Orange Chocolate Chip Breakfast Bread

Last Saturday I was at my local health food store. In their house-made gluten free baked goods section I came across orange chocolate chip breakfast bread. I passed it up but once I got home I kicked myself for not getting a piece to have for breakfast the next morning. Instead of going back the next day to satisfy my craving, I decided to attempt to make it myself. It's just so much more fun that way.  The first batch I made came out so good. Baking is an art of its own but gluten free baking is another story.  It's all about having a good and diverse flour blend that lends a similar texture as normal flours do.  I made my second batch yesterday afternoon so I could have a piece for breakfast each morning at work this weekend.

 

Orange Chocolate Chip Breakfast Bread, Gluten Free

Ingredients

Dry Ingredients:

1/2 brown rice flour
1/2 cup white rice flour
1/4 cup coconut flour
1/4 tapioca flour
1/4 ground flax seed
1 cup coconut sugar
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon vanilla powder
1/4 teaspoon salt

Wet Ingredients:

1 egg
1 cup pumpkin puree
1/2 cup Greek yogurt 2%
1/2 cup almond milk (unsweetened)
1/3 cup olive oil

Additions

Zest from 1 medium orange
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a large bowl, sift together your dry ingredients. Mix well to distribute flour blend evenly.
In a medium bowl, lightly beat one egg. Add in the rest of your wet ingredients and whisk till combined.
Add zest from orange and give another quick stir.
Pour wet ingredients into dry and mix till there are no lumps.
Fold in 1/2 cup chocolate chips.
Pour batter into a greased loaf pan dusted with white rice flour.
Bake for 55-60 minutes.

Sugar and Gluten Free Pumpkin Pie

 The weather is finally cooling down a bit and it’s starting to feel like fall. I love seeing the all the colored leaves falling from the trees. In keeping with the season, pumpkin cheesecake was one of the flavors on the weekly menu for Enjoy Cupcakes this past week. Not being able to eat sugar or gluten was torturous on me. On Sunday morning while at work, I was thinking to myself how I could make a gluten and sugar free pumpkin pie. Thanksgiving is approaching and I need an alternative. I’ve been making quiches lately so I thought I could use a similar recipe for the crust. In my first attempt I used equal parts almond and coconut flour with equal parts water, grapeseed oil, and almond milk. This crust came out too thick and dry. The recipe for the filling was found on Kath Eats Real Food. The end result had too much spice added to it giving the mixture a grainy texture. Overall it was decent but I knew I could make it even better with some revisions. Today I made my second attempt. The recipe is below. After my first bite I knew my alterations had paid off. I will be making this for Thanksgiving. A larger batch of course. This mini pumpkin pie can be eaten in one sitting by one person. Yes, that would be me.

Sugar and Gluten Free Pumpkin Pie

For the crust

1/4 cup + 1 Tablespoon almond flour

1 Tablespoon coconut flour

1 Tablespoon ground flax

1 + 1/2 Tablespoons Earth Balance (I use the soy free)

1 teaspoon xylitol

1/2 teaspoon water

pinch of salt

Sift together all dry ingredients. Beat butter until well combined and then add the water. Form dough in a ramekin and bake for about 13 minutes at 350°. 

Remove from oven and let cool completely.

For the filling

1/2 cup organic canned pumpkin (fresh could be used in place)

1/2 cup nonfat Greek yogurt

37 drops liquid stevia (I use the Kal brand.)

3/4 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

dash of vanilla extract

Mix well to combine

Once your pie crust is completely cooled, fill with pumpkin pie filling.

Garnish with slivered almonds if desired... Chopped pecans would probably be good too.

Place in freezer for about 45 minutes to an hour.

Remove and enjoy the pumpkin pie goodness without sugar or gluten.