overnight pumpkin pie n'oatmeal - welcome, fall!

yesterday was all about firsts

first day of fall

first day of school (if you live in BC anyway)

first episode of the season for The Blacklist*

and first my first pumpkin-y meal of the season, 

the recipe for which i am sharing with you today!

overnight pumpkin pie n'oatmeal
grain free / dairy free / egg free / vegan

adapted from this recipe

ingredients:

1/2 cup mashed roasted pumpkin

1/2 cup coconut milk 

(i use the light can from Trader Joe's - no additives!)

2 tbsp coconut flour

1 tbsp chia seeds

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

1-2 tbsp walnuts, roughly chopped

1 tbsp unsweetened shredded coconut

maple syrup, to taste

instructions:

- combine all ingredients except for coconut and maple syrup in a jar or other container.  cover and place in your fridge overnight

- when ready to eat, heat through (if desired) on stovetop...or just eat it cold like i did

- top with coconut and a drizzle of maple syrup (if desired...i used the tiniest little bit and it was perfect!) oh, and a splash of extra coconut milk before serving doesn't hurt either ;)

*my husband likes to follow tv shows that cause me to turn into a giant stress ball, but at the same time capture my undying attention.  he did this when we were in college with the first season of 24, now he's done it with The Blacklist - so intense, but i just can't stop watching!!

what we've been up to + a quick healthy lunch idea

hi friends!

since i last posted on here 

we've gone on vacation,

we got the never ending cold

(seriously, went strong for two weeks!)

we've moved
we've spent lots of time with my in-laws who are in town
(hooray!)

and i second shot my first wedding

(more on that later)

it's safe to say we've felt overwhelmingly busy
but, busy or not, a gal's got to eat!
and despite caving to take-out more than i'd like to admit
i did manage to throw together this salad last week
it was so quick and so easy to make, i just had to share! 

Quick Pad Thai Salad

gluten free / dairy free / vegan / paleo

serves 1

salad:

- 1 small zucchini, julienned 

- 3 broccoli florets, chopped tiny
(my trick:  start at the stem and chop towards the top of the "tree". as you move up, the florets get smaller. stop when you've reached a size you like)

- a handful of baby carrots, julienned 

(or just regular carrots, those are just what i hand on hand)

dressing:

- 1 tbsp almond butter

- garlic powder, to taste

- ground ginger, to taste

- 1 tsp fresh lime juice

- himalayan pink salt, to taste

- 1 drop honey (seriously, it makes a difference!)

- 1/4 tsp almond meal (optional, for "grit"...i'm a texture eater!)

directions:

- prep salad veggies and place into a bowl

- whisk dressing ingredients together

- pour dressing over veggies and top with a handful of crushed walnuts

mojito water

a few things you should know:

1)  we drink a lot of water at our house

2) we love water

3) sometimes water can get kind of boring on its own, especially in the summer when there are so many fresh flavors in season

4) infused water is our favorite way to remedy #3

5) mojito water is a current favorite

(thanks to my friend Nicki, who came up with the brilliant idea!)

aaaaaand, with that said, here's the recipe

because i know you're dying to try it too (right?)

mojito water

ingredients:

- a few leaves fresh mint, chopped
- 1 lime, sliced into wedges or coins
- ice
- fizzy (or regular) water

instructions:

- place lime in a cup, squeezing a bit of juice out as you go
- add mint and mix / muddle together
- top with ice and water

and just like that, you've kicked your water up to a whole new level

my current favorite green smoothie

i buy a big tub of organic baby spinach every week

partly to force me to eat my greens (true story!),

but also partly because spinach is super versatile:

i can throw it in a salad,

stuff it into an omelette, 

wilt it with some spices for a super easy side dish,

...or, one of my favorite it's-3pm-and-i-still-haven't-had-lunch "meals," 

blend it into a green smoothie!

i've posted a couple green smoothie (or "green monster") recipes here before

(here and here), 

but this is the one i've been going back to over and over lately

and even though i have it so often, i still find the flavor really interesting

plus it's dairy-free / sugar free (date sweetened) / perfectly paleo

and it's got a boost of hemp protein in it!

yes, it's that good

the kids even love it*

you're welcome.

