Gluten Free Pumpkin Cornbread

As usual, I started out with a recipe that was found on the internet. Then I considered the fact I have to eat gluten free; took in consideration the nutritionist wants me to go dairy free, what I actually have to work with and came up with this delicious gluten free pumpkin cornbread.

Ingredients to make Gluten Free Pumpkin Cornbread:

• 2 Cups of yellow cornmeal
• 2 Cups of gluten free all purpose flour; I use Bob Red Mills
• 2 Tbsp. baking powder
• 1 Tsp. baking soda
• 1 1/2 Tsp. salt
• 2 Tsp. ground cinnamon
• 1/2 Tsp. nutmeg
• 2 Cup pumpkin puree`
• 1 Cup Coconut milk
• 2/3 Cup Coconut sugar
• 1/2 Cup avocado oil
• 4 eggs

*** Instead of the first 5 ingredients, you can use Bob Red Mills Gluten Free Cornbread mix; which also has the xanthan gum in it. This is what I actually did, as I couldn't find cornmeal in town to make from scratch.

Instructions to Make Gluten Free Pumpkin Cornbread:

1. Preheat the oven to 375 F. degrees and grease a 9 inch x 9 inch glass pan.
2. In a large mixing bowl, either use first 5 ingredients or Bob Red Mills Gluten Free Cornbread mix. Add cinnamon, nutmeg, pumpkin puree`, coconut milk, coconut sugar , avocado oil and eggs.
3. Mix until blended and pour into the greased pan.
4. Bake until golden brown and toothpick comes out clean. 40-45 minutes.

***To make muffins, 375 F. degree for 25 minutes.

Vegan Queso_Cauliflower, Nuts and Delicious

With my health issues starting in 2013 and getting bad by 2016; my diet took a real hit after seeing my herbalist/nutritionist the first time. She put me on a Gluten Free diet, no corn, no peanuts, no oatmeal, no dairy for 6 month trial period and no red meat. The no red meat was the only easy thing on that list as I hadn’t eaten red meat since 2000 or 2001. Needless-to-say, nuts became even more prevalent in my life with the new nutritional yeast right behind it.

When my family found cauliflower and almond queso dip at Aldi’s and Costco I immediately wanted to try it, but I was to anxious and couldn’t wait. That started the whole process of researching queso recipes. I found many of them, even if they did use cashews, they used potatoes as well. Not that I don’t have potatoes from the garden, but I was trying to cut back on calories and really wanted to use the healthier vegetable cauliflower.

Therefore, like many other times, I took that recipe and started substituting ingredients to fit my taste buds. As it turned out, it was a good thing as the store bought version had something in it I just didn’t like.

Ingredients for Vegan Queso_Cauliflower, Nuts and Delicious:

• 2 tbsp oil; olive oil or coconut oil
• 1 medium to large chopped onion
• 4 clove of minced garlic
• 1 cup chopped sweet pepper; orange or red
• 1-1 ½ cups of cauliflower, chopped

• 1 tsp Chipolte powder
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ -1 tsp of salt

• 1-1 ½ cup walnuts or cashews; I used more walnuts than cashews
• 1- 1 ½ cups filtered water; use as much as needed for desired consistency

• 1/3 cup of nutritional yeast
• 1 lemon; juiced
• 2/3 cup homemade salsa or 1 medium tomato

Instructions to make Vegan Queso_Cauliflower, Nuts and Delicious:

1. Using a skillet or sauce pan with lid, melt coconut oil on medium heat and lightly sautee` the onions and garlic until soft.
2. Add the sweet peppers and cauliflower. Continue to cook for another minute or 2.
3. Stir in the spices, walnuts and filtered water; start with 1 cup. With the lid on the saucepan, continue to cook, an additional 5-8 minutes letting their flavors mesh together.
4. Being very careful, as the mixture is hot, pour the pot full into the blender.
5. Add the lemon, salsa and nutritional yeast. Start with the pulse setting to puree` and work it into a full blend mode until smooth.
6. Pour into storage containers or bowls to serve with your favorite veggies, chips or rice cakes.