Why in the world is pumpkin bread called “bread”? Why not pumpkin cake? Because I think it would be more apt for sure! So with the fall season finally here, we wanted to try to figure out how to make some pumpkin bread and boy was it good! I was really happy how it turned out. The texture and flavor was amazing!!
So the challenge with baking pumpkin bread is to actually make sure it’s somewhat dense. With almond or nut flours, many times you’ll get something a little lighter and fluffier than the original versions. So in order to get the texture (and taste) just right, I thought coconut flour would add a little extra heaviness. The issue sometimes with substitutions like coconut flour is you have to add in more liquid like eggs or coconut milk. Coconut flour really tends to soak up moisture. Typically, a good rule of thumb, is for every 1/2 cup of coconut flour you use (i.e. muffins and cookies), add in 6 eggs. I just used an additional 4 eggs since it was a “bread” and wanted it a little denser.
Anyway, here is what you need for some yummy fall time Pumpkin Bread:
1 1/2 cup almond flour
1/2 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
2 tbsp cinnamon
2 tsp nutmeg
1 cup coconut palm sugar
1 tsp cloves
5 organic eggs
1 cup pumpkin puree
2 tbsp maple (optional)
Here is what you need to do:
1. In a large bowl, mix all of the dry ingredients together.
2. In a medium sized bowl, mix all of the wet ingredients together.
3. Combine all ingredients together until the mixture is smooth.
4. Spray bread/meatloaf dish with coconut oil.
5. Cook on 350 for 50-60 minutes or until the butter knife comes out clean.
By the way, I know that that’s a big portion in the picture. Don’t worry, I would never eat that much in one sitting. No way. Instead I would cut little bites from the pan and just nibble. If my calculations are correct, about 25 nibbles, give or take (a lot), equal about one slice, don’t you think? The only thing I can’t figure out is who ate the rest of the bread since the dish is about halfway empty.
Jill Belmonti -Landria, could you make these into muffins? Thanks, JillReplyCancel
landriav -Great thought Jill! I’m sure you could. I would cook them at 350 for 20 min and just keep checking them with a butter knife to make sure they are done. Hope you like them!ReplyCancel
A while ago, I wrote a post wondering why so many kids have allergies nowadays. I was curious because there are so many more kids with allergies than in the past. Apparently, between the years of 1997 and 2002 the rate of peanut allergies DOUBLED. There was a 265 percent increase in rate of hospitalization (doctors checking kids into the ER) related to food allergies. And, it turns out ,1 out of 17 kids (under 3 years old) now has a food allergy. These are facts reported by the CDC.
If you or you have a child or a friend with food allergies, or you have a child that you want to keep well, I highly recommend taking 18 minutes to watch this TedX talk on Youtube by Robyn O’Brien who is the founder of Allergy Kids Foundation. It’s both fascinating and shocking.
And yes, it’s about allergies that your kids may not have, but it’s also about cancers and other diseases that we may be unknowingly putting our families at risk . Did you know that 1 out of 8 women have breast cancer, and from that, 1 in 10 are due to genetic factors. That means 9 out of 10 are environmental!! We may need to think a little more about GMO foods, meats treated with hormones & antibiotics, vegetables treated with insecticides, pesticides, etc. Times have changed and this is certainly not the food we grew up on! Okay, enough ranting. On to a new staple of ours…
So I wanted to make something without tomato sauce (for a change) and that included sun dried tomatoes so we ended up making these Sundried Tomato Basil Meatballs (without the almond flour and could be without eggs) and they were fabulous!
Here is what you need:
2 lbs grass fed ground beef
1 egg (if no allergies)
2 tbsp freshchives, minced
2 tbsp fresh basil, minced
1/2 onion, chopped
2 -3 garlic cloves, minced (I used half of the TJ’s pre-cut onion, garlic, shallot pack in place of cloves and onion)
½ cup minced sun dried tomatoes
2 tsp celtic sea salt
1 tsp black pepper
First, preheat your oven to 350. Then, mix all of the ingredients together in a big bowl and shape into golf ball sized (maybe a bit larger) meatballs.
Next, heat a skillet over medium to medium high heat. Once the pan is hot, spray some coconut oil (if non-stick) and carefully place the meatballs in the pan. Then, brown the meatballs on all sides.
