Fall
Pumpkin Spice Muffins
CLEAN START | Fall | Page 120
THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.
WET INGREDIENTS
1 cup pitted dates
1 tablespoon lemon juice
1-1/2 cups cooked pumpkin purée
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup almond butter
2/3 cup grated peeled apple or applesauce
DRY INGREDIENTS
1/2 cup brown teff flour
1/2 cup chickpea flour
1/2 cup almond meal
1/4 cup potato starch
1/4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
PREPARATION
Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.
Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
Pour wet ingredients into dry and mix to combine. Immediately scoop batter by the tablespoon into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.
MAKES approximately 30 mini muffins
TIP: Muffins freeze well in an airtight container.
Warm Greens with Citrus Dressing and Pomegranate
CLEAN FOOD | Fall | Page 159
USING POMEGRANATE SEEDS IS A SPECIAL WAY to dress up a variety of dishes. Combining greens with this citrus dressing, you simply can’t go wrong, and the addition of pomegranate seeds on top is like icing on the cake!
INGREDIENTS
2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from half of a large pomegranate
DRESSING
Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1/2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar
PREPARATION
In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.
SERVES 4-6
Ginger Pear Crisp
CLEAN FOOD | Fall | Page 190
CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. As with my Apple Crisp recipe (page 189), this is easily made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.
INGREDIENTS
Filling
8 large pears (Bosc or D’Anjou work well)
1/4 cup maple syrup
1 teaspoon almond extract
2 teaspoons grated fresh ginger
Zest of 1 orange
1/2 cup apple juice or cider
1 tablespoon arrowroot
Topping
2 cups rolled oats
1 cup whole wheat pastry flour
1 cup toasted sliced almonds
Pinch of sea salt
1/2 cup maple syrup
1/3 cup canola oil
1 teaspoon almond extract
PREPARATION
Preheat oven to 350°F.
Peel, core and slice pears and place in large casserole.
In medium bowl, combine syrup, almond extract, ginger, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside. Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract. Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.
SERVES 8-10
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