Autumn Pumpkin Spice Loaf

Pumpkin. It’s a Fall staple in households everywhere. I know it is in mine, anyways, When I say Mike loves all things pumpkin, that would be a bit of an under statement. Obsessed would be a better description of how he feels towards the large, orange treat.

This recipe is perfect for those crisp, fall days. Enjoy!

xoxo

Becky

Autumn Pumpkin Spice Loaf

(Vegan & Gluten Free!)

Dry Ingredients:

• 2 1/2 cup Bob’s Red Mill All-Purpose GF Flour
• 1 cup coconut sugar
• 2 tablespoons arrowroot
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pink sea salt

 

Wet Ingredients:

• 1 can Farmer’s Market Organic pureed pumpkin
• 1 cup hot water
• 1/3 cup refined coconut oil, melted
• 2 teaspoons vanilla extract
• Optional: 1/2 cup chocolate chips (vegan)

What to do:

Preheat oven to 350º. Lightly oil the bottom of your loaf pan. In a medium-size bowl, sift together the dry ingredients.

 In a separate bowl, combine all of the wet ingredients together.

 Add the dry ingredients into the wet mixture and stir together.

 Pour the batter into the pan. Bake in the center of oven for 45-60 minutes. Bread is done when you stick a toothpick in the center and it comes out squeaky clean!

 Let the loaf cool for 20 minutes before removing from pan and enjoy your lovely treat 😉

Curry Spiced Veggie Burgers

Next time you’re in the mood for a little kick to your veggie burgers, give this recipe a whirl! They’ll blow your socks off 😉

xoxo

Becky

Curry Spiced Veggie Burgers  

Ingredients:

2 tablespoons olive or canola oil
1 medium onion, chopped (about 1 cup)
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seeds
1 1/2 cups white button mushrooms, chopped
1 1/2 cups cooked and drained chickpeas
1 medium carrot, grated (about 1 cup)
1/4 cup chopped walnuts
3 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
flour

(Add some feta cheese (if you’re vegan, add vegan cheese if desired), a gluten free bun (or whatever you like best) tomato, lettuce, red peppers, etc. Anything your heart desires really!)

Directions:

 1. In a medium nonstick skillet over medium high heat, warm 1 tablespoon of the oil. Add the onion, curry powder, coriander, and fennel. Cook, stirring frequently, for about 2 minutes, or until the onion starts to soften. Add the mushrooms. Stir to mix. Cover and cook for about 4 minutes longer, or until the liquid pools in the pan. Uncover and cook for about 3 minutes more, or until the liquid is evaporated.

 2. Transfer the mixture to the bowl of a food processor fitted with a metal blade. Add the chickpeas. Pulse until well chopped. Transfer to a bowl. Add the carrot, walnuts, cilantro, salt, and pepper and mix well.

 3. Lightly dust hands with flour. Shape the mixture into six 4″ wide patties.

 4. In a large skillet over medium heat, warm the remaining 1 tablespoon oil. Place the patties in the pan. Cook for about 4 minutes, or until browned on the bottom. Flip and cook for about 4 minutes longer, or until heated through.

 

Makes 6 servings. Per serving: 169 cal, 8.9 g fat (1.1 g sat), 18.2 g carbs, 4.7 g fiber, 17.9 mg sodium, 5.6 g protein