*(bear in mind, these same kids chose a thai broccoli salad and a kale superfood salad for lunch the other day...i've been told those aren't your typical two year old choices!)

at any rate, here's the recipe

try it for yourself - let me know what you think!

ingredients:

2-4 ounces coconut milk

(i use trader joe's light coconut milk because it's free of additives)

 1 heaping tbsp vanilla flavored organic hemp protein powder

(i sometimes just sub raw shelled hemp seeds)

1-2 medjool dates

1 cup (packed) organic baby spinach

1/4 tsp pure vanilla extract

2 cups ice

instructions:

- place ingredients in a blender or mini food prep

- blend until well combined

- drink up

(it turns out pretty thick so i often start with a spoon then switch to a straw)

like i mentioned earlier, i often have this as a late lunch to get me to dinner without filling up too much

it works great as a light breakfast, a snack any time of day or even an add-on to a meal!

coconut cranberry orange muffins {paleo}

i've made these muffins a couple times in the past

and they've always been a hit

so it was no surprise that i decided to whip up a batch (or two!)

in an attempt to have something healthy to just "grab n go" 

while getting over our jetlag / battling hangry attacks earlier this week

i was a bit surprised, however, at how many people asked for the recipe

after i posted a picture of the finished product on my instagram and facebook

(plus a few who tasted them and really liked them!)

so this is for you, folks...and so that i don't have to google the recipe every time i want to make them too ;)

coconut cranberry orange muffins

grain / gluten / dairy / refined sugar free

wet ingredients:

6 tbsp coconut oil

4 eggs

1/4 cup honey

1 tsp pure vanilla

zest of 2 oranges 

1/2 cup freshly squeezed orange juice

(i used pink naval oranges)

dry ingredients:

1 1/2 cups almond meal

1/4 cup + 2 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp salt

"final" ingredients:
1 cup frozen unsweetened cranberries

1/2 cup chopped walnuts

unsweetened shredded coconut (optional - for topping)

instructions:

- place coconut oil in a small saucepan and melt over medium / medium low heat (remove from heat once melted through).  meanwhile, whisk your eggs in a large bowl and combine with the rest of your wet ingredients; don't forget to add your oil once it's melted!

- in a smaller bowl, measure out and mix your dry ingredients together*

- add dry ingredients to wet ingredients and stir until well combined then fold in your final ingredients

- preheat your oven to 350* F (325* F if using a convection oven)

- while your oven is preheating, line a muffin tin with some baking cups (i like to make or use store-bought parchment paper cups...it kills me when i lose half my muffin to the wrapper!)

- fill each cup about 3/4 of the way up; you should use up about half your batter (the recipe makes 2 dozen muffins)

- sprinkle some unsweetened shredded coconut on top if desired (optional)

- pop in the oven for 25 to 30 minutes (about 20 for a convection oven), or until your muffin tops are golden and a toothpick comes out clean. after taking them out of the oven, leave them in the muffin tin for 5 minutes, then transfer to a cooling rack

- enjoy!

p.s.  this is one of those rare cases where i stick fairly close to the original recipe,

so this is our version, but if you follow the link to the original, i'm sure they'll taste just as good

also, i'm thinking of making another batch (they went quick!), but ran out of cranberries

i do, however, have frozen raspberries and lemons...may just have to try that tweak and see which we like better!

