Gluten-Free Dairy-Free Pumpkin Bread Recipe

Hey there!

As we move into fall and winter, isn't it lovely to have delicious seasonal treats to enjoy? I adore Starbucks at this time of year. . .
I love pumpkins. Pumpkin pie, pumpkin spice lattes, pumpkin muffins, jack-o lanterns, pumpkin ice cream, pumpkin scented candles, pumpkin colored nail polish and my favorite: pumpkin bread! Playing around with my original recipe, I came up with a gluten-free version.

Gluten-Free Dairy-Free Pumpkin Bread

3 eggs
3 1/2 cups granulated sugar
1 30-ounce can pure pumpkin
1 cup oil
1 cup tapioca flour
1 cup potato flour
1 cup sweet rice flour
1 cup rice flour
1 cup teff or sorghum flour
2 1/2 t xanthan Gum
1 t cinnamon
1 t allspice
1 t cloves
1/2 t nutmeg
1 1/2 t salt
4 t gluten-free baking soda
2 cups chopped nuts (optional)

Preheat the oven to 350 degrees. Grease and flour* two bread pans. Mix together eggs, sugar, pumpkin and oil. Add the cinnamon, allspice, cloves, nutmeg, salt and baking soda and stir in well. Add the flour and nuts, if desired. Bake for 1 hour (watch and test, it might take longer), then cool for at least 20 minutes before slicing.


>Insert trite parting phrase involving crunching leaves and brisk autumn air here<

~Sophia

Happenings Of Late (pic heavy)

July 21- 23rd, we were at the beach! The weather was slightly chilly and windy, but that’s not new. Though what *is* new is the sky and sea turning bright blue as the clouds disappeared when we were leaving. For the most part, there’s nothing new at the beach, but this year we found. . .

Which meant. . .

Seesawing was really fun until we started falling off!

We celebrated a birthday the next week:

“Look! They have pockets!”

Happy Birthday Tarquin!

We celebrated another special occasion on the 31st:

After four years of dedication, hard work, broken boards, substitute teaching and bruised knuckles. . . Nigel got his black belt! Needless to say, we are SO proud of him; this is a goal he has been working towards for a long time.

This last week we’ve had an aunt and cousin over for a few days. This was

Splashing in the pool. . .

Fairy houses. . .

And fun in the forest! We didn’t get many pictures, but we did get good decorating advice from my aunt, so now we’re remodeling!

Bye bye ugly popcorn ceiling. I won’t miss you.

Before. . .

After!

And with my trusty thimble on my finger, I continue to knit with wool and sew with silk in preparation for our fall and winter events at the Fort. I've so much to do that it’s best to start now!

Take a look at my recipe page; I’ve added something new!

~Sophia

Recipes

The recipe for the cookies (below) are just your favorite chocolate chip cookie recipe with specialty chips! Here's mine at RecipeZaar. *Yes* do all the mumbo-jumbo with the stirring! I promise you, it is well worth it; the best cookie you will ever eat.

The chocolate bars (also below) are in a lovely cookbook called Pure Chocolate by Fran Bigelow, on page 44. The recipe is called "White Chocolate Coconut Cream Bars". This is an amazing cookbook, I have it home from the library, but I may have to pay them for drool damage. I would post the recipe, but I don't know about copyright so here's an online recipe that's similar, if your library doesn't have Pure Chocolate. Another RecipeZaar.

Happy baking!

~Sophia

For you, Mal

Okay, this recipe post is in honor of college-aged people who have an apartment, many friends, a love of cooking and little time on their hands.

Here are some recipes based from our dinner tonight:

Rosemary Ranch Chicken Kabobs from Allrecipes, and it was pretty good. The only alterations to the recipe was to grill in a hot skillet instead of on a grill. It says it serves six, but I'd say four. The dish was rather light and would be good served with wild rice or something. We had it with plain rice and the boys put theirs in taco shells.

For chicken that is more hearty, just put some yummy salad dressing on any cut of chicken and stick it in the oven at 350 degrees for about an hour and 45 minutes, rotating (more often for smaller cuts) You can marinade it for a few hours if you like; makes all the difference if you remember! If you chop up some potatoes and toss them in the pan with the chicken, you have yourself an entire meal which takes five minutes to make.

For vegetarians, instead of chicken, or as a side to the chicken use hearty veggies in a stir-fry grill sort of thing and use the dressing as a topping. When grilling, use high heat, oil, splashes of water for steam and garlic salt (taste as you add). Use lower heat and more frequent splashes for more of a saute. If you saute, eat it on rice because it's not a really nice dinner if you're just squishing on that.

I always use zucchini because it releases so much juice. Broccoli is always a winner, as it's really firm and provides texture. Broccoli, zucchini and garlic is a simple and tasty combo, and is the one I use the most.

Pasta is a good emergency dish, and has such a vast variety of variation that you could eat it every day of the year. Be sure to add mushrooms to whatever pasta!

That's all I can think of at the moment. These are a few dinners that will make the whole house smell awesome. They may not be quick, but they're not labor intensive at all and are delicious.

I need to go to plan another menu, but I think that's pretty much what I'm doing right now.

Signing out!