If you’ve seen some of my blog posts, this one may seem like an odd fit, but while planning for the holidays both at home and in business, I realized what an important part of the holidays baking is to me. I also realized that many of you who care about sustainability are also health conscious, because making sustainable choices for our homes often also benefits our health. With that in mind, I decided to begin sharing, on occasion, some of the healthy recipes I love.
For this post I am sharing a new recipe I recently tried and love. I decided to stop eating gluten back in April, after reading the book Grain Brain, by Dr. Perlmutter. There was a short period of time where we thought my son had Celiac’s disease and while we were waiting on the diagnosis, this book was recommended to me. After reading it, I realized I had many symptoms related to gluten intolerance and have seen an improvement in my overall health since I stopped eating gluten. I was amazed and pleased to find so many blogs with delicious recipes that were gluten free, like Cookie and Kate, The Gluten Free Goddess, and The Minimalist Baker (the author of the recipe below), are just a few of my favorites.
- 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (+ more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (+ more to taste)
- 1/2 cup water
- 1 cup + 1 Tbsp gluten free rolled oats
- 1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
- 1 1/4 cup gluten free flour blend
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
- Prepare flax eggs in a large mixing bowl and preheat oven to 375.
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To flax eggs add pumpkin, mashed banana, agave or maple syrup, olive oil and whisk to combine.
- Next add brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.
- Add water and whisk again.
- Add oats, almond meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
My kids love pumpkin bread so I wasn’t sure how they’d like this gluten free version, but it was a hit. The whole loaf was gone in a day! But, before I let them dig in, I was able to snap a photo of this delicious bread on our reclaimed wood trivets. The rich color of the reclaimed wood and the pumpkin bread just make me think of the fall harvest.
Trivets: Europe 2 You, available in 3 sizes
Linen napkins: Pom Pom at Home
I hope you’ll reclaim your holidays with lots of healthy treats!