*p.p.s. i got the girlies to dump and mix the measured out dry ingredients in a bowl - makes for a fun toddler activity, plus they get really excited to try foods that they "helped" make...as you can probably tell from the pictures.  just a tip for you other mamas out there!

st patrick's day green x2

yesterday was st. patrick's day

which has always seemed to be an interesting 'holiday' to me

some people seem to go all out - green hair, green clothes, big green themed party...

and others...not so much

my family never really celebrated it growing up

in fact, i remember going to school those first couple years after moving to the states

and thinking what a coincidence it was that nearly every once in my class wore green on the same day 

what are the odds? i would think to myself

and why are these green-clad classmates of mine pinching those of us who didn't get the memo?

i eventually figured out what was going on

and started wearing something green on the day, just for fun

but that's about as much as i participate...and my family thinks i'm strange for even doing that!

ironically, i had a green smoothie for breakfast today

and thought to myself: 

darn - shoulda thought of this yesterday, then i could have put a st. patty's day post on the blog!

but then i figured, why not share it a day late - it's what all the cool kids are doing, right?

...ok, maybe not, but it's what i'm doing

i should note that i was feeling pretty lazy when i made this

which means this recipe is as simple as it gets:

3 ingredients, 1 step - easy, peasy

lazy day hemp protein green smoothie

ingredients:

- 1/2 to 3/4 cup mighty mango naked juice

(maybe this is cheating, but it was in my fridge so i used it!)

- 1 big fistful of organic baby spinach

- 2 tbsp raw shelled hemp seeds

(you could probably bump this up to 3 if you want, i only did 2 because i had some coconut coffee already and i figured the fat from that would fill me up a little bit)

directions:

- blend ingredients together and pour into a glass

oh, and if you want to see even more green, 

check out this picture from a recent newborn session i did with my sweet niece:

(more images here, if you're interested)

early mornings deserve good coffee

being a mom means lots of early mornings

which, in turn, means more coffee than i had in my pre-baby life

don't get me wrong, i've always loved a good cup o' joe

usually black

sometimes with a splash of cream or whole milk

but with so many more cups of coffee in my day-to-day now,

 i have that many more opportunities to try something new with my coffee

i've had mochas, lattes, macchiatos, flat out espresso...and the list goes on

i'm a creature of habit though, so most of the time it's still just black

that first cup of the day is definitely the most important, though

and my current favorite way to drink it is with coconut oil

weird, right?

i thought so when i first read about it

but after mulling it over for a while, i came up with a couple reasons to give it a shot:

1) it would start my day off with healthy fats

(which sends your brain happy, satisfied vibes and helps ward off sugar cravings)

2) i would get to enjoy the flavor of coconut in my coffee, 

without the addition of an unhealthy sugar-based syrup

3) it would help stabilize my wacko blood sugars (this was especially important since sometimes breakfast has to wait till the girlies are fed...and i am prone to getting hangry)

4) sort of related to the first benefit, but i wanted to incorporate more good fats in my diet, since it reduces inflammation in the body, helps your body absorb fat-soluble nutrients and does wonders for your hair and skin...among other benefits (i'm speaking from experience here!)

and if those reasons aren't enough to convince you to try it, this last one has to:

5) if i didn't like it, i could just pour my coffee down the drain and make a fresh cup

so, what are you waiting for?  go give it a try!

 ingredients:

- hot, freshly brewed coffee (enough for 1 cup)

- 1 tbsp organic virgin coconut oil 

special equipment:  
a milk frother 
OR 
a magic bullet / comparable single serve blender 

directions (frother method):

- pour coffee in your mug so that it is 1/3 - 1/2 full

- add coconut oil

- use frother to blend oil and coffee until it reaches a latte-like color and consistency*

- top with remaining coffee

- enjoy!

*this step helps avoid coffee and oil splatter everywhere...trust me, i speak from experience!

***

directions (magic bullet / single serve blender method):

- dump all ingredients into your blender

- blend until it reaches a latte-like color and consistency

- enjoy!

one thing i should note is that if you take too long to drink your coffee you might have to re-blend
just because after some time, the oil can separate from the liquid and form a layer on the top
which, as you can imagine, is not exactly appetizing
most people drink their coffee faster than it takes for the oil to separate
but i thought it was worth pointing out just in case!  :)

signs that my life is in compete chaos

#1

i haven't blogged in over a month

(oops!)

