Wrapped Up Falafel and Pita Style

 

Last nights dinner, warm home made kale falafels on top of fresh greens and slices of tomatoes from the farm, with a bed of piping hot pita breads straight from the oven, was the perfect end to a hot day that suddenly turned when the fog set in the bay, and a breeze swept up any leaves that tittered around the front deck. Dancing feet outside our open doors were fluttered away in one strong gust, and just the squeals of an open door caught up in the wind could be heard. I set to baking early in the afternoon, and with my chin resting on my hands, staring at this bunch of fresh kale, there was a separate whirlwind of thoughts, recipes, and ideas for the luscious green vegetable. The fresh kale from a nearby farm was how falafels became something else, a whole new flavour was added, as well as intrigue, and falafels were taken up a notch.

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Banana Bread from the Pantry

I was shocked to find that I actually don't have a gluten free banana loaf recipe to my blog. I thought that was an essential recipe to every baker's collection, whether they be gluten free, vegan, paleo, a picky eater, a kid just beginning to dive into mum's recipe box with the evidence of cookie batter across the counters, or a skilled baker on their way to publishing another cook book. Each time I made a banana bread, I skipped the recipe writing, and step by step photography because each time, I thought the recipe and the post must have already been blogged, up and out there for the world. And I don't know what took me so long to realize it either, but among the zucchini loaf, the apple or the huckleberry sweet bread, I couldn't find a single banana as I searched through my posts for an easy recipe to adapt for today's baking needs.

So today, tucked up in a little apartment kitchen, tucked up in a little apartment building, and tucked in
the heart of Montreal, I finally figured it was time to cook up a banana bread, both fitting for a student's budget and fitting for a gluten free me. 

I was about to head out today and explore the streets on my own for a few hours, perhaps even wander some parks, sitting down to read for a while, or to soak up some of the sun. However, as soon as I had my shoes on, and the keys to the apartment in hand, I suddenly had a desire to stay, to call friends over Skype, to bake, drink some tea, and not worry about the time, the cost of change in and out of my pocket as I passed through stores, and to take a little time just to feel as if I had given myself a chance to rest. It's been a busy month, and with finally sleeping soundlessly in the last few days here, with lots of fresh fruits and vegetables and nutrient packed foods, I finally feel more like myself, thinking a little clearer, and no longer sleeping restlessly, or grinding down my teeth in the middle of the night.

So with the drumming of construction outside, I chatted over Skype and mixed together bananas at the same time, one noise drowning out the other as the volume increased, but moments of instant silence would follow, giving a little time to recollect myself and carry on with the task of mixing and measuring and listening in to the headphones that carried my friend's voice. 

I also became occupied with the flow of photos that were being posted from the explore program, and as friends uploaded, liked, and commented, I was carried back into the moments and memories we had shared, and laughed to myself at our photos, and at the thought of how many jokes we can keep forever. 

Banana Bread {gluten free, egg free, dairy free, gum free}

{print me here}

This is kind of an everything excluded banana bread, an allergen free loaf, hooray! Made with simple ingredients, from the gluten free chef's pantry, there's a chance everyone will be up for a slice, and a slice that holds together when it's cut, can be spread with your choice of butter or dairy-free spread, and is still full of a delicious, rich and sweet banana flavour. My favourite is that using a mix of four gluten free flours, there's no need to add any gums to help hold this bread together, plus the bananas and honey help to bind ingredients in delicious flavour. 

Using the method of microwaving frozen bananas to cause them to release their liquid, then boiling to reduce the quantity of liquid but increasing the flavour, this loaf has twice the taste of banana. The added benefit of using frozen and overripe bananas is that they contain a higher percentage of natural fructose sweetener, so even without added sugar, your loaf will be deliciously and naturally sweetened. The touch of honey in this recipe is both for consistency, and because the flavours complement nicely with bananas, to create a perfect blend with each bite. For a vegan version of this loaf, substitute honey for maple syrup, or agave, as either have a syrupy and sticky consistency perfect for baking without gums or eggs.

