Best Pumpkin Bread EVER

I was looking for a baked good to take to my bible study.  I came across this recipe and I'm so glad I tried it. Thanks to Against All Grain for this gluten-free, grains-free, dairy-free, coconut-free AND amazing treat!  

I made two.  One for the family and one for bible study.  My family (including my very picky-when-it-comes-to-food husband) loved it so much it was difficult to keep them from eating the whole thing.  I managed to save some and turn it into pumpkin bread french toast the next morning.  Delicious!  As I labeled my treat for bible study I secretly hoped the ladies would see it's gluten-free, grain-free, etc., be too afraid to try it, and I'd get to take some home.  No such luck. 

Photo: Against All Grain

Here's my version:

Ingredients:

2 large eggs

¾ cup almond butter

½ cup grade B maple syrup

½ cup pumpkin puree

3 tablespoons softened unsalted butter

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

½ cup arrowroot powder

1½ tablespoons cinnamon

1 teaspoon nutmeg

1½  teaspoons baking powder

½ teaspoon baking soda

½ teaspoon lemon zest

½ teaspoon ginger

¼ teaspoon sea salt

Directions:

• Preheat oven to 350˚F.
• Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
• In a high-speed blender or food processor combine the eggs, almond butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
• Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
• Pour the batter into the prepared loaf pan. Bake for about 40 min or until a toothpick comes out clean.
• Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

For pumpkin bread french toast the next day:

• Whisk together one egg, 1 teaspoon of vanilla, 2 tablespoons of raw milk (optional).
• Melt 1 tablespoon of butter over a medium-high heat.
• Slice 1/2 a loaf of pumpkin bread and dip each slice in the egg mixture. 
• Cook on each side for about 2 minutes.  
• Top with grade B maple syrup.

Frozen Bananas

I have a new favorite blog, stir it up.  She's a paleo wife and mom, like me, and I think we'd be friends.

Today I made the frozen bananas I found on her site.  I adapted it for my preferences and thought I'd share it with you.

Photo: stir it up

For two bananas you'll need:

a heaping tablespoon of almond butter
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 tablespoons cacao powder
1 tablespoon coconut oil
1 tablespoon raw honey

• Slice bananas in half lengthwise
• Stir together almond butter, cinnamon and vanilla
• Divide almond butter mixture between two banana halves
• Add a popsicle stick and but bananas back together
• Place in freezer, on waxed or parchment paper, until frozen
• When bananas are frozen, melt chocolate, coconut oil, and honey
• Pour chocolate evenly over both bananas, covering every inch
• Place back in the freezer until frozen, about 30 min.

 Both of my kids were beside themselves excited about this new treat.  I think I'll be making them again very soon.

Breakfast Cookies

My kids were super excited to have cookies for breakfast and you don't have to feel guilty. These are a great addition to your breakfast repertoire.  Don't let the name fool you, though.  They are a great after school snack, too!

Paleo Pumpkin Breakfast Cookies by The Girl Who Went Paleo 

Ingredients:

¼ C pureed pumpkin

½ C almond butter

½ C honey
1 t vanilla
1 C almond meal/flour
1 t cinnamon
¼ t baking soda
½ C walnuts or pecans, or whatever you'd like 

 ½ C dark chocolate chips or any dried fruit, optional

Directions:

• Preheat oven to 350˚ F and line a cookie sheet with parchment paper
• Combine all wet ingredients together
• Add dry ingredients and combine thoroughly
• Scoop batter onto prepared cookie sheet
• Bake approximately 10-15 minutes, according to thickness
• Cool 2 minutes and transfer to cooling rack  

"Peanut Butter" Cookies

I've been on the hunt for a good cookie recipe that fits in with our new way of eating.  I came across a blog and instantly liked Tara because she was so honest about how her "peanut butter" cookies turned out.  She didn't like them and she told her readers not to make them.  I felt challenged and inspired.

Here is my version of "Peanut Butter" Cookies: 

Ingredients: 

• ½ cup chunky, organic, raw almond butter*
• ¼ cup coconut oil 
• 3t stevia (we use NuNaturals brand NuStevia powder) 
• 1 egg 
• 1 ¼ cups Bob's Red Mill finely ground almond meal/flour 
• ½ teaspoon sea salt
• Trader Joe's 73% dark chocolate candy bar, cut into big chunks

• Directions:

1. Cream together 1st four ingredients
2. Stir in flour & salt
3. Drop spoonfuls on ungreased baking sheet
4. Add a chunk of chocolate to the top and press it in a bit 
5. Bake at 350º for about 8-10 minutes

• 
  
• The cookies got two thumbs up from the whole family.  Carly, my 12-year old, said they tasted like almond butter.  I take that as a compliment.
•  
• And in spite of how her cookies turned out, you should check out Tara's blog, Always Underfoot.
•  
• *we don't eat peanut butter (or peanuts) anymore for a few reasons: they are one of the most common food allergens, they contain anti-nutrient lectins, and are especially susceptible to a mold that produces a mycotoxin called aflatoxin.  Read more about toxic peanuts here.
• 
  
•