#2

i STILL haven't looked through pictures from the girlies' birthday party

#3

things are getting crossed off my to do list because they're no longer relevant,

not because they're actually getting done

#4

valentines day included dinner out for my best friend's birthday 

followed by attending the home / water birth of my first niece

...all in the span of 3 hours (dinner, labor, delivery and all)!

#5
my on-again, off-again relationship with my espresso machine is very much back ON
she's temperamental and practically vintage,
but she makes a mean americano when she works
plus i got her for $2 at an estate sale...don't judge!

#6

i've done four photography sessions in just about four weeks:

one maternity, one Tiny Footprints,  one (my first!) birth and one newborn

plus i've got another session penciled in pretty soon

(so much for choosing to be very part time during this season of my life...!)

it's all good though - this was just a random busy stint, 

plus i'm thankful to be busy doing something that fires me up!  :)

#7

i can't remember the last time i went to bed before midnight

#8

we almost put in an offer on a house

...aaaand didn't, since we still had a few more numbers to crunch

i was in tears, but knew it was the wise thing to do

and now that we have taken a look at all the numbers, 

i'm super grateful to the Lord for giving me a wise (and number-savvy!) husband
so we're back to the drawing board for now
where the Lord continues to whisper to my fretful heart:  trust in me, I've got a plan

#9

i keep forgetting to eat breakfast,

and when i do finally get around to it, 

i'm finding i prefer to drink it, because it's that much quicker to "eat"

lucky for you, i actually remember what i threw into my most recent shake, 

and I carved out time to share it...you can thank me later!  ;)

a couple notes before i share the recipe:
- it has a really strong almond flavor, so if that's not your thing, you might want to pass on this one
- you don't really taste the banana in the shake, which is a BIG plus in my books since i don't like drinking bananas.  weird, i know.  when i order a smoothie on the go, i always ask for the banana on the side, for reals...talk about getting funny looks!
- the ingredient list looks long, but gathering them is the hardest part so don't let that keep you from trying it!

ingredients:

1/2 - 3/4 cup chilled coffee or espresso shots
1 cup unsweetened vanilla almond milk
1 tsp pure almond extract
1 tsp pure vanilla extract
2 tbsps hemp seeds
1 [heaping] tbsp cocoa powder
1 frozen banana
1-2 tbsp almond butter

dump everything into a blender and blend until smooth
presto, change-o
your mid-morning / afternoon pick me up is ready!

here come ninjabread men!

in my last post, i mentioned making ninjabread men with my girlies
as one of our new Christmas tradtions

well today is the day that i share the recipe with you!
(note:  you should be very excited, this is the best gingerbread recipe i have ever tried...no joke, peeps!)

and it's quite fitting that i broke out the ninjabread man cookie cutters

not just because ninjas make everything more awesome, 

but because these guys are surprisingly both delicious + healthy!

imagine chewy, spicy, perfectly sweetened gingerbread men

that are free of grain, soy, dairy, egg and refined sugar

i wondered if it was too good to be true when i stumbled upon the original recipe

then i figured i'd give it a shot - if they didn't work out, i never had to make them again, right?

let's just say, i will be making these again....and again, and again!

dry ingredients:
2 1/4 cups (packed) almond flour
1/2 cup organic, non-gmo coconut sugar
1 1/4 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt 

wet ingredients:
1 1/2 tbsp organic applesauce
1 tbsp pure vanilla extract
1 1/2 tbsp blackstrap molasses


directions:

- preheat your oven to 325* then line your biggest baking sheet with parchment paper and set aside

- combine dry ingredients in a large bowl and mix well

- add wet ingredients and stir, stir, stir!
(at first, it'll look really dry, but just keep on stirring - eventually, you'll begin to see a dough forming...we used our favorite spoonula so the girlies could help stir, but i'm sure you could get your hands dirty and knead to help speed it up)

- roll out said dough between two sheets of parchment paper until it is about a 1/4 inch thick, then put your cookie cutters to work! (once again, i used ninjabread cookie cutters, but any will do) 

- repeat until you're all out of dough - try not to eat all the dough in the process (we had to convince the kiddos to save some for baking!)

