gluten free pumpkin pancakes

gluten free pumpkin pancakes / @loveandlemons

To say that these are the best gluten free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten free or not.

gluten free pumpkin pancakes / @loveandlemonsgluten free pumpkin pancakes / @loveandlemons

I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”

“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.

gluten free pumpkin pancakes / @loveandlemons gluten free pumpkin pancakes / @loveandlemons

The way I feel about gluten free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods.

These pancakes are not only cohesive but are light, fluffy, moist and delightfully pumpkin-ey. But wait, there’s more…

gluten free pumpkin pancakes / @loveandlemons

A Giveaway! To celebrate our partnership with Pamela’s, we’re giving away a set of all the gluten free flours I’ve used in my recipes:

- Artisan Flour Blend: I used it for these skillet cookies.

Pizza Crust Mix: I made this awesome fig flatbread with it.

Pancake & Baking Mix: In this recipe and also my banana blueberry muffins.

Five lucky readers will each win a set. Just leave a comment below telling me about your favorite gluten free baked good (or if you don’t have one, what recipe are you excited to try out?). Giveaway closes Tuesday October 28th and is open to US shipping addresses only.

butternut squash walnut & sage pasta

Butternut Squash, Walnut and Sage Pasta / @loveandlemons #glutenfree

Happy Saturday! Jack and I are in Nashville this weekend for the wedding of one of my best college friends. It’s been fun getting out of town for a few days to spend time catching up with old friends. But the thing Jack and I really love about weddings is attending them when they’re not our own. Last month, we celebrated our 5th wedding anniversary and although we had an amazing wedding day – the stress of planning it all is still part of the memory as well. (Note to self, next time: elope in Italy).

Butternut Squash, Walnut and Sage Pasta / @loveandlemons #glutenfree

But what’s not stressful is this pasta. (I know, dumb segue – but hey, it’s early and we were up late last night electric sliding). This is a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage and walnuts.

Butternut Squash, Walnut and Sage Pasta / @loveandlemons #glutenfree

I threw some chickpeas in here because I had some that I needed to use up. This can be customized a few other ways: omit the pecorino if you’re vegan, if you’re not vegan some creamy feta or goat cheese might be a nice addition, and if you’re not vegetarian, some crispy pancetta would add a nice salty bite.

Either way, this a great dish to stay in and cozy up with someone you love.

Butternut Squash, Walnut and Sage Pasta / @loveandlemons #glutenfree

apple cardamom oat crumble

Apple Cardamom Oat Crumble / @loveandlemons

Pie is something I enjoy most when other people make it. I usually don’t have the patience for crust, but that’s probably because I’m more of a filling person anyway. (When I was a kid, I’d always eat the pumpkin pie filling and leave the shell of the crust behind).

So naturally, crisps and crumbles are my fall dessert of choice. This recipe is much easier than pie but still has all of the fruity-crunchy-fall-spiced goodness.

Apple Cardamom Oat Crumble / @loveandlemonsApple Cardamom Oat Crumble / @loveandlemons

I made this nutty, oat-y crumble with a mixture of brown sugar, cinnamon and cardamom. Cardamom has a sweet floral flavor that’s just a little bit unexpected. Spice yours up however you like – nutmeg or allspice would work too.

Toss with apples and bake until golden. (Btw, your kitchen will smell amazing). Let it cool a little bit and always serve with ice cream. (I especially love this with Nada Moo’s mmm…Maple Pecan vegan ice cream).

Apple Cardamom Oat Crumble / @loveandlemons

butternut squash burrito bowls

Butternut Squash Burrito Bowls / @loveandlemons

Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank.

This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places.

Butternut Squash Burrito Bowls / @loveandlemons

It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I loved the idea of adding butternut squash for a seasonal spin.

I’m also a sucker for alliteration – so the 3 B’s in Butternut Burrito Bowl had a nice ring to it. Although I actually have 4 B’s in here, if you count the brown rice. (btw, if anyone from Chipotle is reading this: Brown Rice. Just sayin’).

Butternut Squash Burrito Bowls / @loveandlemons

This ingredient list looks long, but feel free to take it in pieces. No corn? Skip it. Tomatoes out of season? Use a good store-bought salsa instead.

I made a creamy avocado sauce with yogurt and cilantro. If you’re vegan, you can use cashews and water in place of the yogurt. And if you’re blender-less (or just short on time), mash up the avocado with lime and salt for a basic no-fuss guacamole. If you’re paleo – leave out the rice and beans and turn this into a big kale salad.

Butternut Squash Burrito Bowls / @loveandlemons

fig & arugula salad w/ pistachio pesto

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

A few weeks ago, I made this in pizza form… since then, I haven’t been able to get the ingredient combination out of my mind. I knew it was destined to become a really great salad, so here we have it - a late summer/early fall salad with figs, arugula, balsamic, pistachios and a few dollops of pistachio pesto.

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

Instead of ricotta, I tore creamy pieces of burrata and added some diced avocado. (Just skip the cheese if you’re vegan – this is indulgent enough without it). For me, this salad hits every note a good well-rounded salad should – sweet, salty, creamy & crunchy, with a nice peppery bite from the arugula.

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

Today, I’ll keep this post short and sweet – but check out this fun interview I did last week on Get the Gloss.