Fall is here and pumpkin season has arrived! April from The Country Cupboard in Long Lake http://countrycakecupboard has created another delicious healthy gluten free recipe for us and our clients to enjoy. We tried it over the weekend ~ Oh Yummy!
Also, note as the fall weather becomes brisker….remember your moisturizer as you may need a bit more or something a little heaver for protection. And, don’t forget that sunscreen, the leaves may be turning colors and floating to the ground however the sun is still present!
Another fabulous recipe from The Country Cupboard in Long Lake. Check out their website at http://countrycakecupboard.com.
¾ cup packed brown sugar
¼ cup softened butter
Beat in mixing bowl
1 cup pumpkin **
½ cup low fat buttermilk
¼ cup maple syrup
Beat into sugar mixture
In a separate bowl, stir together:
2 cups gluten free all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. baking soda
¼ tsp. ground cloves
Slowly blend this dry mixture into pumpkin mixture.
Fold in ½ cup raisins
Pour into a greased 9x5x3 inch loaf pan. Bake for 50-60 minutes in at 350 degrees or until a toothpick inserted in the center comes out clean. Cool pan for 10 minutes before removing from pan.
**This recipe is also great with pureed dates or prunes.