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Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)

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Guys.

HAPPY Turkey Day! I’ll be spending my day at P-masta flex’s home with David and we are suuuuper excited. I also have five days to myself with the baby-child which has added an extra pep to my step (and also bracing myself for 10 thousand tantrums, because… toddlers and tantrums are a fact and real). Anywho. What are your plans and if you are a parent what is your best method for dealing with toddler meltdown moments. Affective parenting tips would be grrrrreeeeeeaaaaat. Also no bribes, because I’m currently trying to get out myself out of the rabbit hole as he requests a “target” trip whenever we are negotiating. No bueno.

Moving forward….

ITS THANKSGIVING. And I’m up writing a post to avoid my two pies and ten thousand loaves of bread I’m about to bake up. I also decided that you too might be up to your ears in pumpkin puree and have all sorts extra ingredients that you normally don’t have just casually lying around and might want to put them to good use while keeping things LIGHT on the belly.

Why keep it light?

Oh i don’t know. thanksgiving? how many pants do i need taken out before Kris Kringle rolls his big ol’ booty on over? We probably could share pantaloons by then. Which is why this year I am trying to focus on ‘healthier alternatives’ that don’t taste like a total alternative in my mouth. you get what i’ma saying?

No steamed broccoli with zero salt.

I’m talking more like pan fried broccoli with ghee and spiced TF up. Substituting bad fats for better fats. Being more aware.

Duh.

But also I have a child. So just juicing my life away isn’t an option while I’m making PB & J’s, pastas, ham sandwiches, you know, the usual brown diet that my son partakes in. Those temptations will eventually get to me if i’m just drinking beet juice and wanting to die of Earth poisoning flavor.

Yes, i’m comparing juices to poisoned Earth. Because to me, anything straight out of the ground pretty much tastes like dirt unless its triple washed, shaved, drowned in some sort of fat and totally spiced. Ain’t never gonna change.

But anywho. These pancakes. They are totally healthy and an amazing treat for the morning. Gluten free (check). Protein packed (check) No super processed sweeteners (check) Fiber Filled (check) and most importantly Simple Simple Simple. Oh also they are KID TESTED and mom approved (ten thousand checks right thurrr). Also two pancakes = 168 calories. So instead eat 3 or 4 or MORE. If you want. But two had me feeling full and good to go.

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)

also:::: His sweater is from Zara Kids – you can get yourself one now. I size down as he is a “little” on the smaller side, and Zara runs on the larger side. Super soft and this kid is very particular about his sweaters.

 

 

 

 

 

Recipe Notes:

NO NEED for a gluten free flour blend. I actually refuse to make anything that involves a mixture of ten thousand different types of flours. Why? because i’m not actually gluten intolerant or celiacs. When I try to eat less gluten it’s because of health / skin / diet. I have personally noticed that a large intake of gluten leads to me making poorer choices in everything. So just making bread to replace my normal sandwich bread isn’t doing anything for my diet. That loaded sandwich with extra mayo is gonna stick to my body regardless of gluten free bread or not. So I prefer just to cut that part out right away. SO anyways. Simple ingredients. Almond flour & Flaxseed Meal. Both ingredients I have in my pantry at all times. They work really well together and are great sources of both protein and fiber.

Pure maple syrup if you wanna get fancy and keep with the unprocessed gig. You don’t need much in the pancakes and totally optional to pour it on top! They’re pretty good without anything however……. soggy pancakes are my jam so I love syrup on top.

Pumpkin puree – not to be mistaken for pumpkin PIE puree. One is pure… the other has a bunch of stuff in it that makes it taste beyond artificial. HOWEVER. If this is all you have, use it! Just reduce the maple syrup addition by half.

Also because there is no additional flours added, these bad boys are SUUUUPER soft and delicate. Meaning patience while they cook and be forgiving of their ugly appearance. 3 minutes on one side and 1-2 minutes on the other. If you are impatient then you’re gonna end up with a crumbly blob that still tastes really good, but you have to be okay with serving weird af shapes.

That’s it!

NOW stop reading and go bake yoself a pie.