- place the cookies on your prepared baking sheet and bake for 12 minutes; try to let them cool completely before removing them from your tray
...we may or may not have snuck a couple before that point... 

the cookies can be stored at room temperature in an airtight container
ours only lasted two days (oops), but i can vouch for their freshness that far!

on going paleo / primal + a handful of recipes (part 2)

hello friends,
happy friday!
what are you up to today?
i spent a couple hours on the phone this morning
tracking down wayward Christmas deliveries,
got creative trying to feed my suddenly-uninterested-in-food toddlers
(anyone else deal with this?  i'd love any ideas / suggestions!)
and spent the entire morning ignoring the to-do list / chores in order to read and play and snuggle
since i gotta make up for all i'm gonna miss tonight
when we leave the girlies with grandma in order to go to Daniel's work party

speaking of which, i have to be ready pretty soon,
and instead i'm sitting on the couch in my jams
hair up in a bun
and not even a hint of makeup on

but yesterday, i listed some grain / gluten free and nutritious meal ideas
and promised to come back with more today,
so this will be short and to the point
(i didn't want to let you down!)

anyway, i hope you give some of them a try - let me know if you do, i'd love to hear your thoughts!

turkey-wich + raw veg

looking for a quick paleo-ish snack / light lunch?  look no further!  i had some cooked and sliced turkey breast in the fridge so i made a cheese "sandwich" using my turkey slices as bread (you could sub the cheese out for some other filling if you don't do dairy) then chopped up some cucumber on the side (carrots or other veggies that don't require cooking would be an easy add-on too)

blueberry scuffins... 'nuff said! 

homemade paleo granola (lots of recipes online...i'm still perfecting mine, but when i do, i'll be sure to share it!) + coconut milk + frozen wild / organic berries (since mid-december isn't really berry season around here)

gluten free "mac n cheese" 

baked spaghetti squash topped with a parmesan and romano blend...it's even the same color as KD, (but way healthier, obviously)!

thanksgiving leftover bowl

another "empty out the fridge" dish - chopped up cooked ham (nitrite free) and peas over a bed of baked spaghetti squash then topped with a guac "sauce" (you can add some parm/romano blend for extra zest)

and that's a wrap!

hope you all have an awesome weekend

on going paleo / primal + a handful of recipes (part 1)

a couple of months ago,
i decided to go paleo / primal for a few weeks
in an effort to try and heal certain issues i've been having with my body

i went in cold turkey
and suffered from some serious "carb flu"
(which i didn't even know existed before!)
but once i got through about a week of that...i actually felt better!

all of a sudden,
i didn't have to eat every 2-3 hours in order to avoid melting down
i didn't go to bed every night with an upset tummy
my energy and blood sugar levels "magically" evened out
my hair got thicker
my skin became less dry
etc

now, i've never been much of a bandwagon jumper,
but i was sold!
i've always eaten pretty well,
but drastically cutting back on grain and sugar
then focusing on eating high quality protein, as many vegetables as i could fit in + healthy fats instead
had made a HUGE difference in my overall well being

but let's be honest, here:  i'm not always great at sticking to it
in fact, i tend to be an all or nothing type of person
so in order to help myself not let this new way of eating take over / stress me out,
i aim for the 80/20 rule
which means that i try and stick to it 80% of the time
and not worry about it the rest of the time
(although sometimes, it's more like 50/50 - hah!  ...moderation, right? ;) )

at any rate, the toughest part of this whole shift
was coming up with grain free, nutrient dense meal ideas,
especially for breakfast
so i thought i'd share some ideas that worked for me
in case you wanted to give it a try!
(or if you just want some delicious / easy / quick / healthy meal ideas)

