Thursday, 14 October 2010

• GFCF Pumpkin Muffin!!

  
  
  

  Here's the story...as many of you know, I was invited to take part in the local community day in which I was asked to set up a table to display my artwork. I gladly accepted their invitation and then found out that there was a Harvest Muffin Contest taking place that day. I thought it would be a good opportunity for me to make something, to introduce this country community to the world of gluten free and casein free baking. I had no thought of actually being able to compete with REAL muffins, I mean let's face it you can hardly replicate the yummy, sponginess of wheat based baked goods. To my surprise the head of the event presented me with a 2nd place ribbon in the contest and said that the professional judge was totally shocked that my muffin was GFCF, oh happy day! So of course I am eager to share this recipe with my people so here it is....

  
  
  
  

  Bird's GFCF Pumpkin Muffin (egg free)

  
  

  First I must say that you can feel free to use 1 cup of canned pumpkin in this recipe, but there is nothing like making the puree from a fresh pie pumpkin..

  
  

  Pumpkin Puree:

  
  

  1 pie pumpkin

  
  

  small amount of it's cooking water

  
  
  

  Take pumpkin and quarter it, scoop out strings & seeds, then cut those pieces in half. In a pot with about 1-2 inches of water, place steamer basket and put pumpkin pieces (skin and all) in the steamer basket and cover to steam for approximately 15-20 minutes. Keep an eye on your water level and add more if needed, checking doneness of pumpkin periodically. When done scoop pumpkin from skin (this should just fall right off if pumpkin is completely done) right into a food processor, add about a Tb. of it's cooking water and puree until smooth and creamy. Done!

  
  
  

  Muffin:

  
  

  dry ingredients whisk together:

  
  

  3/4 cup rice flour (brown or white)

  
  

  1/4 cup garbanzo flour

  
  

  1/2 cup almond flour

  
  

  4 Tb. tapioca flour

  
  

  2 Tb. cornstarch

  
  

  1/8 cup shredded coconut

  
  

  1 tsp baking soda

  
  

  2 1/2 tsp baking powder

  
  

  1/8 tsp salt

  
  

  1 tsp xanthan gum

  
  

  1/2 tsp Cinnamon

  
  

  1/4 tsp pumpkin pie spice

  
  
  

  wet ingredients stir together:

  
  

  first let 3 tb. flax meal sit in 6 Tb. water for 1 minute

  
  

  add:

  
  

  1 cup pumpkin puree

  
  

  2 Tb. honey

  
  

  1 cup cane sugar or substitute

  
  

  2 tsp vanilla

  
  

  1/3 cup oil

  
  

  Stir wet and dry ingredients together until just combined and distribute amongst muffin cups, this should make approximately 12 muffins. Bake at 350 for approx 18 minutes, or depending on your individual oven, check not to over bake. Voila!

  
  

  ps. sorry I don't have a picture of the muffin, would you believe that I forgot to take one? I promise to take one of the next batch I make and replace the current photo ;-D

  
  
  

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