It’s really ironic how things tend to fall into place when you least expect them to. As I reflect on my life’s journey so far, there have been many times when I would stress over little things, be anxious about future happenings, or doubt decisions I have made. These are natural events of life, but looking back, I have learned to not take things so seriously and let things go. Things will work out for the best, even if you don’t understand what that is right now. If you put positive energy into the world and surround yourself with positive humans, you will receive positivity in return.
A little philosophical for a Monday morning, but I’m feeling pretty happy and reflective (not really unusual for me, though). I recently took a weekend getaway with a bunch of my close friends and siblings. I had such a lovely time with them, and it was nice being reunited as the previous time we were all together was around Christmas. Although the trip was a fun, party trip to celebrate my brother and sister-in-law promising forever to each other, it allowed me to reflect on the people I share my life and experiences with. People come and leave your life often, but the one’s that truly care and love you for you are worth making the effort to keep in touch with. I’ve grown with my friends so much over the years, and we’ve experienced quite a lot together; to me, they’re my family. I’m so lucky to be surrounded with such amazing people, but at the same time, you choose your friends, so choose wisely.
Today, I’m sharing with you a recipe that I concocted with some left over acorn squash I had. I decided to use brown rice flour to make these bad-boys gluten-free as I feel I haven’t posted a gluten-free recipe in a while. I like using brown rice flour as it’s a fairly simple flour to work with, however, it has a little bit of a sandy, dry texture. I’m completely fine with it, but others might not be if they are used to gluten-containing flours. Overall, these muffins turned out really well and received compliments from several people I shared them with.
- ¾ cup mashed acorn squash (~1/2 an acorn squash)
- ¼ cup maple syrup
- ¼ cup grapeseed oil
- 2 eggs
- 1 cup brown rice flour
- ⅓ cup coconut palm sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp salt
- ½ cup nuts
- ½ cup seeds
- To prepare the acorn squash mash, turn on oven to 425°F (220°C). Cut one acorn squash in half, scoop out the seeds, and drizzle the flesh with a little oil. Place flesh-side down on a baking sheet and baking for 25-30 mins.
- When the squash is done, remove from the oven and turn down heat to 350°F (180°C). Scoop out the flesh of the acorn squash halves and set aside to cool a little.
- In a bowl, combine the maple syrup, grapeseed oil, eggs, and slightly cooled acorn squash mash. Remember to measure the mash to ¾ cup as a whole squash yields more. In another bowl, combine the flour, sugar, baking powder, and spices.
- Slowly add the dry ingredients to the wet ingredients and combine well. Fold in ¼ cup of nuts and ¼ cup of seeds of your choice, reserving the rest for topping.
- Grease each muffin cup of a muffin pan with a little oil. Divide the muffin batter evenly between the 12 cups and top with the remaining nuts and seeds. Bake in the oven for 20 mins. Let cool before eating and store in an airtight container or freeze.