Kristen Kreates

let the kitchen adventures begin…

Category: Breakfast

Gluten-Free Pumpkin Bread

By

On May 4, 2021

In Breakfast

Nobody likes to read long intros…. you know it’s the truth. So here’s my recipe:

Recipe

  • 2 cups gluten-free flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 cup vegetable or flavorless oil
  • 1 tsp. vanilla
  • 1/2 cup puree pumpkin
  • 3/4 cup nondairy milk

Preheat oven to 350 degrees and grease a bread pan, set aside.

In a medium size bowl combine gf flour, salt, cinnamon, ginger, nutmeg, baking powder, baking soda, and sugar.

In a separate bowl combine eggs, oil, vanilla, pumpkin, and milk. Mix wet ingredients well and then pour into dry ingredients. Mix completely and it will be a thick batter. Pour into greased bread pan.

Bake your bread for 60 minutes. Allow bread to cool for a few minutes before transferring to a cooling rack. Do not cut into the bread for at least 10-15 minutes.

Tips:

  • Your choice of gluten-free flour will determine the end product. For this recipe, I used gluten-free flour from my local health store, Down to Earth. The flour is mainly garbanzo bean flour and little starch. I have found that flour high in starch yields a mochi-like texture.
  • I used egg replacer in this recipe, but you may substitute for a flax egg or egg.
  • I use almond milk for bread, but oat milk or any other non-dairy milk should be fine.
  • As for a sweetener, you may use any sugar you like. I used Lankato monk fruit blend. Unrefined cane sugar or coconut sugar will also work great.

I truly hope you enjoy this recipe!

Easy Baked Oatmeal

By

On April 13, 2020

In Breakfast

Baked oatmeal is one of my family’s favorite breakfasts. I still remember my mom making it when I was younger and I’d always be so excited for it to come out of the oven. Now that I’m older, I’ve re-created baked oatmeal in my own personal way. I don’t add as much sugar, but it still has all the love! I truly hope you enjoy this recipe.

Enjoy warm baked oatmeal on a cool Fall day or any day!

Recipe

  • 3 cups old fashioned rolled oats (not quick oats)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar of your choice (I used coconut sugar)
    • (2021 edit: I recommend adding 1/4 c. sugar if you are not following a sugar-free or keto diet)
  • 1/4 cup vegetable oil or butter
  • 1 1/2 cups almond milk or dairy milk
  • 2 eggs (2 flax eggs also will work in this recipe)
  • 1 1/2 teaspoons vanilla
  • 2/3 cups unsweetened apple sauce

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a glass pie pan or an 8×8 will also work. Set aside.

Begin by combining your rolled oats, salt, baking powder, cinnamon, and sugar in a medium-sized bowl. Mix well before adding your wet ingredients.

In a separate bowl combine your vegetable oil, almond milk, eggs, vanilla, and apple sauce. Mix your wet and dry ingredients until completely combined and your oats are no longer dry.

Pour your mixture into the greased pan and smooth out. Make sure the mixture is completely even across the surface.

Bake for 35-40 minutes or until a toothpick comes out clean. (2021 edit: it takes longer to bake when using flax eggs). Your baked oatmeal should be golden brown. Let cool for 5-10 minutes and enjoy warm.

I love having this in the morning with a cup of hot tea.

A few notes:

  • You can adjust the sweetness of this recipe by simply adding more or less sugar. You can also choose your own sweetener. Cane sugar, coconut sugar, and turbinado sugar all work well with this recipe.
  • If you are vegan, you can simply replace the eggs with an egg replacer although I have not tried it with this recipe. (2021 edit: flax eggs work well for this recipe!)
  • Add toppings! Get creative by adding some of your favorite toppings. I added raisins to mine. You could also add coconut, nuts, or various fruits.
  • Be creative with this recipe! All of my recipes are very versatile. You can replace certain ingredients or add a little extra of this and that. Although I will say, it won’t be my recipe anymore and taste will change.

If you made this or enjoyed it, please let me know! I’d love to hear all about it.

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