Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

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Gluten Free Recipe Roundup via Musings of a Housewife

 

 

Spiced Holiday Smoothie

Something about cold weather doesn’t just make us pull out the fleece blankets and grab a big fluffy cat for extra warmth. It makes us slow down and start taking time to look a little deeper.

Katiya at rest

Spiced Holiday Smoothie

1 cup water

1 banana, sliced and frozen

½ pear, fresh or frozen

2 cups romaine lettuce

1 tsp. maca powder (optional)

1 tbsp. prepared irish moss (optional)

2 tbsp. hemp hearts

2 tbsp. pumpkin seeds

2 tbsp. goji berries

½ tsp. cinnamon

Pinch of cardamom

Pinch of nutmeg

  • Put all ingredients in a blender and mix until creamy and smooth.
  • Makes about 3 cups.

Note: Spinach will also work but the smoothie will be green 🙂

Spiced Holiday Smoothie

Honored to be included in 73 Real Food Holiday Party Goodies @ Girl Meets Nourishment

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Miz Helen’s Country Cottage

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Mixitup"Gluten  

 

Cardamom Eggnog (Vegan)

No eggnog for me since giving up dairy. I think that this is the perfect substitute. I could drink this all year round!

 Cardamom Eggnog (Vegan)

Cardamom Eggnog (Vegan)

2 cups almond milk

¼ cup pitted dried dates (tightly packed)

1 sliced frozen banana

¼ cup cashews

1/8 tsp. nutmeg

¼ tsp. cardamom

¾ tsp. cinnamon

1 tsp. vanilla

1 tbsp. prepared irish moss (optional)

  • Put all ingredients in a blender and mix until creamy and smooth.
  • Makes about 3 cups.

Honored to be included in 73 Real Food Holiday Party Goodies @ Girl Meets Nourishment

Featured on Motivation Monday , 5-Ingredient Mondays , Slightly Indulgent Tuesday , Gluten-Free Wednesdays , Raw Foods Thursdays ,  Simple Meals Friday

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This post is linked to 5-Ingredient Mondays , Make Your Own Monday , Melt in Your Mouth Monday , MMM Link Up Party , Mostly Homemade Monday ,  Motivation Monday Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday , Tuned-in Tuesday , Allergy Free Wednesday ,  Gluten-Free Wednesdays , Healthy 2Day Wednesdays ,  Real Food Wednesday , Waste Not Want Not Wednesday ,  Wellness Wednesday , Wine’d Down Wednesday , Raw Foods Thursdays , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Fight Back Friday ,  Foodie Friday ,  Healing With Food FridayLet’s Get Real Friday ,  Simple Meals Friday , Unprocessed Fridays ,  Wellness Weekend , Whole Food Fridays

Mixitup
Om Nom AllyGluten Free Meal Plan via Musings of a Housewife  From The Farm Blog Hop

 

Miz Helen’s Country CottageLovely Ladies Linky

 
the veggie nook