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
- In the bowl of a mixer, proof the milk and yeast until fluffy, about 10 minutes.
- Mix in the pumpkin puree, sugar, vanilla and olive oil and mix to combine.
- In a separate bowl, whisk together the dry ingredients.
- 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.
- 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.
- In a small bowl, mix together the cinnamon and sugar.
- 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.
- Use the saran wrap to roll up the dough and pat the end of the roll into itself to “seal it”.
- Using a thin, oiled knife, cut into ~2″ slices and arrange in a greased 9″ cake pan.
- Repeat with the second half of the dough.
- Melt the remainder of the margarine and spoon over the buns. Sprinkle with a bit of sugar if desired.
- Cover both pans and let rise for 1 hr or until the buns have roughly doubled in size & are touching.
- Bake in a preheated 350F oven for 25 – 30 minutes or until golden brown.
- Ice if desired.
Have you made any fall themed desserts lately? Do share!
After making a paleo pumpkin pie for the Thanksgiving dinner with Mr. Bean’s family (the crust was a variation of Elana’a Coconut Almond Crust from her Almond Flour Cookbook and the filling was from This Primal Life), I needed to make some kind of egg free for the dinner my brother hosted the next day. I didn’t want a pumpkin pie repeat, although if I had I would have made this one with an almond flour crust, and I wanted it to be relatively healthy (given the whole trying not to eat so much sugar thing.) I got thinking: since I love pumpkin loaf and zucchini loaf, why not put them both together? So I did and it was tasty.
Since the loaf is egg free, it takes a lot longer to cook than its egg filled counterpart. It’s also a lot harder to tell whether it is fully cooked our not, but the good thing is with egg replacer made with pureed fruits is that if you over cook it a bit, it is still pretty moist. I slightly under-cooked mine (oops), but I didn’t hear any complaints and it still disappeared very quickly at dinner!
I really liked the flavour – the combination of the spices, pumpkin and zucchini were quite delicious and the raisins added just a little hint of sweetness. Personally, I enjoyed it the most plain, but it also tasted fair good with a bit of margarine or earth balance spread.
Gluten Free Vegan Zucchini Pumpkin Loaf
Adapted from the Joy of Cooking
1/2 c. almond flour
1/2 c. tapioca starch
1/3 c. rice flour
1/3 c. millet flour
1/3 c. sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 – 1/4 tsp. cloves
1/8 – 1/4 tsp. allspice
6 tbsp. vegan margarine or butter replacement
1/3 c. sucunat (I grind mine in my magic bullet first so it’s nice and powder-y)
14 oz jar of canned pumpkin
1 egg replacer
1/3 c. agave nectar
2 tbsp. almond milk
1 tsp. vanilla extract
1 small – medium zucchini, grated with excess water squeezed out.
1/2 c. raisins
- Preheat your oven to 350F. Grease or line a 9×5″ pan with parchment paper.
- In a medium sized bowl, whisk together all the dry ingredients.
- In the bowl of your mixer, cream the fat and sucunat together until fluffy. Add in the pumpkin, egg replacer, agave nectar, almond milk and vanilla extract and beat until combined.
- Add in the dry ingredients and beat until almost smooth.
- Mix in the zucchini and raisins on low speed until evenly distributed.
- Bake in oven for at least one hour (mine took about 1 hr 15 minutes) or until inserted toothpick comes out clean.
- Remove from oven and let sit in pan for about 5 minutes. Remove from pan and let it cool. You can serve it warm, but it cuts a bit better if it is cooler.
What’s your favourite kind of loaf?
Recipe Submitted to: Gluten Free Wednesdays.
Now that the first frost has come along, many of the bushes are now finally changing colour. They really are a treat for the eyes with their green to red colour spectrum.
I’ve been trying to get outside as much as possible lately to enjoy the colour show while it lasts, but I haven’t been super successful. These past few days have been quite hectic around here!
On Friday, I went and saw Footloose with one of my friends and it was alright. Is it bad that throughout the whole movie I was analyzing all the characters’ behaviour and their issues?
We also attended an amateur piano competition that my friend’s brother was in and won! (Congrats to him!) I thought it was hilarious because three of the competitors were engineers and the other a financial analyst. You know you’re in Calgary when…
I’ve also been doing a fair amount of photography – between my course on Saturday, and three different family shoots yesterday, today and tomorrow, I’ve been pretty busy! The one tomorrow is of a month old baby and a toddler – does anyone have any suggestions about how to photograph babies? (Since I obviously don’t have any myself.)
One thing I haven’t been doing a lot is exercise and it shows. So, I’m off to the gym to do a hopefully fairly intense workout in hopes of improving my mood before my next shoot!
How was your weekend?
These photos are my submission for this week’s Pumpkin themed (Oops. No pumpkins around here!) Good to Wow: Shoot and Edit.
This weekend was a busy one. As I mentioned previously, last Friday I went out to the mountains with my brother and his new fiancé to take some engagement photos.
We first went out to Moraine Lake by Lake Louise, then headed to Vermilion Lakes near Banff. Many of the trees have turned to a wonderful shade of yellow, something I wanted to take advantage of.
We had beautiful weather – it was warm if
way a bit too windy. It was pretty sunny for the whole day and with the sun at such a high position in the sky, I know many photographers aren’t keen to go out shoot. Sure, some of the photos may not be as flattering as if it had been beautifully diffused light, but I’m a fan of the notion of trying to make the best of the situation and using the light available to you.
Please learn from us: it’s important to remember to have your emergency brake on when you park your standard so that your car doesn’t start rolling away when you sit on the bumper.
After the photo session, we headed back to Calgary. As I was heading out to my friend’s bachelorette party, I noticed the evening sun peaking through the trees. I seriously need to go take photos of people in the evening now as the light has been amazing recently. Any takers?
What do you think about taking photos of people in direct sunlight?
All these shots are Straight Out Of the Camera and shared at this week’s Fall themed Good to Wow: Shoot and Edit.