A few years back I came across some chocolate pumpkin bread at a local grocery store and it was filled with unsavory ingredients but alas, I gave into the urge and purchased it. Well this weekend I was thinking about that delicious, gluten filled, preservative ridden, GMO concoction called Chocolate Pumpkin Bread and I thought to myself…”I bet I could make a gluten free version!”
So to google I went and searched for a recipe for Chocolate Pumpkin Bread. I found several that had chocolate chips but the bread itself was not chocolate and I was simply not interested in that. Finally I came across a site What Megan’s Making and it looked like it would be what my mind was envisioning. I printed it out and changed a few things to my liking and of course converted it to gluten free. You can see the original recipe by clicking here!
My Gluten Free Version
3 3/4 cups of gluten free all purpose flour (my favorite is Gluten Free Mama Almond Blend)
3 1/2 cups organic cane sugar
1 teaspoon xanthan gum
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon ground clove
3/4 teaspoon ground nutmeg
3 organic eggs
1 can organic pumpkin purée
1 1/4 cups melted grass fed butter or NON GMO canola oil if you must use canola
3 oz melted unsweetened chocolate
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat oven 350 degrees
In one bowl wisk together all dry ingredients. In a separate bowl stir together all remaining ingredients except chips. Pour the wet ingredients into the dry and mix until incorporated, make sure to scrape the bottom and sides. Fold in the chips last. Rub butter on all sides of 2 or 3 loaf pans. This will make 3 smaller loaves or 2 normal size bread loaves.
Bake for 1 hour or until a toothpick comes out clean. It took 75 for mine but everyone’s ovens heat differently so check after an hour.
I like to eat it warm and slathered with grassfed butter! Yum!
I used a stone loaf pan from the Pampered Chef. I am a consultant for then and therefore will benefit from promoting and or selling this product. If you want to buy a stone loaf pan, check it out on my personal Pampered Chef Website
If you need Gluten Free Mama flour, grassfed butter or non GMO canola oil, check out Azure Standard. They are my source for those 2 products. Azure Standard Webpage Link
Do you like Brussels Sprouts? Or do you not like them but know someone who does?
Ditch the boring boiled or steamed sprouts and try roasting them instead! I personally like them just about any way that they are prepared but my husband is less than enthusiastic about this vegetable.
I asked a few friends how they liked to cook Brussels sprouts and this was the result. Most recommended roasting, some with other veggies or herbs so feel free to experiment with what your family likes.
When I made the sprouts in this manner, my husband loved them and even went back for seconds. This is a great recipe to try with picky kids too, the bacon really helps flavor the vegetable all around.
Oil or Butter (whatever you like)
Salt and Pepper
1-2 Cloves Garlic
2 slices of raw bacon- chopped
Preheat oven to 350 degrees.
Prepare your Brussels by removing outer few leaves, washing thoroughly and slicing each in half. (I like to soak mine in water for a few hours personally.)
Toss sprouts, bacon pieces, salt, pepper and garlic in a bowl and drizzle with oil of choice. You do not need tons of oil because the bacon will render down and provide extra fat, this is just to prevent sticking.
Spread them out on a sheet pan and roast for 20-25 mins until browning occurs on cut side and bacon is rendered down nicely.
I made a pumpkin pie the other day, a real pumpkin pie. Meaning, I cooked a small pumpkin and made my own filling.
I have to admit, I had never done this before. A can of pumpkin seemed sufficient. However, I will probably never use canned pumpkin for a pie ever again!
My husband told me that night, that the pie was the best pumpkin pie he had ever had! What a compliment, I was so excited.
I wanted to share the recipe with y’all! The little pumpkin I bought from Trader Joes had a sticker on it with a recipe. I adapted that recipe to my liking and it turned out great!
2 cups of fresh pumpkin
1/2 cup almond milk
3/4 cup organic brown sugar
1 1/2 tsp pumpkin pie spice
(If you don’t have pumpkin pie spice just use 3/4 tsp cinnamon, 1/4 tsp clove, 1/4 tsp allspice, 1/4 tsp nutmeg)
Combine all ingredients in a bowl and pour into a pie crust. Bake at 425 for 10 minutes and then reduce temperature to 350 for another 15 minutes or until filling is firm.
I used a gluten free pie crust but if you are not gluten free, any pie crust will work. Obviously homemade crust is better but pre made will work as well.
Gluten Free Morning Fruit and Veggie Muffins
1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350° F
Grease muffin pan or use liners.
In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.
Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Today’s post isn’t exactly a recipe, it’s more of a tip or trick to easy gluten free brown gravy!
Small or baby golden or red potatoes- peeled
1 quart of beef bone broth
1-2 cups of water
1 tbsp butter
1 garlic clove minced
Salt and pepper to taste
Put your potatoes in a sauce pan or small pot and cover them in the bone broth, add the 1/2 cups if necessary to cover the potatoes in liquid. Be careful not to add an excessive amount of water, or it will yield a thin gravy. Add a sprinkle of salt.
Heat to boil and simmer until the potatoes are soft and easily smashed with a fork. 20-30 mins approx. depending on size of potatoes. The softer the better…
Remove potatoes from liquid and place in a bowl, add butter, salt and pepper and smash into mashed potatoes or whip with mixer if you prefer.
Observe your broth, it should be thick now. The starch from the potatoes will have turned it into gravy! Taste! Season with salt and pepper or anything else you like!
* if the broth is not quite thick enough, due to adding too much water, add tapioca, corn or arrowroot starch/ water mixture to thicken to your liking.
I love organic cherries but they are expensive, here is a way to make a delicious fresh cherry dessert without breaking the bank! Pears are inexpensive and take on the flavor of the cherries as they cook down.
20 Organic Cherries (pitted and halved)
3-4 Large Organic Pears (chopped)
1 Vanilla Bean (split and cut in half)
1 tsp almond extract
1/4 cup organic cane sugar
3/4 cup water
1.5 cups gluten free oats
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 cup of flour
1/2 brown sugar
3/4 grass fed butter (softened)
Preheat oven to 350 degrees.
Combine all of the filling ingredients in a medium sauce pan and cook over low/med heat stirring occasionally until thick.
While filling is cooking down, mix all of the topping ingredients in a bowl. It should be slightly sticky but crumble easily by hand.
Remove and discard vanilla bean from filling mixture. Pour into a small/medium baker or glass Pyrex dish. Crumble topping over the top of cherry filling and bake in the preheated oven for approximately 30 mins or until crust is crunchy.
10 Roma tomatoes
1 yellow onion
1 red or yellow bell pepper
2 cloves garlic minced
1 bunch cilantro
2 tbsp white vinegar
1 tsp cumin
1 tsp salt
1 tsp chile powder
1 dried ancho chile reconstituted
Finely chop all ingredients and mix in a large bowl. Add lime, vinegar, and spices at the end! Enjoy!
Tip: The manual food processor from pampered chef makes this super easy and fast to make.
Take 1/2 of the bell pepper, 1 jalapeño, 1/2 of the onion and the garlic (husk on) and roast for 20-25 mins in oven at 350 and then chop and add the roasted mixture to the fresh mixture.
Alternate version shown in picture above.
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”