Chocolate chips can be substituted for chopped nuts or dried fruits if you would prefer, but they seemed like a perfect way to make this bread a sweet treat.

{makes one loaf}

{Ingredients:}

1/2 cup sweet rice flour

3/4 cup sorghum flour

1/2 tapioca flour

1/4 cup arrowroot flour

1 teaspoon cinnamon 

1 teaspoon baking powder

1/2 teaspoon salt

4 very ripe bananas, frozen

Just under 1/4 cup honey

2 teaspoon vanilla extract

1/2 cup almond milk, can be substituted for your choice of alternative 

1/2 cup gluten free chocolate chips

2 tablespoons slivered almonds, to garnish

{Directions:}

Preheat the oven to 350°F, and line a loaf pan with oil and a sprinkling of rice flour, set aside.

In a large mixing bowl, combine flours, cinnamon, baking powder, and salt, and set aside.

Microwave the frozen bananas, with their skins still on, in a bowl for 5 minutes, or until tender and slightly warm. Transfer to a strainer set over another bowl, and remove the bananas from their skins, collecting all of the liquid in the strainer. Discard the skins.

After allowing as much liquid as possible to drain from the strainer into the bowl, set the liquid over medium heat in a saucepan. Cooking until liquid begins to bubble and reduces by approximately half, about 5 minutes. 

Stir liquid back into the bananas, and mash until smooth. Mix in honey, vanilla, and almond milk, stir, and pour into dry ingredients. 

Add in chocolate chips and mix to combine completely. 

Pour the batter into the loaf pan, spreading the mixture evening into the corners and edges. Finally, sprinkle with a layer of slivered almonds, and pop into the oven.

Bake in the centre of oven for 1 hour, the loaf is finished when a clean knife inserted in the centre comes out clean. Let cool for 10 to 15 minutes before slicing and enjoying with your favourite cup of tea! 

Bisous et bon appetit! xx S

A Few Huckleberries From the Trees

Berry picking nearby our house is something that I've always enjoyed. From heading to the little trails that make up our backyard with towering huckleberry bushes which my sister and I would have to pull down to reach the juicy berries, to spending hours reaching the best salmon berries with dad and collecting them in doggy bags because we didn't expect to find so many so delicious and ripe at that time of year.

I took the dog for a run today, and as we walked back home under a sky which sprinkled rain lightly down on us, I just left thoughts behind and looked around. Little tiny droplets of red scattered the bright green bushes, and birds chirped and chimed as they fluttered unseen behind a wall of green leaves and the trunks of trees. I noticed this wallpaper of green dotted with red as I passed through a tunnel made up of huckleberry bushes, and finally reached my hand to pull one berry, juicy and swollen, which nearly fell from the branch as I knocked the surrounding leaves.

Holding the berry between my thumb and index finger, I instantly thought of all those times when my sister and I would fill buckets, bowls, and later our pockets, with these tart little berries, ecstatic by our achievement when they were brought home and compiled into one huge bin. We would sit there and sift through the bugs, leaves, and stems that were also brought in with them, and sneaking many to eat throughout the process. Eventually, we would make pies using the berries, a tradition that lasted through to when my sister left for university and no longer came home during the berry picking season. Instead, I would bake up a pie using a mix of huckleberries and salmon berries, never quite

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I Play in My Kitchen

I go to bed with a certain level of excitement for the adventures of cooking to come from the kitchen the next day. To me, it's about creating something, and finally having the space and freedom to change raw ingredients into something completely new.

I like to plan things, and so, laying awake in bed I have a mind whirling with possiblities, and organising my ideas into neat little boxes:

things to do tomorrow

ideas for recipes

ideas for crafts

And the most interesting of all,

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Can't Control It

Mother's Day was a big cooking and baking day for me: waking up with dad a little earlier than mum to cook breakfast and have a pot of coffee ready to go with a plate of eggs, getting a head start on a rich and freshly flavoured cheesecake for the evening's dessert quickly after breakfast was eaten and cleared, and just before sitting down for a break, and to write, a whole spread of English tea was prepared and served, including Devonshire clotted cream (although we skipped a step and went ahead with buying the store brand).

