Wednesday, 4 September 2013

#WIAW - Vegan Gluten-Free Pumpkin Spice Muffins

About a month ago I met with my Holistic Nutritionist about my tummy troubles and she recommended some changes. The changes were scary. I am not a girl who does “diets” well. And “restriction” is something that really bothers me. But the truth is after months of pain, discomfort, and an upset stomach – I was desperate. So I agreed.

I cut out a lot of things. The big 4 being – Gluten, Dairy, Processed Sugar, and Coffee. Admittedly, these 4 things had a very prominent fixture in my life and in my diet. I am a self-professed coffee queen, cheese is pretty much amazing, I heart bread, and processed sugar is in just about everything. 

The first few weeks were torture. And I struggled to get creative with my meal planning. Slowing I eased into a new routine and I felt better. The tummy troubles disappeared. And I was a convert.

FACT: I did cheat a few times while I was at home. We have a lot of Italian friends and they grieve with food – primarily lasagna.  I think we received 8 lasagnas and 3 pizzas in approximately 3 days. These dishes are pretty much my tummy’s nemesis – gluten, diary, red meat, and tomatoes. It was bad news bears, but I ate it anyways.

My little journey to cheats-ville, did remind me why I decide to make these changes, and has allowed me to test what works and what doesn’t. After experimenting I have decided to continue to avoid
        Processed Sugar
        Red Meat

Those are my new big 4. Coffee is a drug I just can’t quit. And if I keep my addiction to one cup a day, my tummy remains happy.

This is all new to me, but it has gotten easier. And I have started to discover some pretty tasty alternatives. So I wanted to start sharing some of my new recipes with you guys since it is WIAW over at Peas and Crayons. 

Gluten-Free Vegan Pumpkin Spice Muffins
3 vegan eggs (aka 3 tbsp of flaxseeds and 6 tbsp of water blended)
1/2 cup olive oil
3/4 cup organic pumpkin puree
1/2 cup raw organic honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup corn flour
1 cup  gluten-free pancake mix
1 teaspoon baking powder
1/2 teaspoon sea salt


1. Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper cups.
2. Blend the “eggs” till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the honey, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.
3. In a separate mixing bowl whisk together the corn flour, Pancake mix, baking powder, and sea salt.
4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Portion into twelve muffin cups.
5. Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden.

*Note: because there are no preservatives, these muffins will turn very quickly. So it is best to store them in the freezer and defrost when you are ready to eat. I usually microwave 2 muffins for about 40 seconds in the morning and they are ready to go.*

Hope you all enjoy!
Love Your Favourite Darwinian Fail,