Posts tagged ‘brooklyn chef’

November 14, 2011

A Birthday Brunch

by Jen Wanous

Scorpio season is in full effect! I spent the weekend celebrating these passionate and piercing people. Being the Gemini that I am, I accidentally double booked my Saturday night with two birthday dinners. Dang. As much as I have tried in my life, I actually can not be in two places at once. What’s a girl to do? Well, host a birthday brunch of course!

We feasted on both savory and sweet dishes. That morning, I found the most fragrant bunch of mint at the farmer’s market. Adding some slivers of the mint made for a special fruit salad with apples and persimmons.

~ Pumpkin Bread (gluten free)

~ Kale and Goat Cheese Frittata

~ Yam Home Fries with smoked paprika

~ Lemon and Thyme (star :) Biscuits

~ Apples and Persimmons with Mint

Jealous? Don’t be. Plan a brunch for your next special occasion. If you would like other brunch ideas or recipes, just ask, I’m happy to post them. A friend had requested a gluten-free, sugar-free pumpkin bread recipe. I took a try and it turned out soft and full of seasonal flavor. It stays moist in the fridge, thanks to the pumpkin puree. You can substitute gluten-full flour (2 1/2 cups ww flour) and real sugar if you would like. This recipe makes two small loafs.

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Bread ~ Gluten Free

1 ½ cup brown rice flour

½ cup coconut flour

¼ cup tapioca flour

¼ cup ground flax meal

2 teaspoon baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

(or ginger, cinnamon, nutmeg and cardamom)

 

¾ cup melted butter (unsalted)

1 cup maple crystals (or date sugar, or any dry sweetener)

¼ cup agave syrup

6 eggs

2 tablespoons molasses

1 ½ cup pumpkin puree

1 ½ teaspoon vanilla extract

zest of one lemon

Procedure: 

1. Pre-heat oven to 350°. Grease a small loaf pan (7 x 4 x 3 inch).

2. In a medium mixing bowl, combine the flours, flax, baking powder, spices and salt.

3. In a large bowl, combine butter, sweeteners, eggs, molasses, pumpkin, vanilla and lemon zest.

4. Add the dry mixture to the wet. Stir until combine. Pour into the greased loaf pans. Bake on 350° for 35 minutes rotating the pan midway through baking. Let cool in the pan for 20 mins after baking. If you’re feeling pro-sugar, frost it! If not, make a pot of tea and enjoy!

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