Since experimenting with gluten free pancakes and crêpes has become sort of a regular occurrence on the weekends (banana pancakes, maple almond pancakes... To name a few, and of those posted), it didn't seem quite special enough of a meal to make for Mother's Day brunch. Plus, mum's favourite has always been a colourful and flavourful plate of freshly cooked eggs, tomatoes, and mushrooms, and you can almost guarantee a good mood out of her (and if you're lucky, a big hug afterwards) by cooking up an array of flavours in complementing herbs and vegetables with one or two softly cooked eggs. So, with the addition of our own flare in the form of steamed kale, roasted asparagus, and freshly sliced avocados, dad and I cooked for mum, which she could enjoy with a large pot of coffee split between the three of us.

We sat underneath the large bouquet of flowers that my sister and I bought for mum together, the bright pinks and purples of roses and tulips, as well as the green of baby ferns, that cast a colourful glow over the table, and made the house look both bright and cheerful - a welcome contrast from outside: overcast and rainy. It also made mum so appreciative, as she loves flowers in the house, and especially loves receiving a stunning bouquet. To show her affection, she fawned over them, placing them in the perfect jar, and cooing at the colours and the shapes of each flowers petals. Later, as we sat down for dinner, she began again, exclaiming how interesting the feathering was on one particular blossom, a perfect complement to the entire arrangement.

"More wine?" I asked, as she continued. It's a mum thing. 

Now we sit as the rain continues, huddled between packed tables with customers similarly scoping out dry ground from the rain. Orders for soups and hot chillis are flying across the counter, as the lineup builds for those who need something to warm up with - we've had our hands heated by chai lattes and London fogs. It seems odd to have everyone back to bright raincoats and dripping brollies, when only last Friday I sat outside this café in shorts and a tank top. Good thing my driving test is in the next hour. I've got the thunder to keep me company; the rain will clean the road for me as well. 

People are using anything for cover from the rain; a man walks along the sidewalk with a chair over his head, the bright colours almost as apparent as the lady ahead's North Face raincoat. I suppose we weren't the only ones caught by surprise in this rain. People beside us exclaim their mixed views on thunderstorms: some eagerly watching the sky with each clap of sound, and others who look back down into steaming mugs, taking a long sip while the sound passes overhead. 

Personally, I love thunderstorms. I love the excitement of the roaring sky and soon after the bright flicker across the clouds, casting eerie shadows for a moment. However, I'm not sure how to take this storm today; there's no telling at the moment whether its a good or bad sign as I sit nervously before my driving exam. Everything has a reason when you're nervous, and everything may or may hold some clues for what's to come. What will happen in the next hour and a half? I guess I'll just have to see what happens, there's no use worrying about it because I can only do what I am able to do, and the rest is in the examiners hands. 

Oh but how I hate leaving things up to someone else's decision. I want to be the one in control, to decide whether I've done all I need to in preparation for this test. I want to skip this nervousness as well, mainly because its of no benefit to me, or the outcome. Butterflies have never left me with a feeling of confidence, and instead keep me away from caffeine which only makes their little wings flutter more excitably. 

Luckily scones can always keep me from lifting off with the wings of butterflies - and I eye the whole wheat scones in this coffee shop enviously. (I should have brought with me the leftovers from yesterday's tea: not too sweet treats for any occasion).

Orange Cranberry Scones

{Print me here}

The refreshing taste of orange, and the tartness of cranberries make the perfect blend of flavours in these scones, baked with almond meal flour for a nutty taste as well. Everybody loves scones, and scones with the sweetness of fresh orange zest make everyone reach for a second helping. And what makes that second helping more enticing: these scones contain no added sugar, oil, or butter. In fact, they're completely dairy-free. For a vegan option, replace the eggs with an egg replacement (1 tablespoon of ground flax and 2 tablespoons of warm water per egg), and use maple or agave syrup instead of honey. Delicious either way, guaranteed!

