Archive for October, 2016
Pumpkin Cranberry Bread
1 1/2 cups grain free flour (gluten free, almond, etc.)
1/2 cup coconut flour
5 teaspoons pumpkin pie spice (3 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground clove)
2 teaspoons baking soda
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
1/2 cup maple syrup
5 tablespoons butter, melted (or coconut oil)
2 teaspoons pure vanilla extract
2/3 to 1 cup dried cranberries
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5inch loaf pan baking parchment(or butter it).
Stir flour of choice, coconut flour, pumpkin pie spice(s), baking soda, and kosher salt
together in a bowl with a whisk to mix.
Beat pumpkin puree, eggs, maple syrup, butter/coconut oil, and vanilla extract together in a separate bowl until
smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened.
Add cranberries and vinegar, then stir to evenly distribute. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes.
Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
1. Roast Carrots and Turnips
- Preheat oven 425 degrees
- peel and chop turnips into chunks
- chop Carrots into chunks
- drizzle with olive oil,
- Add spices salt, pepper, garlic, paprika, cumin, turmeric
- add spicy paprika or other spicy hot spice
- Roast for 40 minutes
2. Pull out and let cool
3. cook bacon until crispy.
4. Mix with Mayo
- Pour veges into a bowl
- crumble bacon
- add chopped onion (op)
- Add mayo to taste