 

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)
 
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Nutrition Information
  • Serves: 10 pancakes
  • Serving size: 2 pancakes
  • Calories: 168
  • Fat: 9g
  • Unsaturated fat: 1.3g
  • Carbohydrates: 16.5g
  • Fiber: 3.2g
  • Protein: 5g
Recipe type: Breakfast
Prep time: 
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Incredibly tasty pancakes filled with maple syrup, pumpkin puree and are made gluten free and delicious!!!! Packed with extra fiber and extra tasty flavor.
Ingredients
  • 1⅔ cup almond flour
  • ¼ cup flaxseed meal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree
  • ¾ cup unsweetened almond milk
  • ¼ cup pure maple syrup
Instructions
  1. First preheat an oven to the lowest temperature so pancakes can keep warm while you make.
  2. In a medium sized bowl add your flour, flaxseed, baking powder and salt. Mix together and set aside.
  3. In a separate small bowl add your eggs, vanilla extract, pumpkin puree, almond milk and maple syrup. Whisk until fully blended.
  4. Next fold you wet ingredients into your dry ingredients, and mix until just fully incorporated.
  5. Preheat a pan over medium heat. Add a little bit of fat when pan is heated and then pour about a ¼ cup of batter into pan.
  6. Let pancake cook for 3.5 minutes on one side, flip over VERY carefully as these pancakes are incredibly soft and fluffy, and then cook for another 1.5 minutes.
  7. Optionally: Place pancake onto a lined baking sheet or on a heat proof plate or pie pan in the oven to keep warm while you cook other pancakes.
  8. Repeat cooking processuntil batter is used up. Makes about 10 pancakes, 2 per person.

 

 

 

Savory Butternut Squash, Sage & Tahini Gluten Free Bread

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i’m currently in mourning over celebrating my twenty-first birthday for the ninth time.

my age bracket on paper has officially changed and i’ve been having thoughts of impending doom since my d-day. i wish i could say this was an exaggeration of my current thoughts, but it’s not. however. I’ve also been watching “The Man in the High Castle” right before I go to bed while sipping on Elderberry infused tea and I’m pretty sure this may or may not have something to do with it…..

that elderberry is nothing but a bad trip after a dark show, yet somehow i put myself through this self torture knowing the potential outcome: complete insomnia paired with sweaty palms and self induced heart palpitations.

talking about ringing in a new decade with grace, no such thing, womp.

On a lighter note. IT’s FINALLY FALLISH. And I couldn’t be more pumped. and I can continue to embrace my butternut squash addiction. yet now it is a little more justified. i hope you love it as much as i do………………. because that’s basically all i use in my recipes. also because i’m on this thing called “eating better so I can fit into last years winter wardrobe because broke girls broke” and butternut squash literally slays in that department (and keeps me feeling full and satisfied).

SO. This bread: Savory Butternut Squash, Sage & Tahini Gluten Free Bread. AND ITS MOIST. Apologies if you despise that word, so let me say it again a little more slowwwly, moooiiiiiiissssssssssssssssssst.

Recipe Notes:

I have a hard time with gluten free bread because of texture. When I eat bread, or like a speciality bread, the first thing i look for is its density, crumb and moisture content. Weird probably but I’m a sensory child and something can have the best flavor in the world but if the texture is not there, I’m out.

I was looking for a texture comparable to zucchini bread/banana bread, etc. I used shredded raw butternut squash (actually ended up processing it with my vitamix to cut the time in half). Olive oil for my fat (because of health and flavor) And then my favorite mix of gluten free rolled oats (processed myself), flax seed meal & almond flour.

I also used tahini paste for extra protein and nutty flavor that would compliment the butternut squash.

I also used ground sage to give a little more worth and dynamic in this bread. I wanted bold yet subtle hints of flavor with every bite.

ALSO: You can serve this with savory and sweet toppings. Sweet as in fig jam, honey, dates, etc. Something probably in that department. And then butter, hummus spread, really anything you name here would be great on top as well! It is wonderful at room temperature or toasted in the broiler for continual eating (if you have any leftovers). I like mine with a hint of sweetness in the morning and savory in the evening.

Savory Butternut Squash, Sage & Tahini Gluten Free Bread
Nutrition Information
  • Serves: 8 slices
  • Serving size: 1 slice
  • Calories: 285
  • Fat: 25g
  • Saturated fat: 3.6g
  • Carbohydrates: 12.3g
  • Fiber: 3.4g
  • Protein: 6g
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Gluten Free savory butternut squash bread made with tahini and sage makes for a high protein and nutritious breakfast or wonderful snack alongside lunch and dinner. Healthy and delicious!
Ingredients
  • 2½ cups butternut squash cubes
  • ⅓ cup olive oil + ¼ cup olive oil
  • 2 cups gluten free rolled oats
  • ¼ cup flax seed meal
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • ½ tsp ground sage
  • 1 tsp kosher salt
  • ¼ cup tahini paste
  • 2 large eggs
  • Optional Toppings:
  • 1 tbsp pepitas
  • 1 tbsp shredded sharp cheese (parmesan, asiago, etc)
Instructions
  1. Preheat oven to 375 and line an 8" x 4" loaf pan with parchment paper.
  2. In a high powered blender add your two cups of butternut squash and ⅓ cup olive oil and blend until almost fine pieces are mixed. Remove and set aside.
  3. In the same blender (you may rinse real quick) add your oats and pulse until grounded. Next add your flax seed meal, almond flour, baking powder, baking soda, ground sage, garlic powder and salt. Blend until mixed together.
  4. Next add your tahini, butternut squash shreds, remaining ¼ cup of olive oil and eggs.
  5. Blend until all ingredients are combined.
  6. Pour ingredients to prepared loaf pan. Top with optional Pepitas and cheese.
  7. Place into oven for 45 - 50 minutes.
  8. Remove from oven and let cool for 20 minutes in pan. Remove from pan and let cool on a wired rack.
  9. Eat alone or with a sweet or savory spread.

