Recipe: Gluten Free Pumpkin Spice Aebleskiver
I love autumn and all of warm, rustic colors and flavors. I am grasping to these last few days of fall before the winter solstice rolls around in the weeks ahead; folding a bit of autumn into our lives here and there as I can.
One of our family traditions in to make a big batch of gluten free pancakes from scratch every weekend. Rich generally wields the spatula for these breakfasts. On occasion the kids will ask me to break out the Aebleskiver pan and make various iterations of the Danish filled pancake balls. We love filling them with chocolate chips, homemade jam, or leaving them unfilled and dipping in cinnamon sugar or drizzling with syrup.
The November Raw Spice Bar envelope included a packet of fresh, custom blended pumpkin pie spice and a recipe for round pumpkin ricotta donuts. The recipe was not a good fit for our food sensitivity needs but something about the shape of the donut reminded me of aebleskivers. I happened to have some leftover canned pumpkin around from another recipe and thus, gluten free, dairy free pumpkin aebleskivers were born. They were delicious stuffed with a sprinkle of chocolate chips in the center, but the hands down favorite was a spoonful of pumpkin butter in the middle. If I’d had apple butter around at the time, that would have been my next experimental combo. They were perfect little bites of fall.
The fresh, flavorful spices from Raw Spice Bar were delicious in this recipe, but you can substitute in any Pumpkin Pie spice blend or your own combination of autumnal spices such as cinnamon, clove, allspice, and ginger. You will need an Aebleskiver pan to make this recipe. I highly recommend using a cast iron pan (I have nothing nice to say about Teflon or its toxic, non-stick, chemical friends). I found mine at a thrift store, but Amazon or kitchenware stores should have them as well. To turn the ableskivers, I often opt for using bamboo and wood skewers. I happened not to have any on hand so toothpicks worked out in a pinch.
2 c. milk substitute
1 T. lemon juice
1 1/2 T. coconut oil, melted (plus additional for frying aebleskivers)
2/3 c. canned pumpkin puree
2 c. gluten free flour
1 T. Pumpkin Pie Spice
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 T. sugar
goodies for filling aebleskivers such as pumpkin butter or apple butter, chocolate chips, jam or preserves
- In a bowl mix together flour, pumpkin pie spice, baking soda, baking powder, salt, and sugar.
- In a second bowl, blend together milk substitute, lemon juice, coconut oil, pumpkin puree, and egg until well mixed.
- Add liquids to dry ingredients and stir until evenly mixed.
- Warm up your aebleskiver pan over medium heat. Brush the inside cavities of the pan with coconut oil to coat.
- Fill cavities approximately 1/2 full with batter.
- Quickly top with a dollop of your chosen filling, trying to keep filling in the center.
- Add another small dollop of batter to the top, covering your filling.
- When bottom browned (approximately 1-2 minutes,) carefully flip the aebleskiver and cook the second side until done.
- Serve warm aebleskivers sprinkled with cinnamon sugar, powdered sugar, or syrup and enjoy!