GF Sourdough Pumpkin Muffins

A friend sent me a recipe for sugar free pumpkin muffins. I really like to make sourdough, so we altered the recipe to use sourdough.

Ingredients
1 cup sourdough starter discard
1 can pureed pumpkin
1 tsp vanilla
1/2 cup chopped dates, soaked in water for about 20 minutes
2 TBS date water or if you want it sweeter add 2 TBS of maple syrup.
1 cup GF flour
1 cup Oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ginger
1/4 tsp salt

Top with and additional 1/4 cup soaked chopped dates and 1/4 cup pumpkin seeds

Mix wet ingredients and dry ingredients separately and then combine
bake at 350 for 30 minutes
It made 20 muffins

Menu 9/26-10/4

 Monday: Dinner with friends

Tuesday: Lentil Chili with Engine 2 corn muffins

Wednesday: Spaghetti Squash Lasagna

Thursday: Broccoli Vegan Mac and Cheese

Friday: Minestrone Soup
We used vegan ground beef

Saturday: Mexican over rice

Sunday: Spaghetti

Protein Bar

We made these for our protein bars

Ingredients:
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp seeds
1/8 cup sesame seeds
1/8 cup dried blueberries
8 medjool dates soaked for 20 minutes in water
1/4 cup cacao powder

Directions:
Toast the seeds and allow to cool
blend the seeds to a powder in a food processor
Drain the dates and add to the food processor
add the dried blueberries and cacao powder
line a Pyrex dish with parchment paper and press the dough into shape
Allow to set for at least an hour and cut into serving pieces

Basil Bloom Vinegar

 

Basil blossoms
White Vinegar

The easiest way to remember the ratio is 1 part basil blossoms to 3 parts vinegar. So if your jar is 1/3 full of basil blossoms, use 3 times that amount of vinegar.
Add your basil blossoms to a clean jar and cover completely with vinegar. Let it sit on your counter for 1 week, giving it a shake whenever you remember.
Strain the vinegar and set the blossoms aside.
Basil Blossom ‘Capers’
We are using the blossoms that have been soaking in our vinegar for the last week! To preserve the blossoms, gently rub them between your fingers and slide the little blossoms off into a clean bowl.
I ended up with about 1/3 cup of blossoms, so I added 1/2 tablespoon salt and transferred them to a clean jar. Fill the jar with half of your blossom vinegar and half water, making sure the blossoms are completely covered. Press out any air bubbles, seal, and store in the refrigerator.

Menu 9/21-9/27

Monday: Dinner with Friends

Tuesday: Falafels, roasted vegetables, and golden potatoes

Wednesday: sourdough pizza

Thursday: Vegan Chili Mac and Cheese

Friday: Sweet Potato Chorizo soup
We are having a tough time finding a fennel bulb for the White Bean Onion Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Menu 9/14-9/20

 Monday: Dinner with friends

Tuesday: Broccoli Cheddar Soup with sourdough bread
We pureed a can of chickpeas for added protein

Wednesday: Harvest Salad
We used a butternut squash and added Fava Bean Feta. We added pumpkin seeds instead of pecans.

Thursday: leftovers

Friday: Harira Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Gluten-free Sourdough bread

 

We used the King Arthur recipe in a Romer Topf terracotta pan, following King Arthur's steps through step 5.

We soaked the Romer Topf top and bottom in water for 30 minutes at the last rise of the dough.
We placed the dough on parchment paper and lowered the dough into the Romer Topf base.
We covered the dough with the Romer Topf lid and placed it in a cold oven.
We turned the oven on to 450 and turned on the timer for 60 minutes.
After 1 hour, we lifted the bread out of the Romer Topf, removed the parchment paper and put the bread back into the oven at a lower temperature, 400, for 12 minutes.
When we removed the bread from the oven we checked the temperature, we want it to be over 200. It was 205.
We let it cool and sliced it.

The best sourdough bread ever!!!