While the temperature in Houston may disagree, the calendar says it\u2019s autumn. I love this time of year when the morning and evening start getting that crispy cool feeling (eventually)! Apple cider appears in the grocery store and I start thinking about fall baking. I love the smell of fresh breads in the oven making the house smell like pumpkin, cinnamon, cloves\u2026<\/p>\n
I have a couple of recipes that I\u2019ve passed on the a few clients. The recipes have gotten great reviews so I thought I\u2019d post them this month to give you a jump on holiday baking. Even if you don\u2019t have to eat gluten-free products, you\u2019ll love these 2 recipes. Unlike a lot of gluten-free products, these breads are incredibly moist. And you would never guess they are made with sorghum and brown rice flour!<\/p>\n
Gluten-Free Banana Bread<\/p>\n
1 C boiling water
\n\u00bd C chopped dates
\n4 large eggs
\n2 C mashed, very ripe bananas (about 4)
\n\u00be C granulated sugar
\n\u00bd C unsweetened applesauce
\n1 t vanilla extract
\n1 \u00bd C brown rice flour
\n\u00bd C sorghum flour
\n1 t baking soda
\n\u00bd t salt
\n\u00bc t ground nutmeg
\n1\/3 C butter, melted
\n\u00bd C chopped walnuts<\/p>\n
1. Preheat oven to 350. Pour 1 cup boiling water over dates in small bowl. Let stand 10 minutes. Drain and pat dry.<\/p>\n
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.<\/p>\n
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts and dates. Spoon mixture into a lightly greased 9 X 5 inch loaf pan.<\/p>\n
4. Bake at 350 for 1 hour to 1 hour 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).<\/p>\n
Pumpkin Streusel Muffins<\/p>\n
3\/4 C butter, softened
\n1 (8 oz) package cream cheese, softened
\n1 C granulated sugar
\n1 C firmly packed light brown sugar
\n2 large eggs
\n2 C brown rice flour
\n1 C sorghum flour
\n1 t pumpkin pie spice
\n\u00bd t baking powder
\n\u00bd t baking soda
\n\u00bd t table salt
\n1 \u00bd C canned pumpkin
\n\u00bd C toasted chopped pecans
\n\u00bd C sweetened dried cranberries
\n\u00bd t vanilla extract
\nPumpkin Pie Streusel (recipe follows)<\/p>\n
1. Preheat oven to 350. Beat butter and cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.<\/p>\n
2. Stir together flours and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.<\/p>\n
3. Spoon batter into 2 lightly greased (12 cup) muffin pans, filling 2\/3 full. Sprinkle with Pumpkin Pie Streusel.<\/p>\n
4. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks and cool 20 minutes.<\/p>\n
Pumpkin Pie Streusel<\/p>\n
\u00bd C chopped pecans
\n\u00bd C firmly packed light brown sugar
\n1 T brown rice flour
\n1 T butter, melted
\n\u00bc t pumpkin pie spice<\/p>\n
Stir together pecans, brown sugar, flour, melted butter and pumpkin pie spice.<\/p>\n
I hope you all enjoy these treats!<\/p>\n
Kim<\/p>\n","protected":false},"excerpt":{"rendered":"
While the temperature in Houston may disagree, the calendar says it\u2019s autumn. I love this time of year when the morning and evening start getting that crispy cool feeling (eventually)! Apple cider appears in the grocery store and I start thinking about fall baking. I love the smell of fresh breads in the oven making […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[],"tags":[],"yoast_head":"\n