Makes 6 muffins or 1 8″ corn bread.

1/2 cup brown rice flour or sorghum flour
1/2 cup corn meal
3 T rapadura (or regular) sugar
2 T potato starch
1 T tapioca starch
1 T baking powder
1/2 t xantham gum
1/4 t salt
2 Tbsp Spectrum palm shortening or coconut oil

Mix all dry ingredients. Cut in shortening or oil. You can store as is for making corn bread in a hurry or replace a box of corn bread mix in a recipe.

To make, add
1 egg
1/3 cup dairy-free milk or kefir

(If you want to mix up a large batch at once, each portion of mix is 3 dl or 1 1/4 cups. You can also make the mix up without the oil/shortening and add that as part of the baking process, but if you are substituting for “Jiffy cornbread mix” then you will want to add the shortening.)

Bake at 400 degrees for 15-20 minutes.

Links/recipes to be updated when I get time.

Monday – Swedish fish balls & potatoes

Tuesday – Chipotle-style chicken burrito bowls

Wednesday – Spicy carrot soup

Thursday – Grilled hamburgers or hot dogs

Friday – Crockpot Sticky Chicken

A few fun things to share:

1. We had some excellent vegan saag paneer for supper tonight. There is some controversy about tofu and its healthfulness, but I think it’s a more traditional fermented soy product and OK in small quantities. If you are concerned about tofu and can do dairy, you could always make your own paneer. The base recipe is nice and easy.

2. Rhubarb is in season right now, so we tried this paleo strawberry rhubarb crumble. As written, it is very tart, but only one of us added any honey to it. Next time I make it, I would probably add a few spoons of honey to the recipe or else make sure to use more strawberries. Overall, it was very good.

3. There is an excellent Kitchen-Aid giveaway at the amazing Apron Strings Blog. Go check it out!!

Monday – Mini-Thanksgiving, roast turkey and several side dishes (yep, clearing out the freezer)

Tuesday – Red Lentil Soup, zucchini bread

Wednesday – Pan fried tofu over greens with spicy “peanut” (sunbutter) sauce

Thursday – Spinach and feta meatballs

Friday – Church soup supper

Sorry for the late notice but I haven’t had time to post…. planning to post more this week.

Monday – Tempeh stir-fry

Tuesday – Turkey Chili Pot Pie (Making gluten-free by using my own gluten free cornbread mix recipe, I’ll post it later)

Wednesday – Crockpot Chicken Makhani

Thursday – Chicken Sausage, rice, salad

Friday – Tuna Pasta

I’ll try to get back in the swing of posting!

Monday – Leftover buffet/ Fridge cleanout night (DH was picking up guest at the airport)

Tuesday – Oven Fried Chicken, asparagus, salad, mashed potatoes

Wednesday – Asian Pork Tenderloin, rice, salad

Thursday – THANKSGIVING!!
Turkey & Spelt Stuffing, homemade cranberry sauce, mashed potatoes, mashed rutabaga (for those that like them), squash with pecans, green bean casserole, salad, Spelt Apple Pie, Pumpkin Tart with almond crust from Sarah’s meal planner.

Friday – Thanksgiving leftovers

Have a great Thanksgiving!

Monday – Crockpot Ginger Beef & Carrots (I used 1/2 cup soy sauce and 1 1/2 Tbsp ginger, and it came out perfectly!)

Tuesday – Stuffed Tomatoes (my mother gave us tomatoes from her last trip to the farmer’s market, so they need to be used up)

Wednesday – Italian Sausage Risotto

Thursday – Crockpot Mustard Sauced Pork Chops and Potatoes

Friday – Broiled Salmon, Broccoli

If you like the oatmeal sweeter, use the larger amount of maple syrup. I like to use less and let people add a little as desired to their oatmeal.

2 cups oats (if gluten-free, get GF certified oats)
2 Tbsp spelt flour (optional, leave out for gluten-free)
2 cups kefir
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 tsp baking powder
pinch salt
1/4 tsp dried cranberries or raisins
1 apple, diced
1 cup cooked mashed pumpkin
1/4-1/2 cup maple syrup
1 egg
3 Tbsp coconut oil

The night before, soak the oats and flour (if using) in the kefir. In the morning, heat the oven to 350 and put the coconut oil in a 9×13 glass baking dish. Add spices, baking powder, salt, apple, and cranberries or raisins to oat mixture. Stir well. Mix in the pumpkin, maple syrup, and eggs. Take the dish out of the oven; the coconut oil should be melted. Swirl it around the pan to grease it, then mix into oat mixture and then spread oat mixture into the pan.

Bake for 20-25 minutes (test with knife or toothpick to make sure it comes back clean).

I bought a pumpkin at the last farmer’s market of the season (I think I got about 3-4 cups from a sugar pumpkin) so we’ve been having a lot of pumpkin themed food over the last few weeks.

I made the not very TF Freeze-Ahead And Bake Pumpkin Scones, subbing Bob’s Red Mill GF All Purpose Baking Flour, and adding 3/4 tsp xantham gum. (I did them without the xantham gum the first time, but the texture was not quite right). You could sub any gluten-free blend (there are tons of recipes online, Living Without has a few, and there are the Bette Hagman mixes). I’d be interested to try them by using kefir as the liquid, but how can you soak the grains for scones? Mix up the batter and let it sit overnight? I also would be curious to see what you could do for the glaze if you wanted it besides using confectioner’s sugar. I haven’t had much success with trying to sub rapadura in something like that. Maybe maple syrup thickened with a starch? I think the maple would go nicely with the spiced pumpkin flavor.

We also had one of our fall favorites, Pasta with Pumpkin Sauce.

I used Nourished Kitchen’s Toasted Pumpkin Seeds to make “classic” (just salted) pumpkin seeds and they were the best ones I have ever made. Too bad we didn’t do a jack-o-lantern this year, so that we would have more pumpkin seeds.

And I made Pumpkin Baked Oatmeal, which is one of my new favorite breakfasts.

I think I need to buy a few more pumpkins so I can cook and freeze them, before they are impossible to find.

Visit GNOWFGLINS to see what is twisting in everyone else’s kitchens this week!