Pumpkin Bread

we are all settled in at our new (temporary) home in cleveland! finally, i’ve made time to do a little baking, and started with something seasonal. i had been craving pumpkin bread since the chill in the air hit a few weeks ago, and it seemed that everyone around me was indulging. i have been unable to avoid the sights of people eating their pumpkin whoopie pies, pumpkin spice lattes, and all other goodies that are a major “no-no” for me.

i took my loaf pan out of the cardboard box it was packed in and got to work.

i was so excited to find a recipe using no nut flour. i am trying to cut down a little on baking with nuts, since they can be inflammatory when heated. coconut flour is so easy to digest, and is really a health-bomb all the way around. i found this beautiful recipe that the lovely coconut mama had conjured up. since i wasn’t about to dig for my smaller loaf pans, i doubled the recipe and made a few adjustments.

i am thrilled to say that this recipe was a total win. this bread is unlike other gluten-free or grain free quick breads. the texture is much more like a wheat based bread than an eggy or crumbly loaf that sometimes results from coconut flour or almond flour. it is simply perfect. i think the amount of sweetener used here is just right, so i would wait until you try it as-is before adjusting the levels of sugar added.

this is my little ramekin tester.


*just follow the instructions. the step using tin foil to cover the loaf is essential, don’t even think about skipping it. you would end up with a hard-as-a-rock top on your bread.

*since i doubled the recipe, i was able to pour a little extra into a medium-sized ramekin. it took 1 hour to bake. i immediately poured whole milk over it and ate the whole thing.

*use parchment paper to line the bottom of your loaf pan. trust me, your loaf will rip in half if you don’t line the pan. i don’t care how much oil you use. coconut flour sticks.

*you may wish to sweeten with something other than coconut sugar. in that case, i would just use cane or turbanado sugar. don’t attempt a liquid sweetener here. it could be fun, however, to experiment with using a few drops of stevia in place of 1/4 of the sugar.

*yes, 14 eggs.

*yes, 315f.

*as always, i would love to encourage comments regarding substitutions, adjustments, failures, and success! this is a give and take blog, so please let the readers know what this bread is really about!

pumpkin bread

(adapted from the coconut mama)

approx 12 servings


1 cup coconut flour, sifted

1/4 cup tapioca flour (tapioca starch)

1/4 cup flaxseed meal

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup + 2 tbsp coconut sugar

3 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

14 eggs, separated

1 1/2 cup pumpkin puree

1/2 cup melted coconut oil

1 tbsp vanilla

method: grease up and line a standard loaf pan (8.5 x 3, roughly) with parchment to cover at least the bottom.

preheat oven to 315f.

begin with beating the egg whites in a large, dry bowl, until stiff peaks form. set aside while you complete the next steps.

combine the melted oil with the egg yolks, pumpkin, and vanilla. stir well.

mix the dry ingredients in a large bowl.

combine the dry with the wet. you will get a paste.

now fold in the egg whites.

pour into your loaf pan, then make a tent out of tinfoil to go over the loaf. this is where you may also wish to pour some batter into a ramekin, or a few muffin cups.

bake covered loaf (and other portion) for 45 minutes. remove ramekin portion, it is likely done.

remove tinfoil from loaf and continue to bake for 15 more minutes.

turn heat off after 15 minutes, and allow loaf to set up in oven, about 20 additional minutes.

loaf may now be cooled on countertop. allow a bit before removing from pan.

i love warm pumpkin bread served with cold milk poured over it. that, or a chunk of melty butter and sometimes a drizzle of maple syrup. this would be such a phenomenal treat with vanilla ice cream, also!

yes, this is a treat. enjoy a slice slowly and occasionally! the carbs, although high, are much less than most snacks are.. heck, lower than a large banana!

here are the facts per 1/12 of the loaf:

calories: 300g

carbs: 32g

protein: 9g


bacon, egg, and cheddar sandwich

everyone loves an eggy bacon breakfast sandwich.

even vegans.

even celiacs.

this gross generalization about breakfast sandwiches is not unfounded. it just isn’t.

my goal in making so much tapioca flat bread lately was intended around a deep desire for a good breakfast sandwich sans grain.

tapioca flat a is so perfect as sandwich bread. it is stretchy, soft, doughy and sturdy.

if you leave the herbs out of the dough, it would be equally as awesome as a peanut butter and jelly sandwich bread, or, heck… i’d even go so far as to spread some nutella on it. yumz.

cutting into large, long strips will facilitate a great wrap-style bread for lunch meats. i also like to eat it plain as a midnight snack when i am up late feeding little juniper.

just be sure to keep yourself from over baking. you want this to stay moist and stretchy. also, when you pull it out of the refrigerator, warm the bread by wrapping in foil and putting in the oven/toaster oven for a few minutes. warming it up will further moisten for a bready consistency and keep it sturdy.

