Posted by The Mustache

It's that time of the year when we all start digging through Pinterest to find the best sweet recipes to bake. Let us help you save some time with a few of Mrs. Mustache's favorite holiday recipes!

Double Chocolate Muffins (Gluten Free/Vegan/Soy Free/Nut Free)
2 Flax Eggs
1/2 c. Mashed Avocado
1 c. Unsweetened Applesauce
1/2 c. Maple Syrup (or other liquid sweetener, i.e. Date Syrup)
1 3/4 c. Gluten Free Flour Blend (like Bob’s Red Mill)*
1/3 c. Cocoa Powder
2 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt
1/2 c. Vegan Chocolate Chips (Enjoy Life Mini Chips work great here!)
Preheat oven to 350 degrees. In a large bowl combine add 2 T. ground flax plus 6 T. water and mix. Set this aside for a few minutes to gel into your flax eggs. Meanwhile, in a separate large bowl combine the GF flour, cocoa powder, baking soda, baking powder, and salt. Now, go back to the wet bowl and add in applesauce, mashed avocado, and maple syrup. Mix wet together. In the dry bowl, make a well and pour in the wet mixture. Mix with a wooden spoon just until combined (try not to over mix). Fold in the chocolate chips. Put into 24 mini muffins, or 12 regular sized muffin tins. Bake for 20 min or so for minis, and 30 min or so for regular sized. Start checking about 5 min before the end time to make sure you don’t over bake – a toothpick should come out clean when ready. Let cool for 10 min and enjoy! Keeps for a few days in an airtight container, or you can freeze for a couple of months.
*If your GF flour blend doesn’t contain xantham gum, add in a teaspoon of this, or a teaspoon or two of psyllium husk powder.




MMMmmmolasses Cookies
3/4 cup of buckwheat flour
3/4 cup of gluten-free flour (I used Bobs Red Mill)
1/2 cup of brown rice flour
1/2 t psyllium husk
1 t baking soda
1 t baking powder
dash of salt
1/2 cup of coconut sugar
2 flax eggs (2 ground flaxseed + 6 T water)
1/4 cup of water
1/4 cup of molasses
1/4 cup of applesauce
1/4 cup of coconut oil, room temp
1 T cinnamon
1 t ginger
dash of nutmeg and cloves
1 t vanilla
Instructions: I was feeling a bit lazy today when I was baking, so I made this in 1 bowl. Start by preheating your oven to 350 degrees. For the dough, I stared by making the flax eggs in the bowl. I let that sit for a couple of minutes and then added the other 1/4 cup of water. After that, I added all the wet ingredients, in addition to the spices, and whisked together. Next, whisk in the coconut sugar. Finally, I added baking powder, baking soda, psyllium husk, and then lastly the flours. I whisked until almost combined and then used a wooden spoon to finish mixing it. Mix until just combined, as you don’t want to over mix this batter.
I made about 15 cookies from this batch, which were on the larger size. You could easily get about 25-30 smaller sized cookies too. I rolled the dough into balls and placed all 15 on a large cookie sheet. If you want a sparkly cookie, roll it in sugar before putting it on the sheet. Bake for 12 or so minutes (I’m terrible at setting the timer, so I think this is what I ended up removing them from the oven at!). Let cool for 10 minutes and then move to a wire rack. These keep in an airtight container for a week or so and in the freezer up to a couple months…if they last that long!




Sweet Potato Cinnamon Rolls with Maple Peanut Butter Frosting
Sweet Potato Dough
2 1/4 tsp yeast
1/3 cup of warm water
3 1/2 cups of bread flour
1/4 cup Sugar
1 tsp salt
2 tbsp coconut oil
1/3 cup almond milk
2/3 cup of mashed sweet potato
1 tsp vanilla
Cinnamon Sugar Filling
2 tbsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
1/3 cup packed brown sugar
2 tbsp soy butter, room temp
Maple Peanut Butter Icing
2 1/2 cups powdered sugar
1 tbsp maple syrup
2 tbsp peanut butter
1/3 to 1/2 cup of almond milk
2 tbsp brewed coffee (optional)
To make Sweet Potato Dough: Stir yeast and 1 tsp sugar into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.  Combine flour, sugar, and salt in a bowl. (Reserve 1/3 cup flour if kneading by hand.)  Stir sweet potato and coconut oil into 1/3 cup almond milk. Combine yeast mixture and sweet potato mixture in the bowl of your mixer. Add dry mixture to the wet mix, using a dough hook on low-speed until all incorporated. Let dough hook knead for 6-7 minutes. After that, place dough in oiled bowl; cover. Let rise 1 hour in a warm place, or until doubled in volume.
To make Cinnamon Sugar Filling: Stir together brown sugar, nutmeg, pumpkin pie mix and cinnamon in bowl. Grease 13- x 9-inch Pyrex dish or baking sheet with shortening.
After the first rise, roll dough into 14- x 12-inch rectangle. Spread with soy butter. Sprinkle cinnamon sugar mixture over dough.  Starting at long edge, roll up dough. Cut roll crosswise into 12 1-inch-thick 
pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.
Preheat oven to 350°F. Bake buns 
20 to 22 minutes, or until golden.
To make Maple Glaze: Combine powdered sugar, maple syrup, peanut butter, almond milk and brewed coffee in a large bowl. Mix by hand with a whisk until the texture is that of a thick glaze.  Spread glaze over warm buns.


Happy Baking Friends!!





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