Tag Archive

About.com Amazing Gluten Free Chocolate Art of Gluten Free Baking breakfast celiac disease Chef Amber Shea chia seeds chocolate Christmas Cookies coconut Coconut Aminos coconut milk cookies Dairy Free Diet, Health and Gluten Dr. Mark Hyman Dr. Vikki Petersen entree flexitarian gluten free gluten free grains Gluten Free Pasta Salad Gluten Free Vegan gluten free vegan recipe Gluten free vegan recipes Happy Herbivore Holiday Cookies Jane Anderson Jules Gluten Free Jules Shepard Jules Shephard Lindsay Nixon Living Without meat substitutes new products pumpkin quinoa raw food Salad Sandy's recipe Sandy's recipes snacks vegan vegenaise where to eat gluten free

Spiced Pumpkin Bread

Obviously, this is pumpkin month — and today’s featured recipe is Spiced Pumpkin Bread! Both Gluten Free and Vegan, this recipe is great for your Halloween/Thanksgiving snack!

Pumpkin makes this bread moist — and the applesauce adds to that special moist texture along with adding some natural sweetness.  The cashew flour sounds really interesting.  Don’t have cashew flour?  Just run the nuts through your VitaMix or food processor until it is fine as flour!

Photo courtesy of Society Wellness

Spiced Pumpkin Bread

Recipe Type: Dessert
Author: Melanie — posted on Society Wellness Blog
Serves: Makes 2 standard sized loaves
  • 3 tablespoons ground flaxseed
  • 1/2 cup water
  • 1 cup florida crystals (or granulated sugar, preferably organic and unbleached)
  • 1 1/2 cups unsweetened applesauce
  • 1 can organic pumpkin puree
  • 2 cups general gluten free flour (I used the all purpose from nuts.com)
  • 1 cup cashew flour
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  1. Preheat the oven to 350F. Lightly oil two 8-inch loaf pans or four 6x3x2-inch mini-loaf pans.
  2. In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until thick and creamy. This can take 5 minutes or longer.
  3. In a large bowl, stir together the sugar, applesauce, pumpkin puree, and flaxseed mixture.
  4. In a medium-size bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined.
  5. Spoon the batter into 2 standard-size loaf pans or 4 mini-loaf pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If using mini-loaf pans, you will want to check for doneness after 30 minutes. Let the breads cool for at least 20 minutes before removing from the loaf pans.


This recipe was featured on a website called Society Wellness.  Their motto is “Making vitamins cool, and wellness a way of life.”  How cool is that!!

They have lots of great info and recipes on their site, so make sure to check them out!




Pumpkin Muffins — Gluten Free and Savory!

Since my husband is a huge lover of anything pumpkin, I am always looking out for recipes including pumpkin.  I thought this Pumpkin Muffins — Gluten Free and Savory was a very interesting combination of ingredients.

To all the pumpkin lovers out there:

Savory Gluten-Free Pumpkin Muffins


  • Egg substitute equivalent of 2 eggs
  • 1/2 cup canned pure pumpkin
  • 1/2 cup grated vegan cheese of your choice
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped chives
  • 2 tablespoons granulated sugar
  • Generous pinch of salt
  • A few grinds black pepper
  • 1-1/2 cups chickpea flour
  • 1 tablespoon baking powder


  1. Preheat oven to 400 degrees F. and grease a 12-cup muffin pan.
  2. In a large bowl, whisk together egg replacement and pumpkin. Stir in cheese, onion, chives, sugar, salt, and pepper.
  3. In a medium bowl, stir together flour and baking powder.
  4. Add flour mixture to pumpkin mixture, stirring until moistened.
  5. Pour batter evenly into muffin cups. Bake for 25 to 30 minutes or until lightly browned.
  6. Let cool in pan for 5 minutes then invert onto a wire rack to continue to cool.
  7. Serve warm or allow muffins to cool completely and store in an airtight container for up to 2 days

READ FULL POST — and check out some of her other recipes!

If you like this post and/or this blog, please share it with your friends by clicking on one of the share buttons below!


Vegan Bean Burritos

Mexican dishes, especially Vegan Bean Burritos, are fun dishes to experiment with for making different combinatuion.  I love Mexican food — and it tends to be ‘safe’ and easy to make.  And I love all the varied dishes I can make with some simple ingredients that I normally have on hand.

This Vegan Bean Burritos uses pumpkin as the base for the burrito — yes, I got that right:  Pumpkin!!  I never would have thought of pumpkin in a burrito!!  The rice and bean combination makes this a complete protein.  And I live the nutritional yeast on top — giving it a bit of a ‘cheezy’ tastes!

Chipotle and White Bean Burritos

Vegan Bean Burrito

4 corn tortillas
1/2 cup dairy-free yogurt
1/2 cup pureed pumpkin
1/2 tsp. chili powder
1 cup white beans, cooked
1/4 cup fresh curly parsley, chopped
1 1/2 cups black beans, cooked
1 cup black rice, cooked
1 ripe avocado, peeled, pitted and mashed
1 plum tomato, finely chopped
2 Tbsp. nutritional yeast
1/3 tsp. sea salt
1/4 tsp. freshly ground white pepper
What is your favorite Mexican/Spanish Gluten Free Vegan dish?  I would love to share your recipe on my blog!

Pecan Pumpkin Glazed Donuts

If you are looking for a healthy nutritious breakfast that consists of a traditional donut, I think I have found a great recipe:  Pecan Pumpkin Glazed Donuts!!  Check out this wonderful list of ingredients:


  • 2 tbsp brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup sorghum flour
  • 1 tsp pumpkin pie spice
  • 2 1/2 tsp baking powder
  • 1/2 cup coconut sugar (or regular sugar)
  • 1/2 cup pumpkin puree
  • 3/4 cup buttermilk **
  • 3 tbsp coconut oil in liquid form (or oil of your choice)**

pecan pumpkin glazed donut


The original recipe calls for buttermilk, but she lists a vegan alternative on her website.

Boy, even the picture is making me hungry for donuts …. I haven’t had one in years!!