baking with mo


well, i baked. she just watched and then taste-tested. so typical. what can you do?

i do not have celiac disease. i am, however, learning about gluten and what it does to our bodies. long story short: it ain't good. it's also rumored to be a culprit of depression. so. you know. yada yada yada.

but as a carb lovin' freak, i have to find delicious alternatives. so my mom sent me a recipe for pumpkin bread and i added a few extra things and bam! my little taste-tester even approved.
yes, that is butter. and it is wonderful.
gluten-free pumpkin, flax, and chia seed bread
this makes two loaves, or twelve muffins and one loaf, or about twenty-four muffins. in other words, it makes a lot. 

you'll need:
3 cups of coconut sugar (i used only 2 cups)
1 cup of unsweetened applesauce
3 organic eggs
2/3 cup of water
1-15 oz can organic pumpkin puree
1 tbsp ground flax meal or powder
2 tbsp black chia seeds
3 cups gluten-free flour (i used fava bean flour)
2 tsp cinnamon
1 1/2 tsp sea salt
1 tsp nutmeg
2 tsp baking soda
1 tbsp baking powder

what to do:
preheat oven to 350 degrees
combine sugar, applesauce, and eggs. then add pumpkin and water. stir until combined.
in a separate bowl, combine all of the dry ingredients.
add dry ingredients into pumpkin mixture slowly, combine until smooth.
pour mixture into greased muffin or loaf pans.
bake until bread tests done. 
muffins will take about 30 minutes.
loaves will take about an hour. 



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