Gluten Free Pumpkin Muffins

As I have said before I looooooove muffins. And I love pumpkin, so these tasty treats are perfect for breakfast. I have adapted from the Joy Of Cooking, but subsisted a lot of the ingredients and
reduced the sugar. These really are best if made from real
sugar pumpkin, but a good quality canned variety works too. to make Vegan, just sub the eggs for you favortie fake egg.
Pre heat oven to 350 degrees, grease or line a 12 cup muffin pan.

1 ½ cups gluten free flour mix
1tsp backing soda
¼ tsp baking powder
1 ½ tsp guar gum
1tsp salt
1 tsp cinnamon(or just use pumpkin pie spice)
1 tsp ginger
¼ tsp nutmeg and cloves
1/3 soy milk (or nut milk)
1 tsp vannila
1/3 cup coconut oil (or butter or other oil)
¾ cup sugar (demera, cane, coconut or agave syrup)
2 eggs (or egg sub)
1 cup pumpkin (cooked or canned)
½ cup chopped pumkin seeds, nuts and raisins


　
Wisk dry ingredients togegether                                Combine milk and vanilla in a small bowl

 Beat oil and sugar in a large bowl, adding eggs one at a time. Slowly add in pumpkin and beat until blended.

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Add flour mixture to wet in three parts alternating with milk mixture, stirring to combine with a spatula. Stir in seeds or nuts. Fill muffin cups ¾ cup full

Bake at 350 for about 15 minutes or untill a knife inserted in to muffin comes out clean, cool slightly then remove from pan.

Tuscan Roasted Tomato and Basil soup

I love tomato soup, but I find the canned ones too salty and bland. I got insired to make some today when I saw the 11lb flats of Campri tomatoes on sale at the Rootcellar (my favorite grocery store) This soup is really flavorful as the roosted tomatoes give a sweet and smoky flavor and the basil and garlic add depth. If you want to make this a decedent cream soup, stir in some 10% or table cream. I like mine topped with a dollop of Greek yogurt, fresh chopped basil and a grilled cheese sandwich. I always make a huge batch and freeze half for weekday lunches.

　
5 lbs of tomatoes (I used Campari)
3 cups vegetable stock
3 shallots (finely diced)
8 cloves of garlic
1 cup shredded basil
Fresh oregano (dried works as well)
tarragon
Olive oil
Salt
Pepper

Optional 1 cup cream

Preheat oven to 350

Seeding the tomatoes make the soup richer and I personally don’t like seeds in my soup. Keep an eye on the tomatoes while roasting that they juices don’t over flow. Using a food processor to dice the shallots saves on time and tears.





1. Half and seed tomatoes, peel garlic. Lay tomatoes cut side down on a parchment lined rimmed baking sheet, drizzle with olive oil, sprinkle with salt and fresh cracked pepper, oregano and garlic.
2. Roast for an hour, or until the skins of the tomatoes are brown and the tomatoes are starting to caramelize
3. Let cool and remove skins.
4. In large sauce pan heat 1 tbs olive oil and sauté the shallots until they are translucent, add pepper and tarragon. add stock and tomatoes, garlic and juices from pan. Simmer over medium heat for about half an hour. Season to taste.
5. With a hand held blender puree the soup to your desired thickness (add more stock if it is too thick)
6. Add basil and cream (if using) and simmer for five minutes. Garnish with basil leaves.