Served with a topping of fresh jam (we like ginger peach, given to us by friends, or quince jelly - both adding an alternative flavour, one not masked by the overpowering sugary taste often had by store-bought jams and jellies), and freshly whipped clotted cream, scones bring everyone together to the table for an afternoon tea. Even if that means Skyping family members from across the country - conference calls on Skype could bring everyone from England into our home for afternoon tea.

Not just a favourite for special occasions, although the nice china is required for Mother's Day tea, scones are delicious when served with a large pot of steaming black tea.

{Makes 8 scones}

{Ingredients:}

200 grams almond meal flour
115 grams potato flour
1 teaspoon baking soda
pinch of salt
1 tablespoon fresh orange zest
1/2 cup dried cranberries

2 eggs
splash of orange extract (it's really not a big deal if you don't have any of this ingredient, instead add another tablespoon of orange zest)
1 tablespoon lemon juice
2 tablespoons honey
orange juice as needed

{Directions:}

Preheat the oven to 325° Celsius, and line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients, mixing well to combine.

Making a well in the centre, add the eggs, orange extract, lemon juice, and honey. Starting in the centre, mix the wet ingredients into the dry. Stir well.

If the batter won't stick, add in a small amount of orange juice at a time, until the mixture just begins to form a large ball.

Cover with plastic wrap and set in the fridge for ten to fifteen minutes - or until cooled.

Forming palm-sized balls, press the scones down onto the palm of your hand, shaping into eight scones, and placing on the baking sheet. Bake for 18 to 20 minutes, careful not to overcook the scones as there won't be much browning on the tops.

Cool for 5 to 10 minutes, and serve.

Enjoy! xx S

Baking Bread

Baking bread used to be my "speciality." My sister would come home expectant of a freshly baked loaf a few days after she came off the plane.

It was always something I loved. Kneading, rolling, patting, the smell of a warm loaf, and the delicious flavour of wholesome bread. Therefore, it became something I missed.

I used to play with baking breads, adding chopped olives or a blend of freshly chopped herbs and just imagining the warmth and flavour of a warm loaf from the oven with a variety of concocted tastes. But when I tried this same approach baking gluten free, they either didn't bake - an overlooked shell with a mushy, sticky centre - or sometimes, they would bake well, but just one bite would notify our tastebuds (and salivary glands) to over-work, it was gonna be one dry mouthful.

So it took a little more playing around. And I've finally found the best gluten free bread recipe as of late. Quick. Easy. And fool proof. A moist and flavourful roll. Fresh rosemary and garlic? It just makes me want to heat a big pot of soup on the stove and quickly make myself some rolls for dipping, and enjoying. Bean shepherds pie soup from last night sounds delicious, a wonderful mix of hearty beans and the flavour of tarragon, blended with potato, carrots, and a dash of coconut milk to create a creamy and wintery soup. Or perhaps, a bowl of Sweet Cumin Carrot Soup would be more suiting to bring us into Spring (although its still dark despite being only five o'clock). I also recommend dipping the warm rolls into some olive oil and balsamic vinegar.

Or a bowl of mussels, a delicious complement to the rosemary and garlic flavours of the buns.

When you pull bread from the oven, you are reminded of the best part of baking gluten free; seeing perfectly round little bread rolls, a tad risen, and the steaming aroma of herbs that escapes from the oven makes you feel the emotion in successful baking. These are soft, moist, and everything homemade bread should be.

Some days, baking bread takes a little nudge, and some days, with the rain pouring down and washing away all of our footprints and any trace of activity outdoors, we remain pulled by the warmth of the fire and the heat of our ovens. On those days, we take to our kitchens, and after, sit at our tables with a plate of delicious baked goods to write up recipes, jot down notes, and detail the experiences. So using whole food, we cook. Together, but also secluded in the clatter of pots and pans in our kitchens.

