Inside HBC

Sage Muffins… instead of bread stuffing

If you are having trouble with gluten, but can’t bear the thought of NOT eating the herb-filled stuffing at your holiday dinners, I have an idea for you: make these muffins! GWF Baking Mix is wheat-free, gluten-free, sugar-free but makes the most delicious breads, muffins, cookies, and cakes. Promise!

• 2 eggs (sweet)
• 1 cup chicken broth (sweet)
• 4 TBS butter, melted & cooled (sweet)
• 2 TBS olive oil (sweet)
• 1 cup chopped onion (pungent, sweet)
• 1 cup chopped celery (salty, bitter)
• 1 TBS fresh thyme leaves (bitter, pungent)
• 1 TBS fresh sage, chopped (bitter, pungent)
• 2 cups of baking mix (sweet, salty)

1. Heat oven to 350 degrees.
2. Saute onions and celery in 2 TBS olive oil until soft, approximately 8 minutes. Stir in chopped sage and thyme and let sit to cool.
3. Beat eggs gently in large bowl. Add chicken broth and cooled onion mixture. While stirring, slowly add melted butter. Mix well.
4. Add baking mix, stirring just until combined.
5. Fill lightly oiled loaf pan (smaller size is better) or mini loaf pans.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
6. Cool in tins for 5 minutes, then remove to cooling rack.

Pumpkin Pie with Almond Flour Crust

Did you know that if you eat according to the colors of the season, you will probably get a good dose of the nutrition your body needs? As the leaves start to change color in the fall, we think about golds, oranges, reds. Corresponding foods include pomegranates, squashes, beets, and carrots. Think about incorporating some of those into your meal plan this fall. And of course, don’t forget the pumpkin! Here is a grain-free and sugar-free pie.

Make an Almond Flour Crust, and while its cooling, make your filling:

• 1/2 tsp kosher or sea salt
• 1 TBS of Stevia powder or 15 drops of Stevia liquid
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 15 oz can of pumpkin puree
• 12 oz can of evaporated milk (NOT condensed milk–too much sugar)

1. Stir together dry ingredients and set aside.
2. Beat eggs, then add pumpkin puree (and liquid stevia if using) and mix well. Add dry ingredients and combine.
3. Transfer to pie crust and bake in 415 degree oven for 15 minutes. Reduce heat to 350, and bake for another 40 – 50 minutes until a knife inserted into the pie comes out clean.
4. Cool in a wire rack for 2 hours, then serve or refrigerate until ready to serve.

This pie is yummy as is, but you can add freshly whipped cream, sweetened with a little vanilla, as a perfect topper for this delicious fall desert!

Mini Lamb Burgers with Feta

Lamb is considered “hot” in temperature, according to TCM. These little lamb burgers are perfect for chilly, rainy days when you just want to curl up with a good book and a good meal.

• 1 ½ pounds ground lamb (sweet)
• ½ C. minced fresh mint (pungent)
• 2 garlic cloves, pressed (pungent, sweet)
• 1 tablespoon paprika (pungent, bitter)
• 1 teaspoon salt
• ½ teaspoon cayenne pepper pungent)
• ¼ teaspoon cinnamon (pungent, bitter)
• 1 tablespoon olive oil (sweet)
• 1 8-ounce block feta cheese, sliced (sour, pungent)
• Slices of tomato, onion and lettuce (optional–sweet, sour

1. Mix first seven ingredients in a bowl; shape into four 4-inch in diameter patties.
2. Heat olive oil in a large, heavy skillet and cook over medium to low heat until bottoms are well browned, about 4 minutes.  Turn patties over and top with feta cheese.  Continue cooking to desired doneness, about 3 minutes longer for medium rare
3. Place patties on a serving tray. Top each with slices of tomato, onion and lettuce.

Pumpkin Muffins

These moist pumpkin muffins just might be my favorite recipe using GWF Baking Mix.  They are perfect for breakfast, a midday snack or a lovely dessert after a light meal.  Dress it up with sour cream and pomegranate seeds if you omit the cranberries.  Mmmmmm.

• 1 egg (sweet)
• 1 cup pumpkin puree (sweet)
• 1/2 cup cream or half and half (sweet)
• 1/2 cup melted butter or light oil (sweet)
• 1/2 tsp vanilla (sweet)
• 2 cups of GWF baking mix (sweet, salty)
• 1/2 tsp cinnamon (pungent, bitter)
• 1/2 tsp ground cloves (pungent)
• 1/4 tsp ground nutmeg (pungent)
• 1 cup fresh cranberries (optional) (sour)

1. Heat oven to 375 degrees.  Beat the egg gently in a large bowl. Mix in the pumpkin puree, cream, and vanilla. While stirring, slowly add cooled, melted butter or oil. Mix well.
2. In a separate bowl, combine all dry ingredients, then add to the pumpkin mixture, stirring just until combined. Fold in the cranberries.
3. Fill lightly oiled cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.

GWF baking mix is available at the Heavenly Bodies Clinic and our online store!