breads

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Gluten and Dairy-free Pumpkin Bread

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Gluten and dairy free pumpkin bread.jpg

Serves 4

Delicious gluten and dairy-free pumpkin bread that my kids love during this time of year and perfect to make for Thanksgiving!  Soft, fluffy, naturally sweetened, full of flavor and so easy to make!

 

Ingredients:

  •  1/4 cup melted coconut oil

  • 1/2 cup maple syrup

  • 1 cup almond flour

  • ¼ cup coconut flour

  • 3 eggs

  • ¾ cup pumpkin puree

  • 1 tsp. pumpkin pie spice

  • 1 tsp. cinnamon

  • ½ tsp. sea salt

  • ½ tsp. baking soda

Preparation:

  • Grease a 9x5 inch loaf pan with coconut oil and preheat oven to 325 degrees.

  • In a large bowl, combine the eggs, maple syrup, pumpkin and melted coconut oil. Mix well.

  • Add the rest of the ingredients and stir until well-combined.

  • Pour the batter into loaf pan and bake for 45-60 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.  Let the bread cool for 10-15 minutes before slicing.  

  • Enjoy!

  • Store in a closed container for about a week in the refrigerator.

  • Feel free to add walnuts, pecans and/or chocolate chips in the batter or as a topping if desired.

     

           

 

           

Gluten, Dairy and Sugar Free Apple and Carrot Bread

Apple and carrot bread.jpg

Makes 1 loaf

My clients who need to avoid gluten, dairy and sugar were the inspiration for this delicious bread, which turned out AMAZING!  It’s savory with a hint of natural sweetness from the apples and carrots.  It’s loaded with healthy fats to keep you satisfied and the walnuts add protein and bring a crunch to each slice.  It’s perfect to enjoy for breakfast, dessert or anytime snack.  I personally love it with some almond butter, ghee or a dollop of coconut yogurt on top! 

Ingredients:

  • 2 cups almond flour

  • 1 tablespoon coconut flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon pumpkin pie spice

  • 1/8 teaspoon sea salt

  • 3 pasture-raised eggs

  • ½ cup no sugar added applesauce

  • 2 tablespoons melted coconut oil

  • ½ teaspoon vanilla extract

  • 1 large or 2 medium sized carrots, grated

  • 1 medium apple cut into small pieces

  • ½ - 1 cup walnuts, chopped

Preparation:

  • Preheat oven to 350 degrees.

  • Grease a 9x5 inch loaf pan with coconut oil or line with unbleached parchment paper.

  • In a large bowl, combine all dry ingredients and mix well. 

  • Add in wet ingredients and mix together well and pour into greased loaf pan.  Spread batter evenly. 

  • Bake for 30 minutes, then turn heat off and let bread rest in oven for another 15-20 minutes to let it set.

  • Slice and enjoy!

  • To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.  

Gluten-free Applesauce Pumpkin Bread

gluten free applesauce pumpkin bread.jpg

Makes 1 loaf

This delicious pumpkin bread is healthy, hearty and sweetened with applesauce and a drop of maple syrup instead of refined sugar, and made gluten-free by using almond flour instead of regular flour. It will win you over the first time you bake it and become your new favorite breakfast or snack!

Ingredients:

  • 1 cup canned pumpkin

  • 4 eggs

  • 1 cup unsweetened applesauce

  • 1 tsp. vanilla extract

  • 3 tbsps. unsalted butter, coconut oil or ghee, melted

  • 2 ½ cups almond flour/meal

  • 1 tbsp. ground cinnamon

  • 2 tsps. pumpkin pie mix (or 1 tsp. each of nutmeg, ground ginger and pinch of cloves)

  • ½ tsp. sea salt

  • 1 tbsp. baking powder


Preparation:

  • Preheat oven to 350 degrees.

  • Grease a 9x5 inch loaf pan.

  • In a bowl, mix together the wet ingredients: pumpkin, eggs, applesauce, vanilla and melted butter.

  • In a separate bowl, mix together the dry ingredients: almond flour, spices, salt and baking powder. 

  • Combine wet and dry ingredients well and pour into greased loaf pan.  Spread batter evenly. 

  • Bake for 40 minutes until a toothpick comes out clean.

  • Cool for 15-20 minutes, remove bread from pan and place on cooling rack.  

  • Slice and enjoy!

  • To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.  

Cashew Bread

Makes 1 loaf

This amazingly delicious cashew bread recipe has only 5 ingredients and couldn’t be easier to throw together!  If you’re looking to avoid gluten, sugar or any other ingredients that are found in store bought bread, this bread tastes as close to the real thing as any grain-free recipe you’ll find out there.  Perfect for sandwiches, making French toast, dipping into sauces or soups, homemade breadcrumbs or any other way you enjoy your bread!  This slightly adapted recipe is courtesy of Elana’s Pantry.  You can view the original recipe here:  https://elanaspantry.com/rochels-cashew-bread/

Ingredients:

  • 1 cup cashew butter
  • 5 large eggs
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt

Preparation:

  • Preheat oven to 350 degrees.
  • Pulse together cashew butter and eggs in a food processor until very smooth
  • Add apple cider vinegar
  • Add baking soda and salt
  • Pour batter into a greased 9x5 inch baking dish
  • Bake for 45 minutes
  • Cool for 2 hours.
  • Enjoy!

To store cashew bread, wrap in a paper towel and seal in a Ziploc bag.  Can be refrigerated for about a week.