 

Sun-Dried Tomato Stuffed Artisan Bread

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Doughnt even get me started on this poo snowfall one refers to as a flurry this past weekend (and todays early AM). Just doughnt.

 

But do let me tell you that even the tiniest negative thought that I have ends in me devouring all the contents in ones pantry (except replace below sprinkles with cheese and meatballs, and syrup with marinara).

 

And thankfully because I have a life only 5 percent of the time, this weekend  I was able to sit around in front of the tube and master the art eating multiple feelings.

Friday, 1 AM getting turnt up:

(Silly Angelica, she spelled W-I-N-E incorrectly).

Any who. What I should have been eating was this Sun-Dried Tomato Stuffed Artisan Bread. Because it’s so good the calories just doughnt count. And what’s even better? I received an Ankarsrum Original mixer that made the art of baking so incredibly easy.

Ankarsrum Original graciously gifted and sponsored this post. However I NEVER accept a product that I do not stand behind. And lemme tell you. This mixer is legit insane. It’s a workhorse that works with both complete grace and flawlessness. I can say this because I’ve owned other mixers in the past that when the dough becomes “too big” or “too heavy”  the machine unlocks and begins to rattle and start to fall apart. Which is a problem when you are relying on your mixer to be “hands free” and its giving you a “hands on” job. A big no, no. This mixer guarantees “hands off”.  ALSO. Another plus. This mixer is aesthetically a 10 outta 10. I cannot wait to test out the other special attachments (especially the meat grinder… I mean…. can someone say JuliasFavoriteFoodIsMeatballs, ten times fast?).  To see more details visit their page!!! I’ve already had tremendous positive feedback from current users and their past, and now easy present, experience with the machine. So excited! THANK YOU Ankarsrum. I couldn’t have asked for a better product to come my way.

Recipe Notes:

This bread is SO easy to bake! Perfect for your first time and wanting to end with amazing results. But make sure not to skip any of the rising time. Those aren’t suggestions, they are needed for the proper texture, or else you’ll just be eating like a weird flour+water dense pie bread. And from both a pie & bread enthusiast, that does not sound the least bit appealing.

The sun-dried tomatoes are completely optional, but totally worth it (because you’re worth it). Olives would be a great substitute here! And i’ve known to make myself sick after eating one too many loaves of olive bread. Thankfully this time around I had a neighbor I could graciously give my bread away to, no stomachaches asked.

Check your yeast labelings. Active Dry can be used almost interchangeably to Rapid Rise, except instant/ rapid rise doesn’t require you to dissolve yeast in water first (to activate). However if this leaves you unsteady, dissolve regardless so you won’t run into any problems.

Also — this dough is a little stickier the first rise. The second knead by hand you can add much more flour to prevent sticking. But don’t add TOO much that dough becomes crumbly (difficult to do).

Sun-Dried Tomato Stuffed Artisan Bread
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Ingredients
  • 1 tbsp + 2 tsp Rapid Rise Yeast
  • 3 cups warm water
  • 2 tsp granulated sugar
  • 6¾ cups bread flour
  • 1 tbsp salt
  • 3 oz sun dried tomato halves
Instructions
  1. First in a stand mixer with dough hook (or if no mixer that's okay as well, in a bowl) add your yeast, warm water and sugar. Let yeast dissolve/grow for 3-5 minutes and then turn you mixer on low.
  2. Gradually add your bread flour, 1 cup at a time, increasing speed on mixer until medium. Add your salt.
  3. Continue to knead dough for about four minutes. Then cover bowl with a towel and place in a warm spot. Let dough rise for about 1 hour (until it doubles in size).
  4. Punch dough down and knead a second time by hand on a well floured surface, gradually adding your sun dried tomato pieces, until dough forms a bowl and all tomato pieces are covered by dough.
  5. Slice dough ball in half, score the top with a sharp knife, and let dough rise for another hour.
  6. Preheat oven to 400 degrees.
  7. Once dough has risen for a second time, place a pan of boiling water into oven on bottom rack beneath where dough will bake.
  8. Place bread dough on an overturned baking sheet, light floured, into oven and bake for 30 minutes.
  9. Remove bread from oven and let cool for at least 30 minutes before slicing into.
Suggested Serving
  1. Serve with a bowl of olive oil, parmesan and salt & pepper for dipping. Great as an appetizer or perfect for dipping into any liquid.

