buckwheat pumpkin bread with cranberries & yellow raisins


Wanting to further explore baking gluten free and jonesing for pumpkin bread that is healthy, I searched but couldn’t find a recipe that meet all my criteria when I think of “healthy”. I wanted to avoid making a dense flat bread as sometimes happens with gluten free recipes. I did not want a cakey bread or a loaf that would crumble apart or was oily, and I didn’t want to use sugar or honey. I did want to use black strap molasses and all the spices that smell so wonderful, with pumpkin and cranberries because, well really, it’s the end of October, it’s cold and rainy and I want a healthy hearty slice of toasted bread with soup for dinner, or for a dessert treat with a good cup of tea. I took a swing and … oh my, this rose beautifully, holds together well, and is so good!

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ingredients

  • 1 cup buckwheat flour
  • 1 cup oat flour
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/4 t sea salt
  • 1 generous t cinnamon
  • 1/2 t allspice
  • 1/2 t coriander
  • 1 generous cup canned organic pumpkin puree
  • 3 T butter, melted
  • 1 T organic coconut oil, melted
  • 2 eggs
  • 1/2 banana, mashed
  • 1 T blackstrap molasses
  • 1 T organic maple syrup
  • 1 c fresh cranberries
  • 1/2 cup walnuts, chopped
  • 1/4 cup yellow raisins

instructions:

Preheat oven to 350F. Measure and combine the buckwheat flour, oat flour, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Beat the eggs, then mix in the mashed banana, the molasses and maple syrup, the melted butter and oil, and pumpkin. Alternately add the flour and spice mixture with the cranberries, walnuts and raisins, stirring lightly just until fully mixed.

Lightly butter a baking pan–I used a glass 8.5 x 5 x 3 inch pan– then fill 2/3 with batter. Bake 45 minutes, check with a toothpick and continue baking another 10 minutes or so ¬† until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly into 11 slices then wrapped the loaf in wax paper in a freezer bag. It freezes well. I did the math, and it came out to 204 calories per slice, with 4 g of fiber and 6 g of protein.

pumpkin cranberry muffins


IMG_5358With one friend sick with a snotty head cold and another who is facing down a career¬†challenge coming over for lunch, it’s time to make a big pot of carrot ginger root soup and some comforting muffins. Some days simply deserve a treat! I served these warm, with sunflower seed butter or cream cheese as options. Some fresh ginger root tea and pumpkin muffins– if any are left over– make a great breakfast to clear away a cement head. My pets love pumpkin too, so the rest of the can of pumpkin will be heartily enjoyed, with the fiber great for their digestive tracks.

ingredients:

  • 3 T butter
  • 1 1/2 T molasses
  • 1 1/2 T maple syrup
  • 1 c pumpkin
  • 1 large egg
  • 1/8 c or so milk, as needed
  • 1 c whole wheat flour
  • 1 c oat flour
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/8 t clove
  • 1/4 t sea salt
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 c or so fresh frozen cranberries

instructions:

Preheat oven to 375F. Melt butter over low heat, adding in the molasses and maple syrup. Measure flours and other dry ingredients and mix well together in a large measuring cup. Beat together the egg and pumpkin, then add in the melted butter mixture. Beat all together well. Add the dry ingredients, and stir decisively but briefly, to mix all together well. Be minimalist in stirring. Using unbleached muffin cups or buttered muffin tins, fill each 3/4 full, then depending upon size of fresh cranberries, tuck 3-5 cranberries into each muffin. Bake about 20-22 minutes until toothpick comes out clean, then cool on rack. Makes 12.

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pumpkin scones


ingedients:
1 1/2 c whole wheat flour
1/2 c oatmeal
1/4 c brown sugar (not packed)
2 t baking powder
1/2 t baking soda
scant 1/4 t sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t clove
1/4 c butter (room temperature)
1/4 cup plain Nancy’s yogurt
1 egg
1 t vanilla
1 c pumpkin
1/2 c raisins
1/2 c chopped walnuts

instructions:
Preheat oven to 375, lightly butter cooking sheet.

In a large bowl, stir together flour, oatmeal, brown sugar, baking powder, baking soda, salt and spices. Cut in butter using a pastry blender or two knives. Achieve finest texture by quickly rubbing flour/butter mixture between two clean dry flat hands. In a small bowl, stir together yogurt, egg and vanilla, add to flour mixture and stir to combine. Stir in the pumpkin, raisins and walnuts. Dough will be sticky, may have to finish mixing by hand.

Spread dough onto wax paper sprinkled with flour. Pat into circle of desired thickness, then cut into wedges. Bake for 15-20 minutes, until lightly browned. Serve warm with melted butter. Fabulous with roasted root vegetable, fresh cranberry and rainbow chard frittata seasoned with marjoram and sage.

(Recipe based on the carrot scone recipe in Simply Scones by Weiner & Albright, modified on the fly this morning with my breakfast cooking friend Jackie pictured here. Thank you, Jackie.)