Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread

Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread is totally share-at-the-office, potluck and small group gathering worthy. Moist, pumpkin-y and easy to make.

Comes together easy with Namaste Spice Cake Mix, carrots, eggs and pumpkin. Satisfies late-into-the-night pumpkin bread cravings. A tad sweet for some palates.

Best served toasted with a schmear of cream cheese or, my personal fave, coconut oil.

Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread
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Share-at-the-office, potluck and small group gathering worthy. Moist and easy. Satisfies cravings for a good gluten free pumpkin bread. Serving Suggestion: Toasted with a schmear of coconut oil or neufchâtel (reduced fat) cream cheese.
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Wabbit Love: Glad to Be Gluten Free Pumpkin Carrot Bread
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Share-at-the-office, potluck and small group gathering worthy. Moist and easy. Satisfies cravings for a good gluten free pumpkin bread. Serving Suggestion: Toasted with a schmear of coconut oil or neufchâtel (reduced fat) cream cheese.
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Servings Prep Time
2.25 Loaves 12 minutes
Cook Time
55 + minutes
Ingredients
Units:
Instructions
  1. Preheat oven to 350 degrees. Spray 2 loaf pans (and a tiny if you want to make a cute sample loaf).
  2. Peel and prepare carrots. Using food processor pulse in tiny bits.
  3. Mix together first four ingredients. Then fold in pulsed carrot and if adding optional ingredients, fold those in also.
  4. Pour into prepared loaf pans. Bake for 50-55 minutes. If top becomes too brown while cooking tent with foil. (Tip: It's important to give this recipe the full cooking time for optimal yummy texture.)
  5. Cool 5 minutes, then remove from pan. And cool on rack.

Winner! Winner! Roasted Chicken & Potatoes Dinner!

Great anytime of year, but especially nice as a fall or winter supper along with a nice salad and good company.

Winner! Winner! Roasted Chicken & Potatoes Dinner!
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Servings
4-6 people
Cook Time
40-45 minutes minutes
Servings
4-6 people
Cook Time
40-45 minutes minutes
Winner! Winner! Roasted Chicken & Potatoes Dinner!
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Servings
4-6 people
Cook Time
40-45 minutes minutes
Servings
4-6 people
Cook Time
40-45 minutes minutes
Ingredients
Seasonings Mixture
Units:
Instructions
  1. Preheat Oven to 450 degrees. Toss potatoes, onions and mushrooms with 2 tbls oil, half the capers (or olives) and half the spice mixture in a large bowl. Salt to your taste.
  2. Place chicken in a rimmed, foil-lined baking sheet prepped with non-stick spray. Rub chicken with remaining two tbls oil; season with salt, fresh cracked pepper (optional to taste) and rub with remaining spice mixture (add more Herbs de Provence or Parsley if inclined).
  3. Arrange potatoes and veggies mixture around chicken. Put remaining capers (or olives) on top of chicken and veggies.
  4. Roast all together until potatoes are fork tender and chicken cooked through with crispy skin, about 45 minutes (check at 35 minutes).
  5. Tip: Turn legs once during roasting stage and move veggies around for even browning.
  6. Top with more red pepper and fresh parsley (optional) prior to serving. Pan juices are amazing, drizzle over each serving.
Recipe Notes

A recipe adapted from Bon Appetit (October, 2014), Roast Chicken w/ Potatoes & Olives.

Easy A.M. Egg Strata

 “At first I thought Janelle said we were having Erik Estrada for breakfast . . . this was so much better.” – Dale (my hubby)

Though Erik Estrada would have been interesting. ;D

[Read more…]

Sara’s Split Pea Soup

Dinner Plans?
Prep. Forget. You’re set.

Makers on a mission adore the simplicity, and even more so, the flavor of this hearty soup. “This recipe tastes even better after refrigerated and reheated the next day,” writes Vicki Bruno.

Practicing a gluten free diet? http://TinyURL.com/glutenfreeham

Sara's Split Pea Soup
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A recipe gem makers will adore. Assemble in crock pot and let the aroma fill the house while you enjoy a day of creating. "This recipe tastes even better after refrigerated and reheated the next day." - Vicki Bruno
Sara's Split Pea Soup
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A recipe gem makers will adore. Assemble in crock pot and let the aroma fill the house while you enjoy a day of creating. "This recipe tastes even better after refrigerated and reheated the next day." - Vicki Bruno
Ingredients
Units:
Instructions
  1. Put everything together in the crock pot on low for 6 hours or longer. Season with white pepper if you'd like. Enjoy!
  2. Once all of the peas fall apart, remove the ham bone and stir in any bits of ham from it back into the soup.
  3. Season with white pepper if you'd like. Wonderful meal served with crusty bread and a salad.
  4. Enjoy!
Recipe Notes