Tag Archives: gluten free

Pumpkin Bread with Crumb Topping

This post contains a promo code and other affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me! Thank you for supporting A Pinch of Crazy. 

pumpkinbread3

Happy Halloween!

It’s that time of year for candy and sugar crashes. I think we experienced our first set of sugar-induced temper tantrums yesterday brought on by all the treats Zemirah’s been having lately. We are still going trick-or-treating tonight, but will be limiting the amount of candy to one or two pieces, and keep the rest hidden away for potty time rewards…or for Mama and Daddy ūüėČ

I am still working on finding my food freedom and living a balanced lifestyle, but you know what? A few pieces (not the whole bucket!) of the sugary, processed candy on Halloween is not going to kill you or your child! It’s a fun night for dressing up and eating candy, so let’s not spoil it with worrying. However,¬†after tonight’s candy, you might need some help getting back on track, and I have just the thing: this delicious, refined sugar free pumpkin bread! It is also dairy free, can be made egg free using flax eggs (directions in this¬†post), and gluten free! (I still have¬†this¬†promo code for 20% off a huge 3 pound bag of gluten free flour until Nov. 16th, good for all your gluten free baking.) This pumpkin bread is so flavorful and sweet that no one will be able to tell that it’s a healthier version, and you can snack away guilt free!

Pumpkin Bread with Crumb Topping

Makes one standard loaf.

Ingredients:

  • 2 cups of gluten free flour
  • 1/2 cup of¬†coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1 cup¬†pumpkin puree
  • 1/2 cup¬†coconut oil, melted
  • 2 eggs (or flax eggs for vegan)
  • 1 tsp vanilla
  • For crumb topping:
    • 1/4 cup softened coconut oil
    • 1/4 cup coconut sugar
    • 1/8 cup gluten free flour
    • 1 tsp cinnamon

Directions:

  • Preheat oven to 350 F
  • Grease a standard size loaf pan
  • Combine dry ingredients for the loaf (flour through salt) in a bowl
  • Whisk together
  • Add wet ingredients for the loaf (pumpkin through vanilla)
  • Stir together until well combined
  • Spread into prepared pan
  • In a separate bowl, combine all ingredients for the crumb topping with a fork, the mixture should look like damp sand
  • Press the topping on top of the batter
  • Bake for 25-30 minutes until toothpick inserted in the center comes out clean
  • Store covered, at room temperature for 3 days, or in the fridge for a week

If you are looking for more pumpkin recipes, be sure to check out my¬†Pumpkin Spice Cake¬†and¬†Pumpkin Pie Coffee Creamer; other non-pumpkin yet fall-y treats I have are¬†Banana Bread with Granola Crumble,¬†Chocolate Chip Peanut Butter Cookie Bars, and¬†Wholesome Chocolate Chunk Cookies! Plus my¬†Apple Cinnamon Stovetop Scent¬†to make your home smell like fall. I love this time of year *happy sigh*. I hope you have a fun Halloween night! Eat some candy, bake all the pumpkin bread…and enjoy your pinch of crazy!

Pumpkin Spice Cake

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, I just get a small commission. So basically, you can help me fund my pantry so I can bring you more yummy treats! 

pumpkincake6.jpg

Happy October!

Anne Shirley famously said, “I’m so glad I live in a world where there are Octobers.” (L.M. Montgomery, Anne of Green Gables), and I have to agree. I love October! First of all, it’s my birthday month, but I love the changing of the leaves (not so much in Oceanside, CA…the palm leaves kind of die, but that’s about it), the cool breeze, the fact that it starts getting darker earlier, and, of course, all the pumpkin treats!!!

I have to admit, I’ve never tried a PSL from Starbucks because sweet coffee makes me feel like my teeth have a five o’clock shadow, but I will eat all of Starbucks’ pumpkin bread. It’s so spice-y and moist (ugh, yes, I said it), and I love the pumpkin seeds on top. But, according to the Starbucks website, each slice has 410 calories, 500 mg of sodium, and a whopping 39 g of sugar! (information found¬†here) It is so easy to gobble up a piece of that bread, but not so easy to deal with the spiked blood sugar and the general yuckiness you feel after eating it.

