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| Photo taken by Bryson (Age 6) |
October is such a beautiful month. It is magnificent to see how the trees change and the leaves begin to fall. Not to mention it is the month Randy and I got married. This weekend we celebrated our 10th Anniversary. It feels so special to look back at how we were and how we have grown in all aspects of our life together.
We have always shared a common philosophy and passion for training. With that comes our devotion to eating healthy. But at times who does not like to indulge in a few yummy foods? News flash, food can be yummy & healthy at the same time.
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| Bryson's arrangement of this batch :) |
With modern technology instead of having to go through a cookbook I can turn to Pinterest. Follow me under "RandyandKima Spaulding" What is not to love about pumpkin and pinterest? During my pinning to my board "Yummy Foods" I came across this recipe for a 5 ingredient Pumpkin Bread, which just happens to be gluten free. Here is the recipe:
1 cup almond butter
3/4 cup mashed pumpkin pr other squash, canned or steamed
1 egg
1/3 cup honey
1 tsb baking soda
Add all ingredients in a mixing bowl. Mix well and pour into a greased 8x8 pan. Place in the oven at 350 degrees for 25 minutes. Check with a toothpick and if it comes out clean it is done. This makes 8 servings.
3/4 cup mashed pumpkin pr other squash, canned or steamed
1 egg
1/3 cup honey
1 tsb baking soda
Add all ingredients in a mixing bowl. Mix well and pour into a greased 8x8 pan. Place in the oven at 350 degrees for 25 minutes. Check with a toothpick and if it comes out clean it is done. This makes 8 servings.
My sweet mother passed on her deluxe Ninja and this was the first thing I made with the dough mixer attachment. I altered the measurements and used my individual brownie pan by Pampered Chef.
Everything remained the same, but I used 1 tablespoon honey and baked it for 20 minutes.
This change I made made the total sugar in the whole recipe go from set 92 grams of sugar to 17 grams.
When I look at recipes I look for the sugar amount, not just fat.
The pumpkin bread did turn out and it had the texture of "real" bread, which is a challenge when you go gluten free.
So the results were....my children asked for more and my hubby asked for more sweetness. His needs and restrictions are different than mine. He can stand to have more sugar throughout his day. The next batch I made, I added 2 tablespoons and he topped it with some cool whip. Don't judge he is a 210+ pounds who lifts heavy.
When I look at recipes I look for the sugar amount, not just fat.
The pumpkin bread did turn out and it had the texture of "real" bread, which is a challenge when you go gluten free.
So the results were....my children asked for more and my hubby asked for more sweetness. His needs and restrictions are different than mine. He can stand to have more sugar throughout his day. The next batch I made, I added 2 tablespoons and he topped it with some cool whip. Don't judge he is a 210+ pounds who lifts heavy.
The moral to the story is that anyone can bake and any recipe can be changed. Have no fear about making a mistake. You might lose a couple batches or find yourself so hungry you will eat it anyhow. When I look to change a recipe it isn't just the fat I look at but the sugar. What is your favorite pumpkin recipe? I am off to try the Homemade Pumpkin Spice Latte this weekend. Honestly, in the fall I run so I can indulge in a little pumpkin here and there.
Happy Healthy Fall!
Kima
Happy Healthy Fall!
