GF Pumpkin drop cookies & breakfasts

I meant to post this earlier, but it’s been such an off week.  Here it goes:


Last week I roasted some pumpkins….IMG_6622(1)After roasting them, I mashed up the meat…

pumpkin puree

Then I added Bob’s Red Mill 1:1 Gluten Free Flour replacement Mix in place of normal white flour  to a recipe for pumpkin drop cookies the NY Times published recently:

I left out a few things and didn’t frost them (after just having Halloween, who could justify that?) .


  • 2 cups Bob Red Mill’s Gluten Free 1:1 flour replacement mix
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup grams brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin or fresh pumpkin purée  
  • 1 teaspoon grated orange zestBake at 350 for 15 minutes and enjoy!


I like to give my kids seasonal treats in the afternoon for snack because I love to bake and it can be fun as an activity to do with my daughter, as well.




Here are some more nutritious meals from the week….breakfasts mostly 🙂  It’s been a wacky one with my daughter being sick… my youngest has a cold too. Hopefully this cold snap will get the germs out and everyone will feel better by the end of the weekend!



pumpkin spice muffins
blueberry protein smoothie