Next, if your skillet is oven safe, cover it with foil and transfer to the oven and cook for an additional 15 or so minutes. If the skillet is not oven safe, move the meatballs to a large baking dish, cover and cook for a few more minutes until desired temperature. That’s it! So quick and so flavorful, and apparently kid-friendly. Alice “snuck” 3 meatballs after school. She thought it was so funny. I’m just pleased that my 8 year old, who has become pretty picky lately, loved them!!
I made 2 lbs worth, thinking these would be great leftovers. Would you believe, even in our small family, that there weren’t any leftovers!! I don’t know whether to be happy, or bummed about that.
Buttoni-These look amazing! I love the idea of the sun-dried tomato in them and can’t wait to try them!ReplyCancel
landriav -Thanks Buttoni! I hope you like them. Sundried tomatoes are way under used in my household. This makes me want to use them more for sure!ReplyCancel
Amy -“Just Eat Real Food” just posted this on Facebook and I think I may have broken my mouse with house quickly I clicked to get the recipe. It looks delicious and I can’t wait to try it out! This will be a great meal to stock pile in order to pack in my 1 year old’s lunch.ReplyCancel
landriav -Ha! Too funny Amy!! I hope y’all like them! And yes, what a great lunch or snack to pack. Good idea!ReplyCancel
tom spiek -Great food ideas and healthyReplyCancel
Carrie-Yum! I love the idea of adding sun dried tomatoes to meatballs. Sounds like such a fabulous addition.ReplyCancel
Heather -Sounds yummy! If I omit the egg due to allergies, do you think they would still hold together well? Should I substitute something else?ReplyCancel
landriav -Hey Heather! Actually the recipe would be completely fine if you omit the egg. I hope you and your family likes it! Thanks for posting!ReplyCancel
Amy Savoie -I am loving your site. I belive 100% that food has everything to do with all the mass amount of ailments and illness that are everywhere these days. I love to hear about other people learning these truths. The more people know and change, the more hope we have of changing things for good. Keep spreading the word. Thanks for sharing with us. Hugs!!ReplyCancel
landriav -Thanks Amy! I really appreciate your post, and support!! 🙂ReplyCancel
Nathan -I am happy to have found your site – I look forward to the meatballs I will make this week – and the future posts to read and learn from.
Sam-oh my gosh…yum! I will be making these asap. I just bought some sundried tomatoes yesterday!ReplyCancel
Karol -I did it today for the first time and we really enjoyed the taste. We will definitely have this food again soon. Thank you for the recipe.ReplyCancel
landriav -You are welcome Karol! So glad y’all liked it! Thanks!ReplyCancel
Martha -Made these for dinner tonight. They were easy, fast, and delicious. We had all the ingredients already at home and the recipe was very clear. Thanks!ReplyCancel
landriav -So glad y’all liked them Martha!! Thanks for sharing! 🙂ReplyCancel
Coleen -I made these as part of the diet plan you sent me last week and they were delicious! I did tweak it a little to make it like my Italian grandmother’s — added a little grated parmesan, basil and some almond meal as they were a bit soupy since I halved the recipe and one egg was too much!ReplyCancel
I love seafood. All seafood. But so many times I’ll stand in front of the seafood department and have such a hard time deciding what to get, and well, how to cook it. But when I go to a restaurant, many times I’ll get scallops because…YUM!
But, with hubby being the crazy entrepreneur he is right now, again, we very rarely get seafood. But, when Whole Foods has wild sea scallops for $12/pound, $12 off regular price, you better believe I’m going to treat myself!! I forget just how easy and surefire scallops can be. Anyone can make them, and in no time at all!
All you need to go with scallops is some good salt, a dash of pepper and some grass fed butter.
To get started, first dry off your scallops with a paper towel. If there is any moisture on them, they won’t sear quite as well. Next get out your cast iron pan and turn the heat way up!
Next add about 2 tsp grass fed butter and let it melt. About a minutes after it’s melted, your pan is ready for searing. Place scallops in pan, coat with salt and pepper and flip when nice and brown, usually after about 3 minutes. Cook for another 3 or so minutes, turn down on low for another 2-3 more minutes, and that’s it! They’re ready!
This was a melt-in-your-mouth, savor-each-and-every-bite meal. I had some with my usual celtic salt and pepper and they were fabulous. T hen I had some with some Truffle salt and woah, just when I thought these couldn’t get any better, I was proven wrong. This stuff is amazing, fresh, and handmade by a friend of mine! I also tried her pink Margarita salt and they were just as fabulous!! Oh I love salts! More to come on salt and these fun herb and flavored salts I’m playing with this week!