At first I thought I would make a pumpkin loaf to celebrate October, but then I thought I would do a frosting, because everything is better with chocolate! Now my idea had morphed into a pumpkin cake, and then I remembered Starbucks’ crunchy pumpkin seeds on their loaves, and decided I would add some on top of my cake! So while I titled this recipe “Pumpkin Spice Cake” it should actually be called “Pumpkin Spice Cake with Cinnamon Maple Dark Chocolate Ganache and Candied Pumpkin Seeds”. That doesn’t exactly roll off the tongue, but you need to get the full mouth-watering affect.

My little family of three gobbled this cake up in one weekend (oops) because it is that good. But it is also free of refined sugars, dairy and eggs, and made with a hearty whole wheat flour so you don’t have to feel guilty about eating it! If you are gluten free, you could easily swap the whole wheat flour for your favorite gluten free blend. (I shared in my¬†Banana Bread with Granola Crumble¬†recipe that I love¬†this¬†GF flour). For me personally, if a treat has good, clean ingredients, I can happily enjoy it guilt-free…but I guess you should practice a little¬†self-control and not eat it all in one sitting. Your family might want a taste, too ūüėČ

I hope you start this spooky month off with this notsospooky, healthier cake!

Pumpkin Spice Cake

Makes one standard size bundt cake.

Ingredients:

For the cake:

  • 2.5 cups whole wheat flour (you can order my favorite brand¬†here)
  • 3/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1 cup of pumpkin puree (not pie filling)
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk
  • 2 “flax eggs” (directions below)
  • 2 tsp vanilla

For the ganache:

  • 4 oz of 100% chocolate
  • 3/4 cup of coconut milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • dash of nutmeg

For the candied pumpkin seeds:

  • 1/2 cup of raw, unsalted pumpkin seeds (AKA pepitas)
  • 1/3 cup of coconut sugar

Directions:

  • First, make your flax eggs
    • combine 2 tbsp of ground flax seeds (you can order some¬†here) with 5 tbsp of cold water in a small bowl
    • once combined, place in refrigerator until needed.
  • Preheat oven to 350 F
  • Grease bundt pan and set aside
  • Combine dry ingredients (flour through salt) in a large bowl
  • By now, your flax eggs should be slightly gelatinous, remove from fridge
  • Create a well in your dry ingredients and add wet ingredients (pumpkin puree through vanilla)
  • Stir until well combined
  • Pour batter into bundt pan, bang it on the counter a few times to remove air bubbles and smooth it out
  • Bake for 20-30 minutes, until toothpick inserted comes out clean (it is okay if some cracks form on top)
  • Let cool in pan for about 10 minutes, then flip out onto a wire rack to let cool completely
  • While cooling, make your candied pumpkin seeds
    • toast the pumpkin seeds in a dry skillet over medium low heat for about 5 minutes, shaking the pan around occasionally
    • push the seeds aside and add the coconut sugar
    • once the sugar starts melting, stir to coat the seeds with the melted sugar
    • let sit for a minute or two, then remove from heat and let harden
  • Once cake is completely cooled, make your ganache (the ganache needs to be warm to drizzle and for the seeds to stick)
    • melt your chocolate, stirring often
    • while stirring, slowly pour in the coconut milk
    • stir until smooth
    • add maple syrup, cinnamon, and nutmeg
    • stir until smooth
  • Time to decorate!
    • drizzle warm ganache all over your cake
    • break up pumpkin seeds and sprinkle on the warm ganache
  • Let ganache cool before slicing
  • Store covered in the refrigerator for a week (not that it will last that long)

I know this isn’t as quick as some of my other recipes, but sometimes, you just need a frosted and decorated cake. The baking time is therapeutic, and once you eat it, it will be totally worth it! If you make it, I’d love to see pictures; you can tag me on Instagram (@mrsmollymills) or Facebook (Molly Mills). I hope your family loves it as much as mine did! Eat all the pumpkin treats…and enjoy your pinch of crazy!

pumpkincake10.jpg

 

Banana Bread with Granola Crumble

bananabread2.jpg

A Girl Can Dream

Picture this: it’s 2 o’clock in the afternoon, and the baby is napping. You clean the house top to bottom, put all the dishes and laundry away, balance the checkbook, then do a nice little 20 minute home workout. After all that, the baby is still napping so you go get a piping hot cup of coffee and a warm slice of fresh banana bread from the kitchen. You curl up with your cozy fleece blanket and enjoy your snack while listening to the melodious birds outside your window.¬† Paradise. *sigh*

This is what I WANTED to happen when I made my banana bread, but honestly, those afternoons almost never happen. What actually happened was: I left the kitchen a mess, went to sit down on the couch with my coffee and banana bread when I heard, “MAMAAAA!” from upstairs. I ended up drinking lukewarm coffee and sharing my banana bread with Zemirah while simultaneously folding laundry (then re-folding after Z dragged it off the couch). The banana bread was so good and the company so cute, that I couldn’t help but enjoy my afternoon even though it wasn’t picture perfect.

