Chicken with White Bean & Bacon Ragout
I just made this amazing recipe from Cooking Light and a gluten-free, dairy-free, egg-free pumpkin bread!
Doesn’t look as pretty in my favorite Le Creuset pot, but it certainly tasted amazing and looked a bit more aesthetically-pleasing on my plate!
All the ingredients ready to go! The consistency is a bit thicker due to the heavier flours for gluten-free options, but it made amazing pumpkin bread! Fall is here!
Pumpkin Bread (gluten-free, dairy-free, egg-free)
1/2 Cup Brown Sugar
1/2 Cup Maple Syrup
1/4 Cup Vegetable Oil
2 Cups Gluten-Free pastry/baking flour
1 Cup Brown Rice flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp each of Nutmeg & Allspice
1 1/2 Cups Organic Canned Pumpkin
1/2 Cup Soy Milk
1. Preheat oven to 400F/205C. Mix sugar, maple syrup, & oil together. Add flours, salt, baking soda, baking powder, & spices. Mix well.
2. Add pumpkin, & soy milk. Mix well.
3. Place mixture in lightly buttered loaf pan (or use cooking spray). Bake at 400F/205C for 20 minutes, then lower heat to 350 and bake for 30 more minutes