Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

What Others Are Reading:

National Gluten Free Baking Week

National Gluten Free Baking Week According to National Day Calendar, December 13th thru the 19th, it’s “Gluten Free (GF) Baking Week.

Gluten is a complex protein found in wheat, rye and barley and for some people that spells trouble.

Why Gluten Free Baking?

Gluten Free Blueberry Lemon Bread

Gluten Free Blueberry Lemon Bread – Click Image For Recipe

GF baking is one that excludes any type of flour that has gluten, which is a particular protein composite found in wheat, rye, barley and triticale.

Without becoming too technical or medical, wheat, rye and barley wreaks havoc on some, if not many individuals their digestive tract.

Gluten free baking doesn’t mean you have to give up your favorite traditional desserts. It just means modifying your desserts by using gluten free flour choices.

Gluten Free Flour Options For Baking

Creative minds have discovered ways to bake with GF flours, and such flours can be found at your local market. Let’s examine in short what some of your choices are.

Bean Flours

Including garbanzo bean flour and romano bean flour, these flours are typically high in protein and have a distinct flavor. They are better suited for heartier recipes, such as breads.

Brown Rice Flour

This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking those sweet desserts.

Millet Flour

This is a light in color and a drier flour than most other gluten free flours. It is best when mixed with heartier flours, like Teff, Hemp, or almond flours.

Gluten Free Carrot Cake with a Cream Cheese Frosting

Gluten Free Carrot Cake with a Cream Cheese Frosting – Click Image For Recipe

 

Buckwheat Flour

Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant. It has a distinct taste, which makes it best when combined with other, more bland flours.

This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.

Sorghum Flour 

Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.

Coconut Flour

This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe. Because this can be a tricky art, it’s suggested that as a beginner, you use recipes specifically designed for coconut flour.

Almond Flour

This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.

Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein. They can be used to replace a portion of other GF flours, such as Oat Flour, being used in the recipe.

Buying Commercial Gluten Free Flour Choices

Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread – Click Image For Recipe

Bob’s Red Mill Gluten Free All Purpose Baking Flour

Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients. See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.

King Arthur Gluten Free Multi-Purpose Flour

King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch. What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.

Tips For Beginners Of Gluten-Free Baking

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake – Click Image For Recipe

Experiment, experiment and experiment. There is a learning curve when you first start with Gluten free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.

Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing. It’s best to get guidance from recipe books or online guides when first trying your hand at gluten free baking.

Begin with simple baking recipes and learn the basics.

Try some of our gluten free dessert recipes by clicking on the images above that are accompanying this article, or by clicking the links below.

Gluten Free Tropical Carrot Cake

Gluten-Free Chocolate Peppermint Cupcakes

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

What Others Are Reading:

Toasted Coconut Banana Pudding

Toasted Coconut Banana Pudding - Top View

Our pudding is referred to as “Toasted Coconut,” because it has that appearance of being toasted as we used coconut sugar. Coconut sugar is like brown sugar in appearance, but doesn’t have the same effect on blood glucose in the blood stream. In other words, it does not spike your sugar levels.

The Glycemic Index of coconut sugar is 35 as reported by the Philippine Coconut Authority, the largest supplier of coconut sugar along with Indonesia. 35 is classified as a low glycemic food.

Coconut sugar has many natural occurring nutrients, including magnessium, potassium, zinc, iron, B vitamins, and amino acids. Because it is unprocessed, the nutrient content is intact, unlike refined white table sugar.

Coconut sugar is actually more sustainable than sugar cane. The coconut palm tree produces up to 75% more sugar per acre than cane sugar, while only using 20% of the resources.

Now for the featured recipe: Toasted Coconut Banana Pudding, and here is what you will need.

1/2 cup organic coconut sugar

1/3 cup organic arrowroot starch

1/2 teaspoon organic Himalayan salt

3 cups silk Coconut milk (or your preferred organic brand)

3 tablespoons organic coconut butter

1 teaspon organic vanilla extract

About 30 to 40 organic vanilla wafers

3 ripe organic bananas

Toasted organic coconut for garnish (optional)

Organic heavy cream, whipped for topping (optional)

mixing ingredients in sauce pan to make Toased Coconut Banana Pudding

Whisk together coconut sugar, starch and salt in a medium saucepan.

