Tag Archives: gluten-free

Bella’s Delicious Pumpkin Bread 

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Living a gluten-free lifestyle can be difficult sometimes. Still, thanks to my mom, I learned to enjoy many different kinds of food, including bread, cookies, cakes, pies, and others that wouldn’t be gluten-free. 

Gluten-free pumpkin bread is a delightful treat that combines the comforting flavors of pumpkin with a health-conscious choice that I can enjoy even being gluten-free. This particular bread variation caters to individuals with gluten sensitivities or those adhering to a gluten-free lifestyle like me. 

When it comes to homemade gluten-free pumpkin bread, the advantages are numerous. By making bread at home, I can control what ingredients to put in, ensuring the absence of hidden gluten sources or unwanted additives commonly found in store-bought varieties. Additionally, when making bread at home, I can customize it according to my preferences, such as adjusting to make it less sweet or incorporating alternative flour for added nutrition and the kind of sweetener healthier alternatives like dates, coconut sugar, or even monk fruit sugar. Below is our bread recipe to make in the fall when abundant pumpkins are in the farmer’s market.

Ingredients:

· 2 cups gluten-free all-purpose baking flour 

· 3/4 teaspoon baking soda

· 1.5 tablespoon cinnamon

· 1.5 cup pumpkin puree ( or can pumpkin puree)

· 1 cup coconut sugar

· ½ maple syrup

· 1/2 cup coconut oil

· 1/2 cup almond or coconut milk

· 2 tablespoons vanilla extract

Baking Instructions:

1. Preheat oven to 375 degrees F. Grease a 9 x 5 bread pan.

2. In the Vitamix, add the wet ingredients first, then the dry ingredients, and blend at medium speed for 30 seconds or until all combined.

3. Don’t over blend – 1 minute max. Use your spatula to scrape down the batter since it will be thick and sticky.

4. Pour batter into the loaf pan. Sprinkle some cinnamon and coconut sugar on top.

5. Bake for 35-40 minutes. And check with a toothpick. Bread is done when the toothpick comes out clean. 

6. Leave the bread in the oven for 5 minutes after turning off the stove. 

7. Cool the bread on the rack and slice it about an inch thick for each slice. Store in the bread box or plastic bag. 

8. Bread can be on the counter for 2-3 days, no more than 4 days. Or in the fridge for 5-6 days. You can also freeze it for up to 4 months.

Happy Baking!

Bella H.

Vegan and Gluten-free Rice Crispy Treat

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Can you believe Halloween is coming in a month? I make this rice crispy recipe every Halloween and give it to our neighbors, teachers, and friends. It’s a healthier version of the typical rice crispy treat you buy in-store. You, too, can make these healthier vegan and gluten-free rice crispy with less sugar and unhealthy fats. Here’s a simple recipe for more nutritious vegan and gluten-free rice crispy treats:

Ingredients:

3 cups certified gluten-free rice cereal 

1/2 cup date syrup (or a combination of brown date syrup and pure maple syrup) 

1/2 cup natural almond smooth or crunchy or other butter (no added sugar or oil) 

1/2 teaspoon vanilla extract 

1/5 teaspoon sea salt 

***optional 1/4 cup dairy-free chocolate chips or chopped dark chocolate or coconut shred if you don’t like or can’t eat chocolate

Instructions:

  1. Prepare a square or rectangular baking pan (8×8 inches or similar size) by lining it with parchment paper, leaving some overhang on the sides. This will make it easier to lift the treats out later.
  2. Add the gluten-free rice cereal in a large mixing bowl and set it aside.
  3. Combine the date syrup, almond, or other alternative nut butter in a small saucepan over low heat. Stir constantly until they are well combined thoroughly. This should take about 3-4 minutes. Be careful not to overheat or boil the mixture; it won’t taste good if it burns. 
  4. Remove the saucepan from the heat and stir in the vanilla extract and salt (if using).
  5. Pour the warm syrup mixture over the rice cereal in the mixing bowl. Use a spatula or wooden spoon to gently fold and stir everything together until the cereal is evenly coated.
  6. To make it sweeter, fold the dairy-free chocolate chips or chopped dark chocolate while the mixture is still warm.
  7. Transfer the mixture to the prepared baking pan. Use a piece of parchment paper or a spatula to press it down firmly and evenly.
  8. Let the treats cool and set for at least 30-40 minutes at room temperature or in the refrigerator.
  9. Once set, lift the parchment paper overhang from the pan. Place them on a cutting board and cut them into squares or rectangles.
  10. Enjoy your healthier vegan and gluten-free rice crispy treats!

These treats are naturally sweetened and contain healthy almond or nut butter fats. You can customize them by adding chopped nuts, dried fruit, or other toppings. Store any leftovers in an airtight container at room temperature for up to a week or in the refrigerator for a longer shelf life (about 3 weeks). You can make these for Halloween!

Enjoy your hard-earned labor 🤗

Bella H.