Apple Sweet Potato Hash Browns

Ready for a new one? Thought so! This is one of the faves. I have made this one soooo many times. Just a wonderful twist on the hash browns we all love, but this one is better for you, and personally tastes better. I think everyone who has tried these has said..."Wow!"

Ingredients

• 1 Granny smith apple
  
• 1/2 yellow onion
• 2 sweet potatoes
• 2 tbsp olive oil
• 2 tsp cinnamon
• salt & pepper to taste

Take the apple and onion and cut into matchsticks or small pieces. (We get lazy and don't cut them very small most of the time). Take 1 tbsp of oil and heat in skillet. Throw in both apple and onion and cook on medium until browned and caramelized. Take out of skillet and place in bowl, and cover. Chop up sweet potatoes into matchsticks. Add other tbsp to skillet and heat. Add sweet potatoes. Cover and cook on medium for 8-10 minutes. Flip the sweet potatoes and cook again for 8-10 minutes. Add apple and onion, and mix together. Add cinnamon, salt and pepper. Enjoy! These are great with ketchup just like the originals.

Pumpkin Muffins (holy amazingness!)

Just when I thought we couldn't top ourselves in the baking of gourd like delicacies, we created the pumpkin muffin. You may notice some similarities to the zucchini bread, but we tweaked it just a bit, and believe me, they are amazing. Between two of us, we have eaten the whole doezen in less than 24 hours. With this kind of baking, there is no reason to have wheat. These are amazingly moist, and I can't tell you how great they are with coffee! Let me know what you think!

Preheat your oven to 350 degrees


Ingredients (in the order you use them. Helpful I know!)

• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 tsp. vanilla
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon (or more)
• 1/2 tsp. salt
• 1.5 tsp xanthan gum or guar gum
• 1.5 cups gluten free flour mix (I use a combo of White Rice Flour, Brown Rice Flour, Arrowroot Flour and Sorghum Flour)
• 1 can organic pumpkin
• 1 cup chocolate chips
• 1/2 cup pecans (or sliced almonds as we have used here)
• 2 tsp. mixture of cinnamon, nutmeg, and allspice to sprinkle on top of the muffins
  

Okay now for the easy part...making it!
Beat the eggs, sugar, oil, and vanilla together. Add baking soda, cinnamon, salt and baking powder. Pour in flour and xanthan/guar gum. Mix well. Fold in pumpkin, and chocolate chips. Pour in greased and muffin pans (12 regular sized). Sprinkle the cinnamon, nutmeg, allspice mixture over the top, gently press in a few pecans or almonds. Bake for 40-50 minutes.

The best zucchini bread ever. (not to mention the obvious gluten and dairy free bonus)

Now I have had a lot of zucchini bread in my life, but truly this is one of the best. Just to test this theory, the first time we made this wonder of the baking world, we made a glutenous version of zucchini bread as well, and this was preferred hands down to the glutenous version.

Preheat your oven to 350 degrees (I can't find the degree mark on this)


Ingredients (in the order you use them. Helpful I know!)

• 2 eggs
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 tsp. vanilla
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon (or more)
• 1/2 tsp. salt
• 1.5 tsp xanthan gum/guar gum (I use guar gum but only because i couldn't find xanthan gum)
• 1.5 cups gluten free flour mix (I use a combo of White Rice Flour, Brown Rice Flour, Arrowroot Flour and Sorghum Flour)
• 1.5-2 cups zucchini (shredded)
• 1 cup walnuts (chopped, or beaten in a bag as we prefer)
• 1 cup chocolate chips
• 2 tsp. mixture of sugar & cinnamon to sprinkle on top of the bread

Okay now for the easy part...making it!
Beat the eggs, sugar, oil, and vanilla together. Add baking soda, cinnamon, salt and baking powder. Pour in flour and xanthan/guar gum. Mix well. Fold in zucchini, walnuts, and chocolate chips. Pour in greased and floured loaf pan. Sprinkle the sugar and cinnamon mixture over the top. Bake for 75 minutes.

Now truly this will be the best zucchini bread ever. Enjoy! Let me know what you think.