Pancake Syrup

3 cups brown sugar, packed
1 1/2 cups water
2 Tbsp coconut oil

Pinch sea salt
1 tsp vanilla extract

Natural maple extract, opt.

 

Mix brown sugar, water, butter, and salt in saucepan. Over medium heat, heat to boiling, stirring constantly. Remove from heat; stir in vanilla extract.

Refrigerate any leftover syrup; heat before using. 

GFCF Pumpkin Mini-Muffins

1 29-oz can pumpkin puree
3 cups coconut sap sugar or natural sugar
2 carrots, pulverized in hand chopper (about 1 cup)
1 cup coconut oil, melted
1 cup raisins, soaked and drained
2/3 cup water
2 tsp vanilla extract
3 1/4 cups gluten-free flour blend
1 tsp baking soda
1 Tbsp baking powder
2 tsp cinnamon
1 tsp sea salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp xanthan gum
1/4 tsp cloves
Opt:
3 Tbsp flaked coconut
1 c raisins, soaked & drained



Preheat oven to 350 °F.  Grease muffin tins or line with silicone liners.

In a large bowl, whisk together pumpkin puree, coconut sap sugar, carrots, coconut oil, raisins, water, and vanilla extract; mix well.  Stir in optional coconut and raisins, if desired.

In a separate bowl, whisk together flour blend, baking soda, baking powder, cinnamon, sea salt, ginger, nutmeg, xanthan gum, and cloves.  Add to wet ingredients, stirring until well incorporated.

Fill prepared muffin tins with batter.

Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.