TEAL your PUMPKIN for ALLERGY-FREE treat sharing.
Light, moist and delicious squash coconut chocolate raisin muffin treats.
Light, moist and delicious squash coconut chocolate raisin muffin treats.
There comes a time where we absolutely need to pass the word around.
Actually, an important message which can assist children to avoid detrimental consequences.
Actually, an important message which can assist children to avoid detrimental consequences.
A fabulous global initiative has taken root...
and waves a relief are being shared by parents.
DAIRY, GLUTEN, NUTS as well as EGGS...
can be life threatening to many kids.
During certain events like party get togethers and especially Halloween...
kids find themselves deprived of enjoying so much of the fun relating to certain foods.
kids find themselves deprived of enjoying so much of the fun relating to certain foods.
This one crucial message has been passed around the world through a fantastic venue named:
TEAL PUMPKIN PROJECT
A project originated by the Food Allergy Research and Education (FARE)
For tons of pertinent info on this project...please refer to their site.
TEAL PUMPKIN PROJECT
A project originated by the Food Allergy Research and Education (FARE)
For tons of pertinent info on this project...please refer to their site.
***
I wanted to do my small part by developing this small muffin treat.
Squash Pumpkin Coconut Chocolate Raisin muffins
Allergy-Free
(no mixer needed)
Yields 12 small muffins
Allergy-Free
(no mixer needed)
Yields 12 small muffins
INGREDIENTS:
(American measures)
Wet mix:
. 1/4 cup applesauce (or mashed banana)
. 1/4 cup vegetable oil (grapeseed preferred)
. 1/2 cup coconut palm sugar
. ground flax (or chia) seed mix*
. 1 cup squash (Buttercup or Ambercup or sweet pumpkin), mashed
. 1 tsp. apple cider vinegar
DRY:
. 1-1/4 cup coconut flour
. 1/8 cup arrowroot (or tapioca) starch
. 1 tsp. baking powder
. 1/2 tsp. baking soda
. 1/4 tsp. sea salt
SPICE mix:
. 1 tsp. ground cinnamon
. 1/2 tsp. each ground ginger and cardamom
. 1/4 tsp. each ground cloves and nutmeg
Add-ins:
. 1/2 cup bittersweet chocolate chips
. 1/2 cup dried raisins
* Flax (or Chia) seed mix replaces 1 xLarge egg: . Stir together 1 Tbsp. of ground flax (or Chia) seed with 3 Tbsps. of water. Have it set in the fridge for 15 minutes to get a sticky like texture.
(American measures)
Wet mix:
. 1/4 cup applesauce (or mashed banana)
. 1/4 cup vegetable oil (grapeseed preferred)
. 1/2 cup coconut palm sugar
. ground flax (or chia) seed mix*
. 1 cup squash (Buttercup or Ambercup or sweet pumpkin), mashed
. 1 tsp. apple cider vinegar
DRY:
. 1-1/4 cup coconut flour
. 1/8 cup arrowroot (or tapioca) starch
. 1 tsp. baking powder
. 1/2 tsp. baking soda
. 1/4 tsp. sea salt
SPICE mix:
. 1 tsp. ground cinnamon
. 1/2 tsp. each ground ginger and cardamom
. 1/4 tsp. each ground cloves and nutmeg
Add-ins:
. 1/2 cup bittersweet chocolate chips
. 1/2 cup dried raisins
* Flax (or Chia) seed mix replaces 1 xLarge egg: . Stir together 1 Tbsp. of ground flax (or Chia) seed with 3 Tbsps. of water. Have it set in the fridge for 15 minutes to get a sticky like texture.
PREPARATION:
. Line one 12 cavity muffin pan with cupcake paper liners. Will be oil sprayed at the very last minute.
. Position rack in the center of the oven. Pre-heat the oven to 350F.
1. In a large bowl, cream together the applesauce, oil and sugar. Whisk in the flax (or chia) mix, the mashed squash and apple cider vinegar. Set aside.
2. In a sieve placed over a parchment paper or bowl, put together all the DRY ingredients. Sift over the WET ingredients and blend well with a spatula. Do not over mix. Lastly, integrate the add-ins.
3. In the cupcake paper liners, spray a generous squirt of vegetable oil.
4. Immediately, with the use of an ice-cream scoop measure out the 12 cavities evenly.
5. BAKE for 22 minutes in a dark pan (a few minutes more in a lighter pan). Remove the muffins from the pan as soon as possible and onto a metal rack. Enjoy.
Whether you offer allergy-free candy or non-food related items at your events...
you're sure to place a glowing smile on the faces of many children.
you're sure to place a glowing smile on the faces of many children.
For so little effort, you'll feel great about doing your small part to keep kids safe.
Enjoy your Halloween festivities.
Flavourful trick-or-treating,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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