You Want Me to Eat That?!

Pumpkin Cream Cheese Bread

I love pumpkin bread. I also love to bake. Going gluten free in our family has caused some serious disappointment as it is so hard to make a good, gluten free bread! I've been playing around a LOT with flours and have come up with a pretty decent mixture.

The other day, a friend gave me some amazing pumpkin bread (Recipe was from Gooseberry Patch). It was so good! I asked her to give me the recipe so I could play around with it, have a base to start from and figure out how to make a good gluten free pumpkin bread. And by golly, I did it! This bread is soooo good!

I made it with eggs and dairy, but it can be vegan; egg free, dairy free, too, if needed. I made a separate loaf for my daughter without the eggs or dairy. I also have learned to appreciate grape seed oil. It makes gluten free bread so much more moist!

Filling:

8 oz cream cheese, softened (can substitute tofutii cream cheese)

1/3 cup sugar

1 tbsp potato starch

*1 tbsp gluten free flour mix

1 egg (or substitute 1 tsp energy egg replacer with 4 tbsp warm water whipped until frothy)

2 tsp grated orange peel

 

Bread:

1 15 oz can cooked pumpkin

1 cup grape seed oil

2 eggs (or substitute 1 tbsp energy egg replacer with 10 tbsp warm water)

1 ½ cups sugar

1 ½ cups agave nectar

1 tsp salt

1 tsp cloves

1 tsp cinnamon

1 tbsp baking soda

1 tsp xanthum gum

*3 cups gluten free flour mix

1/3 cup amaranth flour

 

*(1 c tapioca starch, 1 cup sweet sorghum flour, 1 cup sweet rice flour, ½ potato starch, ½ cup arrowroot starch-mix together store in air tight container)

 

Mix filling ingredients together and set aside.

 

Mix pumpkin, grape seed oil, eggs, sugar and agave nectar together.  Add in the remaining dry ingredients and mix until well blended.

 

Cover bottom of bread pan with pumpkin mix. Spread filling over pumpkin mix, then pumpkin mix over the filling. Bake at 325 degrees for 1 ½ hours or until done. Makes 2 loaves of bread.

Banana Muffins

I've been trying hard to come up with a great banana muffin recipe that is everything free; no substitutions. I don't want it to be grainy or sandy or dry and crumbly. I'd like someone to bite into and not know that it's gluten free. I've been playing around, and by golly, today, I got! And it cooked up perfectly in muffin tins and in a loaf pan! It was so good that my son literally ate HALF THE LOAF in one setting! I'm going to have to go get some more bananas and let them turn brown!

*2 ½ cups gluten free flour mix

½ cup amaranth flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp xanthum gum

6 medium to large  very ripe bananas

1 ½ cups fine baking sugar

2/3 cup grapeseed oil

2 rounded tsp energy egg replacer mixed with 3 tbsp warm water

 

*(1 c tapioca starch, 1 cup sweet sorghum flour, 1 cup sweet rice flour, ½ potato starch, ½ cup arrowroot starch-mix together store in air tight container)

 

Pre-heat oven to 350 degrees. Combine dry ingredients in bowl.  Mix bananas, sugar, grapeseed oil and energy egg mixture together until well blended. Add in flour mixture. Pour into muffin cups and bake until golden brown (about 15 minutes). Also makes good banana bread.

 

Yields 2 dozen muffins or 2 loaves bread.