Pumpkin Biscuits (GF/DF)

What to bring or serve for the bread portion of Thanksgiving that is gluten free? Those that eat gluten will probably not enjoy the GF standard version, so usually I supply corn bread or corn muffins to round out the meal for GF and non-GF eaters alike.  I have been hankering for my GF Banana Biscuits and was tempted to introduce banana to the Thanksgiving menu despite all evidence that residents of New England have never found a banana anywhere but in a modern grocery store.  So, in true Little Sis fashion, I decided to just change up a good recipe to create a more appropriately seasonal biscuit.  Which of course leads us to pumpkin…. No, not the 4 that are still sitting on my porch in lieu of the Christmas decorations that are already springing up all around us…. I opted for the can of pumpkin in the pantry.

Turns out pumpkin puree makes an easy substitute for banana, add a little sugar (if you like) and voila.  The three of us really enjoyed these biscuits (which I had the sense to test prior to Thanksgiving Day) with our ‘Not Just Kramer’s Mulligatawny’ – Vegan Curry Soup.

As an aside, I was inspired to make this delicious soup because I have been horning in on Little Sis’ weekly meal plans.  She has kindly published her weekly meal plan for the last 3 weeks (here’s week 1 and week 2) and oooh is it nice to just check it out and make what she picked 😉  She is so smart that Little Sis of mine.  I want to be just like her when I grow up.

At any rate – back to the biscuits as I’m sure you have plenty to do today!

Pumpkin Biscuits (GF/DF)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/2 – 1 Tbsp. sugar
1/2 cup pumpkin puree
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Cool it down a bit first if it is not firm)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mix the pumpkin and milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.
Add the mixed pumpkin and milk and stir to combine but don’t over-mix or mash.
Now I just pinched off big pieces and patted them slightly into biscuit shape and laid on an ungreased baking sheet.  If you want more uniform biscuits I guess you could roll them out and cut them.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top
Eat warm.

20141125_174802-001  I doubled the recipe because we LOVE leftovers and they stacked up neatly in a tall container:

20141125_201439-001Have a wonderful and very Happy Thanksgiving!

Pumpkin Apple Steel Cut Oats in the Crockpot

That’s a horribly long name.  Pasco would be better, but then again you wouldn’t have any idea what that would taste like would you?  This, on the other hand lets you know that you are soon to be treated with some of the lovely flavors of Fall. And if you pour it all into an oiled crockpot right before you go to bed and turn it on you will awaken to a heavenly, hearty – come on it’s a wonderful day to be alive – kind of smell..followed by a hearty, healthy breakfast.

This was a variation on the Chocolate Steel Cut Oats Little Sis introduced us to in one of her many brilliant moments.  I LOVE those chocolate oats, but my husband had trouble adjusting to the idea of chocolate breakfast.  He has since grown accustomed to the idea and loves the chocolate oats as well, but the idea for a variation was already cooking (slowly in a crock with a glass lid) in my brain, so I thought I’d better try the idea.  Space is after all limited in said brain these days.

While I have never had a Pumpkin Latte from Starbucks, they are apparently a big deal.  After seeing lattes advertised everywhere lately and having some pumpkin in the house, it seemed like a good idea to put some pumpkin in our breakfast  We were all pleased with the results and I bet your Autumn People will like it as well.

Pumpkin Apple Steel Cut Oats

2 c steel cut oats
1 c pumpkin (I used canned)
7 cups water and or milk (I used 1/2 water and 1/2 almond milk)
2 tbsp cinnamon
2 chopped apples (I left skins on)
1 Tbsp vanilla
1/2 Tbsp salt
1 tsp allspice

I recommend you oil the crockpot.  I use coconut oil.  If you don’t have that, use something mild that won’t be an odd flavor.

Put the oats in.

Mix the pumpkin in with some or all of the liquid you are using so you can get some of the lumps out.

Pour the mixture and all of the other ingredients into the crockpot – give a bit of a stir.  Put the lid on and set it on low.  My crockpot has kind of a high ‘low’ and these cereals tend to be done in about 5 hours.  If yours has a timer you could set it for 6 if you will be asleep longer than that.  I don’t have a timer and the top of the edges of these cereals can get a little crispy when left to long, but no burning and no problem.

I did not add sugar to his recipe.  I added raisins directly to my bowl and was satisfied with the sweetness.  If your crowd requires more sugar you can always add it after the fact or throw a couple of Tbsp of maple syrup into the crockpot.   All 3 of us enjoyed this a lot and it always pleases me to have a breakfast that has a bit of vegetable in it!

20140928_075629Very good indeed and just the ticket to eat when we were up early to go for a canoe trip on the Harpeth River.  A Great Blue Heron spread it’s great wings and led us down river on 3 separate occasions and almost let us catch up for a really close view on the last time….. then spread his wings and flew off again.  Here and gone, like the seasons.  I do so love this season and intend to savor it – full belly and overloaded brain and all.  🙂

 

Fall Recipe Parade – Yes, there’s some pumpkin

It’s that time of year – one of the many that sneaks up on me each and every year. While it is still sunny and warm here in mid-Maryland, I am apparently supposed to desperately want pumpkin everything. And honestly, I’m okay with that (except for the coffee thing, I don’t get it – but to each her own coffee). Here at the pantry we do have a healthy love of pumpkin. We also love the other flavors of fall and the opportunity to break out those super warming dishes as the temperatures begin to drop. To welcome this season of bounty and cool nights, we offer you a treasure trove of autumn yum. Most of these recipes are both gluten and dairy free. 🙂

Morning Warmer Uppers

  

1. Pumpkin French Toast

2. Dark Chocolate Steel Cut Oats

3. Sweet Potato Apple Oats

Mains

  

4. Slow Cooker Burritos

5. Chickpea and Cashew Tikka Masala 

6. Sweet Potato Chili with Greens

Sides

  

7. Amazing Applesauce

8. Herbed Bulghur Pilaf with Pine Nuts and Cranberries

9. Waldorf Saute

Sweet Endings

  

10. Super Chocolate Pumpkin Brownies

11. Walnut Crust Apple Pie

12. Healthy Pumpkin Cookies

Yay for pumpkins and apples, for warm afternoons and cool mornings, for low humidity and crunchy leaves, for new pencils and new schedules. Here’s to fall and wonderful food, family, and friends. Delish!