Short Rib, Pear & Arugula Puff Pizza

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HOLY cheese and rice. WE made it through the satanic month of February !  The month as a whole just sucks. First off. You’re super unattractive and pale (unless you’re a Ginger, the red heads tend to thrive in these months) and all you want to do is quit your stupid new year res. diet and just go full house on some valentines sales candy (okay maybe chocolate 1/2 off is an actual perk).

Thirdly. A day dedicated to love? Are you kidding me? There is a reason this month is the shortest of all the months. Because anything over 28 days is borderline suicidal. Let’s just hope one frolics through a field of poppy’s on leap year just to make it through to March (alive).

But then the middle child syndrome in me always needs to find the good in such a crapped on month and well…..

…………

nope. I’ve got nothing. Typical MCS ((insert eye roll here)).

But. we are in March, so I guess no sense in looking back. Here’s to living in the moment. Like this Short Rib, Pear & Arugula Puff Pastry Pizza. And it’s Friday. Whaaaaammmmyyyyy.

Recipe Notes:

This recipe is PEARFECT for using your leftover short ribs! OR. You can use any of these that I already have on the site…..

Med. Short Ribs

Braised Beef Short Ribs with Gremolata

Wine and Honey Braised Short Ribs

Or i have a super easy short rib recipe posted below….. the flavor was minimal as I knew I would be using the short ribs to top on pizza.

Also…. on another note…. I literally found the deal of the century on purchasing short ribs! SO. Get this. I went to the butcher and they didn’t have any short ribs available to purchase. BUT. My butcher told me he could cut the short rib meat (though would be boneless, which is totally OKAY for pizza) off the chuck which depending on the size is usually around 1 1/2 lb in weight. But that is not even the most awesome part you guys. I got 1.5 lb of (Boneless) short rib meat for 8 bucks !?!?!??! I felt like I won the lottery, and now you can too! Such a great hack I’ll be using in the future.

ANywho. Parmesan rinds. Because that was the key flavor ingredient in the braise. You can pick up about a lb of these guys for a couple dollars. OR you can just buy a S#$% ton of parmesan and cut the rinds off yourself and be left with just a crap ton of cheese…. choice is yours.

I used age provolone because I wanted a more intense flavored cheese (without totally overpowering the meat) and also wanted the cheese to have a great melting quality, which provolone does. You can just purchase regular provolone if aged isn’t available.

Puff pastry dough. I tried Dufour (which you can get at most speciality grocers // Whole Foods) and was obsessed with the flake action this dough had going on. But any puff pastry will work (no this post isn’t sponsored, however… I am 100 percent going to be reaching out to Dufour because that is how obsessed I am).

That’s it. This really is super easy, especially if you’re using leftover meat. And again, if you’re not, this is still super easy, just make sure to add in a couple of hours because the short ribs need at least 2-3 to achieve “fall off the bone” status.

Short Rib, Pear & Arugula Puff Pizza
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Ingredients
Short Ribs
  • 1.5 lb boneless short ribs, cut into 2.5 " cubes (you'll get about 6)
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp california garlic powder
  • 1 tbsp fat (I used bacon)
  • 2 cups red wine
  • 1 cup beef broth
  • 1 sweet onion, thinly sliced
  • 3-4 parmesan rinds
Pizza:
  • 1 sheet of puff pastry dough (thawed in fridge for at least 2 hours if purchasing frozen).
  • Short Ribs, shredded
  • 1 pear, sliced ⅛" thin
  • 6 slices of provolone (or about ¾ cup shredded)
  • 2 tsp olive oil
  • 2 cups arugula
Instructions
Short Ribs:
  1. Preheat your oven to 325.
  2. Next sprinkle your short ribs on all sides with the 1 tbsp kosher salt, coarse pepper and garlic powder. Pat down on the meat (so the spices don't completely fall off) and let sit for about 20 minutes at room temperature.
  3. Next in a pan that is transferrable to the oven (like a casserole dish, dutch oven, metal sauce pan with a lid) place on stove top and set heat to medium high.
  4. Add your 1 tbsp of fat and then add your short ribs, browning all sides about 2 minutes per side. Remove short ribs after they have browned, set aside.
  5. Next you're going to deglaze your pan, still leaving on stovetop over medium heat, add your red wine. Scrape the bottom of the pan to get all of the good fat and seasoning from browning your short ribs. About 2 minutes.
  6. Next add your beef broth and sweet onion slices. Bring to a boil. Add your parmesan rinds and your short ribs. Turn off heat. Cover with lid and place in preheated oven for 2-3 hours or until meat falls tears apart easily (super tender. this took my oven 3 hours).
  7. Remove short ribs from oven when done and set aside until ready to use (or let cool and place in fridge if you aren't going to use right away. You may scoop fat off and discard as it separates in fridge).
  8. Tear meat apart into smaller pieces for pizza.
Pizza:
  1. Preheat oven to 425 and remove thawed puff pastry dough from the fridge.
  2. Next on a baking sheet lay down a piece of parchment flavor and dust with flour. Unroll puff pastry onto parchment and sprinkle with a little more flour (so it isn't sticky to work with).
  3. Add shredded short rib pieces to center of puff pastry leaving about ½" of dough on the border untouched.
  4. Next add your provolone on top and then follow with your thinly sliced pears.
  5. Drizzle with 2 tsp of olive oil. And then fold over the edges of dough to create a thicker crust (see photos).
  6. Place pizza into oven for about 20-25 minutes or until pastry is puffed and cooked through (light golden brown color on the crust).
  7. Remove from oven and sprinkle with arugula. Serve.