This was such a treat! And, so super easy to make! When we win the lotto, I will be making these weekly — or our chef will be. 🙂
Hope you got to relax some and enjoy your weekend, too!
I walked into my friend’s house the other day (who by the way has a beautiful blog called Back to Organic) to hear the sizzle, and smell the wonderful aroma of fajitas. Mmmmm. In Atlanta, when I was back in high school, there use to be this restaurant called Rio Bravo that my friends and I loved. I still don’t know why they all closed down; they were always packed. Anyway, my friend said she use to work there and their secret ingredient for their fajitas was pineapple juice and soy sauce. Ohhh!! So, tonight, guess what we had for dinner?
First, if you can plan ahead in the morning or the night before, mix together the ingredients for the marinade and put them in a freezer zip lock bag. Then add the meat, get as much of the air out of the bag as possible, close up and let marinate at least an hour if you don’t have time to prepare ahead of time.
Next, chop or slice (I used my mandolin) the onions and green peppers. Turn large pan on high, add coconut oil and sautee veggies until nice and brown. Then add salt and lime juice.
Then, on to the meat. Grill your meat and cook until desired temperature. Or, if you’re like me and a little intimated by the grill (lucky for me Scott came home early tonight) then just pan fry it. I like to use my cast iron skillet for steaks.
Then, either toast or grill the tortillas (if you’re going to use them), cut meat against the grain, add onions and peppers, maybe some cheese for the kiddos, squeeze more lime if you want, and enjoy! We would have use guacamole on these if we had a ripe one (we use it on everything) but these were still fabulous without!
They were so good Alice said “my tummy hurts it’s so full”.
Oh, and Sarah from Dallas, the Naturalmond winner, please let us know if you’re out there!! Jaime and I have tried to reach you but and haven’t had any luck so if we don’t hear from you by tomorrow night, we are going to have to pick a new winner. Email us, please!
This was the subject title I received in an email from my good friend the other day and needless to say, we had to make these. Alex, who has done an amazing job completely changing her kids diet as well as their taste buds over the past year, has been telling me about this blog called Againstallgrain.com and in particular, about these waffles. Anyway, Against All Grain did a guest post on Realsustenance (another blog that has some amazing food) sharing the recipe. What we interesting to me was the primary ingredient ….cashews!
They turned out quite nice looking, don’t you think?
But I will say, my husband’s first comment is, “They’re not crispy”. But bite, after bite, after bite, he decided they were “really delicious” and then, he continued to eat almost all of them.
Sometimes he’s worse than the kids. Patience!!
Tate was just happy to get some more…
Here’s what you need for 2 full waffles (you may want to double):
3 eggs
1 cup raw cashews (or almonds, almond flour)
1/3 cup canned coconut milk (or almond milk)
3 tablespoons maple syrup (grade B)
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
2 tablespoon coconut flour
1 1/2 tsp arrowroot powder
Here’s what you need to do:
Preheat your waffle iron.
Combine the eggs, cashews, milk, maple, and melted coconut oil in a blender. I just used my Hamilton Beach blender.
Add the salt, baking soda, arrowroot and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
Repeat until the batter has been used up.
These were easy and fun to make but I’m not sure we made enough. The above ingredients made almost 2 full waffles and that was not quite enough for my family. Next time I’ll double the recipe, although, that just means I’ll eat more, doesn’t it?? I have no will power for treats like this!
Amy-These are excellent! The directions say to mix the honey, but that’s not on the ingredient list, so I used the maple syrup (figuring these could easily be interchanged). Also, the directions don’t say where to add the arrowroot, but I assumed it was with the other dry ingredients. Thanks so much for sharing this! I used 1 c almond flour as opposed to raw nuts and used a hand mixer and it worked well too. EXCELLENT and can’t wait to make them again!!ReplyCancel
landriav -Thanks so much Amy!! And so sorry about the incomplete directions. Glad you figured it out. Making those changes now so thanks for the heads up! 🙂ReplyCancel
T-Do you happen to know how many carbs are in this recipe? Just curious.ReplyCancel
landriav -I don’t know the carb count for these. Sorry!!ReplyCancel
Ania -Hands down, the best GF waffle recipe I have made. Just love them. They also freeze really well!ReplyCancel
landriav -Awesome, great to hear Ania!! 🙂ReplyCancel
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Jill Belmonti - Landria, could you make these into muffins? Thanks, Jill
landriav - Great thought Jill! I’m sure you could. I would cook them at 350 for 20 min and just keep checking them with a butter knife to make sure they are done. Hope you like them!