Kitchen Experiment – Gluten-Free Pumpkin Pecan Bread

Have you ever been really excited to find a recipe that you just knew was going to be delicious? Well, this was one of those recipes. I can never follow a recipe without making some slight changes but since doing the Alcat diet, I have no choice but to make substitutions when needed. The problem of late is that I am often not just making one recipe but several all at once because when I am “in” the kitchen, I am “in” for hours.  So, I had some frozen pumpkin from last fall and decided I should use up.  Here is the recipe that I followed…

1/2 c. non-hydrogenated margarine, Earth Balance or another similar brand

1/2 c. agave nectar

1/4 c. date sugar

2 large eggs

1 1/3 c. pumpkin puree

1 tsp. orange flavor

1 1/2 c. oat flour

1 tsp. baking powder

2 Tbs. arrowroot powder

1 tsp. xanthan gum

1/2 tsp. cloves

1 tsp. cinnamon

1/4 tsp. sea salt

3/4 c. pecans, chopped

Preheat oven to 350 degrees F. Prepare baking pan with non-baking spray.

In a large bowl, cream the butter, agave, date sugar, eggs, pumpkin and orange flavor.

In a separate bowl, whisk flour, baking powder, spices, sea salt and pecans.

Fold wet ingredients into the dry ingredients. Transfer mixture to the prepared loaf pan.

Bake 1 hour or until toothpick inserted in the center comes out clean.

 

So, I followed the directions, made my substitutions, was careful to write down the changes that I made and stuck it in the oven and moved on to the next recipe I was making.  About 10 minutes later, all of a sudden I realized I forgot to add the baking powder!! Oh no, too late to take it out and change it, so I had to just let it cook.  Here it is…

pumpkin oat breadSo, as you can see, it is a little flat!  Oh well, the flavor is delicious!  I can’t wait to make it again with the baking powder!

 

Kitchen Experiments – Pumpkin Pie

Well, maybe calling it a pumpkin pie is a little bit of a stretch. Could we call it a pumpkin crisp since it only had a topping and not a bottom crust?

So once again a typical recipe for pumpkin pie/crisp could not be followed since the Alcat diet plan has us following a 4-day rotation diet.  I am really becoming quite accustomed to substituting ingredients or to just winging it and seeing what happens.  Well, like any good experiment – some work and some don’t!

pumpkin pieIt doesn’t look so bad right?  Actually the taste was pretty good, but honestly the texture was a little funky.  What went wrong?  Well, I will admit that I was in a rush and being lazy and I didn’t want to wash my vitamix, so I mixed it by hand in a bowl. I used some frozen pumpkin that I had cooked up at the end of the fall season and you can really see the difference – look how bright orange the color is in the filling!  When I froze it, I only scraped it out of the shell and did not puree it, so it was not very smooth.  Secondly, I can only eat egg yolks and not egg whites so I used the egg yolks but did not put in an egg white substitute.  I think the filling just did not bind up as well as it would have if I would have added some arrowroot flour to replace the egg white.  I used oat milk and sugar and spices and the filling was tasty if not perfect.

The topping was great!  I left a little of the pumpkin mixture in the bowl for some moisture and then added gluten-free oats, gluten-free oat flour, sugar, spices and a little olive oil and made a crumble.  I put that on top of the pumpkin puree and voila,  Pumpkin crisp! Maybe not perfect, but certainly delicious!