Apple Spice Crumb Muffins

gluten-free, dairy free // yields: 12 standard muffins

for the muffins:

1 cup GF oat flour

3/4 cup buckwheat flour

1/2 cup almond flour

1/2 cup hulled hemp seed hearts

1/4 cup + 3 tablespoons coconut sugar

1 1/2 tablespoons ground flax seed meal

2-3 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground cloves

2 large eggs

1/4 cup + 2 tablespoons unsweetened almond milk

1/3 cup applesauce

3 tablespoons blackstrap molasses

1 tablespoon pure vanilla extract

2 medium-sized, crisp apples

1/3 cup melted coconut oil

for the topping:

1/3 cup oat flour

1/4 cup GF rolled oats

1/4 cup softened coconut oil

1/4 cup coconut sugar

3 tablespoons hulled hemp seed hearts

1/2 teaspoon cinnamon

1 medium-sized, crisp apple

Preheat your oven to 350° F. Line a 12-mold muffin pan with liners.

In a large bowl, stir all dry muffin ingredients together well. In a medium bowl, whisk the eggs. Then whisk in the milk, applesauce, molasses, and vanilla extract. (Hold off on the oil + apple.)

In a medium bowl, place all topping ingredients except for the apple in a bowl. Mix together with your fingers or a fork until crumbly and thoroughly combined.

Peel 2 apples. Dice 1 cup of the apple at 1/4-inch size. Set aside. Grate the remaining apple and drain lightly in the fine mesh strainer if extra juicy (give a light press until it's not drippy). Measure a lightly packed 1/2 cup. (If needed, peel and use the 3rd apple.) Mix the 1/2 cup grated apple with the topping mixture and set aside.

Whisk the coconut oil in with the wet muffin ingredients and immediately pour into the dry. Stir until just combined (when you no longer see dry flour). The mixture will be thick. Fold in the 1 cup of diced apple.

Scoop into the muffin liners almost to the top and gently spread. (I kind of tap the tops to spread the batter.) Crumble all of the topping mixture over each muffin. Bake for 20-24 minutes, until a toothpick comes out nearly clean (should be slightly sticky/tacky but not wet/gooey). Let cool in the pan for 10 minutes, then carefully place on a cooling rack until fully cooled (about 1 hour). Texture firms and becomes fluffier once fully cool.

Butternut Squash French Toast | Edible Perspective

I discovered this recipe for Butternut Squash French Toast on a whim two weekends ago. I had leftover roasted squash in the fridge, a couple apples, and a loaf of my favorite GF bread in the fridge. I was slightly hesitant but fairly confident with enough maple syrup it would be delicious no matter what. So I got to mashing the squash and gave it a go. Maybe you saw me making it on Instagram stories?

French toast has been my very favorite brunchy-type breakfast since I was a little kid. Between pancakes, waffles, and French toast, French toast was always the winner. Bonus points if it was made with thick slices of Challah bread.

The first batch I made was a total success, and I just knew it was something all of you needed to see. The squash flavor isn't super detectable, but it definitely adds to the outer layer, allowing the bread to become a bit more coated and thick than typical French toast, and less egg-heavy. The squash-apple topping really brings things full circle, adding a bit of crunch and sweetness from the apple and creaminess from the squash. I'm not a huge fan of cooked fruit, so I heat the squash and apple just enough to warm through and coat with a thin layer of brown sugar and cinnamon. With a heavy drizzle of maple syrup over top, it makes the meal complete!

But the real reason I had to share this recipe today, is because I knew my friend Lindsey would love it. And today is Lindsey's virtual blog-land baby shower! If you don't know Lindsey, she writes the thoughtful, beautiful, totally delicious blog, Dolly and Oatmeal. She also recently wrote and photographed the cookbook, Chickpea Flour Does It All, which you must, must check out! Her recipes are all gluten-free and dairy free and I can attest to them being stellar. They're always creative but attainable, typically featuring seasonal fare. And her photography? She's one of my very favorites.

Lindsey is about to welcome her first little boy into the world (she's about a week overdue now!) and we wanted to shower her with a little foodie-love today. I couldn't be more excited for Lindsey and hope one day we'll be able to get our kiddos together for a play date. And of course, to stuff ourselves silly with delicious food.

