Years ago there were no food blogs, recipe sites, magazines or Pinterest boards to hold family recipes. Everything was put in either recipe boxes or notebooks – mostly all recipes were handwritten. I remember begging my Mom to buy me a recipe book where I could store all of my “secret recipes.” Not that I don’t love my blog and reading magazines and websites, but it did take me back when I found my Grandma’s recipe box.
Dozens and dozens of handwritten recipes were in her box including her Italian cookie recipe, shrimp stuffing recipe and chicken wing recipe. Since most recipes aren’t gluten free, I plan to transform her recipes into grain free dishes and desserts. And with it being Fall, I thought I’d start with her pumpkin bread recipe. This is for you Grandma.
Pumpkin Bread made with Almond Meal and Brown Rice Flour
1 cup Almond Meal
1.5 cups Brown Rice Flour
3 cups sugar
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 15oz can of pumpkin
1/2 cup of vegetable oil or coconut oil (optional as this makes the cake very moist)
Bake time: about 1 hour and 20 minutes on 350 degrees
Cream together your sugar, pumpkin, oil, vanilla and eggs.
Add in your brown rice flour, almond meal, cinnamon, nutmeg, baking soda and salt. Mix well and make sure to scrape the bottom of the bowl to incorporate all ingredients. In this case, I didn’t add in the water like in my Grandma’s recipe because there is already a lot of moisture in the almond meal.
This makes enough batter for a loaf pan – with a little extra! I had a little batter left over and made a few muffins.
Do you have any family recipes you like to make?