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Pumpkin Everything

So I have been pretty quiet lately and likely will for a bit longer as I am figuring out my schedule, studying for exams, and getting two foster cats settled in. But it’s OCTOBER which means pumpkin everything and my birthday!!

I just want to share a couple of my favourite pumpkin recipes.

Recipe 1:

The first one is a new one to me but very similar to a banana bread recipe I have made many times. I recently made this recipe and was pleasantly surprised with how easy and delicious it was. The funny thing about this recipe was that I had it saved on my computer for three years and never tried it before yesterday. Lesson learned. It is originally from the blog Stir It Up, and you can find it here. It’s made with coconut flour so it is paleo friendly and can be made dairy free (use coconut oil) or you can use butter. It’s up to you, just know that anytime I have baked with coconut oil things are VERY moist and may seem uncooked even though you have baked it for twice as long as the recipe calls for. But they are fine the next day! This recipe is non-gluten-free friend approved!!

Pumpkin Muffins
Ingredients:

3/4 cup coconut flour
3/4 cup coconut palm sugar
2 tsp pumpkin spice
2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp celtic sea salt
9 organic eggs (room temperature)
2 tbsp maple
1 tsp vanilla
1/3 cup coconut oil, melted or butter or Dairy free butter.
1/3 cup pumpkin purree
2 tbsp coconut milk or regular milk
1 cup dark chocolate chips, if desired

-Preheat oven to 350F
-Mix dry ingredients in medium bowl
-Mix wet ingredient together in large bowl, once mixed, combine with dry ingredient.
-Add chocolate chips if desired.
-In loaf pan or muffin tins, fill till 2/3 full.
Muffins: Cook for roughly 25 minutes or until toothpick comes out clean
Loaf: Cook for roughly 1 hour or until toothpick comes out clean.
Let cool before removing from pan.

Recipe 2:

My Second pumpkin recipe is one I have made many times over the last couple years, and is from my favourite gluten-free baking book, Sweet Cravings by Kyra Bussanich. I highly suggest investing in this little gem if you love gluten free baking or know someone that is gluten free.

Please note: This recipe makes TWO loaves, but can easily be halved to make one loaf.
PREHEAT OVEN: 325 F

Pumpkin Loaf

Ingredients:

1 cup, 227g butter room temperature
2 cups, 488 g packed brown sugar OR coconut sugar
3 eggs
1 can pumpkin puree (15 ounce can)
1 cup, 190 g potato starch
1 cup, 130 g tapioca starch
1 cup, 170 g white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 TBSP + 1 tsp Cinnamon
1 TBSP ground ginger
1 tsp ground cloves
1/2 tsp ground allspice
1/2 cup milk (can sub with coconut milk or other milk of choice)

Directions:
Cream butter until light in colour. Add sugar and beat till night and fluffy. Add eggs, beat till combined.
Add pumpkin puree and beat till combined.

Separate bowl:
Combine ALL dry ingredients

Add dry ingredients to wet mixture in 3 separate additions, alternating with the milk. Mae sure to everything is thoroughly combined before adding next addition.

Divide batter evenly between TWO loaf pans.

Bake for around 60 minutes or until a toothpick comes out clean. **Baking time may vary depending on oven**

Happy Almost Thanksgiving to my Canadian peeps!

-Bethy

P.S. Here is some cuteness to get you through to the weekend!

P.P.S. Both these cuties are available for adoption, and can go to the States or Canada!!

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