here is a quick note on scrambling eggs: if you add the salt to them before they are cooked, they will become rubbery. i always wait until they are mostly set before i add salt to eggs, scrambled or dippy.

bacon, egg, and cheddar sandwich


2 slices of flat bread, warmed, with or without the cheese

2 eggs

3 tbsp cream

2 slices bacon, cooked

a few chunks of sharp cheese

salt & pepper, to taste


beat eggs with cream in small bowl. get a skillet medium hot, and cover with 1 tbsp butter.

once butter sizzles, pour egg onto skillet. after about 45 seconds, sprinkle with salt & pepper, then quickly use spatula to move egg around, keeping it thin on the skillet. remove from heat and let egg set on warm skillet.

place cheese on the egg so it melts slightly. fold egg into layers so it will fit onto your bread.

stack egg, cheese, & bacon onto your warmed flat bread and devour.

feel free to include something green, like basil or spinach, or any other tasty bits you can think up, onto your sandwich.

mushrooms, sausage, onions… the bread is your blank canvas!

cheesy tapioca flat bread

thanks to paleo hacks, i’ve found an AWESOME chebe cheat. i mentioned in my post on chebe pizza that i had a hack recipe so i wouldn’t have to buy the mix, and i must say that it worked charmingly.

i made this flat bread last night to go with our caesar salads because i wanted something to soak up all the extra dressing at the bottom of the plate. oh man, this bread is addictive.

i was craving it all night long after dinner, but managed to wait until morning to have with my greasy, dippy eggs and bacon. oh man. me likey.

i also made a cinnamon & sugar flat bread, which i dipped in coconut cream. i used the same recipe, omitting most of the salt, and stirring in 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup palm sugar, and spreading melty butter over the top to help more cinnamon and palm sugar stick. bake for 15 minutes, or until bread appears firm.

dear lord, tapioca has been my savior for the past few weeks while i’ve been craving starches.

if you’re like me, and have gone primal but still get starch cravings every few weeks, this is a pretty safe way to get your cinnamon bread, cheesy flat bread, pizza (or whatever you can dream up) fix out of the way without sacrificing what you’ve been working hard for! yeah, a little carb-heavy. but i pile on the protien and fat with it to even things out. this really tastes like a soft, stretchy english muffin. perfect for eggy sandwiches.

cheesy tapioca flat bread

2 cups tapioca flour, leveled

1 tsp salt

1/4 cup milk at room temp (coconut milk or cow milk)

1/4 cup butter or coconut oil melted

2 eggs, room temp, beaten

any herbs or seasonings you may want, fresh or dried

3 tbsp butter, melted

1/4 asiago, romano, parm, whatever hard cheese you so desire


preheat oven to 450f. get a pizza sheet or cookie sheet out, no need to grease.

combine all dry ingredients together in a bowl.

separately, combine all wet ingredients together in a bowl.

combine both dry and wet. i find a rubber spatula works best for this.

knead dough until well combined. place onto cookie sheet, working onto surface as you would pizza dough. if dough seems too wet for this after it is well worked, add 1 tbsp more tapioca flour. if dough seems too dry and “squeaky” after working, add a touch more oil or butter.

press dough out as you would pizza, keeping it as even as you want. if you want lumpy bread, who am i to judge?!

use a pastry brush to brush butter over dough, then sprinkle cheese all over the top.

place into oven, baking for 10-15 minutes. don’t over cook it, don’t let it brown. it should stay light in color, otherwise it will become stiff and cracker-like.

remove from oven, slice, and serve. to store, place in a big baggie and keep in the fridge if storing longer than 2 days. to reheat, put in tin foil and into toaster oven for a few minutes. if you toast it without foil, it will become super hard.

enjoy with eggs, salads, or as a sandwich bread. i just can’t get over how good this bread is with bacon!

i slice this into 9 pieces, and here are the facts, per serving (without cheese): 166 cals, 25 carbs

banana coconut muffins

can you believe i managed to bake 12 muffins with a new-born baby?! and on the first day without daddy home?!

i am obviously quite impressed with myself. juniper and i have spent no time apart since she was born, aside from my shower times. i have been giving her all of her naps on my chest, but today i decided to try letting her nap alone. i waited until she was all drunk and sleepy after i fed her, then put her in her carrier.


it worked.

time to bake.

i have been pretty hungry at night during our 3am feedings. i think i just need excess calories right now. i got to feeling guilty for snacking on gluten-free pretzels and starchy store-bought items like this, and had been itching to bake anyhow. searching for a high protein recipe, i found this one from all day i dream about food. she uses raspberries, and glazes them with a coconut milk treat. i modified it using bananas instead of raspberries, and used coconut sugar in place of stevia and granulated erythritol. also, i used yogurt instead of cream cheese., because that’s all i had on hand. it all worked like a charm! i have also subbed the coconut milk out for more yogurt, just because i didn’t have any coconut milk.

