|Posted on October 16, 2019 at 6:10 PM|
For all you Traditionalists (and non-traditional as well), what a great time of year to be in the Kitchen !!
I don't know about you, but baking is one of my favourite ways to keep the house cozy and save on incense (becuase really, fresh baking is the best scent!)
I thought I'd share one of my seasonal favourites. It isn't completely gluten free as I like to share it the 'gluten-aware' or not. You can always modify with a gluten free grain or alternative flour such as almond or potato starch. Know that it may affect the consistancy and cooking time - and that's ok too!
Serve warm with plenty of grassfed butter or coconut products to assimalate the fat-soluble vitamins and keep cozy from the inside
1 cup melted coconut oil, cooled
2 eggs or 2 tsps soaked chia seeds
1 teaspoon vanilla powder or extract
1 teaspoon apple cider vinegar
1 15oz can if pumpkin pureé or fresh pureéd pumpkin or butternut squash
3 cups gluten-free baking mix such as Anita’s*
1/3 cup of local honey or maple syrup
1 Tbsp candied ginger, or raisins, or cranberries finely chopped
1 teaspoon baking powder
½ teaspoon baking soda
1 cups finely chopped apples such as Gala or your favourite local seasonal variety
½ teaspoon each cinnamon, nutmeg, cloves, cardamon
¼ teaspoon salt
Preheat oven to 375 degrees Fahrenheit. Grease a 9x5-inch loaf pans or a muffin tin.
In the bowl of a stand mixer, add sweetener, pumpkin puree, eggs, apple cider vinegar, coconut oil. Then beat together on low speed or in a large bowl with a spatula.
In a medium bowl, combine dry ingredients.Carefully mix the dry mixture (preferably through a sifter to break up clumps) in small batches in to the wet ingredients.
Fold in the diced apples.
Pour into the two greased loaf pans.
Bake for 50-65 minutes, or until a toothpick stuck in the center comes out dry with out crumbs sticking. Let cool then place on a wire rack to finish cooling down to room temperature.
Cut in to portions and enjoy. Freezes well too for portion control.