Fall is just around the corner and the stores, bakeries and fast food place are already putting out the pumpkin treats from donuts, creamers to lattes. I love just about everything pumpkin, especially during the fall. Living in the south I miss out on the color change in the Autumn which I absolutely love. I refuse to miss out on the flavors of pumpkin this season just because I have to eat differently to stay well. So this weekend I tried a new recipe.
With going gluten, dairy, & egg free and with only an exception of a tiny bit of raw sugar on occasions it makes it very difficult to find pumpkin things that are compliant with my new life style. So in the coming weeks I am on a mission to find some pumpkin treats I can eat or drink in small moderations this fall season.
I came across a recipe for a pumpkin bread typed treat made in a bundt pan. The recipe only has 2 ingredients so I new it would be fairly safe on it being compliant. Here is the link: http://www.realfoodallergyfree.com/2011/11/two-ingredient-pumpkin-bread-with-apple-cider-glaze/.
I opted out of making the apple cider glaze this time around but will make the full recipe again closer to the holiday time. I however did add cinnamon & nutmeg to the batter. No exact amounts just till I could taste them.
My review:
Recipe is very simple to make
Smells delicious just like fall.
Tastes good & very pumpkiney
It's dense so if you were expecting a big plump cake/bread this isn't it.
It's a little on the chewy side, not sure if Apple cider glaze would make a difference once drizzled on but Im sure it would be a great finishing touch either way.
Overall I liked it and will make it again especially with the glaze. One thing for sure with being GF, DF & EF you have to learn to adjust your palate and taste buds because things will look, taste, & feel much different than what your used to.
Feel free to share with me your favorite pumpkin recipes.
(((Hugs))), Prayers & Well Wishes
Janine
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