*I want to apologize in advance. We are having issues uploading photos so there will be none on this post until we can figure out the issue*
The heat is subsiding and the days are getting shorter and that can only mean one thing…Holiday season is right around the corner. When I think of the holidays, two things come to mind…pumpkin flavored goodies and drinking. Ok, i know there is much more to the holidays than just that, but they are two of the things I look forward to most each holiday season. Now before I sound like a lush, I’ll clarify that by drinking I mean spending time with family and friends and cocktails are usually involved in that. So I guess I should really say the holidays are about pumpkin and family, but I was just looking for a good segue into my recipe choices which are a pumpkin flavored baked good and a cocktail.
We decided that a Gluten-Free baking recipe would be a great challenge as well as a great asset to anyones baking repertoire. For us, the test of a truly great Gluten Free Baking Recipe is that it should be indistinguishable from a baking recipe that uses regular flour and we are pretty sure that the recipe to follow passes the test. We also believe that the one sure-fire way to guarantee that your baking turns out is to have a cocktail in your hand while baking, so if you pair up these 2 recipes, you will be a huge hit at your next holiday party.
Gluten-Free Pumpkin Ginger Cranberry Bread
1 cup Packed Light Brown Sugar
4 Tbsp Pure Maple Syrup
1/4 Cup Liquified Coconut Oil (heat in a small pot on low to liquefy)
2 Large Eggs*
1 Tbsp of Vanilla Extract
1 1/2 Cups Pumpkin Puree
3 Tbsp of Grated Fresh Ginger
1 1/2 Cups Gluten Free Baking Flour (We used Bob’s Red Mill Brand which is available in most grocery Stores)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp of Salt
1 tsp of Arrowroot Powder
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1 Cup Chopped Walnut
1/2 Cup Dried Cranberries
Begin by preheating your oven to 350 degrees. In a stand mixer or with a hand mixer add all wet ingredients, including the grated ginger, together and mix thoroughly. In a separate bowl combine all the dry ingredients together and with a whisk stir to make sure they are well combined. Slowly add the dry ingredients to the wet mixture until just combined. Do not over mix. Add the Walnuts and Cranberries and blend until they are just mixed in. Place the batter in a lightly greased bunt cake or bread pan. Bake for 45-50 minutes, until you can pull a toothpick out without any bread sticking to it. Let it cool and then serve with coconut milk ice cream.
*Note: For Vegan Bread Replace Eggs with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water.
Cranberry Bourbon Cocktail
1 Oz Fresh Squeezed Orange Juice
1 Oz Brewed Earl Grey Tea
3 Oz Bourbon
3 Tbsp Cranberries (If using frozen, make sure to thaw them)
1 Tbsp Orange Zest
1 Tbsp Rosemary leaves
1 tsp Sugar
At the Bottom of a Cocktail shaker place the Cranberries, Orange Zest, Rosemary leaves and sugar. Muddle together until all the Cranberries are broken. Add the Liquids and stir together. Fill the Shaker with Ice, put the lid on and shake until very very cold. Pour the mixture into a chilled Martini Glass and enjoy.