Daniel Fast Pumpkin Ginger Muffins (GF)

Since there are no leavening agents (no baking soda and no baking powder) in Daniel Fast muffins, they don't rise like "regular muffins" so are much denser.  I  like them warmed up in the microwave and then put peanut butter on them !!!!

This is a thick batter.

Ingredients:

1 and 3/4 cups Gluten Free Flour

1 Tbsp pumpkin pie spice

1/2 tsp salt

1/2 cup chopped nuts (I used pecans)

1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cinnamon
2 tsp corn starch
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3/4 cup date syrup 

1 cup unsweetened pumpkin puree
3 large very ripe bananas, mashed (if your bananas are smaller use 4 bananas or  increase the liquid by 2-4 Tbsp)

Directions:
Mix date syrup, pumpkin puree and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan,  Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 10 muffins:  Calories 201, Total Fat 2.6g, Cholesterol 0mg,  Sodium 119mg, Carbs 42.6g, Fiber 4.2g, Sugars 20.3g, Protein 3.8g

There is a time for everything, and everything on earth has its special season.
Ecclesiastes 3:1 (NCV)

Mocha Coconut Mousse (GF) - Sweet Potato Based

This was SOOOOO  good. It is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  The sweet potato REALLY makes this nice and creamy and smooth !!! 

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.  And get even more fiber from the sweet potato !!!

Comments from taste testers: This is a keeper.  Not a SUPER STRONG coffee flavor.  This is SOOOO good !!!

This recipe is adapted from  this recipe .

Ingredients:

1/2 cup unsweetened almond milk

2 Tbsp Hershey's Unsweetened Cocoa Powder

3 Tbsp instant coffee granules

2 tsp ground cinnamon

3 very ripe bananas, sliced

1 cup cooked sweet potato 

1/3 cup powdered sugar

1 tsp vanilla extract

1/8 tsp salt

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1/3 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)

2 Tbsp Chia Seeds (I use Bob's Red Mill)

Directions:

Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight..

  

My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 6 servings:  Calories 160,  Total Fat 4.4g, Cholesterol 0mg,  Sodium 81mg, Carbs 30.2g, Fiber 4.6g, Sugars 16.5g, Protein 2.2g

I pray that God, the source of hope, will fill you completely with joy and peace because you trust in him.  Then you will overflow with confident hope through the power of the Holy Spirit.

Romans 15:13 (NLT)