Banana Chocolate Chip Muffins + Pure Indian Foods Grassfed Ghee

I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins.  They're a worthy project for any morning, unexpected day off or not.  Here are some reasons to give these muffins a try: they're gluten-free, grain-free, nut-free, and lactose-free, they're high in protein, they're sweetened mostly (or entirely) with fruit, and they're delicious.  Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don't taste eggy.  They're moist and bursting with chocolate chips, and they have a subtle banana flavor.  Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats.  That means they'll keep you full for longer, but they still taste like treats.

Cherry Clafoutis (Gluten-free, Grain-free)

I really missed baking during my Whole30.  As soon as my 30 days were up, I wanted to bake something with dairy (the first food I'm reintroducing) that was still gluten-free and on the lighter side.  I've found that it's much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients.  So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate.  Guess what?  I was right.

Caldo Tlalpeño (Paleo, Gluten-free)

When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño.  The restaurant is open until 3 am on the weekends, and has a drive-through.  I miss living the easy life in H-town, with all the drive-throughs, cheap prices, and delicious Mexican food!  I decided it was time to make my own caldo tlalpeño up here in the frosty north.

A little research revealed that caldo tlalpeño and tortilla soup are not really the same thing.  Tortilla soup usually has tortilla strips in it (shocking, right?), and caldo tlalpeño often has chickpeas and other vegetables like chayote.  This is my version of the soup, which combines the best of both worlds.  If you can't find chayote (I found mine at the Vietnamese market), you can use zucchini instead or leave it out.

Lemon Sugar Cookies (Vegan, Nut-free)

I was invited to a Hanukah party last night, and needed to bring a dessert that was nut-free and vegan.  I wanted to bring a traditional Hanukah dessert, but soon realized I didn't know of any.  I guess I never really made it past the mountains of latkes at my family's Hanukah celebrations.  A quick search revealed that oily, fried foods like jelly-filled doughnuts are often eaten at Hanukah, but I wasn't about to fry up a big pile of donuts to be eaten hours later.  I also don't really like jelly-filled desserts; I feel that jelly belongs at breakfast.  Since I had dreidel and Star of David cookie cutters, I decided Hanukah sugar cookies would have to be traditional enough.  I also got out my snowman and snowflake cookie cutters, since winter is almost here.

My next task was to find a great vegan cookie recipe.  Since the cookies had to be nut-free, I soon realized it would be very hard to make them gluten-free as well.  So, these cookies are a total gluten bomb.  I promise to be back with more gluten-free eats very soon!

Quick Curried Pumpkin Soup (Paleo, Gluten-free, Vegan)

I'm on a really big soup kick right now.  It's so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that's both kinds of hot: warm and a little spicy.  The only problem with soup is that it sometimes takes a while to make.  Not this one, though.  You can have this soup on the table in less than 15 minutes!  It's a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes.  If you have a well-stocked pantry, you can whip up this soup at a moment's notice.  It's great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!

I used homemade chicken stock made from a rotisserie chicken for this soup.  It was my first time making chicken stock, and I'm so glad I took the time to do it!  It made the whole house smell wonderful, and I felt like I was being really frugal.  I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes.  This recipe will also work with store-bought stock, though--the real flavor star here is the curry paste.

To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead.  The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin.  You can even omit the sunbutter or almond butter if you're out, but it adds a nice richness to the soup.

Maple Brown Butter Muffins (Paleo, Gluten-free)

I've been having a lot of brownies for breakfast lately.  First salted caramel brownies, and then some pumpkin cheesecake brownies that I'm still working on.  I'm even willing to admit that one day, I had a salted caramel brownie sundae for breakfast.  I'm not sorry--it was a fabulous day!

But, after a while, I started wanting something a little more appropriate in the morning.  Something more like muffins.  Because, even though we all know that muffins are really just naked cupcakes, they are totally a legit breakfast food.

I like these muffins because they are simple, easy, and delicious.  There's not even any streusel topping to worry about.  The most complicated part is browning the butter, which adds a great richness to the muffins.  However, you can use regular butter or coconut oil and still end up with scrumptious results.  The best part is that these muffins are gluten-free, paleo, nut-free, and lactose-free if you use ghee, so hopefully most of your friends and family can eat them!  Enjoy!

Pumpkin Cake with Molasses Cream (Paleo, Gluten-free)

It is only September 21st, and I may already be tired of pumpkin.

I mean, "tired" is a little extreme--I probably just need one week off, and then I'll be ready to get back on the pumpkin train.

The reason is that I had to make this pumpkin cake four or five times.  The first time, I tried to make a vegan version using flax eggs.  I baked the cake for a long, long time, but it still did not set completely.  It had a fabulous flavor, but it was like a pudding-cake.  After cutting off a few slices, the rest of the loaf couldn't even hold itself together, and slumped into the delicious pumpkin version of an old, dilapidated house.

The next time I made it, it ended up staying in the oven for over three hours (not on purpose).  You can see it here (and I'd be thrilled if you followed me on Instagram!).  The third time, I substituted molasses for the honey, and the cake was so dark that it looked burnt even though it wasn't.  I wanted a nice orange color, at least on the inside of the cake, so I tried a fourth time.  I loved the molasses flavor, so I used it in the glaze, along with some creme fraiche (my new favorite thing).  Finally, I got a cake I loved!  It's still very moist, but it hasn't fallen apart yet.  The molasses cream and pecans really take it over the top.  If you're not a nut person, you could try adding a similar amount of chocolate chunks.  I added them to the first batch and it was fabulous.

So, hopefully you're not tired of pumpkin!  I promise to feature a different main ingredient in my next recipe.

Vanilla Bean Cupcakes with Mocha Buttercream (Paleo, Gluten-free)

I really enjoyed the spiced honey & corn cupcakes I made the other day, but they also left me craving a more classic cupcake.  To me, vanilla beans are the epitome of classic elegance in dessert flavor form.  I ordered half a pound of vanilla beans online months ago, used half of them to make a bunch of little bottles of vanilla extract, and still have a bunch left.  I highly recommend ordering beans online in bulk, since it's much more economical and they're likely to be much fresher than overpriced grocery store beans.

These cupcakes are light and fluffy, because they're made with coconut flour instead of almond flour.  Of all the paleo & gluten-free treats I've made, these may be the closest in taste and texture to their gluten-laden cousins.  I highly recommend them!  They're also perfect for people with nut allergies or for bringing to birthday celebrations in nut-free classrooms.  This recipe makes a very small batch (good for people like me with no restraint), but can easily be doubled.