foodie: spiced apple streusel muffins (gluten-free)

last weekend, a group of us went apple picking.  fall is my fave season, and in my book, there is no better way to spend a fabulous fall day than doing something uber fall-ish!  we tried not to go over board and pick too many, so we spent much of our time climbing the trees instead (don't worry, the orchard actually encourages you to have fun, climb trees, and eat some apples while you're there!).

so, upon returning home, i decided it was essential to put some of these fresh picked apples to good use.  i tend not to follow recipes (which is both a blessing and a curse), but i decided i should look online for some "inspiration".  i found a recipe to streusel-topped apple muffins -- sold!  of course, i strayed from the recipe a bit to add my own flair, but over all i think they turned out pretty good (especially if you top them with a little butter).

here's what you'll need for a dozen muffins & 1 small loaf of sweet bread...

3 medium apples, peeled and chopped into 1/4 in pieces (reserve 1/2 for streusel) 1 cup plantain flour (or other gluten-free flour mix) 1 cup cornmeal 1/2 cup sugar 1 tbsp baking powder 1 tsp cinnamon 1/8 tsp nutmeg 1/4 tsp salt 2 eggs 1/4 cup yogurt 1/4 cup almond milk (any milk non-dairy or otherwise will do) 1/4 cup canola oil

streusel: 1/2 of the apples from above 1/3 cup brown sugar 1/3 cup oats 1 tsp cinnamon

preheat oven to 400 degrees.

1. mix the flour, cornmeal, sugar, baking powder, cinnamon, salt, and nutmeg in a bowl. in a separate bowl, combine the eggs, yogurt, milk, and oil.

2. slowly add the dry ingredients to the wet.  once they're combined, fold in 1/2 of the apples you chopped.  (before you fold them in, it can be nice to season them with a bit of extra cinnamon and sugar...)

3. for the streusel, combine the remainder of the apples, brown sugar, oats, and cinnamon.

4. spoon the batter into greased muffin tins, filling them 3/4 full.  you'll probably have extra for a small loaf of sweet bread too.

5. top the muffins (and bread) with some of the "streusel" mixture, and bake muffins for 15-20 min and bread for 25-30 min or until a toothpick comes out clean.

allow to cool, and then enjoy with a cup of tea (and a pad of butter).

enjoy!

 .

foodie: pb snacks

i'm not big on store bought granola bars -- they're usually loaded with sugar and preservatives.  that said, sometimes you need a quick snack on the run.  well, to solve this dilemma, i came up with these yummy and satisfying pb snacks that beat a plain old granola bar any day of the week.

here's what you'll need for 10 snacks...

3/4 cup gluten-free granola or cereal 1/4 cup pumpkin seeds 1/2 cup peanut butter cinnamon & nutmeg to taste

1. crush the cereal and chop the pumpkin seeds.

2. in a bowl, mix together the granola, seeds and pb.  season with some cinnamon and nutmeg.

3. once the "dough" comes together, break off heaping tablespoons and roll them into balls.

4. place on a cookie sheet and allow to cool in the fridge, then put into tupperware -- they stay good in the fridge for up to a week!

enjoy with a cup of chai tea : )

 .

foodie: frozen banana and pb shake

my sis shared this recipe with me -- thank you, hannie!  this delicious smoothie is like having a banana bread milkshake for breakfast -- yum!  plus, it's super simple to make, and a great way to use over-ripe bananas.

for one 16oz shake you'll need...

1 banana, cut into coins and frozen for 1hr or more 3/4 cup soy milk (or almond, coconut, or other milk) 2 tbsp ground flaxseeds 1 tbsp almond meal 1-2 tbsp peanut butter cinnamon & nutmeg to taste

put everything in the blender...and blend!  if you want an extra-thick shake, add a couple of ice cubes into the mix.

enjoy!

 .