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gluten_freeOne of my favorite winter squash dishes is a Moroccan butternut squash casserole spiced with ras el hanout.
This recipe for Ras El Hanout and Chocolate Chunk Pumpkin Bread sounded amazing, so I took a shot at adapting it to be gluten-free and roughly paleo-compliant using ingredients I had on hand. My conversions are also rough and approximate.
Ingredients:
1 cup almond flour
1/2 cup coconut flour
heaping 1/2 cup Pamela's Pancake and Baking Mix (largely a rice flour blend)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ras el hanout
1 tsp salt
3/4 cup coconut sugar
2 eggs
1 cup butter, melted
1/4 cup black tea
2 tsp vanilla extract
1 15oz can pumpkin puree
1/2 cup chocolate chips
1. Preheat oven to 350. Grease/butter a loaf pan (8.5 x 4.5 x 3").
2. In a large bowl, whisk the flours, baking powder, baking soda, ras el hanout and salt together until combined.
3. In another bowl, whisk the eggs and coconut sugar together until well combined. Add in the melted butter, black tea and vanilla extract and whisk until combined. Add in the pumpkin and whisk again until combined.
4. Pour the dry ingredients into the wet ingredients and gently mix together using a spatula or whisk. Fold in the chocolate chips.
5. Pour into the prepared loaf pan. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack. Store in refrigerator after cooling.
Notes: I'm really pleased with how this came out. I let it cool on the counter overnight, covered with a paper towel, and the next morning the bread was moist and dense but not heavy, with a pleasant hit of spice from the ras el hanout.
The recipe definitely calls for less pumpkin than I used, but I was tired of converting and also disinclined to save a small amount of pumpkin puree, so I just dumped the whole can in. I think this worked in my favor, though--I was worried the coconut flour might make the bread too dense or dry, but the extra pumpkin seems to have balanced that out.
I'll definitely make this again. Next time I might try increasing the ras el hanout to 1 TBSP from 2 tsp. The flavor comes through, but I think I want it stronger.
This recipe for Ras El Hanout and Chocolate Chunk Pumpkin Bread sounded amazing, so I took a shot at adapting it to be gluten-free and roughly paleo-compliant using ingredients I had on hand. My conversions are also rough and approximate.
Ingredients:
1 cup almond flour
1/2 cup coconut flour
heaping 1/2 cup Pamela's Pancake and Baking Mix (largely a rice flour blend)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ras el hanout
1 tsp salt
3/4 cup coconut sugar
2 eggs
1 cup butter, melted
1/4 cup black tea
2 tsp vanilla extract
1 15oz can pumpkin puree
1/2 cup chocolate chips
1. Preheat oven to 350. Grease/butter a loaf pan (8.5 x 4.5 x 3").
2. In a large bowl, whisk the flours, baking powder, baking soda, ras el hanout and salt together until combined.
3. In another bowl, whisk the eggs and coconut sugar together until well combined. Add in the melted butter, black tea and vanilla extract and whisk until combined. Add in the pumpkin and whisk again until combined.
4. Pour the dry ingredients into the wet ingredients and gently mix together using a spatula or whisk. Fold in the chocolate chips.
5. Pour into the prepared loaf pan. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack. Store in refrigerator after cooling.
Notes: I'm really pleased with how this came out. I let it cool on the counter overnight, covered with a paper towel, and the next morning the bread was moist and dense but not heavy, with a pleasant hit of spice from the ras el hanout.
The recipe definitely calls for less pumpkin than I used, but I was tired of converting and also disinclined to save a small amount of pumpkin puree, so I just dumped the whole can in. I think this worked in my favor, though--I was worried the coconut flour might make the bread too dense or dry, but the extra pumpkin seems to have balanced that out.
I'll definitely make this again. Next time I might try increasing the ras el hanout to 1 TBSP from 2 tsp. The flavor comes through, but I think I want it stronger.