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Gluten Free Pumpkin Bread with Paleo Option

Gluten Free Pumpkin Bread with Paleo Option

No reason to miss out on healthy carb treats for your kids. Treats don’t have to be sugary junk. This is a moist and festive quick bread, great for packing into lunches or after school snack. Remember, kids need carbs to grow and gain as much as they need protein and fats. Turn this satisfying and nourishing treat up a notch to extra special mode (and add a protein boost too), when you bake as muffins and spread with my Paleo Honey Butter Cream Frosting.

Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Gluten Free Pumpkin Bread with Paleo Option
Print Recipe
Pumpkin-y and mildly sweet!
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
60 minutes 60 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn't crucial.
  2. Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
  3. In a mixer, cream butter until pale or nearly white.
  4. Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
  5. Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
  6. Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
Recipe Notes

For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can't be added to the batter, try Lily's GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.

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Banana Bread, Gluten Free with Coconut Sugar

Banana Bread, Gluten Free with Coconut Sugar

I’ve been getting requests lately for a not-so-sugary treat that kids can pack to school. This banana bread recipe, adapted from Rebecca Reilly’s book Gluten Free Baking, fills the bill.

If you know this book, you know it is definitely not Paleo, and that it’s full of delicious recipes from sweet (like, molten chocolate cakes that are grain free) to savory (salmon quiche) – all gluten free.

I love this book. My copy is very well worn! When my son was little, there were precious few gluten free products on store shelves, and they pretty much all tasted really, really terrible. This book helped me bake anything for any occasion. He was no longer left out of holidays, birthdays, or gatherings because of gluten intolerance. But, sugar is still not his friend, and this is true for virtually all the kids in my pediatric nutrition practice. Still, kids need to be kids and enjoy treats that work for them once in a while. This recipe works well with coconut sugar instead of cane sugar. Using very ripe bananas enhances both digestibility and sweetness, so save those black and bruised bananas for this – don’t use firm bananas here.

For the flour, you can either mix your own “Bette Hagman Blend” with brown rice flour, tapioca starch, and potato starch, or purchase a pre-blended gluten free flour like Authentic Foods  GF Classical Blend. Note: Don’t use GF baking mixes, as these add xanthan gum, baking soda, salt or other ingredients not needed here. As always, use organic ingredients as much as possible.

Don’t like grains? There are grain free versions out there –  I haven’t sampled this recipe, but if you’re looking for a Paleo-ish version of banana bread, it may be worth a try. It will not rise as much and may be more grainy in texture. Neither recipe is necessarily better in terms of nutrition; what is better is what your kid tolerates well and likes to eat! Many kids do fine on gluten free grains – as long as these aren’t 24/7 calorie sources in your kid’s diet. Both versions offer healthy supportive food in a not-too-sweet treat. For kids with tree nut allergies, skip the grain free version (which relies on almond flour) and go with this recipe below.


Banana Bread, Gluten Free with Coconut Sugar
Print Recipe
Moist, just sweet enough, and it will disappear fast. If you like, reduce the sugar to 3/4 cup and add 2 drops of stevia to the batter.
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Banana Bread, Gluten Free with Coconut Sugar
Print Recipe
Moist, just sweet enough, and it will disappear fast. If you like, reduce the sugar to 3/4 cup and add 2 drops of stevia to the batter.
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Ingredients
Servings: 9 x 5 inch loaf
Instructions
  1. Preheat oven to 350. Lightly grease a 9 x 5 inch loaf pan with coconut oil or butter and dust with rice flour. You can also line with parchment if you like instead. Both work well. Parchment lets you lift the loaf neatly out of the pan after baking.
  2. If you have a stand mixer such as a KitchenAid, place the butter in it and cream til pale or white. While the mixer is running, in a separate bowl, blend the GF flours, baking soda, xanthan gum, and salt.
  3. When the butter is pale or white, add the sugar. Beat til fluffy and smooth, about two more minutes. Add the eggs, one at a time, and blend thoroughly. Stir in the mashed bananas and mix well.
  4. Add the dry ingredients and stir until just blended, then fold in nuts or chocolate chips. Spoon batter into loaf pan. Bake for 40 minutes and test for doneness, add more time if needed.
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Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Ingredients
Servings: kids
Instructions
  1. Separate the yolks from the whites of your eggs. Beat the whites until they form soft peaks. Set aside.
  2. Whisk the yolks, canned pumpkin, vanilla, and maple syrup together.
  3. Blend the almond meal, pumpkin pie spice, cinnamon, baking soda, and salt together, then sift them into the wet ingredients. Stir until you have an evenly combined batter.
  4. Gently fold beaten egg whites into the batter with a rubber spatula. Don't over mix. Once blended, drop onto heated skillet greased with ghee or coconut oil. If either of these are allergenic, use organic canola oil or safflower oil.
  5. Serve with a dusting of cinnamon, a drizzle of honey or extra maple syrup, crumbled macadamia nuts, and a pat of ghee or butter. Yum!
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