Girl, if you every make it out this way, I'll totally make you this French toast and anything else you want. Wishing you all the best with your delivery and in the first few weeks and months as you become a first-time mama. I know you'll be great, and you can count on me hitting you up for tips in just a few short months. <3 <3

Lindsey's baby shower link love:

Sweet Potato Millet Pancakes | The Full Helping
Mushroom and Kale Tacos | Brooklyn Supper
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Roasted Green Tomato Soup with Herbed Oil | With Food + Love
Tart Cherry, Chocolate & Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber & Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Mini Hazelnut Cakes | I am a Food Blog
The Magic of a Mandolin: Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter and Dark Chocolate Puffed Millet Bars | Heart of a Baker

Print Recipe!

Butternut Squash French Toast

gluten-free, dairy-free // yields: 2 servings

for the French toast:

1/3 cup packed, well-mashed cubes of roasted butternut squash (1/2-inch cubes, can be roasted 1-2 days before)
2 large eggs
1/3 - 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
1 - 1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla extract
pinch of salt
4 thick slices rustic gluten-free bread (1/2-3/4-inch thick)
vegan butter or tasteless oil for cooking (or butter if not dairy-free)
pure maple syrup

apple squash topping:

3/4 cup 1/2-inch cubed crisp apple
1/2 cup 1/2-inch cubed, roasted butternut squash
2-3 teaspoons brown sugar
1/4 teaspoon cinnamon
vegan butter or tasteless oil for cooking (or butter if not dairy-free)

Preheat your oven to 200° F.

Whisk mashed squash, eggs, and 1/3 cup milk in a wide, shallow bowl. Use a potato masher to further break up the roasted squash cubes if needed (a fork wasn't quite enough for me). Mixture will be lumpy, but squash cubes will be fully broken apart (refer photo 4). Whisk in cinnamon, vanilla, and salt.

Preheat a 10-inch cast iron or non-stick pan over med-low/medium heat with generous dab of butter or oil. Meanwhile, place bread in the batter and coat both sides completely with the mixture (refer photo 4) and let soak for 1-2 minutes. You may need the help of a fork to fully coat the bread. If mixture is too thick, add 1 tablespoon of milk at a time to thin out (it should be loose enough to coat bread, but still fairly thick).

Place in the pre-heated pan and cook for 3-5 minutes, until deep golden in color. Flip and cook another 3-5 minutes. Place finished slices on a pan in the oven to keep warm. Repeat with remaining bread, adding more butter/oil to the pan and adding a bit more milk to the batter if needed.

While cooking the 2nd batch, heat another pan with a dab of butter or oil over medium heat. Once hot, add the cubed apple, roasted squash cubes, brown sugar, and cinnamon. Cook for 3-5 minutes until heated through, keeping the apple crisp.

Serve French toast with apple, squash, and maple syrup.

Notes:

- Make a big pan of roasted butternut squash 1-2 days before. Roast 1/2-inch cubes on a parchment lined pan, tossed with oil and a bit or salt at 400° F, for about 30-35 minutes, until golden brown around the edges. Eat as a side and save about 1 1/2 cups of squash for the French toast. Let cool and store in an airtight container in the fridge until ready to use.

- To save and reheat: Let cooked French toast fully cool. Store in the fridge in an airtight container for 2-3 days. Reheat slices in the microwave for about 20-30 seconds and heat a pan with a bit of butter or oil over medium. Cook for 1-2 minutes per side, until fully heated through.

- I didn't feel the need to add sweetener to the batter since adding maple syrup to serve, but if you want sweeter French toast, add 1 tablespoon maple syrup to the batter.

- Butternut squash is my preference here, but peeled sweet potato should also work. I wouldn't use other types of squash because they tend to be a bit "stringier" than butternut. I haven't tested this with butternut squash puree or pumpkin puree, but if you give a try let me know!

- If you're not gluten-free, sourdough or another rustic (but not overly seedy/wheaty) type of bread would be great here. If you can't find a good gluten-free rustic loaf (I know they're not super common), use the sturdiest GF bread you can find.