Gluten Free Pumpkin Bread🎃
Autumn is a time for pumpkins and what better way to serve it up than in bread form! 

Pumpkin is actually good for us too. It's packed with vitamin A to support our eye health and boost our immune system. It also supports your gut health and help regulate your blood sugar levels thanks to the amount of fiber and it's packed with antioxidants (which I can talk all day about!).

You can likely make this with 1.5 eggs but you can also use the flax eggs - whatever is easiest! 🥚

Ingredients:
  • 1 ½ Tbsp flaxseed meal (to make flax eggs)
  • 4 Tbsp water (to make flax eggs)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds) (you obviously do not have to do this yourself, you can buy almond meal)
  • 1 1/4 cup gluten-free flour blend (I use Bob's Red Mill 1:1 baking blend but there are definitely others out there!)
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions:
  1. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
  2. Prepare loaf pan by lightly greasing or lining with parchment paper.
  3. To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
  4. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  5. Add water and whisk again.
  6. Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
  7. Scoop into loaf pan and top with raw pepitas (and/or pecans).
  8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  10. Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
  11. Also, slice gently, as it’s rather tender.
  12. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
Adapted from: Minimalist Baker

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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