Gluten free pumpkin muffins lower sugar

Inspired by this recipe, I came up with my own gluten free low sugar pumpkin muffins https://thecleaneatingcouple.com/healthy-gluten-free-pumpkin-chocolate-chip-blender-muffins/#

 Technically it doesn't meet the government definition of low sugar, which is less than 5g of sugar per serving, but at 8.6g per muffin with no added granulated sugar, it's not too bad and I'll call it a success.

1.5c pumpkin 

1 large banana smashed 

1/2 c applesauce 

2 eggs 

1/4 c honey 

1 c oatmeal 

1 c gluten free flour, I used King Arthur 1:1 (with Xyanthum gum)

 2 tsp baking soda 

 2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

I was able to get these into 14 silicone muffin cups, well filled.

I baked these at 350F for at least 25 minutes 

They turned out great; not too sweet, but still quite tasty and very soft and moist. I might consider using a blender as they did in the post, to make the oatmeal pieces a little smaller.  I'll definitely make these again!

Stuffed acorn squash

 https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662

Followed the approximate ratios in the above recipe 

I used 

2 acorn squash halved and roasted (spray with olive oil and sprinkle with salt) 

Filling 

1 cup textured soy protein cooked in 2 cup of water (this was too much) with some of the mushroom powder 2 bay leaves and about 1/2 teaspoon of thyme 

1/2 cup cranberries 

1 small onion 

1 large garlic clove

1/2 yellow pepper 

1/2 cup of wild rice cooked in 1.5 cups of water 

1/2 cup grated Parmesan cheese 

White rice cooked in the rice cooker 

Combine the filling ingredients 

This turned out ok, but I was the only one to eat it. I'm still on the hunt for the perfect stuffing for stuffed squash

Cranberry pecan cake

 It's more of a coffee cake. I really liked it! I used GF replacement flour so I can eat it

https://sallysbakingaddiction.com/cranberry-pecan-cake/#tasty-recipes-103224

Gluten free dumplings

 https://thewoksoflife.com/gluten-free-dumplings/#recipe

I used this recipe for the dough of gluten free dumplings. I used different fillings and now it is too long ago that I don't remember everything, but I definitely used way too many glass noodles.

Ginger 

Garlic 

Carrot 

Sweet potato glass noodles 

Soy crumbles soaked or cooked in some broth 

Would be good with some shredded cabbage 

They turned out pretty good but were a lot of work.

Good ginger Peanut noodle

 I used this recipe with some gluten free noodles from Aldi. 

https://cooking.nytimes.com/recipes/780934238-cold-peanut-ginger-noodles?unlocked_article_code=1.pFA.0LG5._vBOVFZTz43B

I thought it was pretty good but the noodles left something to be desired. I had "ramen" and "pho" noodles. The pho just clumped and stuck together. The ramen were better.

I thought it would be better with some tofu, either shredded or cubed and baked or fried.

Blackberry pie

 https://www.simplyrecipes.com/recipes/blackberry_pie/

Blackberries were on super sale, so I made this pie. I used 1 cup of sugar for the filling because I was worried E wouldn't eat it if it wasn't sweet enough. I used corn starch again, but it was still quite liquidy. I need to find the tapioca to use that instead.

Gluten free Pie crust for strawberry rhubarb pie

 I sort of merged a couple recipes and the result was the best gluten free crust I've made yet!

Makes enough for 2, 9" pie crusts

Taken from a mix of  Bob's Red Mill and King Arthur baking 

2 1/2 cups (390g)  Gluten-Free All-Purpose Flour (with xanthan gum)

2 tablespoon granulated sugar

1/2 teaspoon table salt

16 tablespoons butter, cut in 1/4"or 1/2" cube and frozen for an hour 

2 large egg

4 teaspoons lemon juice or vinegar

3 tablespoons cold water (or enough to bring the dough together)

Mixed everything together, divided the dough equally into two disks and refrigerated for about 30 minutes. Then rolled out the dough, put in the pie pan, put it in the fridge until the 2nd disk was rolled out, then filled (while top was in the fridge) and topped. Added docking to the top crust.

For the filling, I used this recipe https://www.kingarthurbaking.com/recipes/gluten-free-strawberry-rhubarb-pie-recipe

I used tapioca starch, but the filling was still very liquid. I looked up the difference-after the fact-, and I didn't make the right substitute. Should have been 1.5 tbsp tapioca flour/starch for every 1 tbsp tapioca pearls. I also had some sour strawberry and rhubarb, so could have maybe used a little more sugar.