Slowly whisk in coconut milk, oil, and vanilla. Bring mixture to a boil over medium heat, whisking constantly.

Lower heat and simmer whisking occasionally until mixture thickens, about 3-4 minutes. Remove from the heat and let cool.

layering sliced bananas and vanilla cookiesTo assemble spread a layer of vanilla wafers in a 9 X 9 inch square baking dish, or a 9-inch round baking dish (your choice) top with half of the banana slices and half of the pudding.

Continue with another layer of vanilla wafers followed by remaining bananas and ending with remaining pudding, spreading to cover all banana slices.

Cover with plastic wrap and chill for at least 4 to 5 hours or overnight.

Toasted Coconut Banana Pudding - Side ViewTo serve, line a dessert glass or small dessert bowl with some vanilla cookies, and top with fresh organic whipped cream and toasted coconut.

This is a gluten free and all organic dessert. Enjoy!!

What Others Are Reading:

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

What Others Are Reading:

Gluten Free Carrot Cake with a Cream Cheese Frosting

Gluten Free Carrot Cake with a Cream Cheese Frosting

Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite desserts! For health reasons I have chosen to eat as much gluten free breads and desserts as I can. If gluten does bother you, then it is causing inflammation to your digestive system.

The carrot cake we are featuring was made with an all-purpose baking flour that consists of garbanzo bean flour, whole grain sweet white sorghum flour and fava bean flour. To replace the gluten, potato starch and tapioca starch was used. We also used oat flour, and coconut flour.

Here is what you will need to make Gluten Free Carrot Cake with a Cream Cheese Frosting.

3/4 cup all-purpose gluten free flour

3/4 oat flour

1/2 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Himalayan salt

1 1/2 teaspoon 5 star chai spices

1/2 cup dried shredded unsweetened coconut

1/2 to 1 cup mixed dried fruits (Trader Joe’s has a package of mixed fruits that have blueberries, cranberries, cherries, and golden raisins)

4 medium eggs

1 cup coconut sugar

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted

2 cups shredded organic carrots

3/4 cup pecan pieces, optional

Preheat oven to 350 degrees

 

melting coconut oil

First melt the coconut oil. Coconut oil is solid below 76 degrees. To use it in baking it is necessary first to melt it. What we have done to melt the oil, is first place a small sauce pan over medium heat, and heat the pan for about 1 minute. Remove from heat and add the 1/4 cup of solid coconut oil, and begin swirling the pan until the coconut butter, has melted to oil. Put aside.

mixing gluten free dry ingredients with dried fruit

In a large mixing bowl, add the first 8 ingredients from the list above, and mix till well incorporated. Then add the dry fruit and mix in, add nuts if using, mix in and set aside.

Next shred the two cups of carrots and set aside. In a medium mixing bowl, cream together eggs, coconut sugar, applesauce, and coconut oil. Once well incorporated, add shredded carrots, mix in, and set aside.

Prepare two 9-inch glass pie plates with parchment paper on the bottom, and coconut butter smeared around the sides. Set the pie plates aside.

Now returning to the wet ingredients, add it slowly to the dry ingredients and stir. Divide the gluten free cake mixture between the prepared pie plates. Place into heated oven and bake 25 to 30 minutes or until a inserted knife comes out clean. Let cool for 30 minutes before adding frosting.

Here is what you will need for the Cream Cheese Frosting.

8 ounces cream cheese, soften

1/2 cup Greek yogurt

1 teaspoon real vanilla

1 cup organic icing sugar (powdered organic cane sugar)

In a mixer, add soft cream cheese, yogurt, and vanilla and cream together. Next add icing sugar and mix in.

preparing to add frosting to cakePlace on of the cakes on a large serving platter, and cut around the outside of the cake to cut off any uneven edges. Top with frosting and pecan pieces. Next place other cake over the frosted one, and continue frosting.

close up of Gluten Free Carrot Cake with Cream Cheese FrostingPlace around the outer edge of the frosted Gluten Free Carrot Cake pecan pieces. Using a yellow and purple organic carrot, shred some pieces and place in the center of the frosted cake.

