Mmmaple is Autumn's Flavour



September, are you in? Because October's already knocking on my door, leaving little gifts of freshly picked pumpkins and a swirl of red-brown leaves on the deck. 

Summer went and packed up it's bags, I've been greeted by a crispness in the air that must be the space where summer once was. And as soon as the vacancy opened up, Halloween came swooping in with hanging ghosts and little witches stirring cauldrons under trees. I know it's a little early, but space seems to be filling up fast. I mean, Christmas has already reserved its place by way of little reindeer and Santa figurines lining store aisles. It's hard to keep up with the changing of seasons, especially when layers pile on in the morning, and layers come off in the afternoon to a change in weather like suddenly summer really did change it's mind, and bags were once again brought back up to the door, and the sun carefully unwrapped from it's place in a suitcase. The cloud of dust surrounding it now dispersed and shaken off. 

Unfortunately, dust always seems to settle somewhere, and usually by that evening, we once again feel the coolness of the air and the softness of the sun's rays are missed. The little electric fire hums to the tune of wind howling outside, and little pockets of cold air come in through windows left open from a sunny afternoon. 

Now when I think of fall, I remember playing in piles of red and brown leaves beside the lake on the island where we used to live, and jumping into the crunching sound of autumn's leaves. There were days when wrapped up in old fleeces and felted hats, a stylish combination, we would head down to the trails and be sidetracked by the piles left by the changing of seasons. I remember it being so beautiful during this time of year, every year, and it was always a special place to go every year, and almost a completely new place each time.

When autumn comes around again this year, I also remember the rich tastes of squash and pumpkins, as well as maple and other sweet flavours. Like pies. Maple pecan pie rings a bell with a flurry of memories when we gathered around an extended table, everyone reaching for a slice of warm, fresh-out-the-oven, maple pecan pie. I love these flavours. And a muffin with these flavours? With the sweetness and richness of maple, and a pure, nutty taste of pecan, a muffin captures the warmth, the coziness, and the richness that autumn brings, filling the crispness left by summer's depart, and encompassing our chilled hands with delicious, warming food, and piping hot drinks to comfort and to soothe wind chapped lips. 

In the precious moments before a storm, the sun breaks open and fills us with a little more energy and enlightenment than our meal, and in these moments we also feel a greater appreciation for changes, which show us that something different, and new, can be even more special than we thought. A change can show us the good in stepping out, even if we haven't worn that old coat in some time, and face the weather for a thrill, and a new experience. 

Maple Pecan Muffins

{print me here}

Mmmmaple. It's the very sound of autumn for me. A delicious flavour, and a warming fragrance when used in the kitchen. In the winter, I like to use it instead of honey, the rich sweetness a treat saved for rainy days here; the grey should never become a deterrent to enjoy good, no better yet, delicious, food. 

Paired with pecan and we have a winner. One of the very best combinations on the food front, filled with a nutty texture and a heartwarming flavour, I'll never go back to everyday muffins. These ones have style, they've got class, and they've got the power to sway you into eating gluten free muffins everyday. But even if you do already, that's okay! Here's another to add to that growing list of favourite gluten free baked goods, dairy free baked goods... Delicious... Fall... You name it, this is the muffin that everyone will enjoy. 


{makes approximately 12 small muffins}

{Ingredients:}

175 grams ground pecans 
50 grams coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda 
1/4 teaspoon salt 

1/4 cup (60 mL) coconut oil, melted
1/2 cup (120 mL) maple syrup 
2 eggs
1/2 cup almond milk

{Directions:}

Preheat the oven to 375° and either place baking cups in a muffin tin, or line each cup with butter.

In a large mixing bowl, combined measured amounts of ground pecans and coconut flour, mixing with baking powder and soda, and salt. 

In a separate, smaller bowl, or measuring jug, melt coconut oil and mix with maple syrup, and beat in the two eggs. Pour into dry mixture and stir to combine. 

Slowly add in almond milk until the muffin mixture is well blended and slightly runny, but not as if it were liquid. 

Divide among 12 muffin cups and place in the centre of a preheated oven.

Bake between 20 - 25 minutes, or until a knife (or toothpick) inserted into one of the muffins comes out clean. 

Enjoy these muffins with a delicious cup of hot cocoa, or a warming tea while wrapped up in layers by the beach. Walk through the forest with a piping hot mug and a delicious muffin, or just sit out on the front porch with a big blanket watching the coming of autumn that will bring out the enjoyment in watching something as simple, and as beautiful, as leaves turning a different colour, and making way for a new landscape, one filled with entwined branches, curving and bending to the way of the wind.

