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Posts Tagged ‘gluten free bread’

I always like lentil soups, and this one is no different. The pumpkin spice bread was a nice addition to the soup (and very tasty for breakfast the next day!).  Both recipes adapted from The Whole Life Nutrition Cookbook.

1 Tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

3 large carrots, diced

1 Tbsp dried thyme

1 tsp garam masala

2 cups green lentils

8 cups water

1 can diced tomatoes

4 cups baby spinach

1 tsp salt

2 Tbsp red wine vinegar

Heat olive oil in a large pot over medium heat. Saute onion for about 5 minutes, add the garlic, carrots, thyme, and garam masala and saute for another 5 minutes.

Add the lentils and water, cover and simmer about 35 to 40 minutes. Then add the tomatoes, spinach, salt and vinegar. Simmer 10 minutes more.

Pumpkin Spice Bread

2 1/4 cups brown rice flour

1/2 cup tapioca flour

2/3 cup sugar

2 tsp baking powder

1 1/2 tsp xanthan gum

1 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp nutmeg

1/2 tsp salt

1 can pumpkin

1 cup pureed carrots

1/3 cup melted Earth Balance

2 tsp vanilla

Preheat oven to 400F. Oil one 9 x 5-inch bread pan.

Mix dry ingredients in a large bowl.  Mix wet ingredients in another bowl.

Pour the wet ingredients into the dry and gently mix.  Place batter into oiled bread pan and bake about 50 minutes or until a knife inserted in the center comes out clean.  Loosen sides with a knife and gently take our of pan and place on a wire rack to cool.

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Saturday: Curried Noodles with Tofu

Sunday: Turkey Soup with Spinach Salad with Pecans and Dried Cherries

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Fragrant Lentil Soup with Pumpkin Spice Bread

Thursday: Maple Balsamic Glazed Pork Chops with Brown Rice and Roasted Broccoli

Friday: Leftovers

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