Serve and enjoy.

slice of Gluten free Carrot Cake with Cream Cheese Frosting

 

 

 

 

 

 

 

 

What Others Are Reading:

Pumpkin Bacon Pancakes

Pumpkin Bacon Pancakes

According to the Health News Library, you don’t have to wait for Autumn when pumpkins are normally harvested to enjoy their cancer fighting benefits. They write saying that research performed at Tufts University with pumpkins showed that 1/2 cup of canned pumpkin or fresh cooked pumpkin has five times the daily quota for beta-carotene (vitamin-A) per day.

If you were able to read our article Curried Apple Pumpkin Soup, and was able to prepare it, you would find yourself with some left over pumpkin. Well, no worries, as the 1/2 can of left over pumpkin can be used in our featured recipe: Pumpkin Bacon Pancakes.

Here is what you will need…

1/2 cup whole wheat flour

1/2 cup all-purpose flour

Pumpkin Bacon Pancakes - close up3/4 tsp. baking powder

1/2 tsp. pumpkin pie spice

1/4 tsp. baking soda

pinch of salt

3/4 cup buttermilk

1/2 cup pumpkin purée

2 large eggs

2 tbsp. coconut sugar

1 tbsp. coconut oil

4 to 5 strips crumbled cooked bacon

 

Whisk together in a large bowl the first 6 ingredients, and set aside.

In a separate medium bowl whisk together buttermilk, pumpkin, eggs, coconut sugar, and coconut oil.

Gently stir buttermilk mixture into flour mixture. Heat a cast iron griddle coat with butter over medium heat. Drop heaping tablespoons of batter onto griddle to form a 3 to 4 inch pancake. Drop some of the crumbled cooked bacon. Cook until golden, about 2 minutes each side.

Plate and drizzle with real maple syrup.

Prevention magazine (October 2012 issue) says, to better absorb the beta-carotene in the pumpkin add a healthy fat to the recipe, and in this case it  is the coconut oil. If you choose, you can use olive oil. If you cannot get your hands on some coconut sugar, then you can substitute raw honey.

 

What Others Are Reading:

Curried Apple Pumpkin Soup

 

Curried Apple-Pumpkin Soup

We found this recipe Curried Apple Pumpkin Soup, in the October coconut sugar2012 issue of Prevention. This soup is a gluten-free and vegan food.

Pumpkin is full of cancer fighting properties, which includes beta-carotene (read more here: Pumpkins Ability to Fight Cancer). For better absorption of this phytonutrient, pair it with a healthy fat, which we did using coconut oil.

Phytonutrients or phytochemicals are natural occurring chemicals that help protect plants from germs, fungi, bugs, and other threats. In turn when you eat the plant food and its phytonutrient, you get that protection as well.

Okay, enough of the science, and on to the featured recipe. Oh, by the way, you will note we used coconut sugar in the recipe.

Coconut sugar is a perfect 1:1 replacement for refined sugar. It has naturally occurring nutrients like magnesium, potassium, zinc, iron and 8 vitamins and amino acids.

Here’s a FACT: The coconut palm tree produces up to 75% more sugar per acre than cane sugar and uses only 20% of the resources.

Coconut sugar will not spike your blood sugar, making it a great food for diabetics.  Coconut sugar is a vegan food and great for gluten-free cooking and baking.

ingredients for Curried Apple Pumpkin SoupOn to the featured recipe, and here is what you will need:

1 large Granny Smith apple

1 tbsp. coconut oil

1 small yellow onion, chopped

1 tbsp. red curry powder

2 tbsp. ginger, fresh, grated or chopped

1 tsp. garlic, minced

2 cups fresh water

2 cups pureed pumpkin

Himalayan salt and coconut sugar to taste

Preparing Instructions

Melt oil in a soup pot over medium-high heat. Next add chopped apple and cook until golden in color. Next add onion, curry powder, ginger, and garlic. Reduce the heat to medium and cook, stirring until soften and when you are able to smell the onion and garlic.