this recipe is pretty darn guilt free, high in satiating, heart-healthy fats, high in protein, and pretty low in carbs for a muffin! nutrition info is at the bottom of the page.

these muffins are slightly sweet, full of banana coconut flavor, and really moist. the tops are a little crisp, which is my favorite part of the muffin.  and i love that they have me feeling filled up but not bloaty and sugared up!

this recipe makes 14 muffins

banana coconut muffins
2 cups almond flour
3/4 cup unsweetened shredded coconut
2/3 cup palm sugar or other sweetener
1/4 cup vanilla whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz yogurt, room temp
3 tbsp coconut oil, melted
2 eggs, lightly beaten and room temp
1/2 tsp vanilla extract
1/4 cup coconut milk
1 1/4 cups chopped ripe bananas


preheat oven to 350f. line muffin tin with paper liners.

combine all dry ingredients in a bowl.

separately, combine all wet ingredients in a bowl.

mix the two together, then fold in bananas. scoop batter into lined tins.

bake for 25 minutes. allow to cool 10 minutes before you dig in.

nutrition per muffin: 229 cals, 18 grams carbs, 7 grams protein, 15 grams fat

grain free paleo bread

i saw this recipe for grain free bread on the paleo mom, and could not resist! i have some lot of tapioca flour lingering in the pantry, begging to be used up. i really love baking with tapioca flour but can’t seem to find many useful recipes for its use. if you have some up your sleeve, pass ’em along!

anyhow, i had been baking elana amsterdam’s paleo bread for a while, using it for sandwiches and egg breakfasts. i love this bread. i did, however, owe my body a break from almond flour based baked goods. paleo mom’s tapioca and coconut flour recipe was a great stand in, though i’m not used to such a short loaf! i may get brave and try to double the recipe, decreasing the oven temp, and increasing the baking time.

the flavor was really great, especially for sweet applications. i used it to make mini almond butter and jam sandwiches for lunch, but my favorite use for it was for french toast sticks along with some sausages. how tasty! though i didn’t capture my french toast sticks, i’ll tell you that they were super easy to whip up. one egg whipped with a bit of milk, maple syrup, and cinnamon will yield 2 servings of french toast. simply dip slices and soak for a few minutes into your batter, and fry on medium heat in coconut oil until just brown. i ate 4 slices (they are small, remember) one morning, and reserved my batter for my second serving the next morning.

anyhow, it was such a delight to have an unsweetened, nut-free bread around the house, so i thought i would share the recipe!


paleo bread

original recipe can be found by clicking here.


4 eggs

4 tbsp coconut oil

1/2 cup coconut flour

1/4 cup tapioca flour

1 tsp apple cider vinegar

1/2 tsp cream of tartar

1/4 tsp baking soda


Preheat oven to 350F.

Line a 7 1/2″ x 3 1/2 ” loaf pan with parchment paper.  Grease the parchment paper with coconut oil.

Melt the coconut oil, and let cool slightly.
Beat eggs with mixer until frothy, about 30 seconds.  Add the remaining ingredients and mix again until smooth.  Let the batter sit for a minute to thicken.

Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes, or until toothpick comes out clean from the middle of the loaf.

Allow to cool in the pan for half an hour before gently removing and allowing to cool completely. Store this bread in the refrigerator.

Enjoy your bread as almond butter and jelly, french toasties, or whatever you please!

chocolate banana walnut muffins, vegan & grain free


we’re licking the scraps of muffins off of the muffin papers as i write this. chocolate clings to every surface of my coffee mug.

chocolate for breakfast?

yeah. what do you want from me. i’ve been living off of sweet potatoes and sausage for weeks now, it was time for a change.

now i admit, chocolate is not typical in my home as a breakfast option. like, ever. i’m not sure if we’ve ever eaten chocolate before 1pm in our married lives, so this seemed like a fun step out of the safety box for us. not to mention, this was pretty healthy for chocolate ANYTHING, so i don’t feel too badly.

i’d been hunting for grain-free & egg-free baking recipes for weeks now, and it looks like i’ve finally found a great start. in fact, i’m thinking of making a pumpkin version by subbing bananas out for pumpkin puree next time, and tapioca flour for cocoa powder. we’ll see just how crazy things get.

these muffins set up perfectly once cooled, the coconut flour doing its job wonderfully at soaking up all of the wet. they are soft and moist, but not very gushy, which seems to turn most people off of coconut flour baking. this was also the first time i’ve ever used dates to sweeten any recipe, and they worked like a charm. their flavor was completely undetectable in the finished recipe, leaving only their sweetness behind. if you are afraid of dates, or just don’t have them, i think any liquid sweetener would suffice here as a switch-out, though i do recommend giving this method a whirl first.

