Almond Flour Pumpkin Bread

Toby Peelle

October 15, 2019

This recipe kicks off the week of PUMPKIN! Since I am literally obsessed with pumpkin (I know, basic, but it's true), I decided to share a new pumpkin recipe each day this week. I used to dream about opening up a cafe called “La Zucca” (Italian for “pumpkin”), where most, if not all, of my dishes would feature pumpkin as the main ingredient. Before I was more health-conscious, these dishes included pumpkin bread french toast, pumpkin ravioli, pumpkin cheesecake, pumpkin muffins with cream cheese, and the list goes on. This week, you’ll be seeing recipes that are more in line with my new way of thinking, which is that we should be thinking about food as medicine - that we should be eating nutrient-dense food that nourishes and fuels us. These nourishing foods can still be incredibly delicious, as I believe these recipes to be! Maybe I still will open a pumpkin cafe one day...I’ll keep you posted if I do :)

Now, for the pumpkin bread. Anyone who knows me well knows about my obsession with pumpkin bread. I would easily take down an entire loaf on my own if I didn’t practice just a bit of self-restraint. I used to buy the boxed pumpkin bread mix from Trader Joe’s, but there are a ton of processed and refined ingredients, plus lots of sugar! When you make a homemade loaf with simple ingredients, I realized, it actually tastes much better and doesn’t leave you feeling guilty or gross after. Make a loaf of this and enjoy it as a snack, as your breakfast (maybe topped with almond butter and bananas to get some extra protein), or for a guilt-free dessert. It’s grain-free, dairy-free and free of refined sugars.

Ingredients:

2 cups almond flour
1 15 ounce can pumpkin puree
¼ cup maple syrup
3 tbsp coconut oil, melted
3 eggs
1 tbsp + 1 tsp pumpkin pie spice
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
1 tsp baking soda

Directions:

Preheat oven to 350°F. Line a loaf pan with parchment paper or grease with coconut oil.
In a medium bowl, gently whisk eggs. Then add pumpkin puree, maple syrup, coconut oil, and vanilla and stir until combined.
In another bowl, add almond flour, salt, pumpkin pie spice, cinnamon, baking soda, and baking powder and stir together. Then add to wet ingredients and mix until combined.
Transfer the batter to the loaf pan.
Bake the bread until a toothpick comes out clean when inserted in the center, about 55 minutes.
Allow the bread to cool completely before slicing.

This is the brand of pumpkin puree I like to use

Health Benefits of Pumpkin:

Pumpkin is one of the best sources of beta-carotene, which converts to vitamin A in our body. Vitamin A promotes eye health and helps our body fight infection and viruses.
The Beta-carotene and other carotenoids in pumpkins help with liver detoxification and can improve the tissue health of the liver
Pumpkin is an excellent source of fiber, keeping you feeling fuller longer and aiding with digestion
The carotenoids and vitamins C and E in pumpkin helps keep our skin healthy and protect it from UV rays

Sources and additional reading:

Toby Peelle

November 17, 2018

Side, Appetizer

Roasted Beet Dip

Toby Peelle

November 17, 2018

Side, Appetizer

This is the perfect starter if you serve appetizers before your Thanksgiving meal, but it’s really great anytime of year as an alternative to hummus for dipping and snacking. This has been a MAJOR crowd pleaser at the past couple of dinner parties I’ve had, and for that reason, I’m posting the recipe here for you all to enjoy! Roasting the beets before blending them adds a rich, sweet, earthy flavor that is so deliciously satisfying. Serve this up with some thick-cut roasted delicata squash or sweet potato fries. Or consider just serving it next to some store bought hummus, crackers, celery, and carrots for a sophisticated twist on a crudite platter. Your guests will be impressed!

Health Benefits of Beets:

Beets are rich in betalains (a phytonutrient responsible for the pigmentation in beets), which have powerful antioxidant and anti-inflammatory properties
Beets help keep your liver healthy so it can continue to get rid of toxins in your body
They are naturally sweet, especially after roasting, and eating sweet vegetables and fruits can reduce your sugar cravings
They have high levels of phyto-nitrates, which helps your body lower and maintain healthy blood pressure levels. These phyto-nitrates also boost athletic performance and brain function.
They are full of essential nutrients and minerals, like magnesium, potassium, copper, iron, phosphorus, Vitamins A, B, and C

Ingredients

4-5 medium sized beets, washed and dried
1 clove of garlic
Juice from half of a lemon
¼ cup of good quality olive oil
Salt and pepper to taste

Directions

Preheat oven to 375
Cut beets into ¼ inch wedges and mix with a drizzle of olive oil, some salt and pepper
Roast at 375 for 45 min to an hour, until soft when poked with fork
Put roasted beets with remainder of ingredients in a blender and pulse until a paste forms
If mixture needs more moisture, add some olive oil, water, or lemon juice until it reaches the consistency you like

Served here with roasted delicata squash

Beet dip served next to hummus and leftover chimichurri sauce

Toby Peelle

November 16, 2018

Dinner, Side

Brussel Sprouts with Bacon, Lemon, and Capers

Toby Peelle

November 16, 2018

Dinner, Side

This Thanksgiving side is so quick to make, and so flavorful! It uses all the fall flavors, for a tangy and savory dish. The fat from the bacon adds a smoky and salty flavor that can’t be beat. It’s balanced by the acidity of lemon and capers for a full-bodied, yet guilt-free taste. There are many substitutions you can make to adjust the flavor and make it your own. For example, you can skip on the lemons and capers, and then garnish with fresh pomegranate seeds. You can also sub pancetta for bacon, or maybe even toss the end product in a light white wine vinaigrette! One thing to keep in mind is that this recipe serves about 4 people, so you might want to double it for a larger crowd!