**note:  having recently spent a lot of time researching meal ideas, i know it can be overwhelming to sort through a sea of recipes, so i decided to split this post into two parts - come by tomorrow for another batch of meal ideas!**

sweet potato hash

shred up sweet potato and fry it up in some bacon grease...i try to avoid constantly stirring so that it gets a bit of that charred flavor to it - delish!  serve with a side of high quality protein (free range / local eggs, nitrite free bacon & nitrite free smokies with no mystery ingredients added are some of my favorites)

eggs + veg

sometimes, i stuff my eggs with vegetables, sometimes i just plop them on top of or beside them.  if i feel like living it up a bit, i sometimes add a bit of goat brie to my eggs + veg...amaze-balls!
also, this is a great way of using up leftover veggies kicking around in the fridge

paleo shepard's pie

speaking of leftovers, this was one of those "lets throw whatever's in the fridge together" meals that worked out just right:  leftover steamed cauliflower + leftover gaps friendly gravy ( both from our thanksgiving menu) + leftover seasoned grass-fed ground beef (from taco night).  just heat and mix everything together for a delicious shepard's pie-ish bowl of comfort

breakfast bowl

this one was inspired by my sister's favorite breakfast, except i subbed out the hash brown base she usually uses with cubed and pan fried acorn squash.  add some eggs, chopped green onions, plus a sprinkling of mozz and you are set!  oh, and s+p, to taste

enjoy!

thankful round up

(source)

so, thanksgiving came late this year
and even later, is this thanksgiving related post
it's been a long week - deadlines, sick kiddos, Christmas shopping, personal struggles, etc
but despite all the delay, i wanted to share one last thanksgiving post
before moving on to more Christmas-y things
deal?

alright, so the first thing i wanted to share was our thanksgiving meal
this year, i made everything but the turkey (thanks mom!),
as well as some dirty rice and a couple pumpkin pies (thanks to my brother and sister in law)

given all the gluten-free / non-inflammatory food research i've done recently,
my portion of the meal was made a little differently this year
so this is what our final menu looked like:

i tried to choose menu items that were gluten / grain free and nutrient dense,
but not sacrifice on taste for my guinea pigs' --i mean, guests' sake
...aaaand most of the recipes were ones i'd never made before
needless to say, i was a bit nervous about how everything would turn out
but you know what?
the dishes worked out so well, and i was super proud to serve the meal to my family!


here are links to some of my favorites + any tweaks i made / comments:
roasted carrot mash
(roasted the carrots in avocado oil instead and subbed out the butter/ghee at the end for coconut oil)
gaps friendly gravy
(i NEVER caramelize anything [too much effort - hah] but this recipe, was worth it...and may have changed my mind on caramelizing!)
coconut "cornbread" muffins
(i totally over baked these + greased instead of lined the muffin tin, and undergreased at that so they came out dark and stuck-on...and they were still gobbled up!)
mulled apple cider
(k, to be honest, i originally made this just to make the house smell amazing, and it totally worked...with the added bonus of being super delicious!  
i cut the recipe in half, replaced the cinnamon sticks with 1 tsp ground cinnamon, and used 1 tsp cloves + 1 tsp allspice for my mulling spices)


alrightee, now that you've gotten a run-down of our meal,
how about a wrap up of my #novemberthanks?

1. for my man, who, despite the cold and fog, skipped out on watching his football to take me and the girls to the beach + a coffee shop breakfast date, complete with bird chasing.

2. to live in a country where i can enjoy the great outdoors and take photos in it, thanks in part to our veterans and their families who have given up so much to keep it that way.

