I don’t know about you, but I love the fall. Sure it’s kind of sad that summer has ended, but to be honest, I don’t really like summer. It’s generally way too hot and humid here in Toronto. This year, summer had an identity crisis and couldn’t decide between spring and fall for 2 months straight, which frankly worked just fine for me.

Aside from colourful leaves, earthy smells, and the urge to cozy up with cups of tea again, it will come as no surprise that one of my favourite parts of fall is the abundance of local food. The time between September 1st and Canadian Thanksgiving (mid-Oct) is a foodie frenzy around here with a different harvest-related event every week. Unfortunately, most foodie events don’t cater to Emily-friendly foods. Why use imported olive oil when you could use local organic butter? Sigh. Welcome to the “local food vs. vegan diet” story of my life…or more accurately, the last four years.

My solution? Show the divas of decadence up with some gluten-free sugar-free vegan kitchen magic. The BabyCakesNYC Cookbook is a trusty go-to resource these days and it offers me the perfect recipe: Ginger-Peach Corn Muffins, gluten-free and agave-sweetened. They’ll go picture perfectly with a warm sweater and that cup of tea.

Now tell you what. This recipe is awfully long to post here. (Gluten-free ain’t a piece of cake you know) (no pun intended). So if you really want to make these delicious muffins just drop me an email and I’ll send it your way!

As a hint, here are the main ingredients: Peaches, agave, ‘milk’, Bob’s Red Mill all-purpose G-F flour, cornmeal, coconut oil, applesauce, and the magic binder, xanthan gum.