Pumpkin Pie Oatmeal

Oatmeal is one of the best breakfasts for the gluten-free crowd. Why? Because gluten-free oats are easy to find, and it takes just minutes to make! However, there is just one problem: how do you add taste and flavor to your oatmeal without piling on the sugar? Well this pumpkin pie oatmeal recipe solves the problem! The pumpkin adds a natural flavor, and the subtle dashes of cinnamon and nutmeg are key! And to top it off, add a little maple syrup for a healthy, yet sweet kick!

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What You Will Need:

1 Cup Gluten-Free Oats
1 3/4 cups Pecan Milk- you can use almond or coconut, too! I used MALK.
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pecans and Maple Syrup to Garnish!

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What You Will Do:

In a saucepan, heat your gluten-free oats and pecan milk. Bring the mixture to a boil, and stir every here and there for 3-5 minutes, or until you’ve reached the consistency you want!
Bring the boil down to a low heat, and stir in the pumpkin, vanilla, cinnamon, and nutmeg.
Once combined, you’re done! Pour into a bowl, and finish off with chopped pecans and maple syrup.
Enjoy!

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Enjoy Life Pumpkin Chocolate Chip Muffins

pumpkinmuf1It’s the Fall, and I’m currently on a pumpkin kick! From pumpkin oatmeal to pumpkin muffins, I have yet to meet a pumpkin recipe I didn’t like. Sometimes, when I’m running around it’s tough to take the time to create recipes from scratch, so I default to mixes. I have no shame in admitting this either, as brands (especially my favorite, Enjoy Life Foods) make pretty incredible baking mixes!

This week, as I sat staring at my Enjoy Life Muffin Mix and thinking about what to make with it, I stumbled upon a can of pumpkin in my fridge, and it’s all history from there!

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What You Will Need:

One Box Enjoy Life Muffin Mix
Enjoy Life Baking Chocolate Chips
1 1/2 Cup Pumpkin
1/4 Cup Olive Oil
1 Cup plus 2 Teaspoons Water

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What You Will Do:
Pour Muffin Mix into a large bowl. Add your olive oil, water, and pumpkin.
Stir until combined.
Add however many chocolate chips you would like!

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Batter makes about 15 muffins.

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Stoli Gluten Free Blood Orange Brew

stolibloodorangeIt’s time for your Halloween Party, and in addition to stressing over your costume, you’re stressing over what to serve! Well no need to stress. All your party needs is a few pumpkins, a spooky witch or two, chocolate, anddd our Blood Orange Brew made with Stoli Gluten Free! Stole GF is smoothest Gluten Free vodka all thanks to its high quality recipe of 88% corn and 12% buckwheat. #BucktheWheat

What You Will Need:
1.5oz Stoli Gluten Free
.5oz Orange Juice
.5oz Pineapple Juice
.5oz Orange Soda

What You Will Do:

Combine all ingredients with ice in a shaker, and shake it up!
Pour into your glass, and garnish with fruit… or candy!

Optional (a.k.a necessary!)
CHOCOLATE
Candy Corn
Gummy Bears
Marshmallows

I tried this recipe with an Orange/Mango juice, too, and it was just as tasty! Enjoy!

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For more on Stoli Gluten Free, check out our review, here!

Gluten Free Oktoberfest

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The 2nd Annual Gluten-Free Oktoberfest in New York City is the first gluten-free event of its kind on the East Coast. GF Oktoberfest was created so that people with gluten intolerance or celiac disease could safely come together and mingle while enjoying a selection of over 45 gluten-free ciders and beers and an unlimited amount of gluten free food. To add to the fun, meet some of the cider makers and brand ambassadors! Feast on a full gluten-free Oktoberfest menu with traditionally mouthwatering sausages, meatballs, pizza, pretzels, desserts, and much more.There will be vegetarian options too!

