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How to Make Pumpkin Spice Overnight Oats: A Superfood Breakfast for Fall

Celebrate the autumnal flavors with Pumpkin Overnight Oats! These luscious and velvety overnight oats, reminiscent of pumpkin pie, feature chia seeds and are an excellent choice for a pre-prepared breakfast. They are generously infused with protein thanks to Greek yogurt and sweetened naturally with a touch of pure maple syrup. Adjust the added sweetness, make it vegan, or in corporate protein powder or collagen peptides. Make them uniquely yours!  Pin Me   1. Serves 1 if you’re very hungry and 2 if you’re not Prep time: 5 minutes  Total time: Overnight   2. Ingredients 1/2 heaped cup rolled oats 2/3 cup any unsweetened milk 1/3 cup Greek yogurt 1/2 cup pumpkin puree (not pie filling) 1 tablespoon chia seeds  1/2 teaspoon vanilla extract 0–2 tablespoons honey or maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon ground nutmeg Pinch of salt   3. Instructions Mix all the ingredients together in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. Close and refrigerate for at least 4 hours, but preferably overnight before eating. Don’t have chia seeds?  Use a tablespoon of ground flaxseed instead.  You can also substitute the individual spices for 1 teaspoon of pumpkin spice if preferred.       Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicioustwists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Bake Gluten-Free Like a Pro: The Ultimate Guide to Gluten-Free Baking

Gluten-free baking has gained immense popularity in recent years, catering to those with celiac disease, gluten sensitivities, or individuals choosing a gluten-free lifestyle. While baking without gluten can be a bit challenging, understanding the fundamental principles of gluten-free baking can help you achieve delicious and satisfying results. Here are some key principles and tips to create mouthwatering gluten-free treats. Pin Me   1. Flour Selection The primary challenge in gluten-free baking is replacing wheat flour, which contains gluten, with suitable alternatives. There are various gluten-free flours available, each with its unique characteristics. Amaranth – provides structure and is used as a binder.  Best in combination with other gluten-free flours for breads and muffins Chickpea – best used in combination with other gluten-free flours to balance the taste and texture.   Buckwheat – best used in pancakes, quick breads or yeast breads in combination with neutral gluten-free flours Coconut – best used in small amounts and in combination with other flours. Highly absorbent to use additional liquids. Corn flour – used in breads, waffles, and tortillas Cornmeal – used in baking powder-leavened breads Arrowroot and Cornstarch – used as thickeners and in baking for structure and tender texture Flax – retains moisture and gives spongy texture to baked goods Millet – best for use in flatbreads and muffins Nut – best used in combination with other gluten-free flours to balance taste and texture Quinoa – suitable for cookies, cakes and breads Potato flour – blends well with stronger flavored flours Potato starch – provides a light consistency to baked products and helps retain moisture Tapioca – Adds chewy texture to breads used in blends to improve color and crispiness of crusts Rice and Rice bran – brown or white and best when combined with other gluten-free flours and binders or gums Sweet Rice – used in pie crusts and as a thickener Sorghum – best used with other neutral gluten-free flours and gums Oat –  best used in baked goods that don’t need gluten to rise, such as quick breads and cookies. You can blend your own flour depending on the specific texture and flavor you’re looking for or, consider using gluten-free flour blends specifically designed for baking. These blends often combine multiple flours to mimic the texture and structure that gluten provides in traditional baking.   2. Binders, starches and Gums Gluten acts as a binder in traditional baking, providing elasticity and structure to baked goods. You’ll need to add binders and gums to replicate these qualities. The most common binder in gluten-free baking is eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These two are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods. Water absorptive properties in chia, flax, or psyllium can produce a gel to aid in binding and structure development.  Psyllium husk is best for breads and isn’t the best binder to use in cakes, cookies, muffins, cupcakes, brownies and pastry. Xanthan gum is better for these as it gives them a much better texture.   3. Leavening Agents Gluten free flours need more leavening than wheat flour. Two teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoons of cream of tartar should be added for each 1/2 teaspoon baking soda used to neutralize acid.   4. Liquid-to-Dry Ratio Gluten-free flours often absorb more liquid than wheat flour. Start with a slightly wetter dough or batter and gradually add more liquid if needed. Adding gelatin, an extra egg or oil to the recipe can help increase moisture. Brown sugar often works better than white for retaining moisture and vinegar improves tenderness and delays staling.   5. Mixing Techniques Overmixing can lead to tough and gummy textures, while undermixing may result in uneven distribution of ingredients. Mix your gluten-free batter or dough until just combined, and avoid excessive stirring or kneading. Kneading time is shorter since there is no gluten to develop.   6. Resting Time Allow your gluten-free dough or batter to rest before baking. This resting period helps hydrate the flours, improves texture, and allows the binders and starches to do their job. Resting times can vary from30 minutes to overnight (in the refrigerator), but 30 minutes to an hour is a common range.    7. Temperature Control Pay attention to baking temperatures and times, as gluten-free baked goods may require different conditions than their traditional counterparts. Bake in smaller-than-usual portions at a lower temperature for a longer time. Gluten-free baking often involves some trial and error. Don’t be discouraged by initial failures; instead, learn from them and have fun with it.. Experiment with different flour blends, ratios of binders and starches, and mixing techniques.  Gluten-free baking can be very rewarding and once mastered has far more versatility and variety than conventional baking.       We’d love to hear your thoughts! Leave a comment and share this post with your friends and followers. Your insights and support make our community stronger.

