Pumpkin Muffins/Donuts (GF)

A gluten-free breakfast or snack idea.

1 cup gluten-free flour blend

1/2 cup rice flour

3/4 tsp xanthan gum (Omit if the flour blend contains it)

1/2 tsp sea salt

1 tsp baking powder

1 tsp allspice (or pumpkin pie spice)

1 tsp cinnamon

1 cup raisins (optional)

2-3 bananas, mashed

1 cup light brown sugar

1/2 can pumpkin purée

1/4 cup avocado or canola oil

1/4 cup dairy-free milk

1 tsp vanilla extract

Preheat oven to 400° and spray a muffin tin (or line it with paper liners) or spray donut baking pans.

In a large bowl, combine the flours, xanthan gum, salt, baking soda, allspice and cinnamon. Fold in the raisins (if adding).

In a medium bowl or blender, combine the mashed bananas, brown sugar, pumpkin purée, oil, milk and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fill the muffin tins or donut pans 3/4 full. You should make 12 muffins or donuts.

Bake at 400° for 22 minutes.

Let pans cool before trying to remove. If any batter spilled on pan, use a knife to slowly cut the baked on sides.

This recipe may be doubled also.

Vegan Blueberry Breakfast Cookies (GF)

These gluten-free blueberry breakfast cookies are a great way to start the day. (Inspired by a recipe developed by Rhian Williams.)

1 1/2 cups rolled oats

1/2 cup ground almonds (or almond meal or almond flour)

2/3 cup unsweetened dairy-free milk

1/2 cup blueberries

1/8 cup coconut oil (melted) or other oil

3 tbsp maple syrup (or other sweetener)

1 tsp vanilla extract

1/2 tsp ground cinnamon

Preheat oven to 350°.

If necessary (if using coconut oil), melt in microwave. (Skip this step if using another oil.)

Combine all ingredients in a large bowl.

Form a tbsp or 2 of batter into little patties.

Lay onto a baking pan lined with parchment paper.

Repeat until all the batter is used up – you should get 6-12 cookies.

Bake at 350° for 15 minutes.

Remove from oven and transfer to a wire rack for cooling.

Lemony Pasta (GF)

A gluten-free option for a Mediterranean-style meal.

1 package (12-16 oz) of your choice of pasta (fettuccine, linguine, rigatoni, etc… – use gluten-free pasta if desired)

1 pound of Beyond Beef (or other gluten-free) ground (optional)

2 tbsp oregano (optional)

2 tbsp marjoram (optional)

1 tbsp chives (optional)

1/4 cup lemon juice

1/3 cup dairy-free parmesan or mozzarella (grated or shredded)

1 tbsp olive oil

salt & pepper, to taste

Boil pasta according to package directions, less 1 minute to keep the pasta al dente.

Brown ground (if using), along with the spices, for about 5-7 minutes

In a large bowl, add pasta, ground (if using), lemon juice and cheese. Stir to combine. Add in olive oil and stir.

Serve topped with a sprinkle of freshly ground black pepper.