Sunday, January 29, 2017

Healthy Gluten Free Pumpkin Bread

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog
Who doesn't love pumpkin? What about pumpkin bread?

You've probably had many versions over the years. I had a craving so the other week, I set out to develop a gluten free recipe that used more natural sweeteners like maple syrup and coconut sugar. The flour mixture includes both coconut and almond flours, studded with spices.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog
I added walnuts once and that was a nice touch, but they're not required. The bread is moist and delicious, makes your kitchen smell heavenly while it bakes, and it's filling and delicious.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog
I heartily recommend eating your slice with grassfed butter.

Don't skimp on the butter.

Lots of butter.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog
Healthy Gluten Free Pumpkin Bread
Makes one loaf
Baking time: one hour
Gluten Free; dairy free (contains eggs)

1 cup all purpose gluten free flour
1/2 cup almond flour
1/2 cup coconut flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree (organic canned is what I used)
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1/4 cup coconut sugar (plus more to sprinkle on top)
1 teaspoon vanilla extract
chopped walnuts (optional)

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, combine the GF flour, almond flour, coconut flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Stir to combine well & set aside.

3. Then in another mixing bowl, combine the eggs, pumpkin puree, olive oil, maple syrup, coconut sugar and vanilla extract. Whisk until smooth. Add the dry mixture to the wet mixture and stir to combine (don't over beat). Fold in the walnuts if desired.

4. Transfer the mixture to a greased bread loaf pan. Smooth to distribute evenly and sprinkle the top with coconut sugar. Back for about fifty minutes to one hour, or until a toothpick comes out clean. Serve warm with grassfed butter. Enjoy!

Wednesday, January 4, 2017

Roasted Kombucha Squash & White Bean Soup

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup
Right, so I got up early and got really inspired this AM.

I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.

One squash = a lot.

So I had plenty of leftovers.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup
That means soup time!

I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.

I popped in a few cubes of frozen basil (optional).

The result ... insanely good soup.

Like how can this have no dairy?

And be so creamy?

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup
Don't ever let your leftover squash languish again in the fridge purgatory.

Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup
Roasted Kombucha Squash & White Bean Soup
Serves 6 to 8 people
Cooking time: 10 minutes (for real)
Gluten free; dairy free

1 1/2 cups roasted Kombucha squash meat
1 can Cannellini beans, strained and rinsed
4 cups vegetable or chicken broth
2 garlic cloves (peeled)
1 inch piece fresh ginger
1/4 cup extra virgin olive oil
dash of red pepper flakes (optional)
salt and freshly ground pepper
fresh or frozen basil (optional)

1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.

2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!