion mixture. continue to stir the mixture for a few minutes for the flavors to blend. i like there to still be some cubes left, but also a mashed consistency--the more you mix it the more mashed it will become. remove from heat
-add chopped cilantro to taste.

**notes:
- in the picture below, i made this dish with organic bison sausage chopped up and cooked with the onions. you can also add some grilled chicken if you would like more protein in the dish.
-if you don't have the nando's sauces, you can either leave them out, add your own smoky hot sauce, or probably a mixture of vinegar, herbs, garlic, lemon, agave, and some heat
-i've made this with sweet potato as well and added a dash of cinnamon in for some more added flavor

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