Monthly Archives: October 2012

SRC: Jeanette’s Healthy Living Gluten-Free Pumpkin Spice Banana Bread

For October’s Secret Recipe Club, I was paired with Jeanette of Jeanette’s Healthy Living. Jeanette is a mother of four boys and loves to create healthy, tasty and delicious looking recipes that her kids actually want to eat.  Her youngest son has allergies to gluten and dairy, so all of her recent-er recipes are gluten and dairy free, which made this allergy conscious girl very happy! She has TONS of beautiful food – Soups – I bought Soba noodles to try after looking through her blog, Gluten and Dairy free recipes, including this Pumpkin Coffee Cake and Chocolate Marble Coffee Cake.

After spending at least 6 hours (I am not kidding) looking through her blog and being indecisive, I ended up choosing her Gluten-Free Pumpkin Spice Banana Bread and it did not dissapoint!

I did make a few changes to this loaf. Sometimes I’m a genius and assume something is a certain way based on what I want to see  (Does that ever happen to you?) and this loaf was the same. I read the recipe and was super excited to find a loaf that had both bananas and pumpkin, so I went and bought some pumpkin. Then when I was making the loaf, I re-read the ingredients list and it was “pumpkin spice” not pumpkin. (I had been confused as to why Jeanette said that she had substituted the spice for cinnamon as I assumed that all pumpkin loafs would have Pumpkin-y spices in them, not just cinnamon – way to go for reading things thoroughly.)

Being very stubborn, I decided to add pumpkin to the mix as I went and bought pumpkin specifically for this purpose. So, I added 1/2 c. of pumpkin puree in addition to the bananas. I also added some chopped up dairy-free dark chocolate (from a bar – way better than chips, in my opinion) and reduced the sugar by a couple tablespoons.

In the past, I’ve had issues baking with almond flour and bananas without eggs, so I was quite surprised to find a recipe with that criteria. Since there were other flours in the mix (it’s only half almond flour), it did work better than I expected it to, but I increased the cooking time to 55 minutes and it was still quite soft (I could have cooked it for another 5-10 minutes and it probably would have helped). I had a difficult time cutting the loaf (hence the ragged looking pieces), so to cut up the rest of the loaf, I stuck it in the freezer for an hour and it worked like a charm.

I took this loaf to a Halloween party and everyone loved it (it disappeared very quickly). It’s not too sweet, has a great depth of flavour thanks to the molasses and coconut palm sugar and is super moist and soft. I definitely recommend making this as it’s delicious! I almost didn’t want to take it to the party as it was so good – my waistline thanks me.

Please go and check out all the other recipes from group D by clicking the link below!

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Gluten Free Vegan Pumpkin Cinnamon Buns

Last weekend was Canadian Thanksgiving and Mr. Bean and I were fortunate enough to spend it with family. On Sunday we had the turkey dinner with his side of the family, where I made an apple pie pretty similar to this one but in the oven – not the BBQ – with this xanthan gum free crust by Amy of Simply Sugar and Gluten Free.

On Monday, we had dinner with my brother and his wife, where I made these pumpkin cinnamon buns. They turned out quite well, but I forget that since it’s so dry here and my pumpkin puree was quite thick, I need to add more liquid to make them as light and fluffy as possible. The drizzling on of the extra margarine helps make the bottoms of the cinnamon buns super goopy and delicious – totally worth the extra calories!

Needless to say they were delicious and my brother happily took the second pan home.

Gluten Free Vegan Pumpkin Cinnamon Buns

Based on Manifest Vegan’s Pumpkin Cinnamon Rolls.

3/4 c. Brown Rice Flour
1 c. Sorghum Flour
1 1/4 c. Tapioca Starch
1/3 c. Sweet Rice Flour
2/3 c. Potato Starch
1 tsp. guar gum
2 tsp. xathan gum
4 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt

3/4 c. rice milk, warmed to 105 – 110F
24g yeast (1 oz)
1 1/3 c. pumpkin puree
3/4 c. sugar
2 tsp. vanilla
6 tbsp. Olive Oil

10 tbsp. vegan margarine, softened & divided (I used Becel)
1/2 c. brown sugar, packed
3 tbsp. cinnamon

  1. In the bowl of a mixer, proof the milk and yeast until fluffy, about 10 minutes.
  2. Mix in the pumpkin puree, sugar, vanilla and olive oil and mix to combine.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Slowly add the dry ingredients to the west on low speed until the dough is stick and fairly elastic, scraping down the sides as required.
  5. Tape a ~20″ piece of saran wrap to your counter. Dump half the dough onto the wrap, cover with another piece and roll out with a rolling pin until 1/2″ thick and 12″ x 16″ big. Remove top piece of saran.
  6. In a small bowl, mix together the cinnamon and sugar.
  7. Spread 3 tbsp (or more, if you want) margarine over the rolled out down and sprinkle on half the sugar and cinnamon mixture until the dough is evenly covered, making sure to leave 1/2″ uncovered dough at the end so you can “seal” the rolls.
  8. Use the saran wrap to roll up the dough and pat the end of the roll into itself to “seal it”.
  9. Using a thin, oiled knife, cut into ~2″ slices and arrange in a greased 9″ cake pan.
  10. Repeat with the second half of the dough.
  11. Melt the remainder of the margarine and spoon over the buns. Sprinkle with a bit of sugar if desired.
  12. Cover both pans and let rise for 1 hr or until the buns have roughly doubled in size & are touching.
  13. Bake in a preheated 350F oven for 25 – 30 minutes or until golden brown.
  14. Ice if desired.
  15. Enjoy!

Have you made any fall themed desserts lately? Do share!

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