 

Blood Orange & Whipped Mascarpone Puff Pastry Galette

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I couldn’t find more of a perfect time to join the “February Drop-Off” than the present moment. With yesterdays unfortunate game-day winnings and the dreaded hallmark holiday approaching there is no better time than to stuff ones face with delicious calories of sweet sweet heavenly joy.

I mean, after all, isn’t that basically why the month of February exists? It’s an emotionally abusive month, fo’ sho basically forcing you to eat your feelings. Just when you didn’t think post holidays blues could poo on your parade anymore, God gave us February. A month of reflection filled with thoughts similar to these:

and then ending like this:

And then in comes March with a pot of Gold and some early spring time breeze. A bit of hope. And February is completely forgotten.

BUT WHAT IF. We could turn some of those February blues into a sing-a-long? Okay, maybe sans the blue bird on your shoulder bit, but instead make it a sing-a-long filled with delicious foods and awesome friends.

Goodbye Valentines, hello, Galentines.

And this year I was able to team up with some of my lovely local friends here in the Lou where we decided to come up with what would be our most perfect “Galentines” brunch spread, no boys allowed 😉 But you could totally make this with a boy if you wanted to……… I guess.

Blood Orange & Whipped Mascarpone Puff Pastry Galette (this here recipe).

Paired alongside these lovely ladies dishes below (click to be redirected to their websites for yummy recipes and images to go with):

Rose Cakes & A Waffle Bar by Feed Me With Amanda

Chocolate Granola by Urban Apron

Chocolate Raspberry Mousse by Delish Knowledge

 

Recipe Notes:

For this recipe I used store-bought Pepperidge Farm puff pastry dough, which comes with two rectangular sheets of dough, thus making two smaller galettes. However because these are free form you can use one giant sheet of dough, or multiples, it doesn’t matter!

I use a mix of blood oranges and clementines for the recipe because I wanted the flavor of both citrus. Also for aesthetic purposes.

You could probably substitute cream cheese for the mascarpone if that for whatever reason is not available however I love the lighter flavor mascarpone has to offer. I think whipped ricotta would work really well here as well.

My oranges were fairly sweet which is why I kept to a minimum with the sugar addition in the custard. I also used the powdered sugar as a tool to sweeten the pastry up a little bit after it had cooled down post baking. Plus it covers up any/all imperfections!

You may use more of the custard in the galette however I found that it the puff pastry became a little too dense for my liking. Feel free to drizzle more on post baking.

Blood Orange & Whipped Mascarpone Puff Pastry Galette
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Ingredients
  • 3 blood oranges, peel/membranes removed and sliced into ¼" rounds
  • 2 clementines, peel/membranes removed and sliced into ¼" rounds
  • Puff Pastry Sheets (either two smaller rectangles or one larger galette depending on brand)
  • 8 oz mascarpone
  • 2 egg yolks
  • ⅓ cup granulated sugar
  • 2 tbsp butter cut into pieces
  • Powdered Sugar for dusting
Instructions
  1. Thaw puff pastry according to instructions and preheat oven to 400 degrees.
  2. Using an electric mixer (handheld or standing) add your egg yolks and ⅓ cup granulated sugar. Whip for about 4 minutes.
  3. Add your mascarpone to the sugar/egg mix and whip for another minute or until well blended.
  4. Roll out puff pastry dough onto a well floured baking sheet and add your mascarpone custard mix to the center (about ¼ cup onto each sheet or ½ cup total if using larger sheet).
  5. Layer pastry sheet with citrus being sure to leave at least a good ½" border of dough bare for folding over.
  6. Next fold edges of dough over to form a free standing tart / pie aka galette.
  7. Scatter butter pieces over citrus and place into preheated oven for about 20-25 minutes or until crust is a nice golden brown.
  8. Remove pastry from oven and let cool.
  9. Dust with powdered sugar and serve with remaining custard mix (optional).

