Enjoy the delicious taste of gluten-free pumpkin marrow bread, perfect for a healthy snack or breakfast. Moist, flavorful, and easy to make!
Deliciously Moist and Healthy Autumn Treat
Autumn is the perfect season for baking, offering a wealth of seasonal ingredients to inspire delicious and healthy recipes. One popular item that embodies the essence of fall is pumpkin, which can be transformed into a variety of gluten-free treats. Embracing this trend, many bakers are exploring ways to create wholesome alternatives that cater to dietary preferences while still delivering on taste and satisfaction.
By focusing on gluten-free and “healthyish” recipes, bakers can enjoy the rich flavors of autumn without compromising their health goals. Incorporating ingredients like pumpkin not only adds a delightful taste but also provides nutritional benefits, making it an ideal choice for fall baking. This season invites culinary creativity, encouraging enthusiasts to experiment with flavors and textures that celebrate the harvest.
Delightfully Spiced: A Wholesome Journey into Gluten-Free Pumpkin Bliss!
I’m feeling very aesthetic so let’s do an Autumn bake here are the ingredients two eggs and then this mixture is marrow from the garden that we’ve whisked up so it’s a little puree like that obviously you can get it in a can but it’s better fresh as you can see how beautiful that yellow color is anyway you put it in.
With the egg I really enjoyed making this so I think I’m going to do this as a series because I’m starting to love autumn so much so I want to spread my love for Autumn on here next we pour 1/4 cup of olive oil inside mixture then we grate some lime or lemon however much you feel it needs to be of.
Course we need some aesthetic Autumn Playlist to get us in the mood can’t do anything without music anyway then we need some uh a cup of I think it’s a/4 cup actually I don’t really remember we kind of just Winged It of orange juice and then this is coconut sugar pretty sure it was 100 G then in another big bowl you’re going to.
Put the flour in so obviously you’re going to have to measure the flour so I did 50 g of quinoa flour because I’m making this glutenfree I have to mix two gluten-free flowers together so it tastes right you have to kind of just find your own glutenfree that kind of like works for you um I don’t use proper like gluten-free flour.
I used like you know Cho flour and then a bit of but wheat or a bit of potato flour I don’t know anyway that was baking soda bit of salt Himalayan salt is the best because it’s from the rocks and it’s just properly just come for the Rocks so like nothing else has happened to it of course you have to stir it oh it looks.
Amazing then this is the tasting time now this is crucial and important because you don’t taste it and you just put it straight in the oven then like how do you know if it’s sweet enough if it’s like got enough salt or flour or or lemon or whatever you need um the lemon zest actually kind of makes it a little bit more well you know it adds flavor so.
If you don’t have enough flavoring you’re going to have to add some more um at this point I forgot to put the baking parchment in and I put the uh mixture straight in there which was you know I forgot that so then I had to clean it and start again look this is me doing it all wrong.
Don’t do it like this never do it like this it’s going to stick at the bottom and I was really annoyed because look how look how cool that this is put down look this is me realizing but look at that pattern oh I had to ruin all that pattern and start again and then it kind of wasted the mixture because I had to wash out the pan but anyway anyway maybe.
It was a sign because I kind of forgot a step you have to put some raisins in because you know you have to cut the bread and there has to be some little raisin chunks in there it’s raining raisins okay this is how you do it properly you put the B the baking parchment inside it before you pour in.
The mixture there we go now that looks perfect that’s all ready to go in the oven now so obviously you’re going to have to preheat the oven before you put it in oh close up you’re going to put it in at oh never mind we’re just going to.
Look at me first before I tell you okay I seem to not record with that bit I’m pretty sure it was only for like half an hour I put it in for but look how it came out it looked so good and smelt amazing um yeah so you take it out when it’s like upside down first and then you turn it around I can kind of imagine it with.
Like cinnamon and then like you can just like smell the cinnamon but I didn’t put any cinnamon in but maybe next time you can we can do something like that I don’t know if it would like Clash where with the marrow or something but anyway don’t cut it while it’s hot so while we wait we’re going to listen to some more like indie folk Autumn songs.
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