Some days good food is the effect reason to remain at home - you deserve a rest - while somedays it is the inspiration of a photo on Instagram or Pinterest, or maybe someone's conversation on your way home. Or it is the memory of good food from days past, that meal you enjoyed utterly, chewing in silence and sharing the enjoyment of flavours, that really does make the difference, and replenishes your motivation to cook again, to replenish your energy.

Because we are all much happier, and much healthier, with good food in our bellies, and a good mood as a result, sometimes all we need is a reminder of what we enjoy most, and what makes our lives a little bit better. A little bit happier.

Rosemary Garlic Bread Buns
Print recipe here.

I made this recipe twice over two days, eating the buns with soup, and with oil for dipping, for three meals in a row. They're perfect for breakfast with eggs or almond butter and jam, or for lunch and dinner with soup or as sandwiches. Since they are so quick and easy to make, I recommend you take out your mixing bowl and bake a few buns right now!

You may need to add more flour if the mix has too much liquid. The first time I made these rolls the quantities below were perfect, my kitchen was very cold, however the next day, after the house was warm from the blazing fire, the mixture required nearly double the amount of flour. Just make sure you don't add too much - you still want a bit of stickiness to end up with lovey and moist rolls! Have fun playing with quantities, these are almost guaranteed to taste delicious.

Makes 5 - 6 dinner buns.

Ingredients:

Wet Ingredients:

4 eggs
3 - 4 tbsp coconut oil, melted
1 tbsp maple syrup
1 tsp apple cider
3/4 tsp xantham gum
1/4 cup coconut milk

Dry Ingredients:

1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup chia seed flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp fresh or dried rosemary, chopped finely
1 large clove of garlic, minced

Directions:

Preheat the oven to 350°F, and line a baking sheet with parchment paper.

In a large bowl, combine the wet ingredients, beating until combined completely.

Add dry ingredients and beat again.

Drop the mixture onto the parchment paper, and form into small round buns.

Place in the centre of the oven and bake for 25 minutes. Allow buns to cool for 5 minutes before serving - the centres will be hot!

Delicious when dipped into olive oil.

Enjoy! xx S

We Got It; Flatbread Pizzas

I'm so excited to wake up early tomorrow morning and get cooking on breakfast; these little flatbread pizzas led me to the discovery that we can actually make those family breakfast crepes which dad would tempt us out of bed with, also rousing us with the clamber of pots and pans in his frustration to re-close the drawer underneath the stove. And cursing under his breath as one slipped behind into the dusty cavern which no one could reach.

It was completely by accident that I found this recipe, just as I perused a week old magazine mum had left on the counter top, and as I munched on a nutritious egg breakfast and sipped my tea I read the article about the qualities of quinoa flour. Which I ended up not using because we didn't have it, but I also figured that tapioca flour would do just the trick because of the similar consistency between the two.

I also remembered a delicious bun I had a few weeks before Christmas when mum and I went out for lunch at a little family owned cafe tucked in a side street of North Vancouver. In the window coolers were mouth watering gluten-free sweets and bakes displayed, and breakfast was served all day. Immediately upon reading the chalkboard sign, and in our hunger, mum and I were sold on the breakfast dishes. The tapioca bun which my breakfast came with was so light and flavourful, without any crumbs falling behind on the plate, I felt compelled to at least give this flour a chance.

And boy, am I glad I did.

Crepes, come back to me.

And making these flatbreads made it almost seem like those typical Friday family nights, when pizza is ordered in and delivered quickly after a long week to be inhaled by hungry family members. Except this time we made them, they were gluten-free, and tasted so much better than any regularly made pizza.

I love how the pictures turned out as well, the bright colour green of the spinach is brilliantly lit up with the rich red of the salmon, and both colours a brought out by a touch of each in the cream cheese spread, a sprinkling of dill and sun dried tomatoes. It looks delicious. Appetizing.

"Are those even gluten-free?"

