Tuesday, July 12

Pumpkin muffin tops with pecans

Just when I thought I couldn't be any more free, I've had to eliminate soy, beans and legumes for the week. Egads! Although I enjoy the vegan and gluten-free challenge, soy was not something I wanted to do without.

My first day, Monday, was a bit painful. I mostly ate single foods, like cherries for a snack and boiled butterball potatoes (with olive oil, smoked sea salt and freshly ground pepper) for lunch. Not enough to fill my belly or satisfy my appetite. So of course I turned to baked goods.

Pumpkin muffin tops with pecans

The recipe calls these "pumpkin hermits," but I've never heard that term. As soon as I read the description and ingredients, I knew I had to make them-- and they're more like muffin tops than cookies.

Here are the substitutions you will need:

  • 2 cups all-purpose flour: 1 C of Bob's Red Mill All-Purpose Gluten-Free Baking Flour, plus 1/3 C each quinoa flour, coconut flour, and tapioca flour or potato starch, plus 1/4 tsp xanthan gum

    You could also use 2/3 C each of the single-source flours.
  • 1/4 cup butter: 1/4 C soy-free Earth Balance
  • 1 large egg: 1 Ener-G egg (follow package instructions and whisk til foamy)

    You could also try ground flax seed or mashed banana.

I left out the dried fruit and added about 1/4 tsp freshly grated nutmeg. They turned out delicious and wonderfully spiced, great for breakfast, a snack or dessert!

Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.