Fall just screams pumpkin.This loaf is moist and delicious on its own or with a smear of cream cheese or slathered with butter.It’s Gluten Free and Grain Free .
1.5 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 cup melted butter
1/2 cup coconut sugar or regular sugar or honey
3 large eggs
1 cup canned pumpkin
Preheat oven to 350 degrees F. In a mixing bowl combine almond flour, baking soda, salt, and cinnamon. Mix melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry. Line loaf pan with parchment paper and pour batter into the pan. Bake 50-55 minutes, or until a toothpick inserted in the middle comes out clean
Did you know that Tostitos Multigrain Scoops are Gluten Free.This was news to me .I assumed that multigrain would include gluten grains in the mix.While that is true for Tostitos regular multigrain chips,(they include whole wheat flour) the scoops are free to enjoy with reckless gluten free abandon.
Yup you have read that correctly! Of course vegetables are always gluten free, but I think sometimes those of us who chose a gluten free diet forget about the simplicity and ease of eating plants.
This weekend my Husband and I planted our summer garden. It will hopefully be bursting with tomatoes, cucumbers, zucchini, snow peas, garlic and onions in the not too distant future.We are still on the hunt for spaghetti squash plants.
If you have some outdoor space or even planter pots you too can have a garden. There is such pleasure in seeing and eating the fruits of your labour.
I am always thinking of others so perhaps if you have some extra space you could plant a few rows of vegetables to be shared with neighbours or even your local food bank.
I’ve been trying to eat less grains these days, so I have been experimenting with almond flour. The almond flour I purchased at Bulk Barn is more a meal consistency which works for a cookie but may not translate for other baking needs. I haven’t found almond flour that resembles regular flour yet. It is on the expensive side for flours but worth it for the occasional treat.
The cookies have a coconuty texture and they taste really good.
Almond Flour Chocolate Chip Cookies (Gluten Free, Grain Free)
Yield: 1 dozen large cookies
1/4 cup butter plus 2 Tblsp, softened
1/3 cup cane sugar (can substitute brown or white sugar)
1 tsp pure vanilla extract
1 large egg
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups almond flour
3/4 cup chocolate chips
1/2 cup chopped walnut pieces (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and walnuts, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 11-12 minutes, or until golden brown around edges. Allow to cool for at least 10 minutes on the baking sheet.
I had a Family Day brunch at my home yesterday.Three of us are gluten free so I needed to make an gluten free version of my usual Oven Baked French Toast.I used Suzies Gluten Free Cinnamon Raisin Bread that we purchased a few weeks ago on our road trip. The bread is denser than a regular bread and doesn’t absorb liquid as easily as its gluten counterpart but it turned out well. The non gluten eaters thought it was really good .I made a simple raspberry sauce to accompany it as well Canadian Maple syrup of course.
Overnight Gluten Free Baked French Toast
5 slices Gluten Free Cinnamon Raisin Bread cubed
2/3 cup of Half and Half
2 eggs beaten
1 tsp cinnamon
½ cup cubed cream cheese (optional)
Preheat oven to 350.Grease a small baking dish. Put cubed bread in baking dish. Mix beaten eggs with half and half. Pour over bread, making sure all bread is coated. Sprinkle cinnamon on top and dot with cream cheese. Put in fridge at least 2 hours before baking, preferably overnight. Bake uncovered for 35 minutes
Simple Raspberry Sauce
2 cups frozen raspberries
½ cup water
¾ cup sugar
Bring to a boil and stir. Turn down to medium and simmer until sauce thickens approximately 20 minutes. Serve warm.