“Only two weeks to Thanksgiving and then it’s Advent!”
My son ran into the kitchen today to announce that my time to pretend the holidays were not approaching was at an end. I could ignore his heralding at six months, three months, and even one month… but two weeks! Whether I was ready or not, it was time to begin thinking.
The fact is that when you have multiple food allergies, thinking about holiday meals can be something you’d like to put off if you can, because thinking about them means figuring out exactly which and how many dishes you’ll be making simply to ensure that you have food to eat.
If you’re new to the blog, you can search by category for “holidays” and find posts I’ve previously submitted about allergy friendly holiday cooking — everything from how to minimize stress to how to revamp pies, cakes, entrees and side dishes.
This week, however, a young mom wrote asking me about ideas for a Thanksgiving muffin. Her father-in-law cannot have eggs, dairy and wheat, so she thought muffins might be easier to make than rolls. She wanted the muffins to be “Thanksgiving-ish”, though, and I had just the recipe for her.
Thanksgiving Muffins. When I think about Thanksgiving, pumpkins, squash, apples, and cranberries always come to mind. So I have a recipe that you can make just about any way you want, varying the type of cranberries you choose, your choice of pumpkin, winter squash or even a homemade applesauce in place of pumpkin, and even the spices you decide to include. And the bonus is that they’re gluten, dairy, egg, soy, and nut free, too.
4 tbsp ground golden flaxseed
12 tbsp water
2 cups pureed cooked pumpkin or winter squash (butternut, acorn, etc…) or apples
2/3 cup safflower oil
3/4 cup Agave
1 1/2 cup fresh cranberries, dried cranberries, or cooked cranberries (My kids like the cooked cranberries best because they’re softer and I usually cook them with a bit of agave to make them sweeter, but you can also use fresh cranberries if you want a tart/sweet flavor contrast to the muffins or dried cranberries if you want the muffins to have some chewiness and little more sweetness)
3 1/2 cup gluten free flour blend (I usually use a homemade mixture of sorghum, garbanzo bean, and oat flour with arrowroot starch but I’ve used Bob’s Red Mill and King Arthur and Authentic Foods)
2 1/2 tsp spices (any combination of cinnamon, nutmeg, ginger, cardamom, allspice and/or cloves are good)
1/2 tsp salt
1 cup boiling water
2 tbsp vinegar (I like to use apple cider vinegar but a white vinegar is fine, too)
- Preheat the oven to 400 degrees and fill 24 muffin cups with cupcake liners. (The orange, red-flecked muffins look pretty in a white liner if you put the muffins in a bowl to put on the table for the Thanksgiving meal.)
- Combine the flaxseed with the water and let sit for five minutes.
- In a large bowl mix together the cooked pureed pumpkin or squash or apples with the oil, agave and flaxseed mixture. Set aside.
- In a food processor chop the cranberries, no matter what type you’re using, because this will distribute them more evenly throughout the muffin. Add to the wet mixtures.
- In another bowl mix the flour, spices, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet, along with the water and vinegar. Mix until all the dry ingredients are moistened.
- Evenly distribute the batter among the 24 muffin cups. They will be filled almost to the top.
- Bake in preheated oven for 15 to 20 minutes. Muffins will be puffed and golden brown and a toothpick inserted in the center will come out clean.