Whatever your idea of the perfect day is, one bite of this banana bread and you will be transported to your own personal paradise! It’s cozy, warm, and perfect for the cooling weather, to either enjoy yourself or share with your little ones. No need to worry about sugar content making them hyper, because it is both gluten free and refined sugar free!

I have discovered the wonders of coconut sugar and will not be looking back! If you are wondering where to get coconut sugar, you can get it right¬†here¬†on Amazon as a multi-pack or a single bag. This is the brand I use and I absolutely love it; it smells amazing and adds a nutty/caramel flavor to baked goods. Yum!¬†This recipe was also my first time baking with a gluten free flour mix so I was a little worried, but it turned out great! I used¬†this¬†blend of rice flours and tapioca starch; it rose beautifully and the texture is wonderful. (These are both affiliate links, but truly the brands I used with this recipe and others, and will continue to in the future!) If you need coconut sugar and/or gluten free flour, use the links, you’ll have them at your door in two days, then you can bake guilt-free to your heart’s content.

Other than the coconut sugar and gluten free flour, everything else is standard banana bread ingredients that you probably already have in your kitchen! This is perfect for either breakfast or an afternoon snack, slathered with butter or ghee, and enjoyed with your favorite hot beverage. The laundry pile is optional.

Banana Bread with Granola Crumble

Makes one loaf or 15 muffins.

Ingredients:

For the bread:

  • 3 very ripe bananas
  • 2 beaten eggs
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1.5 cups gluten free flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt

For the granola crumble:

  • 1/2 cup of old fashioned oats
  • 1/2 cup of walnuts
  • 1/4 cup of coconut sugar
  • 1/4 cup of coconut oil
  • 1/2 tsp of cinnamon

Directions:

  • Preheat oven to 350 F
  • Grease either a loaf pan or muffin tins and set aside
  • Mash bananas with a fork
  • Add in the rest of the wet ingredients
  • Stir until well combined
  • In a separate bowl, whisk together dry ingredients (for bread only, not the crumble)
  • Combine dry ingredients into wet ingredients
  • Stir until well combined
  • Pour batter into pan (3/4 of the way full for muffins)
  • Make granola crumble by combining all ingredients in a blender or food processor and pulsing until walnuts are chopped and it comes together loosely
  • Top batter with crumble, pressing down slightly
  • Bake 35-45 minutes for loaf (10-12 minutes for muffins), until a toothpick inserted in the middle comes out clean
  • Cool completely before slicing
  • Store, covered, in refrigerator for a week

Whatever your personal paradise might be, I am almost certain it involves healthy baked goods ūüėČ Let this banana bread transport you there…and enjoy your pinch of crazy!

Creamy Tomato Basil Soup

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you!

soup1.jpg

Happy Fall, Y’all!

Hooray! Today is officially the first day of Fall! We are still wearing shorts and sandals here in sunny Southern California, but hey, it’s officially Autumn so I will sweat under my blanket while eating some warm soup no matter what the thermometer says.

I have never really been a huge soup lover, but I will slurp up bowls upon bowls of creamy tomato soup. Yum! I’ve made delicious tomato soups in the past, but usually they were loaded down with cream, which I now know to stay away from. For me personally, dairy really upsets my stomach, and if I want to have a bowl of soup and be all cozy, I’m pretty sure gas, bloating, and *digestive distress* (TMI?!) will ruin that for me.

On top of the discomfort dairy brings, usually homemade soup is quite the ordeal. Letting it simmer all day on the stove while constantly checking liquid levels is not my idea of fun in the kitchen. So here we have my VEGAN *dairy free* Creamy Tomato Basil Soup that takes literally 45 minutes start to finish! All you do is roast your veggies, then blend them up with some coconut milk. That’s it! Then go crazy with your toppings and you have a full meal that will leave you warm and cozy with a happy, healthy belly.