GF Oktoberfest was founded by Jeffrey Reiss, founder and owner of Pie by the Pound, a New York City restaurant that specializes in the gluten ­free pizza. In 2004, Jeffrey discovered his own gluten intolerance and adopted a gluten ­free lifestyle. At his restaurant, Reiss prepares gluten ­free pizza, sandwiches, desserts and sells a wide variety of gluten ­free beer and cider, making Pie a food haven for the gluten­ free community. Reiss says he strives “to maintain one of the biggest menus of gluten free beer and cider on the East Coast with a rotating list of favorites.

This will like be a sold out event and the tickets are non refundable. Rain or shine the event will still be taking place.

Check out our NOBREAD review of Pie, here!

Quesadillas by BFree Wraps

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So, as I’m sure you’ve seen by now, I’m kind of addicted to BFree Foods. All products are free of wheat, dairy, eggs, nuts and soy, making them gluten-free, vegan and free from all major allergens! The wraps are my latest crush and have become my go-to wrap when I’m making quesadillas! If you are gluten-free, you know how hard it is to find gluten-free wraps that don’t crack at the slightest fold, and also still have flavor! BFree Quinoa and Chia Seed Wraps are made with Teff and Flaxseeds and the combo of ‘Super Seeds’ makes the wraps extraordinarily high in fiber and a great source of protein.

Quesadillas were one of the hardest foods to give up when I went gluten-free. Yes, GF wraps were out on the market, but they lacked taste and texture, and always broke at the slightest fold! Since discovering BFree wraps, I’m happy to say quesadillas are back in my life! Today I made one of my favorites– a quesadilla with cheddar cheese, turkey bacon, and spinach!

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What You Will Need:
2 BFree Quinoa and Chia Seed Wraps
Slices of Cheddar Cheese (Shredded works, too!)
2-3 slices turkey bacon
Handful of Spinach

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What You Will Do:

Place one wrap on a flat surface. Lay cheese down on top of it.
Add your cooked turkey bacon and spinach (cooked or raw) on top of the cheese.
Place your second wrap on top, and press the wraps together.
Place in the oven at 350. Let it cook to your liking! I wait until I see one side of the wrap turn a light golden brown, and the cheese starts oozing out of the sides!

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Cut into quarters, and enjoy! To read more about BFree Foods, check out their website, here!

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SWAPPLES™

Photos and Review by Analiese Trimber of The Bacon Princess Blog! 

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I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

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Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

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Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

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Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.
  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.
  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.
  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.
  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”
  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!

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Hungry for some SWAPPLES™ now? See where you can buy them here.

Pumpkin Bread

pumpkin2“For someone named ‘NOBREAD’ you sure do make a lot of bread!” Well, that’s because I miss bread! But not just any old sandwich bread, I miss delicious baked breads. I’m always looking for new and unique ways to make my classic Banana Bread recipe, and given that it’s the Fall, I figured it was time to give Pumpkin Bread a go!

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What You Will Need:
Bread:
1¼ cup GF Flour

2 Cup pumpkin puree
3 eggs
¾ cup packed brown sugar
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground clove
1/3 cup olive oil
1 teaspoon vanilla

Glaze:
3/4 cup brown sugar
3 TB coconut milk
2 TB vegan butter
1/4 tsp vanilla
Pinch flaky sea salt
3/4 cup pecan halves
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What You Will Do:
Preheat oven to 350
In a large bowl, combine pumpkin puree, oil, and vanilla.
Once combined, add eggs and stir until all ingredients are mixed through.
Separately, combine your GF Flour, brown sugar, baking powder & soda, salt, cinnamon, nutmeg, and ground ginger.
Pour your dry ingredients into your wet ingredients and stir!

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Grease your bread pan however you please, and put your batter in!
Let your pumpkin bread bake for about 40 minutes at 350.

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Take your bread out and let it cool for at least 10 minutes.

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Time to apply the glaze! To make the glaze, melt brown sugar, coconut milk, earth balance and pecans in small saucepan and cook for about 3 minutes. Add in vanilla and sea salt, and whisk to combine and then drizzle over cake. If too thin to drizzle, allow glaze to cool for a few minutes and thicken.
Slice up your bread and enjoy!

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