Enjoy! xx S

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Think of Me Gluten-Free: Mmmaple is Autumn's Flavour

26 September 2013

Mmmaple is Autumn's Flavour



September, are you in? Because October's already knocking on my door, leaving little gifts of freshly picked pumpkins and a swirl of red-brown leaves on the deck. 

Summer went and packed up it's bags, I've been greeted by a crispness in the air that must be the space where summer once was. And as soon as the vacancy opened up, Halloween came swooping in with hanging ghosts and little witches stirring cauldrons under trees. I know it's a little early, but space seems to be filling up fast. I mean, Christmas has already reserved its place by way of little reindeer and Santa figurines lining store aisles. It's hard to keep up with the changing of seasons, especially when layers pile on in the morning, and layers come off in the afternoon to a change in weather like suddenly summer really did change it's mind, and bags were once again brought back up to the door, and the sun carefully unwrapped from it's place in a suitcase. The cloud of dust surrounding it now dispersed and shaken off. 

Unfortunately, dust always seems to settle somewhere, and usually by that evening, we once again feel the coolness of the air and the softness of the sun's rays are missed. The little electric fire hums to the tune of wind howling outside, and little pockets of cold air come in through windows left open from a sunny afternoon. 

Now when I think of fall, I remember playing in piles of red and brown leaves beside the lake on the island where we used to live, and jumping into the crunching sound of autumn's leaves. There were days when wrapped up in old fleeces and felted hats, a stylish combination, we would head down to the trails and be sidetracked by the piles left by the changing of seasons. I remember it being so beautiful during this time of year, every year, and it was always a special place to go every year, and almost a completely new place each time.

When autumn comes around again this year, I also remember the rich tastes of squash and pumpkins, as well as maple and other sweet flavours. Like pies. Maple pecan pie rings a bell with a flurry of memories when we gathered around an extended table, everyone reaching for a slice of warm, fresh-out-the-oven, maple pecan pie. I love these flavours. And a muffin with these flavours? With the sweetness and richness of maple, and a pure, nutty taste of pecan, a muffin captures the warmth, the coziness, and the richness that autumn brings, filling the crispness left by summer's depart, and encompassing our chilled hands with delicious, warming food, and piping hot drinks to comfort and to soothe wind chapped lips. 

In the precious moments before a storm, the sun breaks open and fills us with a little more energy and enlightenment than our meal, and in these moments we also feel a greater appreciation for changes, which show us that something different, and new, can be even more special than we thought. A change can show us the good in stepping out, even if we haven't worn that old coat in some time, and face the weather for a thrill, and a new experience. 

Maple Pecan Muffins


Mmmmaple. It's the very sound of autumn for me. A delicious flavour, and a warming fragrance when used in the kitchen. In the winter, I like to use it instead of honey, the rich sweetness a treat saved for rainy days here; the grey should never become a deterrent to enjoy good, no better yet, delicious, food. 

Paired with pecan and we have a winner. One of the very best combinations on the food front, filled with a nutty texture and a heartwarming flavour, I'll never go back to everyday muffins. These ones have style, they've got class, and they've got the power to sway you into eating gluten free muffins everyday. But even if you do already, that's okay! Here's another to add to that growing list of favourite gluten free baked goods, dairy free baked goods... Delicious... Fall... You name it, this is the muffin that everyone will enjoy. 


{makes approximately 12 small muffins}

{Ingredients:}

175 grams ground pecans 
50 grams coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda 
1/4 teaspoon salt 

1/4 cup (60 mL) coconut oil, melted
1/2 cup (120 mL) maple syrup 
2 eggs
1/2 cup almond milk

{Directions:}

Preheat the oven to 375° and either place baking cups in a muffin tin, or line each cup with butter.

In a large mixing bowl, combined measured amounts of ground pecans and coconut flour, mixing with baking powder and soda, and salt. 

In a separate, smaller bowl, or measuring jug, melt coconut oil and mix with maple syrup, and beat in the two eggs. Pour into dry mixture and stir to combine. 

Slowly add in almond milk until the muffin mixture is well blended and slightly runny, but not as if it were liquid. 

Divide among 12 muffin cups and place in the centre of a preheated oven.

Bake between 20 - 25 minutes, or until a knife (or toothpick) inserted into one of the muffins comes out clean. 

Enjoy these muffins with a delicious cup of hot cocoa, or a warming tea while wrapped up in layers by the beach. Walk through the forest with a piping hot mug and a delicious muffin, or just sit out on the front porch with a big blanket watching the coming of autumn that will bring out the enjoyment in watching something as simple, and as beautiful, as leaves turning a different colour, and making way for a new landscape, one filled with entwined branches, curving and bending to the way of the wind.

Enjoy! xx S

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