Stir in the water and pumpkin (add more water if too thick). Simmer stirring occasionally, about 15 minutes.

Season the soup with Himalayan salt and coconut sugar, if desired. Serves 4 soup bowls.

We found the soup has a warmer flavor of ginger when aloud to set for a day or two. Enjoy!!

 

What Others Are Reading About:

Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Strata or stratta is a layered casserole dishes founded in American cuisine.

Strata is most commonly found among other prepared brunch dishes or recipes. Strata is compared to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese, including cream cheese.

Some bakers or cooks have even prepared strata with meat or vegetables.

Now for our featured recipe: Apple Whole Wheat Bread Strata with Cream Cheese Glaze, and here is what you will need.

Ingredients for the strata:

1 -24 oz. loaf of 100% whole grain bread

3 medium baking apples, peeled, cored, and sliced into 1/4-inch wedges

8 large eggs

2 cups whole milk

1/3 cup lightly packed dark brown sugar

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Ingredients for the glaze:

3 ounces cream cheese

2 tablespoons honey

2 tablespoons whole milk

1/2 teaspoon vanilla

 

Line the bottom of a 9 x 9-inch glass or ceramic baking dish with organic parchment paper, and brush the sides with organic unsalted butter.

Unpack the bread, and use all of the slices less the ends. Cut the crust off each piece, and set the crusts aside.

Line the bottom of the prepared baking dish with half of the crust-less bread. Layer apple slices on top of bread, and layer remaining bread slices over the apple.

In a medium bowl, mix the eggs, milk, brown sugar, cinnamon, and nutmeg. Whisk until well incorporated. Pour the egg mixture over the apples and Apple Whole Wheat Bread Strata with Cream Cheese Glaze - slicebread. Cover the baking dish with aluminum foil, and refrigerate a 1 to 2 hours, or longer (If you wish you can remove strata after refrigerated time, leaving foil over dish, and let set for 30 minutes before baking).

Heat Oven to 350 degrees.

If you haven’t already done so, remove strata from the refrigerator, and place into heated oven with foil still over the dish.

Bake for 35 minutes, if the strata was room temperature or for 45 minutes if coming straight from the refrigerator. Remove foil, and bake for additional 15 minutes.

In a small sauce pot over medium heat, mix cream cheese, honey, milk, and vanilla. Continue to stir until cheese is melted and glaze is formed. Pour glaze over warmed strata. Spread glaze with back of a wooden spoon until evenly distributed.

Let sit 10 minutes. Sprinkle with organic powered cinnamon, and serve with apple slices and blueberries if desired.

What Others Are Reading About:

Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread

What is Xanthan gum? We ask because it is used as a substitute for gluten, with recipes using gluten free flours, either it be wheat flour with the gluten extracted, or garbanzo bean flour, fava flour just to name a few.

According to the Gluten free Bible Cookbook, xanthan gum is the result of the mixing of corn sugar and a bacteria. It is used in many recipes as a thickening agent and a replacement for gluten in many gluten and wheat free recipes. Xanthan gum is easy to digest.

The cookbook goes on to say if your making dessert breads that 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.

xlarge_97834 The Gluten Free BibleThe author of the Gluten Free Bible Cookbook says, though it isn’t an exact science, the amount of xanthan gum you use will also determine the location or area you live in. If you living in a more humid location, you may need more gum to achieve the results you’re looking for.

If the location is arid, you may likely require less. The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result. Start with a smaller amount than you think you need, and move your way up based on the results.

The cookbook also states it is better to bake in an aluminum baking pan over metal or glass. Doing so will result in a cake or dessert bread baked through and through completely, the middle portion will not be guy or dough like.