You bet they are.

To get the ingredients needed for the pizzas on our way home from a trip to Main Street, a plan made as we drove into town and decided to go for lunch and get off the rock, mum and I had to quickly stop by the grocery store, split up the ingredients which we needed to get between us, run frantically throughout the aisles and meet up a split second later at the cash register. All in the effort of making it home on a reasonably ferry. We must have seemed a little crazy as our feet paced quickly along the linoleum tiles and our eyes scanned the shelves ferociously for what we needed. Then, as we caught each other at the other end of the store, we ducked in and out of line ups to pay earnestly finding the quickest thoroughfare.

Now that's speedy pizza.

Tapioca Flatbread Salmon Pizzas
Print recipe here.

No gums in this recipe, yet the flatbreads stayed together without any crumbling or cracking. The combination of the brown rice and tapioca flours was just right, and the outcome was a light and flavorful pizza bread, with just a hint of freshly minced .

Keep the temperature of the stove down low, it will increase cooking time, however the edges of your flatbreads will stay round and they'll be more evenly cooked.

Serves 3, makes approximately 6 flatbreads.

Ingredients

1 egg
1 cup brown rice flour
3/4 cup tapioca flour
1 1/4 cup water
2 garlic cloves, minced
1/4 tsp salt

3/4 cup cream cheese, room temperature
1/4 cup chopped sun dried tomatoes
2 tbsp dried dill
2 tbsp chopped capers (optional)

2 oz (55 g) smoked wild salmon, sliced
1 cup baby spinach leaves

Directions

In a large bowl, beat egg lightly. Stir in brown rice and tapioca flours, water, minced garlic, and salt. If the mixture seems too thick, stir in water 1 tbsp at a time. Let mixture sit at room temperature for 15 - 30 minutes.

Meanwhile, to make the cream cheese spread, combine the cream cheese, sun dried tomatoes, dill and capers in a small bowl. Set aside.

Preheat the oven to 200°F. Over medium-low heat, grease a skillet with grape seed oil. Pour 1/3 cup of flatbread mixture into the centre of the pan.

Cook for 4 minutes or until golden brown on the bottom. With a spatula, flip, and cook for an additional 3 to 4 minutes. Repeat with remaining batter.

Keep cooked flatbreads on a plate situated in the oven.

Before serving, prepare flatbreads by spreading the cream cheese evenly on top and adding equal amounts of smoked salmon and spinach leaves. Garnish with freshly ground black pepper.

Bring Me Tea, Then We'll Bake Bread

After a relaxing day spent in the kitchen yesterday, Roasting Brussels sprouts and mixing Aioli, today we decided to abandon the laziness of being at home and spend the afternoon wandering a new shopping scene on Main St. and the elegant little tearooms which sit beside them, stopping to sit among antique arrangements of tables and chairs in a pattern around large bay windows.

We sat around a large wooden table as our pots of tea remained tucked in the warmth of woolen tea cozies, and the lady from behind the counter brought over a petit vanilla macaroon speckled with lavender seeds. It was eaten too quickly for any photographs to be taken, the flavours melting in my mouth with each nibble, a sweetness so delicious with the pairing of an aromatic vanilla spiced black tea.

I remember the days when Bowen had a little tea shop, and during afternoons mum and I would venture down to a snug little table decorated with a crocheted white table cloth and freshly picked flowers. It was situated right in the middle of all the activity that went on in the town, a picturesque white cottage, complete with shutters around the windows and a flower box with yellow petunias. It was during this time that we would enjoy the warmth in sharing a pot of tea and a plate of delicate shortbread biscuits between us; this remained our special treat, and even now we fall into bliss when hands tightly hold a freshly brewed cup, and light chatter follows in ease.

The tearoom which we sat became the sort of place where patrons would enter to assess their mood with questions posed by the lady behind the counter,

"Do you feel like a spicy drink? Would you like something with a perfume essence?"

And in turn they would reply thoughtfully, thinking of the past events of the day and their current mood;

"I think I'd like something with cinnamon."

The woman would know just what to prescribe, and would reach behind her to a wall filled with shelves, each one lined with large glass jars filled with all different types of tea.

"What do you feel like?"

The tea suits your mood.

So when these were pulled from the oven in anticipation and in a certain eagerness only a little gluten-free chef about to discover the best dinner roll recipe would have, I was thrilled when a little tap on the top of the rolls sounded hollow, and later when I pulled them from the muffin tray they seamlessly left it behind.

The seamlessness of such an enjoyable day and this adventure of baking gluten-free bread has left me in a hopeful and enthusiastic mood.

I couldn't help but dance around the kitchen for a bit.

And then a bit longer.

"They worked! They worked! I did it!" I cried out, so immensely joyful.

So here it is, my own wonder-bread.

Pumpkin Maple Dinner Rolls
Print recipe here.

I was so excited to find this recipe, I knew the rolls would turn out moist and delicious even by looking at the ingredient list; with the addition of the pumpkin purée, a tried and tested ingredient in my Pumpkin Pie Loaf, the rolls hold all the ingredients together nicely and has a delicious wintry flavor.

These little gluten-free rolls are perfect for dinners or lunches with a side of soup, or can be sliced in half as a sandwich and tucked into a lunch bag.

Makes about 15 dinner rolls.

Ingredients

1 1/4 cups warm water, divided, plus extra
1 tsp coconut (palm) sugar
1 1/2 tbsp active dry yeast, this is equivalent to 2 instant yeast packets

1/2 cup raw pumpkin seeds, plus 1-2 tbsp as a garnish (optional)
1/2 cup corn flour, plus more for dusting
1/2 cup gluten-free rolled oats
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup sorghum flour
2 tsp guar gum

1/4 cup pumpkin purée
2 eggs
3 tbsp extra-virgin olive oil
1 tbsp maple syrup
1 tsp apple cider vinegar

2 tbsp grape seed oil for dusting pan

Directions

In a small bowl stir together 1 cup of warm water, coconut sugar, and yeast. Set aside for 5 minutes and allow the yeast to bloom. (If the mixture does not become frothy, resembling the foam on top of a beer, the yeast could be inactive or expired and you will need to repeat this step with new yeast)

In a food processor, pulse pumpkin seeds until finely ground. Add corn flour, gluten-free oats, tapioca flour, brown rice flour, sorghum flour, and guar gum. Pulse until the oats are finely ground.

In a separate bowl, stir together yeast mixture, pumpkin purée, remaining 1/4 cup of water, eggs, olive oil, maple syrup, and apple cider vinegar until completely combined.

Pour until flour mixture in food processor and mix on low speed. Increase the speed to medium and blend for 1 minute. The dough should resemble the consistency of a thick muffin batter; if not, add another 1/4 cup warm water and mix on medium speed for an additional 1-2 minutes.

Coat the inside of 2 muffin tins with a light greasing of grape seed oil and flouring of corn flour. Tilt the pan upside down over the sink to pour out any extra flour.

With a large spoon, portion the dough out into the muffin tins. Cover with towel or plastic wrap and set aside in a warm spot to allow the yeast to rise. Let the buns sit until they double in size, approximately 30 minutes.

Meanwhile, preheat the oven to 350°F.

Brush each bun with a light coating of water and sprinkle with a few whole pumpkin seeds if you choose.

Bake in the centre of preheated oven u Til the buns begin to turn a golden brown and sound hollow when tapped, this should take approximately 30 to 40 minutes.

Allow the buns to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

*Notes*
I used maple syrup in this recipe, because I like the rich flavoring it adds to breads, and that blends perfectly with pumpkin. Honey can be substituted instead, although it will have a less detectable taste.

Quinoa flakes can also be substituted for the gluten-free oats, especially if you cannot tolerate oats.

Holiday Pumpkin Loaf; It's Winter Here!