With cooler temperatures and the holiday season right around the corner, you will likely be making lots of warm soups and comforting sauces and need a reliable blender. My husband got me this KitchenAid¬†blender¬†for Christmas three years ago, and it has been amazing for everything from¬†nice cream¬†to baby food to¬†sauces and soups. If you are in the market for a new blender, save this one to your Amazon wish list and give your hubby a helpful hint ūüėČ

It may be only marginally cooler, but it’s late September so my tomato soup will be in the regular meal rotation until Spring. I truly hope you can ring in the Autumn season with this creamy, comforting soup, and maybe make it a regular for your family, too!

soup

Creamy Tomato Basil Soup

Serves six. Serve with some crusty bread for dunking!

Ingredients:

  • Four large tomatoes, quartered
  • Small yellow onion, quartered
  • 3/4 cup sliced baby carrots, or 2 large carrots chopped
  • One bulb garlic, roasted
  • 1.5 tbsp olive oil
  • 1.5-2 tsp salt, divided
  • 1 tsp pepper, divided
  • 2/3 cup packed basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4-1 cup coconut milk
  • Optional toppings:
    • Chopped basil
    • Chopped scallions
    • Croutons
    • Lightly sauteed greens like kale or arugula
    • Avocado
    • Non-vegan options
      • bacon
      • parmesan

Directions:

  • Preheat oven to 425 F
  • Get the garlic roasting first:
    • slice off the top of the bulb
    • drizzle with olive oil
    • wrap in foil
    • place directly on oven rack
  • While garlic is roasting, chop your other veggies
  • Prepare baking pan by spraying with cooking spray
  • Arrange tomatoes, onion, and carrots in a single layer on baking sheet
  • Drizzle with olive oil and season with salt and pepper
  • Place baking sheet in oven along with garlic
  • Roast for about 30-35 minutes
  • Carefully transfer all vegetables to the blender; the garlic should be able to be squeezed out like a paste
  • Add basil, vinegar, more salt and pepper, and coconut milk to the blender
  • Blend until desired consistency, adding more coconut milk if necessary
  • Serve warm with plenty of toppings

Wrap up in a scarf and eat some soup even if it’s in the 80s…and enjoy your pinch of crazy!

No Bake Chocolate Date Cake

This post contains an affiliate link; if you purchase using the link, it is of no extra cost to you. 

date cake1

No Oven, No Problem

This dessert is great all around: gluten free, vegan, and no added sugar, but in this sweltering August heat, “no oven” are two of my favorite words. We live in base housing here in sunny SoCal where we apparently have an “ocean breeze” (are my fellow marine wives enjoying your breeze?!) so we do not have central air conditioning, but with windows open and lots of fans, it truly is manageable. That is until it comes time to cook dinner and I turn on our gas stove…then I feel like Ma Ingalls from Little House on the Prairie, and our food is seasoned with my sweat and tears. And if any of us have a hankering for dessert, forget it. You’re either getting¬†nice cream, or you’re getting nothing.

Of course, you all know by now that I’m a chocoholic with a major sweet tooth (or teeth), so there’s no way I can go an entire summer with only one type of dessert. If I don’t feel like sweating unnecessarily, then I can just whip up one of these! So if you’re like me and wanting a treat without the oven heat, try my No Bake Chocolate Date Cake! (Or if you don’t mind turning on the oven, try my¬†Wholesome Chocolate Chunk Cookies, too!)

No Bake Chocolate Date Cake

Serves six to eight. Or you can hog it all to yourself.

Ingredients:

  • 8 pitted Medjool¬†dates
  • 3 tbsp 100% cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
  • 1/4 cup nut butter of choice (almond or cashew lets the chocolate flavor shine, peanut makes it more chocolate/peanut butter…which is not bad!)
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/3 cup almonds (optional)
  • 1 tbsp maple syrup (optional if you’re wanting extra sweet)
  • Optional toppings:
    • Shredded coconut
    • Chopped nuts
    • Chocolate chips
    • Chopped fresh fruit

Directions:

  • Combine all ingredients, except toppings, in blender or food processor
  • Blend until all ingredients are combined; it should be a sticky consistency (with bits of almond if you used them), and all sort of in a ball
  • Press into pan of choice (I used a rectangular 3 cup Pyrex dish), or shape into balls or bars for individual servings
  • Top with desired toppings, pressing them down slightly into the mixture
  • Refrigerate a few hours until firm

Don’t be like Ma Ingalls, beat the heat with this no bake treat…and enjoy your pinch of crazy!

%d bloggers like this: