The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.
After I finished my Fall cleanse one thing became very clear to me— I had been violating one of the founding principles of Ayurveda and my body let me know.
Ayurveda teaches us that most imbalances in the body are caused by committing to what is called “crimes against wisdom.” I don’t know about you, but I do this all the time. Basically a “crime against wisdom” is when we know better—but we do it anyway. Sound familiar? My crime against wisdom is letting gluten slip back into my diet. I know my body doesn’t like it and eating gluten wreaks havoc on my digestion but I love eating good bread.
My body reacted to it very strongly the first time I introduced it into my system after 10 days of eliminating it from my diet during my cleanse. Gas, bloating, stomach discomfort, fatigue, swollen joints, I experienced it all. So I’m back on the gluten-free train, this time for good.
Check out the gluten-free baking recipes I have been experimenting with. Enjoy!
Gluten-Free Pumpkin Chip Cookies
I switched up a few ingredients in my good friend Darla’s recipe to make them gluten-free.
- 1/2 cup of butter, softened or apple sauce
- 1 cup of coconut palm sugar
- 1/2 cup grade B maple syrup
- 1 1/4 cups of solid pack pumpkin – basically 1 can
- 1 egg
- 2 cups of gluten -free flour mix – I used Bob’s Red Mill
- 1/2 cup Brown Rice Flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 teaspoon vanilla
- 1 1/2 cups of chocolate chips
In a separate bowl combine the dry ingredients and set aside. Cream butter, sugar, maple syrup, pumpkin, vanilla and egg together in a mixing bowl. Fold in dry mix and add chocolate chips. Mix well. Drop by rounded tablespoon on parchment covered cookie sheet. Bake at 350°F for about 12-15 minutes, until edges show browning.
Makes about 3 dozen – Enjoy!
Loaded Gluten-Free Pumpkin Bread
I was really happy with how this bread turned out. It’s hearty and great served with Jasmine or Chai tea.
- 1 cup multi-flour gluten-free blend (I used Bob’s Red Mill brand)
- 3/4 cup brown rice flour
- 1 cup loosely packed coconut palm sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1 1/4 cup pumpkin purée
- 1/3 cup apple sauce
- 3 Tbsp Grade B maple syrup
- 2 Tbsp water
- 1/3 cup chopped walnuts
- 1/3 cup chocolate chips
Preheat oven to 350°F, grease and flour a loaf pan and set aside. In a large bowl, mix together the dry ingredients, flours, sugar, baking soda, baking powder, salt, and all the spices. In a small bowl, stir together pumpkin, apple sauce, maple syrup, and water. Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter. Fold in chopped nuts and chocolate chips. Pour the batter into the prepared loaf pan and place in the center rack of the oven. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10-15 minutes.
Wishing you a Vibrant Living!
In my practice I support busy folks to create a life they love through the everyday wisdom of Ayurveda. By exploring food and lifestyle choices in a holistic way I guide you on a practical and personal journey into what it takes to create vibrant living; mind, body and Spirit.