Holiday Recipe Makeover

Thanksgiving

Pumpkin Cookies

Ingredients

  • 2 cups of gluten free all purpose flour
  • 1 cup of gluten free rolled oats
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. Himalayan sea salt
  • 1 15 oz. can of pure pumpkin
  • 1 cup of melted coconut oil
  • 1 cup of coconut sugar
  • 1 large egg
  • 1/2 cup of walnut halves
  • 1 tsp. pure vanilla extract
  • Pepita seeds for topping
  • Pure maple syrup for drizzling

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. Start by whisking your gluten free flour, oats, pumpkin pie spice, baking powder, and salt together. Set aside.
  3. Using a mixer, or a high speed blender, blend the pumpkin, coconut oil, coconut sugar, and egg until smooth.
  4. Add in the flour mixture 1/2 cup at at a time, and blend until combined.
  5. Add in the walnuts, and vanilla and blend again
  6. Scoop 16 rounds onto a lined baking sheet, and top with pepita seeds, and drizzles maple syrup.
  7. Bake for 20-25 minutes.
  8. Good Housekeeping magazine recommends storing these wrapped up for up to 2 days or frozen for up to 2 weeks. You can re-heat these and they are just as delicious!

Thanksgiving Breakfast Muffins:

Ingredients

  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar OR if you want sugar free, you can use 1 Tbsp. Stevia.
  • 2 eggs
  • 1.5 tsp. pure vanilla extract
  • 2 sweet potatoes, boiled & mashed
  • 2 cups Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
  • 2.5 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 cup of soy or almond milk if using gluten free. 1/2 cup if using regular flour.
  • Optional:
  • Coco whipped cream for topping
  • Dairy free cream cheese for topping
  • Cocoa nibs for topping

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. Oil your cupcake pan with coconut oil.
  3. Start by cutting your sweet potatoes into rounds, and boiling for 20 minutes. .
  4. While the potatoes are boiling, combine the flour,salt, spices, and baking powder together. Set aside.
  5. Once the sweet potatoes are finished boiling, remove the skins after they have cooled, and place in a mixing bowl. Mash, and add in eggs, vanilla, melted coconut oil, sugar and dairy free milk.
  6. Add the flour mixture into the sweet potato mixture.
  7. Pour into the cupcake tins, and bake for 30-35 minutes.
  8. Let cool, and add toppings of choice.