many thanks to the ever inventive paleo parents for this recipe! click the link to see the recipe, including modifications to omit the cocoa from the muffins.

this recipe makes a baker’s dozen.

chocolate banana walnut muffins

2 large black bananas, chopped

1/2 cup creamy almond butter

1/2 cup coconut oil, melted

1 tsp vanilla

2 tbsp cocoa powder

1/2 cup coconut flour, sifted

1 tsp salt

1/2 tsp baking soda

1 cup dates


preheat oven to 350f.

begin by boiling 2 cups or so of water. pour over dates, and let them steep for 10 minutes. drain.

sift flour, cocoa powder, baking soda, and salt together in a large bowl.

put dates and 1 banana in food processor with the oil and puree. add in almond butter and vanilla. puree briefly, just to mix in. add dry ingredients.

by hand, stir in the other chopped banana until well combined. i like to do this separately so i end up with a few banana chunks in my muffins.

scoop batter into paper lined muffin tin, top with nuts, chocolate chips, or both, and bake for 20 minutes.

allow muffins to cool for half an hour or so before removing from tin, and another few minutes before serving.

what a delicious mess!

fitday nutritional analysis per muffin, with chocolate and walnuts:

282 cals

27 carbs

3 grams protein

add a few strips of bacon and your breakfast is complete. this is why i’m not worried about the lack of protein. noms away!

pumpkin bread

pumpkin loaves

a few months ago, i attended an estate sale of a deceased great-uncle. in his home being sold was a treasure trove of baking and cooking tools. i restrained myself, and chose 3 practical items. -a potato ricer, a tart pan, and a set of bread pans that happen to be a really funky size. who in the world uses a 7 3/8 x 3 3/8 loaf pan?? i have no clue. i just knew that aunt willow marie would be proud of all of the baking that i do. she would want me to have these tools. her and my grandmother were the stars of the show with their cookies and cakes, and i remember very vividly helping to bake warm breads, gingersnap cookies, nut rolls, and amazing pies. i had been waiting to use these special pans until i found something i was super confident would turn out on the first try.

this is one of the easiest and most delicious recipes i have ever whipped together. i knew exactly what i wanted the result to be, and actually ended up with exactly that.

i used whey protein powder here not only for extra protein, but also to soak up some extra water from the pumpkin puree, though coconut flour could be subbed into its place. this is a fairly healthy recipe, as all of the ingredients fit into the primal blueprint that i try to follow. it is packed with protein, and the sweetness level can be adjusted to individual taste. add chopped, toasted pecans for even more of a protein fix if you so wish.

as you can see, i like a nice tall loaf. many times quick breads are short in the loaf pan, never exceeding half of the height of the pan. not here. i like nice, full slices.

the bread turns out perfectly moist, without feeling soggy or wet. i think the sweetness is perfect. -just enough for a dessert, not too much for midday snacking. i even think it would make a great breakfast slice.

it tastes just like it should, full of pumpkin flavor and a little bite of spice. i hear people say often that pumpkin breads using wheat flour doesn’t taste much like pumpkin, rather like pumpkin spices. i don’t do that. pumpkin should taste like pumpkin as the main ingredient, not a component. just as apple based recipes should taste like apples, not like apple spices.

substitution reminders:

coconut flour may be subbed in for whey protein.

honey may be subbed in for maple syrup, if you must.

9×5 standard loaf pan would be a fine stand in here if you don’t have funky loaf pans like i do. also, i’m sure this recipe translates very well into muffin, just be sure to shorten the baking time.

this could be given a cream cheese frosting, but i really like it without. it is totally sweet enough to stand alone.

slices perfectly

pumpkin bread

1 cup pumpkin puree

2 eggs

1 cup maple syrup

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp nutmeg

2/3 tsp baking soda

1/2 tsp salt

2 packed cups almond meal

1/2 cup whey protein powder or coconut flour, measure, then sift

optional stir-ins: handful of toasted, chopped pecans, chopped crystalized ginger


preheat oven to 350f. grease 2 small (7 3/8x 3 3/8) or 1 regular (9×5) loaf pan. i like to cut a large strip of parchment paper for easy removal.

combine all ingredients, beating well with handmixer. pour into loaf pans.

bake for 45 minutes, until toothpick comes clean when inserted in the middle.

remove from oven and allow to cool for 20 minutes or so before using knife to separate edges from pan. gently remove loaf. i like to slice when it is still pretty warm. place on a wire rack to allow it to cool completely. the crisp edges of the end piece is my favorite.

try to allow 20 good minutes to cool before removing from pan.