Three Things for Monday

I have just three quick things to share on this Monday morning. Then I’m off to classes!

First, one final call for any questions that you all would like to know about Lindsay Nixon and her new cookbook Happy Herbivore Light and Lean. I already have a list of interview question ideas to send but if anyone has suggestions they are welcomed!

mimm-lindsay

Second, a quick recipe to share ๐Ÿ™‚

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Pumpkin Bread Bake with Pumpkin Frosting

Adapted from my Banana Bread Bakeย –ย Makes 2 servings

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free, Paleo/GAPS-Friendly

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Bread ingredients:

  • 6 eggs
  • 1 cup pumpkin puree
  • 2 tbsp honey
  • 1/4 cup coconut flour
  • 2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • dash of salt
  • 1 tsp baking soda

Frosting ingredients:

  • 1/4 cup plain yogurt (use coconut yogurt to make dairy-free)
  • 2 tbsp pumpkin puree
  • 1 tbsp honey
  • 1 tsp cinnamon
  • dash of salt
  • 1 tbsp coconut flour (more or less as needed)

Directions:

  1. Preheat oven to 375 degrees. Oil/grease two large ramekins (I used a Pyrex 4-cup round bowl likeย this oneย that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. When the eggs are blended add the pumpkin puree and blend until smooth.
  3. Then add in the coconut flour, spices and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You donโ€™t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekins and place them directly into the oven. Bake for about 40 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add coconut flour as necessary to thicken it up.ย Place in the fridge until ready to use.
  7. Let the breads cool for a few minutes when done, remove onto a plate and top with frosting to serve.

Recipe notes: I made this a two-serving recipe but it can easily be a single-serving. The bread would be 3 eggs, 1/2 cup pumpkin puree, 1 tbsp honey, 2 tbsp coconut flour, 1 tbsp cinnamon, dash of nutmeg/ginger, dash of salt, 1/2 tsp baking soda. And the frosting would be 2 tbsp yogurt, 1 tbsp pumpkin puree, 1/2 tsp cinnamon, 1/2 tbsp honey, dash of salt, 1 1/2 tsp coconut flour. For half of the recipe you should check the bread at 30 minutes as it will probably take less time than the 40 minutes for two ramekins.

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Third… the winner of The China Study Cookbook!

giveaway-cookbook-collage

Using the True Random Number Generatorย the winner of the giveaway is:

mimm-giveaway-winner

Congratulations Sarah from Slices of Sarah Pie! Please e-mail me at alleyhays [dot] gmail [dot] com with your address so that BenBella Books can get you the cbook right away ๐Ÿ™‚

Thank you for all who entered. If you didn’t win the cookbook and would still like a copy, you can purchase both the kindle and paperback editions on Amazon.

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I’d say all three of these things are pretty marvellous, wouldn’t you? That’s why I’m linking up to Katie at Healthy Diva Eat’s MIMM.

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16 thoughts on “Three Things for Monday

  1. Thank you for the recipe- looks so good- I will be giving it a go!

    You should do a WIAW post of your own eats VS what you make the family- I’m intrigued to see how your implementing it on a day to day scale with college etc!

    • I swear you’d be bored. Haha. Maybe in a month or two if I can add a few more foods to my repertoire… Then I’d be up to 6 or 7 things that I can eat without being down for the count ๐Ÿ˜‰ Lol.

      Thanks for the suggestion! It makes me happy to hear that you’re interested!

  2. 1) This bake looks oh so good ๐Ÿ™‚ 2) I love the Happy Herbivore cookbooks! I have the Abroad cookbook right now (renting from library) and have decided to buy it on Amazon because I love it so much ๐Ÿ™‚

  3. Pingback: Together Tuesday #30 | Jessie Bear, What Will You Wear?

  4. Pingback: Fall Flavors Challenge (Chopped Kitchen Challenge and WIAW) | Eating 4 Balance

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