I am not much of a baker. Yet for some reason, this pumpkin bread recipe from the Comfy Belly blog, was calling my name yesterday (aka the first day of fall). It is such an easy recipe to make and the spices really won my tastebuds over.
Oftentimes gluten-free bread has a chalky or crumbled texture. This recipe definitely breaks that stereo type. The pumpkin puree keeps the texture nice and fluffy.
1/2 cup pumpkin puree (canned)
1/2 cup honey or maple syrup
2 cups almond flour
3/4 tsp baking soda
1/2 tsp each:
sea salt, nutmeg, cinnamon, cloves, ginger
1/2 cup walnuts
1. Pre-heat oven to 350 F degrees
2. Combine the wet ingredients in a bowl, whisk.
3. Combine the dry ingredients in a bowl.
4. Combine wet and dry ingredients. Mix well (no clumps)
5. Fold in walnuts
6. Using organic butter or melted coconut oil , grease a bread pan. Pour mixture into bread pan and bake for 40 minutes (or until outside is brown.) When it’s done, a toothpick inserted in the middle will come out clean.
If you live in San Diego and are looking for some healthy holiday recipes, join me for my Healthy Holiday Cooking Series. These classes are a great way to learn how to cook with healthier ingredients. We will discuss the benefits of using natural sweeteners and flours and how to improve your nutrition during this holiday season.
Okay, so I know it is important to switch it up every now and then to keep a wide variety of fruits and vegetables in your diet but I just can’t help make this juice over and over again because it is so damn good!
1 handful kale, de-stemmed
1 handful spinach
1 green apple
1/2 lemon, peel removed
1-2 inch piece of ginger (depends on how much spice you like)
2 stalks celery
1/4 cup celery or parsley
Drink the juice ASAP or store in a closed container in the fridge for up to 12 hours.
Click here to find out how to make your juice experience more health-supportive!