 

Pumpkin, Banana & Olive Oil Bundt Cake

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Pumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt Cake

I like big bundts and I cannot lie. You other brothers can’t deny. When a chef walks in with an itty bitty plate and a round thing in its face I get….. hungray.

Yup.

Sir Mix A Lot may have been a one hit wonder, but lemme tell you, this bundt cake is much, much, more than just that.

Pumpkin, Banana & Olive Oil Bundt Cake. Swishhhhh. Nothin’ bundt net.

(Pardon my Puns….. Nerds gon’ nerd).

My drive for creating the most perfect breakfast bundt cake went beyond my regular cravings. I was invited to be apart of this “Virtual Pumpkin Party” with a mizillion other food bloggers (see links below) who I look up to for current inspiration and knew I had to slay this bad boy. The theme for this virtual party was “Pumpkin” which immediately made my heart happy. As ya’ll know my love for pumpkin. Or maybe you don’t. But then… now you do.

So with that, I wanted to create the most perfectly dense and flavorful pumpkin bundt cake, putting all those flat, dry and tasteless bundt recipes to shame.

What I needed was an expert. And who better to call on then yo mama?  Or in this case, my mama. Woman knows a thing or ten about a tasty baked good and I knew I would need her expertise and guidance in the conservatory (if you follow me on my social media outlets you will have seen how many recipe fails I had).

We decided to take her already perfect banana bread recipe and give it a facelift with some pumpkin and good ol’ fashioned olive oil. Throw it together in a bundt pan and you’ve got yourself a match made in heaven.

Pumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt Cake

Recipe Notes:

Be sure to grease and flour your pan really well, as you want to be able to remove this cake flawlessly (because you want it to be pretty on the outside as well).

Don’t skip out on the vinegar for this recipe. It helps with texture and makes this bad boy rise like there’s no tomorrow.

You can use whatever olive oil you have in your pantry, depending on how strong you want the flavor (I like to use extra virgin).

I used homemade pumpkin puree, but if that literally is out of the question due to extreme laziness (kidding but not really) or a time constraint (much more believable) then make sure you buy pure puree (no extra crap added).

Pumpkin, Banana & Olive Oil Bundt CakePumpkin, Banana & Olive Oil Bundt Cake

5.0 from 4 reviews
Pumpkin, Banana & Olive Oil Bundt Cake
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Ingredients
  • 2 cups pure pumpkin puree
  • 3 ripened bananas, mashed
  • 3 eggs
  • 1 stick of unsalted butter softened (1/2 cup)
  • ½ cup olive oil
  • 1 tbsp white vinegar
  • 3 tbsp milk
  • 1½ tsp pure vanilla extract
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups organic cane sugar
  • 3 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
Instructions
  1. First preheat your oven to 350 degrees and generously grease and flour your bundt pan.
  2. Next combine 2 cups of sugar, olive oil, butter and eggs and vanilla.. Beat at medium speed with electric mixer until well blended.
  3. Add bananas and pumpkin puree, mix.
  4. In a small bowl add your milk, vinegar and baking soda (mixture will bubble up). Add to wet ingredients and mix.
  5. Next in a separate bowl combine flour, salt, cinnamon and nutmeg and mix together.
  6. Gradually fold dry ingredients into wet ingredients until just combined.
  7. Pour into bundt pan and spread mixture out evenly. Place in oven and bake for 55-60 minutes, or when a knife is inserted and comes out clean.
  8. Let cool until you can handle, wiggle free from pan, turn over onto a wired rack and remove from pan. Bring to room temperature and serve (or cover tightly with plastic wrap to prevent from drying out).

 

****Be sure to click the links below and check out all of the wonderfully talented bloggers who hopped on board! Literally drool worthy pictures + recipes. Making Monday so much less painless.

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Upside Down Apple Dutch Baby Pancake

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Upside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby Pancake

It’s officially cold here in the Midwest (though Missouri is definitely more Mideast, whatever, much like their drivers, these midwesterners are in a constant state of confusion).

Seriously. And this is coming from a terrible driver. Which people so kindly love to express their concerns to me while I’m in the drivers seat (apparently I’m so bad that they can’t even have the decency to wait until I at least get us safely to our destination).

