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.

TIPS:

*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

ingredients

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

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Whole 30, day 9

we’ve been dealing with a few extra stresses lately (more on that later), which have been driving a few cravings for a G & T pretty fast through the turnstile… but i haven’t given in. in fact, we are going to a really nice wine & booze bar that specializes in fancy alcohols and tasty cheeses this saturday. if memory serves me right, they have killer duck wings and scallops. yes, they are tapas style, but i will order them and gobble them up myself. i’m not even going to mess with a salad. i know what will happen. cheese will be accidentally placed on top, and i will be pissed beyond all whatnot.

breakfast: 3 egg omelette with mushrooms, roasted red pepper, and bacon. coffee with coconut cream.

snack: banana with sunbutter.

lunch:  turkey, avocado, red peppers, sprouts, and dijon mustard. carrot sticks.

dinner: hamburger with fried egg, avocado, onions, mustard. sweet potato fries.

dessert: a scoop of coconut cream concentrate. i got a new jar in the mail today and couldn’t resist!

results: HERE IS YOUR T.M.I. WARNING!!!!

my stomach has never felt better. any intestinal problems i have had are now far gone. i noticed this change upon day 2, but was assuming it was a come’n’go fluke. no, my digestive system is working at full capability. i’ve had no bubbles cramps, irregularity, diarrhea, constipation, nothing. all is good. to anyone out there who suffers from unpleasant bowel issues, i highly recommend this diet. i’ve never felt better. honestly.

scrambeled eggs to make a difference!

cheesy-cheeseless egg & bacon sandwich with tapioca flat bread

WHOLE 30 is still happening, so, no cheese for me. what is a scrambled egg without raw, sharp cheddar half melted and oozy all tucked into the egg’s folds?

hi, my name is liz, and i have a problem. i eat a lot of cheese. so much cheese, that i spend my free time thinking about the next time i get to eat it (23 days)!

how does a breakfast lover like myself cope? make scrambled eggs really well. it isn’t difficult at all.

here is a hint: eggs shouldn’t ever feel dry. there should be a little wet to them, and i’m not talking moisture. i’m talking goo. know the point when your eggs still have the orange/yellow gel on them during cooking? that’s when you are supposed to stop cooking them. ask any chef: a dry egg is a pathetic waste of perfectly good flavor and texture.

since dropping the cheese from my diet, i’ve found that the cheesyness of a perfectly cooked egg is enough to trick my tongue. the eggs have a cheese flavor, and a cheesy texture when they are cooked properly. this could gross people out, but don’t avoid it. give it a try. so long as your eggs are from a good clean source (get outta here, factory farm eggs), it is fine to consume a wet egg. not only is it fine, but many studies show that slightly undercooked eggs preserve available nutrients and biotin.

and no, you won’t get salmonella. if you are eating factory farm eggs, then yes. worry about disease. once you are done worrying, go out to the farmer’s market and spend 3$ on a dozen real eggs.

real scrambled eggs

2 cold eggs

s & p to taste

2 tbsp ghee (butter is fine if you are not doing WHOLE 30)

method: crack your cold eggs into a small cup or pyrex with a pour spout. using a fork (not a whisk!), beat the heck out of it until everything is one color in there. add pepper and whip again. do not add salt yet.

heat cast iron skillet over medium/high heat until skillet is hot. spread your ghee over the pan and turn heat to low or very low.

pour eggs onto hot ghee, and using fork, stir on the skillet for 15 seconds or so, until lumps begin to form. now sprinkle on your salt. stir again, remove from heat, and pile eggs into the center of pan in a tall stack. this should all be done before the eggs cook through. quickly transfer eggs to plate before the heat from skillet over cooks them.

the eggs continue to congeal off of the heat from the residual heat and steam that has already passed through them.

if you have done this right, the center of your eggs-pile will still be gooey, but not sloppy or runny.

the trick here is removing them from heat way before they are cooked. the other trick is adding the salt LAST. adding salt will make the eggs tough and dry. this is why you wait until they begin to set up before adding it.

our eggs are so bright yellow because our free-range, happy chickens eat so many bugs and protein sources in the back yard, instead of fortified feed. we do supplement their diet during dry seasons, though.