Gluten-Free Pump­kin Spice Loaf

SERVES 12. HANDS-ON TIME: 10 MIN­UTES. TO­TAL TIME: 1 HOUR.

Clean Eating - - RECIPE INDEX -

Usher in fall with this fra­grant pump­kin bread made from gluten-free rice flour and warm­ing spices.

2 cups brown rice flour

1 tsp each bak­ing soda and ground cin­na­mon

¾ tsp ground gin­ger and ground cloves ½ tsp sea salt

¼ tsp ground nut­meg

2 large eggs, room tem­per­a­ture, sep­a­rated

1 cup canned pump­kin purée

2/3 cup pure maple syrup

½ cup plain unsweet­ened al­mond milk 1/3 cup co­conut oil, melted

½ tsp pure vanilla ex­tract

1. Pre­heat oven to 350°F and line bot­tom and sides of a 9 x 5-inch loaf pan with parch­ment pa­per.

2. In a large bowl, com­bine flour, bak­ing soda, cin­na­mon, gin­ger, cloves, salt and nut­meg. Place

2 egg whites and 2 egg yolks in 2 sep­a­rate medium bowls. Beat egg whites un­til tripled in vol­ume and very fluffy; set aside. To egg yolks, add pump­kin purée, maple syrup, al­mond milk, co­conut oil and vanilla; beat un­til well com­bined. Gen­tly fold egg whites and egg yolk mix­tures into dry in­gre­di­ents; stir gen­tly un­til com­bined.

3. Spoon bat­ter into pre­pared pan and smooth top with spoon. Bake for 50 min­utes, or un­til a tooth­pick in­serted in the cen­ter comes out clean. Let cool com­pletely be­fore cut­ting into 12 slices. NOTE: Make salad fresh each time it’s called for in the plan; how­ever, the beets make enough to last all week.

NOTE: If fol­low­ing our Meal Plan, store 5 slices in an air­tight con­tainer and re­main­ing slices in freezer; thaw when called for. Save left­over pump­kin purée for Meal Plan.

PER SERV­ING (1/12 of loaf): Calo­ries: 219, To­tal Fat: 8 g, Sat. Fat: 5 g, Mo­noun­sat­u­rated Fat: 1 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 34 g, Fiber: 2 g, Sug­ars: 12 g, Pro­tein: 3 g, Sodium: 210 mg, Choles­terol: 31 mg

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