Driving Meme

But. I actually beg to differ. First off, I only get myself car sick like one out of four trips. So I can’t be the worst.

And I also know the difference between a “yield” and a “stop” sign. And I know the true meaning of MERGE. Which does not mean to move over into the next lane as soon as  you possibly can when there is a whole lane next to you empty just so you cause a giant traffic back up. Idiots. 

But god forbid someone tries to properly merge and you suddenly decide to pick your under the speed limit porky ass up and block it. Someone still hasn’t let go of the fact that they were once the cool kid in HS and has the common case of “Odoyle”.

No. Odoyle Doesn’t Rule. 

But you know what does? This Upside Down Apple Dutch Baby Pancake. Business in the front, party in the back. Topped with whipped goat cheese & Bounty Batch granola (Jersey’s Finest).

Upside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby PancakeUpside Down Apple Dutch Baby Pancake

Pancakes are the poor mans waffle. Fact.

But not like literally a poor man. But you cheap as all hell.

WHICH brings me to my next case in point. You also have to work with what you got. And in this case, the “dutch baby” is the macdaddy of pancakes, aesthetically speaking. And taste is right up there as well.

Recipe Notes:

You can bake this bad boy in any round pan of your pleasing. In the past, I’ve baked it in a black cast iron skillet, because it fit the “vision” that I wanted for the post. But there ain’t no past like the present, and so I buttered up my pie pan and used that for this dish.

You don’t necessarily have to serve this upside down… but I personally find it more interesting// it changed the name of this post from “dutch baby” to “upside down apple dutch baby”. So fetch.

I used this Rosemary Fennel granola that I received from Bounty Batch. Which you can find here! It literally is mind blowingly delicious and a favorite in New Jersey. Definitely recommend ordering a couple of bags to keep a never ending stock. Especially since this was gone in under two days (and a perfect snack for all of the family coming to visit during the holidays).

5.0 from 2 reviews
Upside Down Apple Dutch Baby Pancake
Prep time: 
Cook time: 
Total time: 
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Ingredients
For the Pancake
  • ½ cup plus 2 tbsp all purpose flour
  • 1 tbsp pure maple syrup
  • ¼ tsp salt
  • ⅓ cup buttermilk
  • ⅓ cup milk
  • 1 tsp vanilla extract
  • 1 apple thinly sliced (1/6" thin slices)
  • Butter for greasing pan (or any form of grease will work here)
Whipped Topping (Optional)
  • 1 pint heavy whipping cream
  • ⅓ cup goat cheese, whipped (just whip before you add to the whipping cream).
  • 1 tsp vanilla extract
  • 2 tbsp confectioners sugar
Granola Topping (Optional):
  • Rosemary Fennel Granola from Bounty Batch (Link in Profile)
Instructions
Pancake:
  1. Preheat your oven to 500 degrees. In a medium bowl mix your dry ingredients (minus apples).. Then add your wet ingredients and whisk until blended.
  2. Next grease pan that you are using with some butter (make sure the pan is very well greased) add your apple slices to the bottom of pan and then add batter.
  3. Place in oven for about 13-18 minutes. Start checking at minute 10 if your oven tends to cook quickly.
  4. Remove from oven and immediately loosen pancake edges. Once cool enough to handle flip pancake over and place back into pan upside down (exposing apples, optional).
  5. Serve with a little whipped goat cheese (recipe below), granola, & syrup.
Whipped Goat Cheese:
  1. In a large bowl add your chilled heavy whipping cream. Whisk until soft peaks form.
  2. Next add your goat cheese, vanilla extract and confectioners sugar. Whip until blended and stiff peaks form. Place in fridge until ready to serve.

Upside Down Apple Dutch Baby Pancake

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting (gluten + dairy free)

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Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

So apparently my literal worst nightmare has actually come to life here in the beautiful city of St. Louis. Clowning. Scary “Clowning”. The movie “It” in real life form. Someone please end my life right now.

Why. why. why. why.

I’d absolutely crap myself if I came into contact with any of these emotionally screwed bozos. There is 100 percent no doubt in my mind that that would happen. And you know what? I’m not cut out for this Are You Afraid of the Dark rerun. There is nothing to prepare you that this could actually happen in real life. It took me a good 18 years to get over that shitty Stephen King movie and I don’t think I ever fully recovered.

I, to this day, won’t go near a street drain in fear of being pulled in by a sad clown. or Donald Trump. OMG IMAGINE. That would be so scary. I’m officially the queen of spookery. DM me for your next horror film. But don’t really do that because I’d probably cry and then block you ;(

There is just not enough whiskey to keep us all sane in 2016. But there ARE these ridiculously healthy and super delicious protein fiber breakfast pumpkin muffins…….. with a maple coconut cream frosting! Because they scary delicious AND gluten free.

