Life has been full of adjustments lately, but then again, life is a journey of constant adjustments. Some people tend to make adjustments more frequently, some adapt quicker, and others just take a little more time to get cozy in the new phases of their life. I anticipated having a hard time with post graduation life. But then again I think I took a lot of life lessons which I learned and applied to transitioning to non-academia life.
Mainly, I’ve being living by the philosophy, that there are controllable variables in life and things that are a just 100% out of your control. Mentally while I didn’t want to be pessimistic , I also wanted to mentally prepare myself for the reality that I, unlike my brother was not going to have a full-time job come September. I aggressively applied, but the job market in field is tough now.
I truly believed that you end up where your suppose to be in life. Your first job, whatever it be is meant to teach you something you need to learn; maybe not about your profession, but about where you were meant to be in life at this very moment. Finding peace and shifting your mind to acknowledge the positives helps a lot in those rocky moments of life.
And breathing….don’t forget to breathe.
In the mist of the transition I’m adjusting to a new schedule, trying to pick up some new hobbies, and hopefully getting myself caught up on blog posts and reviews that I’m just getting around to. When I started blogging my turn-around was quicker, but once grad school life hit and I realized I couldn’t be super woman and stay up all hours of the night, I took a little more time to be a more mindful, and really think about how I wanted to create my posts. I want my blog to be a place where people can find quality information.
Back in June, I was sent a complementary copy of Sweet Debbie’s Organic Treats Cookbook. I was SUPER excited to test out this cookbook, since it was made with all ingredients that met my food intolerances and was the baked goods where low in sugar. Well, after taking a long ponder to figure out what I would was going to test out I settled on pumpkin pie muffins and bread!
Considering it was fall, the pumpkin muffins were an easy choice, but I decided to make the bread because I love the smell of freshly baked bread. Both creations were delicious, and if I didn’t tell you they were free of gluten, dairy, soy, egg, peanuts and sugar you would never know.
I mean, look at them. They’re super cute, and so up on the fall trends.
In order to make these you will have to make Debbie’s All purpose gluten-free baking flour. It’s a great blend. Typically I’m not one that loves to buy a million and one gluten-free flours; it’s expensive! However, as I learn more about gluten-free baking I am learning that each flour does really make a difference when making your sweet little treats.
Sweet Debbie's All Purpose Flour
- 1 c. tapioca flour
- 3/4 c. sorghum flour
- 3/4 c. millet flour
- 1/4 c. ivory teff flour
- 1/4 c. quinoa flour
- Put all the flours in a gallon size zip lock baggie and toss around and turn upside down the throughly.
I made a list and checked it twice, but after coming home from my grocery shopping adventure I realized I forgot one flour to make the bread as directed in the book. However, I thought quick on my feet and made a minor modification. Although the bread is delicious this is not the recipe which I am going to give you a sneak peek into. The pictures in the cookbook
will make your mouth water and there are plenty of great recipes to choose from.
It’s fall, and if you are anything like myself, you’ve got pumpkin on the brain. Once I made a batch of the all-purpose flour, these pumpkin muffins were straight forward and fairly quick to whip up. An aroma of fresh-baked goods will fill your house. I couldn’t take the anticipation and after about 10 minutes, it was time to try one. They were great!
You will just have to find out for yourself...
Note: The products highlighted in this post were provided to me at no cost, but the opinions expressed on this blog are completely my own.
Pumpkin Pie Muffins
gluten-free, egg-free, dairy-free, soy-free, nut-free, sugar-free
- 2 standard-size paper baking cups
- 2 cups all-purpose gluten-free flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons sodium-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon guar gum
- ¼ teaspoon fine sea salt
- ¼ cup grapeseed oil
- ¼ cup coconut nectar
- ⅜ teaspoon stevia powder
- 1 cup canned pumpkin puree
- ¾ cup unsweetened plain rice milk ( I used coconut milk)
- 2 teaspoons cinnamon powder
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
- Whisk together the flour, pumpkin pie spice, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the pumpkin puree and rice milk, and stir until the liquid is absorbed and the batter is smooth.
- Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Dust the top of each with a sprinkling of cinnamon.Bake the muffins for 16 to 18 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
- Transfer the muffin tin to a wire rack and let sit for about 10 minutes before removing the muffins to cool completely. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.