After a fun filled time at the Gluten-Free Food Allergy Fest in Portland this September, I came back with several recipes and mixes to try. One sample that stood out from the rest was from Kember’s, a local Portland bakery that really set the bar high on their bread and brownie recipes.

As you gluten-free foodies out there know, it is hard to perfect gluten-free breads. What I liked about Kember’s gluten-free pumpkin bread mix is that they give a vegan option on their baking instructions. Me being the experimental baker that I am, chose to do my go-to egg replacer, 1/2 of a ripe banana. I used that substitution instead of their recommended substitution and the bread still came out amazing! I also added chocolate chips and the bread was very easy to make. Each package makes 2 8×4 loafs of bread.

Enjoy this delicious fall recipe!

Ingredients:

• 1 3/4 cup Kember’s Gluten-Free Pumpkin Bread Mix
• 1 cup pumpkin puree
• 1/3 cup coconut milk (or alternative milk of choice)
• 1/4 cup oil
• 1 egg (or egg replacer: 1/2 ripe banana or use Kember’s egg-free option
• 1/2 tsp vanilla

Instructions:

• Preheat oven to 350 degrees. Place parchment paper in 8 1/2 x 4 1/2″ loaf pan. Whisk wet ingredients until smooth. Add bread mix and whisk until combined.

• Add optional ingredients (such as chocolate chips or chopped walnuts) and pour into prepared loaf pan
• Bake 55-60 minutes or until wooden pick comes out clean.
• Cool 10 minutes in pan before transferring to cooling rack

Give me a call today (425) 686-4498 to learn more about how acupuncture can help you get your health back on track!

Dr. Ellie Heintze, ND, LAc, is a naturopathic doctor and acupuncturist specializing in IBS, migraine relief, and digestive health. For more information about the clinic, visit: startingpointacupuncture.com