How to Make Creamy Mushroom and Black Pepper Soup: A Cozy and Flavorful Dish for Winter

There’s something profoundly satisfying about a well-crafted mushroom soup. The earthy aroma of mushrooms, combined with the warming kick of black pepper, and decadence of cream and butter, creates a symphony of flavors that’s as cozy as a warm embrace on a chilly day.  Pin Me   1. PREP TIME 15 mins COOK TIME 40 mins TOTAL TIME 55 mins SERVINGS 6 servings   2. Ingredients 4 tablespoons extra virgin olive oil 4 tablespoons butter 2 pounds (900g) button mushrooms or brown mushroom, cleaned, roughly chopped or sliced 1/8-inch thick 2 onion finely chopped  4 cloves garlic, minced  1 teaspoon kosher salt or to taste 1 teaspoon dried thyme 4 cups (1 liter) beef stock 1/2 cup (120 ml) heavy cream 1 teaspoon freshly ground black pepper (more or less to taste)   3. Instructions Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the onions and garlic and cook for 5-6 minutes until the onions are translucent. Add the mushrooms and black pepper, and cook on medium high heat until they are lightly browned and have released most of their water, about 10 minutes. Add the salt, dried thyme, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) Stir the cream into the soup. Adjust salt and pepper to taste.         Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Ultimate Spicy Curried Coconut and Tomato Red Lentil Soup Recipe

In this dish, we’ll be weaving together the richness of coconut milk, the heat of spicy curry, and the earthy wholesomeness of red lentils. The result? A spicy, creamy soup that’s not only incredibly satisfying but also packed with nutrition. Pin Me   1. PREP TIME 10 minutes  COOK TIME 25 minutes  TOTAL TIME 35 minutes  SERVINGS  2   2. INGREDIENTS    1 tbsp olive oil or coconut oil 1 onion finely chopped 1 tbsp mild or medium curry powder 1/4 tsp chilli flakes or cayenne pepper or to taste (optional) 2 garlic cloves crushed 4 cm piece of ginger finely chopped 1 cup dry red lentils 1 tin (400g) of chopped or crushed tomatoes 2 cups boiled water 1 tin (400ml) unsweetened coconut milk  salt and black pepper to taste plain yogurt and coriander leaves for garnish   3. INSTRUCTIONS   Heat the oil in a medium pot and fry the onion on medium heat for 5 – 6 minutes or until translucent.   Add the curry powder, chili, garlic and ginger and fry for about 2 minutes, stirring continuously. Add the lentils, the tomatoes, and 2 cups of boiled water. Stir in the coconut milk, and salt and black pepper to taste.  Bring to the boil, then reduce the heat to low and simmer for about 25 minutes. Add more boiling water if your soup needs thinning. Garnish with a little plain yogurt and fresh coriander leaves.     Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

This Spinach Broccoli Soup Recipe Will Make You Feel Like a Master Chef

This soup is the embodiment of comfort and nourishment, and it’s perfect for those days when you need a wholesome meal in a hurry. This recipe is a celebration of the vibrant green goodness found in spinach and broccoli, combined with the luxurious creaminess.                                                                                 Pin Me   Prep Time   10 minutes mins COOK TIME 20 minutes mins TOTAL TIME 30 minutes mins SERVINGS 6   Ingredients   2 tablespoons olive oil or butter 1 onion chopped 2 cloves garlic minced 4 cups (950ml) vegetable stock 2 cups (480ml) water 10.5 ounces (300g) broccoli  1 pounds (450g) spinach discard any thick stems 1 large potato peeled and diced ¼ teaspoon nutmeg ¼ teaspoon freshly ground black pepper or to taste 1/2 cup (120ml) heavy cream plus more for garnish   Instructions   Heat up a large thick-bottomed pot to medium heat. Melt the butter and then add the chopped onions and fry for 5 – 6 minutes until soft and translucent. Add the crushed garlic to the pot and fry for a minute or two longer until it is fragrant. Add the diced potatoes and broccoli to the pot. Then, deglaze the pan by adding in the stock. Gently simmer the mixture until cooked through. Add the spinach to the pot and cook for 2 to 3 minutes until it is wilted. Blend the soup with a blender (in batches) or with an immersion blender.  Return the blended soup to the pot and add the cream, nutmeg, and salt and pepper to taste. Serve either hot or cold. Finish off with extra cream if desired.        Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make Gluten-Free Pumpkin Protein Balls in 20 Minutes or Less

If you’re looking for a nutritious and scrumptious snack that’s perfect for fueling your active lifestyle, you’re in for a real treat. These little power-packed balls are ready to eat in minutes, and are the ideal blend of autumn coziness and protein-packed goodness.                                                                                  Pin Me About the Ingredients:   Pumpkin Puree – I made my own homemade puree.  If you choose to do so, just make sure that you drain as much liquid out of the pumpkin as possible before pureeing.  Otherwise, canned puree works great. Crunchy Peanut Butter – I love crunchy peanut butter, but if that’s not your thing you can use any almond butter, or any other nut butter of choice. Oat Flour – I always make my own. Just put the oats into a high speed blender. Protein Powder – Use whichever one you prefer.  Just be mindful of the texture and consistency of the powder.  You may need to adjust the dry or wet ingredients accordingly. Maple Syrup – You can also honey.  I use as little sweetness in a recipe as I can get away with.  If you want it sweeter feel free to add an extra ⅓ cup to your mix. Coating – You can leave them plain or coat them in finely shredded coconut, chopped peanuts, chopped almonds, chopped pumpkin seed, or chopped almonds.  Go wild. Prep Time   15 mins TOTAL TIME 15 mins SERVINGS 24 – 26 Balls Ingredients   1/2 cup quick or instant oats 1 ¼  cup oat flour 1/2 cup coconut flour 1/2 cup protein powder 1 tablespoon flaxseed meal 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon cloves 1/4 teaspoon salt 2/3 cup pumpkin puree 2/3 cup crunchy peanut butter 1/3 cup maple syrup 1.5 teaspoons vanilla extract Instructions   Add all of your ingredients to a food processor and mix until a dough forms. A wooden spoon, a bowl, and some elbow grease works just as well if you don’t have a food processor.  The dough should not stick to your fingers or hands when you roll it.  If it does, just add a little more oat flour. Taste and adjust salt, spices or sweetness to desired taste. Roll into balls and eat immediately or store in your fridge for up to 5 days        Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Best Gluten-Free Pumpkin Pancakes You’ll Ever Taste

Delicious gluten-free pumpkin pancakes made with only one flour—oat flour!                                                                              Pin Me   1. Prep Time 15 mins   2. Cook Time 30 mins    3. Yield 12 – 13 small to medium pancakes These delicious pancakes are a harmonious blend of wholesome ingredients, featuring the rich, warm flavors of pumpkin, spices and the hearty goodness of oats, all without a trace of gluten. They’re fluffy, golden, and packed with seasonal goodness, making them the perfect autumnal breakfast.     4. Ingredients   1 cup pumpkin puree 1/2 cup milk of choice 2 tablespoons coconut oil (or butter), melted 1 tablespoon lemon juice 1 teaspoon vanilla extract 2 eggs 1 cup oat flour ¼ cup icing sugar ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves or allspice   5. Instructions   In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, icing sugar and vanilla. Beat in the eggs. In a medium bowl, whisk together the oat flour, baking soda, salt and spices. Pour in the wet ingredients into the dry ingredients and mix with a wooden spoon just until the dry ingredients are thoroughly moistened. Be careful not to overmix. Let the batter sit for 10 minutes. Heat a heavy cast iron skillet/non-stick pan over medium-low heat. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick stick surface you won’t need any. Once the pan is hot, pour ¼ cup of batter onto the pan. Cook for about 3 minutes, until bubbles begin to form around the edges of the cake. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point. Serve the pancakes while warm.  Note that as with most gluten free recipes, these pancakes must be cooked slowly and at a lower temperature than you would with other pancakes.     Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Best Gluten-Free Spiced Pumpkin Loaf You’ll Ever Make

If you’re looking for an easy, uncomplicated gluten free Pumpkin loaf, then look no further than this moist and flop proof recipe. It is delicious and a perfect fall and winter staple.  The recipe for  a plain pumpkin loaf but you can add raisins, nuts, chocolate chips, chopped dates, nuts or whatever else you like.                                                                                 Pin Me   1. About the Ingredients:   Oat Flour – My preference is oat flour because it’s mild and can be made at home on the spot. But you can use normal flour or any other gluten free flour of choice.  If using a gluten free flour mix, please check that it doesn’t already contain Xanthan gum.  If so, omit this ingredient from the recipe. Pumpkin puree – Sweet potato puree or butternut squash puree also work well.   2. Ingredients   3 eggs 1/4 cup sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 1 cup pumpkin puree ⅓ cup coconut oil 1 ½  cups oat flour  ¾ teaspoon xanthan gum 2 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon salt   3. Instructions   Preheat the oven to 350F/180C and line a 9 x 5 loaf pan with parchment paper and set aside. Using a stand mixer or a hand mixer, beat together the eggs, sugars and vanilla extract until well combined (about a minute on medium to high speed). Add in the pumpkin puree and oil and beat until combined. In a separate bowl, combine all of the dry ingredients and mix with a fork or whisk until combined.   Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until combined.  Don’t use a mixer for this or you risk overbeating. If using raisins, nuts, chopped dates, nuts,chocolate chips, add them and mix them in. Spoon batter into the lined loaf pan. Bake for 40-50 minutes, or until a toothpick comes out clean. Remove from the oven, allow to cool for at least 10 minutes before slicing and enjoying.         Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make a Crustless Pumpkin Pie That’s Low in Carbs and High in Flavor

Whether you’re looking to cut some calories or just cut out the gluten, get ready to dive into a delectable slice of autumn with our Crustless Pumpkin Pie. This scrumptious dessert is all about that filling and pumpkin spice magic, but with a healthier twist. Say goodbye to the traditional pie crust and hello to a velvety, spiced pumpkin delight that’s just as indulgent but with less time and effort. Pin Me 1. Cook Time 35 mins 2. Total Time 35 mins 3. Yield 1 (10-inch) pie 4. Ingredients 1 can pumpkin puree (15 oz) 1 cup heavy cream 2 ½  tsp vanilla extract 2 tsp baking powder 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1/3 cup oat flour 1/2 cup sugar 2 tbs cornstarch 5. Instructions Preheat the oven to 350F/108C, and grease a 10 or 9-inch round glass or ceramic pie dish. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake for 35 minutes or until set.  There won’t be much jiggle. Once it’s done baking, turn off your oven and prop the door open (we use a wooden spoon) and let it cool in the oven for at least an hour. This prevents your pie from cracking. Remove from the oven and allow to cool completely before transferring uncovered to the fridge for at least 4 – 6 hours before slicing. Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!