3. for pretty packaging...and the chocolate that it holds

4. for homemade granola + the clear pictures that i can now get on my phone thanks to my hubs fixing it (along with all kinds of other things) for me, and with a smile on his face too!

5. for getting to live out dreams, like my sister and i having kids that would grow up together and be the best of friends - i'd say we're off to a great start

6. for the warmth and shelter of our home and vehicles, especially when the elements aren't so pretty

7. for nourishing food, and how it can help heal our bodies

8. for sunshine, and simple pleasures like trying out new coffeeshops

9. for skillet suppers...'nuf said

10. for mercies that are new every morning

11. for the beautiful seascape we have here on the pacific northwest

12. for coconut "cornbread" muffins, which are evidence of grace in a grain-free life!

13. for found baby dolls and favorite toys

14. for turkey, obviously the kiddos in my life, good food, the anticipation of a big family dinner and Jesus, the source of our joy, who makes all these things possible

and so, with hearts FULL of thanks, we move on to the Christmas season!

blueberry scuffins

what's a scuffin, you ask?

well, it's a scone-turned-muffin

or maybe it's a round mini scone

it doesn't really matter what you choose to call them,

all that matters is you make them

now

i made a dozen of these babies last monday morning

by tuesday morning, there were none left

they're that good

plus they're gluten free, dairy free and only lightly sweetened

extra bonus points:  the girls couldn't get enough of these and they were even daniel approved
(and not in that i-love-you-so-i'll-have-a-thank-you-helping way...he really, truly liked them!)

it all started when i spotted some cashew flour at Trader Joe's
while emptying the shelves stocking up in the nuts and seeds aisle
and since i've been doing a lot of gluten free baking recently
i thought it might be nice to try a different kind of flour
(vs. almond or coconut flour - both of which i love, but i also love variety, if ya know what i mean)

so i threw it in my cart,
made random small talk with the cashier
("oh, that's a new item we're carrying...i love gingersnaps and frozen berries...care to try a dark chocolate peanut butter cup?" etc),
then brought my loot home
and began my search for a cashew-based recipe

after sifting through a few search results,
i decided on this recipe,
and with just a few tweaks i was happily measuring and mixing ingredients
until it came time to pour my batter into my pan
and it hit me that my 9" metal pan was in storage!!!

but i decided not to let something silly like that faze me:

don't have the right sized pan?  just bake them in a muffin tin instead!
and thus, the birth of the scuffin

so, now that i've given you waaaaaaaaaay more background info that you cared for
i'll get to the good part and give you my version of the recipe

grain / dairy free wild blueberry scuffins

ingredients:

- 1 1/3 cup cashew flour
- 1/4 cup tapioca flour
- a pinch of salt
- 1 tsp baking powder

- 1 cup frozen wild blueberries

 - 1/4 cup organic coconut oil
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 egg (preferably local / free range / organic - they totally taste better!)

instructions:
- preheat oven to 350* and line or grease a muffin tin 
(i was feeling lazy so i lined mine with parchment paper baking cups)

- measure and set out blueberries so they can thaw out a bit while you get everything else ready

- in a medium sized bowl, mix dry ingredients (first "set" above) and put aside

- warm your coconut oil until it's just melted (preferably stove-top, but microwave works too) then add in the maple syrup and vanilla (if you went the stove-top route, remove it from heat first) and set aside while you stir your blueberries into your dry ingredient mixture

- next, add your warm liquids mixture into your dry ingredients
(**note:  you are going to want to move quickly, otherwise the frozen blueberries will harden your coconut oil and it won't mix in as well**)

- lightly beat your egg and add it to the batter

- divide batter into your prepared muffin tin (they won't fill up the way muffins do - think flatter and more dense) and bake for 20 minutes, or until lightly golden on top

- once they're baked, transfer your scuffins to a cooling rack and resist the urge to dig in for 5-10 minutes

enjoy!