The smell of baking goodies fills the air as you bake holiday goodies for for parties and for gifts for your friends and loved ones. But — what are YOU going to eat? You are committed to a low glycemic lifestyle. Many of you are also going gluten free — something I am currently giving a try. Here’s a recipe using our healthy food of the week — pumpkin. I found the basic recipe on Pinterest and made a few changes. Keep scrolling for a bonus recipe.
Gluten-Free, Low Glycemic Pumpkin Bread
- 1 cup pumpkin puree
- 4 room temperature eggs
- 1/2 cup coconut sugar (or other sugar alternatives to equal 1/2 cup sugar)
- 3 Tbs. melted coconut oil
- 1/2 tsp. Himalayan or sea salt
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- 1/4 cup tapioca or other flour alternative
- 1/2 cup coconut flour (can’t exchange this one)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup chopped nuts
- 1/2 cup raisins
Mix ingredients. Line the bottom of a loaf pan with parchment paper and grease the walls of the pan where the paper doesn’t cover.
Scoop the batter into the loaf pan and bake at 350 degrees for about 50 minutes. Makes one loaf.
And then there is the question — what do you do with the leftover pumpkin? I hated to waste it, so went back to the Internet for ideas. I adjusted a recipe to what I had on hand — and came up with this:
Core and slice two-three apples. Add juice of one lemon and water enough to cover the apples in a pan. Boil until the apples are soft. Mash (I put mine through the Vita-Mix) until they are the degree of chunkiness that you prefer. Add 3/4 cup pumpkin puree, or however much you have left over, and 1/2 cup of raisins. Sweeten with sugar alternative to taste.
Enjoy these treats with a clear conscience! They are low glycemic, gluten free, and good for you.
Eating to live and living for Christ,
Susan Jordan Brown