Gluten Free Pumpkin Pancakes (dairy free)

Ingredients:

1. 1/4 cup pumpkin puree
2. 3 tbsp almond milk
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda

Instructions:

1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

Gluten Free Pumpkin Roll

Serves 6 to 8

3/4 cup Brown Rice Flour Mix*
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Confectioners’ sugar
Cream Cheese Filling (recipe follows)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF. Position rack in center of oven. Line a 15 1/2-inch x 10 1/2 inch baking pan with parchment paper. Lightly spray parchment paper and sides of pan with cooking spray. Spread a clean, thin cotton dishtowel on a flat surface and sprinkle with about 1/3 cup confectioners’ sugar (the sugar will help to keep cake from sticking to the towel; you will use the towel to roll up the cake after it is finished baking).

Place flour, baking powder, cinnamon, ginger, nutmeg, baking soda, xanthan gum, and salt in a small bowl; whisk until thoroughly combined.

Beat eggs and sugar in large bowl of electric mixer at high speed for 5 minutes until pale yellow and thick. Add pumpkin puree and vanilla and mix until well combined. Turn mixer speed to low and slowly add the flour mixture; mix until just combined.

Spread batter in prepared pan and bake in center of oven about 18 minutes until puffed and cooked through (toothpick inserted into center should come out clean and cake will spring back when pressed lightly; color will turn a darker golden brown).

Remove cake from oven and immediately invert onto the prepared dishtowel. Peel off parchment paper. With a light touch, roll cake and towel together into a roll (starting at the narrow end) and place on a rack to cool completely.

Gently unroll cake and spread Cream Cheese Filling over the entire surface. If using, sprinkle nuts over Filling and gently pat them into place. Reroll the cake and transfer it to a large cake plate or serving platter. Cover with plastic wrap or foil and refrigerate at least six hours (this will make it easier to slice). Dust with confectioners’ sugar just before serving. Cut cake into slices with a long thin knife.

Serve chilled or at room temperature (I like it better not too “chilled” because the filling is softer that way). Can be made a day ahead. Store in refrigerator for up to four days.

CREAM CHEESE FILLING

8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons pure vanilla extract

Beat butter and cream cheese in large bowl of electric mixer until light and fluffy.

Add confectioners’ sugar and vanilla and beat at low speed until well blended.

Pumpkin Cake Pie

1 can pumpkin

4 eggs

 1 can evaporated milk

1 ½ cup sugar

2 tsp cinnamon

1 tsp ginger

½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan

Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Pumpkin Bread

Combine – 3 cup sugar and 1 cup oil (blend well)

Add – 4 eggs (1 at a time) beating after each. 

Combine in Bowl – ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, & 3 1/3 cup flour

Combine 2 cup pumpkin and 2/3 cup water

Blend dry ingredients and mix pumpkin mixture. 

Bake 350’ 1 hour in 9*5 loaf pans

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.

Pumpkin-Banana Bread

I made this today - and it was a hit!

4 cups flour

2 teas. baking powder

2 teas. baking soda

2 teas. cinnamon

1 1/2 teas. nutmeg

1 teas. ginger

1 teas. salt

1/2 teas. ground allspice

1 3/4 cups canned pumpkin from a 15-oz can (save the remaining for the pumpkin glaze)

1 1/2 cups mashed bananas

1 1/3 cups vanilla yogurt

1/2 cup canola oil

4 large eggs

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350'. Grease and flour two 9*5 loaf pans and set aside.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.

In a large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture - half of it at a time - and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake and 350' for 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding the glaze.

PUMPKIN GLAZE

2 Tbs. whipping cream

1-2 cups powdered sugar (start with 1 cup and add more depending on consistency)

Remaining pumpkin from your 15-oz can (should be about 2 tbs.)

You may add chopped walnuts or pecans for sprinkling over glaze.

GFCF Pumpkin Bread

My son LOVED this (and it freezes well).

INGREDIENTS:

serves about 16 (Makes two 9-by-5-inch loaves)
10 ounces (about 2 1/2 cups) white rice flour
2 1/4 ounces (about 1/2 cup) cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
24 ounces (about 3 cups) granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
Gluten-free non-stick cooking spray

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.

In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.

Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.

Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.