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!

Blueberry Coconut Breakfast Quinoa (Gluten Free)

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup. 

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries 

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes). 

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed. 

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!

Coconut Macaroons (Gluten Free)

My adventures in gluten free eating continue.

I'm fresh off a trip to Vegas, where I stayed at the Encore (part of the Wynn) and also the most gluten-free friendly place I've ever been. They had gluten-free menus at every single restaurant in both hotels. That removed a lot of the stress of traveling. I also had a fabulous meal at Cut Las Vegas. The wait staff and chef were also super-accommodating to my dietary restrictions.

One reader wrote in to ask if I'd noticed any health benefits from my strict gluten-free eating. And

the short answer is—yes! My gums and skin are much healthier. It's been almost three months, and just this week I feel like I'm turning a corner. My sinuses are finally clearing up. In full disclosure, I've been eating mostly dairy-free also (a little cheese here and there). I've also been working with a holistic allergist to rebalance my system. My first treatment was two weeks ago.

I've read that gluten antibodies can stay in your system for three to four months (that's so crazy!), and gluten is now in about eighty percent of food. Even so, it's never been easier to be gluten-free with so many products now available. However, it's still important to read labels (gluten-free does not mean it's healthy). But I'm still on some medications and not 100%. I plan to visit my allergist again in a week or two for another treatment and to continue to work to improve my health.

Before I left for Vegas, I baked a batch of my mother's Coconut Macaroons. Not only was it Passover, but I knew that making them gluten-free was an exceptionally easy modification that wouldn't alter the taste. They only require two teaspoons of flour per a huge batch. I'd also been wanting to play around with King Arthur's gluten free products. I used their Gluten Free All Purpose Flour. They're also dairy-free (and I usually try to avoid dairy when possible).

Mostly these addictive little nuggets are made with coconut, organic sugar, and organic egg whites. They can be served with dark chocolate for dipping and/or fresh berries. Thanks to my mother for the recipe! Everybody loved them!

Coconut Macaroons

makes about thirty macaroons
baking time: about 15 min. per batch
gluten-free; dairy-free

Ingredients
4 egg whites, whipped to soft peaks
1 1/2 cups sugar
2 teaspoons gluten-free flour
14 ounces shredded coconut

Directions
1. Preheat oven to 350 degrees. Add egg whites to a stand mixer, or whisk by hand, until they have soft peaks. Then add the sugar and flour, mixing into the egg whites, followed by the coconut.

2. On a cookie sheet lined with parchment paper, spoon one tablespoon mounds of the mixture. Bake them for about 12 to 15 minutes, or until nicely toasted. Keep an eye on them to make sure they don't burn on the bottoms. Using a spatula, transfer to a rack or plate to cool.

3. Serve with dark chocolate dipping sauce and/or fresh berries and whipped cream. Enjoy!

Curried Coconut Lentil Soup

It's soup weather.

Translation: it's cold and rainy and December, so all you want to eat is something warm and comforting!

This is the kind of weather that makes it tough to get out of bed (especially if you attended KROQ's Almost Acoustic Xmas last night). And unfortunately, it's raining on my farmers market parade. I will probably hit Whole Foods later in the day instead.

The Adorable Monster has the right idea—he's snoozing on the sofa, curled up into a tight bundle of fluffiness.

So I thought I'd write up this recipe that I made the other week for today. It's a Curried Coconut Lentil Soup. Even though this soup is vegan, the curry seasonings, fresh ginger, and coconut milk imbue it with a rich, creamy flavor. I also added quinoa (extra protein and fiber) to the mix.

This soup is sure to spice up any dreary winter day.

Curried Coconut Lentil Soup
Serves 6-8 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 1 cup red split lentils
• 1 cup yellow split peas
• 1/2 cup quinoa
• about 7 cups of filtered water
• 1 medium carrot, peeled and chopped
• 1 medium onion, peeled and chopped
• 1 bell pepper, seeded and chopped
• 2 garlic cloves, peeled and minced
• 2 tablespoons fresh ginger, peeled and minced
• 2 tablespoons curry powder
• 2 tablespoons coconut oil or extra virgin olive oil
• 1 can (14 oz.) light coconut milk
• 1 bay leaf
• fresh chopped cilantro for garnishing
• salt and freshly ground pepper

Directions

1. In a large pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and saute until beginning to soften (about 5 minutes). Add the garlic, ginger, and curry powder and stir to combine. Cook for one or two more minutes.
2. Rinse the lentils and split peas until the water is no longer murky. Add the lentils, split peas, quinoa, and bay leaf to the pot. Cover with water and bring to boil. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the split peas are soft.
3. Stir in the coconut milk and bring to a simmer. Cook uncovered for about 20 minutes or so, allowing the soup to thicken to desired consistency. If it becomes too thick, then more water can be added (though I like this soup nice and thick).
4. Season to taste with salt and freshly ground pepper. To serve, ladle the soup into bowls and top with the chopped cilantro. Enjoy!

Special Beer Pairing: Thai-Style Steamed Mussels with Coconut Milk & Basil

Thai-Style Steamed Mussels

When first approached, I jumped at the chance to create a beer pairing recipe for the New Belgium Brewing Company, makers of the popular Fat Tire beer.

I absolutely love pairing wine with food, so why not extend my skills and work with beer? My first stop was Whole Foods, where I picked up a case of Trippel Belgium Style Ale, New Belgium's boldest and strongest beer with the longest fermentation (and highest alcohol at around 8%). The beer opens with a blast of hops that smoothly gives way to complex character, finishing with a spicy punch of coriander. This was a big beer with a big personality, and not for the weak of heart. While the obvious choice would have been to go for meat, either braising or roasting it, I wanted to do something a little bit different.

Inspired by the spicy character and coriander flavors, I immediately thought of curry (coriander is one of the major components in a lot of curry), and this led me down the road to Thailand. With such a bold beer, I figured that it would hold up well to the strong flavors and spiciness of Thai aromatics. And instead of meat, I decided that I would steam mussels in the beer itself, finishing them with coconut milk and julienned basil.

Special Passover Meatless Monday: Coconut Macaroons with Winter Strawberries

Coconut Macaroons with Winter Strawberries

In honor of the forthcoming Passover holiday, check out my new "Farm to the Table" recipe on WeHo Patch for Coconut Macaroons with Winter Strawberries.

If there's such a thing as a healthy dessert, then this is it! These delicate, tasty treats are free of flour/gluten and refined sugar (they're sweetened with maple syrup or agave nectar). Although coconut has gotten a bad rap in the past due to it's high saturated fat content, the kind of fat in coconut is not typically stored in the body. In addition, coconut is high in fiber, vitamins, and minerals.

I paired these lovely little cookies with the sweet, vibrant winter strawberries that popping up are all over my local farmers market, but any fresh fruit works, too.

Here's the direct link to my recipe for Coconut Macaroons with Winter Strawberries

Go Tropical This Holiday Season with Mango-Coconut Biscotti

This year, I was asked to participate in the International Blogger Holiday Cookie Recipe Exchange organized by Lori of Fake Food Free.

I gladly emailed my recipe for Triple Ginger Cookies, one of my favorite holiday treats, to Melissa of My McDonald Meal. Soon enough, a recipe showed up in my email from Marianne of French Fries to Flaxseeds for Mango Coconut Lime Biscotti.

I did a double take -- biscotti?!