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Recipe Notes:

Homemade pumpkin puree works best for this recipe mostly because it ensures amazing taste + texture, and provided that this muffin just so happens to be gluten free I definitely suggest making the most out of your ingredients, and fresh is always best =D. BUT if that just is NOT an option, when buying your canned puree make sure it is just PUREE and NOT pumpkin pie puree…… Pumpkin Pie Pumpkin vs Canned Pumpkin Pie Puree is 100 percent not the same. A pumpkin pie pumpkin aka sugar pumpkin, is just a pumpkin that is best for baking/cooking with (to make homemade puree with, see the link). Canned Pumpkin Pie Puree, is pumpkin puree that is specifically jazzed up for pumpkin pies. There is a combination of spices + sugar, and whatever else already added and it just is not tasty. Plus you don’t know the exact amount of each ingredient that is in it and it is beyond sweet. So make sure your pumpkin puree (if buying canned) is pure, no other ingredients added. Check the label! And if you happen to make the mistake of purchasing canned pumpkin pie puree, and there is just no looking back? Cut out the maple syrup and spices that are in the batter below. You’ll produce a different texture and flavor then my recipe but sometimes you gotta work with what you have.

And that was a mouthful.

I prefer making my own oat flour because I prefer the texture of my oat flour to be a little more on the “gritty” side vs completely fine. I feel like this gives the muffins more depth. All you need is some good ol’ fashioned oats and a food processor. Pulse until a gritty flour texture (so a mix of fine with some incredibly small oat pieces, as close to a flour as possible but with a little more texture….)

Maple Coconut Cream Frosting is literally crack. And highly recommend you NOT skipping this part, or substituting regular frosting or whipped cream. The best part? You don’t need to let the can of coconut cream sit in the fridge over night like most people tell you to do. Just place the coconut cream in the fridge for at least 3 – 4 hours before using and you’ll create the same texture that you would over night. The reason why you need to place the coconut cream in the fridge is because you want to separate the solid from the liquid. So don’t shake the can up! After placing the can in the fridge, remove and turn the can upside down. Open the can and carefully scoop out the hardened cream. Save the liquid for smoothies, future baking, fall soups, etc. After this you’ll follow the recipe and then place the coconut cream back in the fridge to harden to desired consistency (only takes about 20 minutes if you prefer more of a frosting texture vs a glaze.) Easy.

My son called these healthy rich in fiber + protein muffins “cookies”. So that is saying something. This kid doesn’t mess around when it comes to the very slim picking of food that he actually chooses to digest. So a win in my book.

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

5.0 from 2 reviews
Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
For the Muffins:
  • 2 + 2 tbsp cup old fashioned oats, pulsed into flour (or 2 cups oat flour)
  • 2 cups pumpkin puree (a 15 oz can of pure pumpkin puree or about a 2 lb pumpkin pie pumpkin)
  • 3 tbsp flaxseed meal (fiber fiber fiber)
  • 2 eggs
  • 1 tbsp vanilla extract
  • ⅓ cup pure maple syrup
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1.5 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of ground ginger
  • ½ tsp salt
Maple Coconut Cream Frosting
  • 1 can (15 oz) coconut cream, chilled and separated
  • ⅛ cup pure maple syrup
  • ½ tsp ground cinnamon
Optional:
  • Unsweetened Coconut Flakes for topping
Instructions
  1. First preheat your oven to 375 degrees and line a muffin pan with liners and spray with coconut oil (or grease muffin liners for easier removal).
  2. Next in a large bowl add your pulsed oat flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Mix together and set aside.
  3. IN another bowl add your pumpkin pie puree, maple syrup, eggs and vanilla extract. Whisk together.
  4. Gradually add your wet ingredients into your dry ingredients and fold until just blended.
  5. Divide evenly into muffin tins until batter fills about ¾ of each tin.
  6. Place in oven for 17-19 minutes. Remove let cool for 5 minutes in pan and then remove muffins from pan and place on a wired rack and bring to room temperature.
Maple Coconut Cream Frosting
  1. While the muffins are cooling in a small bowl add your chilled coconut cream (that has been separated from the liquid, see notes)
  2. Add maple syrup and cinnamon, whisk until blended.
  3. Place back in fridge until muffins are ready for topping (however if you want more of a glaze vs frosting then leave at room temperature for at least 30 minutes before adding to muffins). Sprinkle with optional unsweetened coconut flakes and ground cinnamon for dusting. Best stored in an airtight container in fridge (for enhanced flavor and freshness).

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting