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More and more people are embracing a gluten-free diet these days as celiac disease, gluten intolerance, and gluten allergies are on the rise. Gluten is a protein composite found in foods processed with wheat, barley, rye, and other grains. It can also be found in products such as vitamins, pills, and lip balm. For more information check out this Huffington Post interview with medical experts that breaks it down. http://www.huffingtonpost.com/sz-berg/celiac-disease_b_1770781.html

As someone who has suffered from eczema on and off throughout my life, reducing gluten and dairy products has proven very beneficial in managing flare ups, especially during the dry winter months.  I also notice less bloating, more energy, and better digestion the days I do without gluten. Whether you embrace a gluten-free diet or are just curious, this gluten-free baked goodness makes for a great snack or breakfast and can be enjoyed year round.

Tip: Makes 1 large loaf (serves 12) and tastes especially yummy with your favorite nut butter spread on top. My favorite is Almond! Some alternatives to pumpkin puree I’ve tried are cranberries, blueberries, and apples. Find what works for you!


4 cups almond flour

3/4 cup natural cane sugar

1 tbsp. baking soda

1/2 tsp. salt

3 eggs

1/4 cup grape seed oil

1 cup organic pumpkin puree (or fruit of choice)

1/2 cup chopped pecans

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cardamom


1. preheat oven to 300 degrees and spray loaf pan

2. Combine almond flour, sugar, salt, and baking soda in a large bowl. In a medium bowl, add eggs, pumpkin or fruit, oil, nuts, and spices. Add wet ingredients to dry, and mix well.

3. Pour into loaf pan and bake for 60 min. Top should feel firm. Cool completely and enjoy! I have had best results when storing in refrigerator.