We didn’t know this when baking this dessert bread, and we used a metal pan, with almost poor results. We did bake other gluten free breads in glass, but we used corn starch, an except able substitute, in place of xanthan gum, with great results (link here to view Gluten Free Tropical Carrot Cake).

Splendid Recipes has decided to stick to corn starch or arrow root starch with our gluten free baking from now on.

Now for our featured recipe: Gluten Free Zucchini Cranberry Bread

Here is what you will need.

1-1/2 cups Sorghum Flour

1/2 cup Garbanzo Fava Flour

½ cup potato starch

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca

1 tsp vanilla extract

1 cup sugar

4 large eggs

1 cup Brown Sugar packed

1/3 cup avocado Oil or coconut oil

1 cup Greek yogurt, plain

3 cups zucchini shredded

½ cup pecan pieces

Preheat oven to 350°F. Coat a 9 x 4 inch glass baking pan with butter and sugar, set aside.

mixing in pecans and cranberries to make Gluten Free Zucchini Cranberry BreadCombine flours, xanthan gum (or other start of your choosing) , baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.

In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.

Organic Zucchini used in the Gluten Free Zucchini Cranberry BreadWe used non-gmo and organically grown zucchini. We did purchase them at the Whole foods Market and they did contain a produce tag and the numbers begging with 4, which indicates an organic vegetable.

baking pan ready to bake - Gluten Free Zucchini Cranberry BreadPour batter into baking prepared pan ½ inch from top.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten Free Zucchini Cranberry BreadPlate and serve.

 

What Others are Saying About Gluten Free Cooking and Baking:

Gluten-Free Chocolate Peppermint Cupcakes

Gluten-Free Chocolate Peppermint Cupcakes

For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to add something else in its place that will perform the same function.

Here are some tips to help achieve better baking results when going flour less.

To increase the nutrition value, substitute up to 1/4 cup ground flax seeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).

To add more moisture to your recipe, add gelatin, extra egg or oil. Honey or rice malt syrup helps retain moisture as well. Honey works great when using coconut flour.

Substitute brown sugar for white sugar to retain moisture.

To enhance the flavor of flour less foods, add chocolate chips, dried fruits or nuts and double the amount of spices asked for in the recipe.

For better structure, add dry milk solids or cottage cheese to the recipe. Replace evaporated milk for regular milk.

Add extra egg or egg whites if your recipe is too crumbly.

Don’t over beat or over mix since the kneading time or mixing time is shorter with no gluten to develop.

You can use ground oats in place of flour, but you will also need bananas or eggs to bind the ingredients together.

Eggs can replace many functions of gluten such as binding and enhancing texture and structure of the recipe. Two other starch-based products you can use to bind and thicken are guar gum and xanthan gum. They are interchangeable and used in small amounts, usally about 1 tablespoon. But these two binders can be expensive, and in place of them you can use corn starch, tapioca starch, or arrow root starch.

Guar Gum used as a food thickener in flourless bakingGuar gum is extracted from the bean of the guar plant. The guar plant is native to Pakistan and India. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Guar gum is also used to help preserve food, and to help it retain flavor, texture and moisture. Guar gum is recommended to use when baking with coconut flour, as this type of flour can case dryness to your baked.

Xanthan Gum used as a food thinkner in gluten free bakingXanthan gum has a substance called polysaccharide, which has the ability to form a gel and bind many times its weight in water, making it a very valuable food thickener.

If you are allergic to corn products, then it is recommended not to use xanthan gum, as it is derived from corn. But it can also be fermented by using wheat, dairy, or soy as well. Just read the ingredients label to see how it was made.

The key to flour-less baking is to experiment. You may have to try different ingredients or amounts to get the flavor and texture you want.

Now for our featured recipe: Gluten-Free Chocolate Peppermint Cupcakes.

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups icing sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Cupcake Instructions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions:

Add icing sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

Gluten-Free-Chocolate-CupcakesAfter you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

If you like gluten-free recipes, you will also enjoy Gluten Free Tropical Carrot Cake.

 

What Others are saying About Cupcakes: