If you cook gluten free food, you know there is no higher compliment than, "Wow, this doesn't taste gluten free." Here are just a few of the easiest and best ways to get your fall feast on gluten free.
1) Get a jar (or 12) of Trader Joe's pumpkin butter. Sure, you can spread it on toast. And you can also spread it on their gluten free Maple-Blueberry muffins.
> slice a muffin in half.
> slather each half with pumpkin butter
> then top with a dollop of whipped cream.
Everyone's going to want what is on your plate.
2) Buy a box (or 24, like I did) of TJ's gluten free Pumpkin pancake mix. Using the whole box and the recipe on the side of it:
> substitute 1/2 almond milk and 1/2 plain yogurt in place of all the water
> use butter or Earth Balance not oil
> add in 1 more egg.
This will yield 12 jumbo muffins or 24 small ones. Using cooking spray on your muffin pans (baking cups are even better). Bake at 350 for about 35 minutes. Test with a toothpick until it comes out clean. Cool 'til warm, then stuff your face.
3) Buy a bag of TJ's honey roasted peanuts. Buy a box of TJ's Pumpkin O's (they're gluten free). Empty both into a large bowl and mix. Portion out in 1/2 cup scoops into plastic, ziplock snack-size baggies. Delicious munchies for everyone.
Happy Fall!
No comments:
Post a Comment