2.5 cups Pamelas Artisan blend all purpose flour 1.5 tsp baking soda 1.25 tsp coarse salt 1/8 tsp table salt 1.5 tsp ground cinnamon 1.25 tsp ground nutmeg 1 tsp ground cloves 1/2 tsp ground ginger 1.5 cups sugar 2/3 cup sunflower oil 1/2 cup water 3 eggs 1 can (15 oz) pumpkin (not pumpkin pie mix) Mix wet…

Soup Base: 1 lb purple potatoes cubed 2-3 stalks celery chopped 4 garlic cloves peeled and minced 1 onion chopped Either: enough vegetable bullion to dissolve into 4 cups of water or 4 cups vegetable stock 2 Tbs butter 2 Tbs olive oil 1 tsp smoked salt 1/3 tsp paprika Salt and pepper to taste…

“What is this?” you ask; “a muffin top pan?” you ask…what amazingly easy and filling deliciousness could a couple of these be used for!? Coming soon…

Recipe and Tips: Makes about 15  six inch pancakes Pancake Ingredients: 2 Cups Pamela’s GF Pancake Mix** 2 Eggs 1 large zucchini 2-3 large carrots, pealed 3 large tomatoes 3/4 TBS Garlic powder Salt and Pepper to taste 1 tsp  dried Oregano or 1 TBS fresh 1 TBS dried basil or 1/4 cup fresh 1…

Recipe and Tips: Makes about 10 – 12 large sized muffins Pre-heat oven to 400 degrees and spray oversized muffin tins with non-stick spray Potato Pancake Ingredients: 4 Tbs Butter 1 Lb Purple Potatoes* ½ Tb Garlic Powder ¼ – ½ cup Buttermilk 1 cup shredded cheddar cheese 2 Tbs Pamela’s gluten free artisan blend,…

Recipe and Tips: Makes about 8 large sized muffins Pre-heat oven to 410 degrees Combine: 3 cups flour (I used Pamela’s gluten free artisan blend, all purpose flour) 1.5 tsp baking soda 2 Tbs sugar 1 tsp salt Garlic to taste Slice in 12 Tbs of chilled butter, and combine with a pastry cutter (or…