Shenanigans

I think I’m ready! #camping #summer @robinvangyn @campkuma

Honored to be a new @protectourwinters ambassador! #HotPlanetCoolAthletes

Can I please have some of this #whistler? Soon? #goingcrazy #rain

Last year I was fortunate enough to be invited with K2 to Japan.  Here’s a little interview in Transworld Japan that is in this month’s magazine.  If you ever get a chance to go to Niseko, I highly recommend getting a taste of that champagne powder.  It’s amazing.  That, and the people and the food! Ahh Japan is so great! :)  Thanks K2 and Transworld!

Gluten Free Pumpkin Muffins with Maple Cream Cheese Icing

So, my latest gluten free baking inspiration comes from reading ‘Wheat Belly’, while I was away in Bali.  These muffins are absolutely delicious, and if you’re going to indulge.. ya might want this recipe! I google searched this from www.glutenfreegoddess.blogspot.ca but instead of following the recipe exactly, I used ‘Cup 4 Cup’ Gluten-free flour that I found from Whole foods that is all the rage. It’s SO good! And easy to bake GF with this stuff.

Ingredients:

2 cups ’Cup 4 Cup’ Gluten Free flour
1.5 cups organic light brown sugar 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon                                                                                               1 teaspoon cloves                                                                                                             1/2 teaspoon fine sea salt                                                                                                 1/4 teaspoon ground nutmeg

1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Vanilla Extract

For the icing:

2 cups powdered sugar, more if needed
1/4 cup chilled cream cheese
2-5 tablespoons pure maple syrup, as needed

Instructions:

Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: GF flour, light brown sugar,  baking powder, baking soda, ginger, cloves, cinnamon, sea salt, and nutmeg.

Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer’s whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy. 

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.

Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so check the insides with a toothpick.

Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.

Meanwhile… make your icing.


Read more: http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html#ixzz2BKknxn1t

SO GOOD. ENJOY! 

Leanne 

3 per scooter minimum. That’s how they roll 👌
#scootbridge

My Airblaster home runs webit is up on @snowboardermag Ripped around @whistlerblackcomb and Mt Seymour with friends last winter 👍 (Taken with Instagram)

Aerial view Mt St Helen’s en route to Portland (Taken with Instagram)

This was a fun day at Seagrams last year, whistler Pow pow. #intervals thx @keenanjeff for the pic (Taken with Instagram)

#intervals full movie up today on www.snowboardermag.com@hibeams @robahawk @helenschettini @erincomstock (Taken with Instagram)

#intervals full movie is up today. On www.snowboardermag.com (Taken with Instagram)

@jonessnowboards quote (Taken with Instagram)

Little morning jog with #keitadog #fallinVan (Taken with Instagram)

Airblaster’s 2013 Video Lookbook!

(Source: vimeo.com)

Excited for winter….