GFCF Pumpkin Bread
Pumpkin flour is perfect for those following a grain-free diet and for those also allergic to nuts. It is highly nutritious- 100 grams of this flour offers about 7 grams of fat, 7 grams of carbohydrates, and a whopping 64 grams of protein!
Pumpkin flour is a great option for GFCF cooking. It is not only nutritious but can also be used in a variety of breads, muffins, cookies, soups, and pastas. These pumpkin cookies are loaded with fruit and vegies, making them a nutritious snack in the lunch box, or after school.
1 2/3 cups Bob’s Red Mill all-purpose gluten free baking flour
½ cup honey
2 teaspoons cinnamon powder
¼ teaspoon nutmeg powder
¼ teaspoon clove powder
¼ teaspoon black pepper powder
¼ teaspoon salt
2 teaspoons baking powder
1 cup pumpkin (steamed and pureed)
¾ cup oil of choice
3 tablespoons flaxseed meal
- Preheat oven to 350 F. Put all ingredients in the order listed in a mixing bowl and mix thoroughly with an electric mixer
- Grease a 9 inch by 13 inch Pyrex baking pan and pour the mixture into the pan.
- Bake at 350 F for 35 minutes.
- When baked let it cool and then cut into rectangle slices.
Recipe submitted by Kirti Singh
Kirti Singh attends Bauman College of Hollistic Nutrition and Culinary Arts. She is a mom to a 7 year old with autism and a 5 year old NT child.
Leave a Reply