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.
Alright people. This is where it’s at during the holiday season. Toasted pumpkin seeds.
Toasting nuts and seeds is a very simple and quick cooking method. It brings out the flavors and turns your dish from plain jane to fancy pants. It only takes 2 steps.. well 1 really.
Heat a medium sauté pan to medium/ high heat. Place desired amount of raw pumpkin seeds into the pan for 3 minutes then move the seeds around the pan or flip them with a wooden spoon. Keep toasting and mixing the seeds around for another 2-3 minutes.
You will know that they are done when they start to smell fragrant. Taste a seed to see if it is toasted. (Be careful, it is HOT!) If they are not toasted, return to the heat for another minute. Be careful not to leave the stove or let them burn!
You can buy raw pumpkin seeds in the “bulk” section at your local health food store. If you have never bought from the “bulk” section, you will soon find out that it is a much more cost effective way to shop for dry goods. You don’t actually have to buy products in bulk amounts like at Costco, you simply pour as much or as little as you want out of the bin and put it into a bag.
Pumpkin seeds are a great source of healthy fat and protein.
I use toasted pumpkin seeds to dress up a salad or to create some crunch in my yogurt.
Smoothies are a great way to get a balanced meal in at the beginning of the day. They can be made in a matter of minutes and are easy to grab on your way out the door. This fall-spiced pumpkin smoothie is a great way to celebrate the beginning of the holiday season.
Oh so simple and Oh so festive.
Photo credit: Allison O’brien
1/2 cup Organic Pumpkin Puree (look for BPA Free cans)
1 cup Kefir or Unsweetened Yogurt
2 Tbsp Almond Butter
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp vanilla (optional)
1 ice cube
Place all ingredients in a blender. Blend on high until smoothie is well incorporated.
Note: If you want a thicker consistency, add more ice. If you want a thinner consistency add water or almond milk.