Gluten Free Pumpkin Spice Bread



This recipe has been adapted from Gluten Free Goddess.


I loved how well this recipe turned out, it is so yummy! The bread is moist and melts in your mouth. It pairs great with a cup of tea, but it can be eaten for breakfast or as a dessert. Any spread works well on it, nut butter, fruit spread, coconut butter, or butter if you can tolerate caisen. To see the original version of this recipe, click here.

Meg’s Version of Gluten Free Pumpkin Spice Bread

1 cup canned pumpkin
1/3 cup safflower oil
1/2 cup honey
2 tsp vanilla extract
2 eggs
1/2 cup apple juice

1 3/4 cups brown rice flour
1 tsp baking soda
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ginger
1/2 tsp ground cloves

Preheat oven to 350 degrees F. Combine the first six ingredients (the wet ingredients) together in a large bowl. Combine the dry ingredients in a medium bowl. Mix the dry ingredients into the wet mixture. Lighly oil a loaf pan and dust with GF flour. Pour the mixture into the pan and level off. Bake in the oven for 50 minutes.

Fat Date Fig Bars

Yesterday was boxing day, also known as “be lazy day” in our family.
I did absolutely nothing. It was great. Well…I didn’t do ‘nothing’…I did do some baking and I made turkey stock from Christmas dinner’s turkey carcass.

I found a recipe called Skinny Fig Bars from FatFree Vegan Kitchen, I modified it to be my own and yum were they good!

Fat Date Fig Bars

The Goo:

1 cup dried figs
1.5 cups pitted dates
1/4 cup water
1 tbsp honey
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. ginger

Take the stems off the figs, and chop up the figs and dates. Place in a bowl and cover with boiling water, let stand with a lid over top for about 10-15 minutes. Drain the water and place in a food processor (I used my Magic Bullet). Blend with water until smooth. Add in honey, lemon juice and spices.

The Crust:

1 cup brown rice flour
1 cup gluten free oats
1 teaspoon gluten free baking powder (*see below)
1/2 cup unsweetened apple sauce
3 tbsp honey
1/2 cup water

Preheat the oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients and mix until a dough is formed. Press half of the mixture into the bottom of a greased, eight-inch square cake pan (I used a 10 inch casserole dish). Spread the fig mixture evenly over the crust. Top the fig mixture with the remaining crust mixture. Bake for about 35-40 minutes, or until lightly browned. Cool completely before cutting into the bars.

These turned out great! They were sweet and flavourful and the crust tasted like pastry. I found that I couldn’t really taste the dates as much as I could taste the figs, but still, they were really yummy. I will definitely be making these again!

Granola Bars

I made granola bars!
In the past I have made granola bars by using honey as a sweetener and eggs to hold the crumbly oat mixture together. I used to cook them in a glass bakeware dish and then cut them once they came out…but the granola bars never turned out how I would have liked them to turn out. They always ended up like granola chunks instead of actual bars…they were tasty…but just not a convenient “to-go” snack.
A few weeks ago I found a recipe on Bitter Sweet called “Spiced Date Bars”. The bars were actually bars and the recipe was free of gluten, dairy, refined sugars and a whole lot of other foods!
Yesterday I finally got around to making the recipe, however I modified it quite a lot. I should have written down the measurements of my ingredients, but I was a little skeptical that my variation would actually work…to my surprise everything turned out great, so the next time I make them I’ll make sure to write down what I’m doing, and I’ll then post my variation up.
For now though, click here to try out the Bitter Sweet recipe for the Spiced Date Bars!
These are how my bars turned out:
Instead of dates I used prunes and jumbo raisins. I added soy flour to hold them together a bit more and for added protein. I also combined pumpkin seeds, soy nuts and cranberries into the oat mixture. In the Bitter Sweet recipe it doesn’t involve baking, but in my variation I did use the oven at 450 degrees for about 15 minutes until the crisped up and became golden brown.