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)

Ingredients
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)

Directions
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!

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula

Heirloom Tomato Bread Salad

According to my calendar, it's September, but you wouldn't know it from the triple digit temperatures in Los Angeles.

The Adorable Monster and I are huddling up by the air conditioner, avoiding the dog park (much to his chagrin), and doing out best to stay cool. Ironically, our Labor Day weekend was filled with work! I finished polishing my manuscript and sent it off to my agent this morning (Yay! Can't wait to see how it all unfolds!).

So hold a positive vision for the novel finding the right publisher...

When it gets hot like this, I always gravitate toward making cool dishes, like today's recipe for Heirloom Tomato Bread Salad. Also known as Panznella, this recipe is based on the Florentine dish that combines tomatoes with stale bread, olive oil, and vinegar. Basil and onions often accompany it, too.

Fortunately, heirloom tomatoes are still going strong at my local markets, and I'm always looking for any way to use them. Another thing that I love about this recipe is that it makes use of stale bread (waste not, want not!).

In addition to the bread and tomatoes, I added some lovely purple basil and wild arugula, but feel free to make it without those flourishes. It's great either way! Also, if I'm feeling extra fancy, I sometimes saute the bread cubes with a little olive oil to crisp them up slightly, but this step isn't required.

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula
Prep time: about 10 minutes
Serves 4 people
Vegan
Print Recipe

Ingredients

• 4 medium heirloom tomatoes (about 2 cups), chopped
• 2 tablespoons fresh basil, chopped
• 1 cup stale bread, cut into cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 cup wild arugula (optional)
• salt and freshly ground pepper

Directions

1. Place the bread in the bottom of a bowl. 
2. Top with the tomatoes. Drizzle with the olive oil and vinegar and sprinkle with salt and freshly ground pepper. 
3. Allow to rest for about 30 minutes, until the bread soaks up the liquids from the tomatoes and softens. 
4. Add the basil and arugula (optional) and toss to combine. Serve right away at room temperature. Enjoy!

Source for Ingredients

• heirloom tomatoes, purple basil, and wild arugula from the West Hollywood Farmers Market
• sourdough baguette from La Brea Bakery