This weekend I continued to pull the dust-covered cardboard boxes from the cupboard underneath the stairs, some cracked and fraying from use year after year, and among them lay a tangled array of forgotten Christmas lights, baubles wound up in the wires like roses caught among the brambles, and finally underneath the mess, small ornaments to be placed on window sills and around the house. Fuzzy white snowmen on a sled, a small figurine of Santa Claus sitting by his fire reading a letter which rolls down onto the floor, and some snow speckled trees carved from wood. We've made a little village atop the large book shelf in the living room from little ceramic buildings that have their windows carved out, and I managed to pull apart the white cob webbing for Halloween to make a simple layer of snow for the buildings to sit on. I also love how as I post this to my blog, a thin layer of snow rests delicately outside along the deck and down into the garden. Sadly, the wind must have blown the thin layer from the trees last night, but I remain happy in this little winter wonderland of my own.

They buildings sit perfectly arranged in a tight oval, and when the yellow Christmas lights are plugged in, the windows shine brightly as if little families sat snugly in their living rooms. The bakery across, not a palm widths more for us, is warmly lit, and the small garage and diner are bright and inviting, both situated around a tall model of an evergreen tree, which I also decorated with mini lights.

I love the comfort of this little village twinkling brightly when no other lights shine, and wish I could leave the village on during the night so I could wake to the warm glow of the miniature village appearing to be bustling with activity and Christmas cheer. But dad repeats that I'll burn down the house with the strand of lights arranged along a wooden bookcase and fake snow.

It's started with cookie swaps and a few Christmas parties filtering into the season, and its already become busy. School doesn't let out until less than a week before Christmas when our house will be full of people and preparations for the friends that come around Christmas Eve and those who return for Christmas dinner the following day. I am determined to cook a gluten-free dessert for the day, and I'm sure I'll be inclined to bake some elaborate cookies.

Because with an everlasting love for the holiday festivities, the season brings about rolling up the cuffs of our sleeves, diving into the pantry to look for our favourite cookie cutter shapes, and with ingredients neatly lined along the counter, we begin baking.

Is there really any better way to awaken that holiday cheer than filling the entire house with the warm and comforting aroma of sweet gingerbread, cardamom and vanilla scents? I'm sure if you haven't already, walking into an aromatic home, counters scattered with ingredients and the sink full of dishes from baking just as a tray of cookies is pulled from the oven, that you'll be tempted to run home and whip up a batch of your own kitchen delight.

'Tis the season for delightful cooking and cheer!

Pumpkin Pie Loaf
Print recipe here.

Again, I have resorted to trying guar gum in this recipe, I actually have found that it helps in the binding of all the ingredients, and makes it so that the loaf slices without crumbling nearly completely apart when I serve it. If you would prefer to use xantham instead of guar gum, the ratio is the same, or if you would rather not use any, the recipe will still work. I only recommend that in your gluten-free flour mix you incorporate starch, whether that be corn, tapioca, potato or arrowroot, as these help with the thickening, and make a nice blend of flours that is easy to use. Otherwise, any mix of flours can be used, I usually stick to any variety of at least three for a reliable consistency.

Ingredients

3/4 c packed brown sugar
1 c pumpkin purée (I used canned)
2 eggs
1/4 c grape seed oil
3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp lemon juice

1 1/4 c gluten-free flour mix
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp guar gum

Directions

Preheat the oven to 350°F and grease a loaf pan with butter or oil.

In a large bowl combine the sugar, pumpkin purée, eggs, oil, syrup, vanilla and lemon juice, and beat well.

Set this bowl aside, and in a smaller mixing bowl combine dry ingredients; flours, spices, baking powder and soda, salt and guar gum.

Pour into the wet ingredients and mix. The batter should resemble pumpkin purée, although slightly darker and thicker.

Pour into the prepared loaf pan and set it in the oven. Bake for approximately 50 minutes, or until a knife comes out clean when inserted into the centre of the loaf.

Allowing the bread to cool completely after baking will make it easier to slice, and also let the flavours develop further.