Bread, Breakfast, Dessert, Gluten Free


Pistachio Rhubarb Loaf . Sprouted Kitchen

A single scoop from Thrifty was just over a dollar. The ice cream scoop was kind of a rounded cylinder shape, and it made a "click clack" noise when the attendant would release your chosen flavor into the sugar cone or cup. It was more like a scoop and a half, really. I consistently chose apricot-mango (why, young Sara?) and my sister, rainbow sherbet. It was located inside a Rite-Aid that was both across from the city library and in the same center where we went to a weekly math tutoring program, so we were frequent visitors. It may have been dinner some nights? My mom has never liked cooking and we lived to tell the tale so no sense in fretting too much about that. My mom would also get a scoop every now and then, likely something better and chocolatey because she was older and wiser. I have a snapshot memory of the three of us sitting outside the automatic doors, against the taupe-y stucco walls, eating our treats, me complaining I didn't like my flavor and preferred the one my mom chose. She took one more big spoonful and swapped with me. She took my bullshit apricot-mango and gave me her chocolately one and while I hope I at least said thank you in that fleeting moment, I've gone back to that memory a number of times when I par down what this whole motherhood thing looks like. Yes, I hear all the self-care, don't-lose-yourself conversations and I agree, but there is also a huge part of it that is just surrendering. You surrender to the mess and the cost and the exhaustion and work and the worry. You surrender your superior ice cream flavor.  You never know how actions and words are perceived on the other side - sometimes lost or forgotten, or perhaps they stick with someone forever. 

I gave this loaf recipe a test run for our Mothers day brunch plans. The Sweet Laurel cookbook is full of grain and refined sugar free baking recipes - nearly all with almond or coconut flours and maple sweetened. The original calls for six eggs, so I risked scaling that back because we don't like when baked goods taste so, well, eggy. This makes for a looser crumb and a wetter texture and I'll take that over eggy. I added nubs of a quick roasted rhubarb for tiny pockets of tart jam throughout. You could eliminate this completely if you'd like, or maybe use lemon instead of orange and swap in blueberries. 

If you have a mother or are one or want to be one or are struggling with the one you have or can even think of someone else who has been that figure for you, a happy Mother's Day weekend to you. 

Pistachio Rhubarb Loaf . Sprouted Kitchen


Makes one 9x5 loaf

Recipe adapted from Sweet Laurel

This recipe will not work with a 1:1 swap for a regular wheat flour or any whole grain flour for that matter. Coconut flour is super absorbent and the liquid ratio will not translate. They sell small bags at Trader Joes, most larger grocery stores, or a handful of sizes and brands online.

Roasted Rhubarb

  • 1 cup diced rhubarb
  • sprinkle of sugar
  • pinch of salt
  • 1 tsp. coconut or avocado oil

The Loaf

  • 3/4 cup coconut flour
  • 2 Tbsp. flaxmeal
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/3 cup coconut oil
  • 4 large eggs
  • zest of one small orange
  • 1/2 cup orange juice (about 1 juicy orange)
  • 1/2 cup maple syrup
  • 1 tsp. vanilla extract
  • 2/3 cup raw pistachios, divided


Oven to 375', line a sheet with parchment. Toss the diced rhubarb with a sprinkle of sugar, teensy bit of salt and coconut or avocado oil. Roast for 10-12 minutes, just enough to take the crunch off. Remove to let it cool completely.

Preheat the oven to 350'. Line a loaf pan with parchment and grease it with coconut oil or what have you.  In a large bowl, combine the coconut flour, flax, baking soda, and salt. In another bowl, whisk together the coconut oil, eggs,  orange zest and juice, maple and vanilla. A little at a time, stir the wet and dry ingredients together. Fold in the rhubarb and 1/2 cup of the pistachios. 

Pour the batter into the prepared pan. Chop the remaining pistachios and sprinkle them on top of the loaf. I like to add a bit of turbinado sugar on top too.

Bake the loaf for 35-45 minutes until a toothpick in the center comes out clean. Remove the bread and set it on a rack to cool completely. Cut it into thick slices and toast before serving. 

Pistachio Rhubarb Loaf . Sprouted Kitchen

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Bread, Breakfast, Dessert, Fall, Feeding Babies, Gluten Free



I was chatting with a reader a few weeks ago about making swaps in one of the older pumpkin recipes on this site and I realized we have a shortage in that category. I love pumpkin things, but am a little too cynical towards how overdone it can be this time of year. I've been baking with more almond meal lately, in the name of lower carbohydrate treats, and while it doesn't yield something nearly as light and fluffy as a "regular" baked good, I like how tender and rich things turn out. Hugh actually makes this rosemary bread better than I do now and we're ordering the stuff in 4 lb. increments so it won't stop here. We may be a little short on holiday sides in the index too now that I think of it so I'll work on a few of those. Anyway, it's food season! I'm here for you.
Until then, I don't like hard selling you on the recipes here BUT if you need a super easy, one bowl, dairy free, gluten free, maple sweetened pumpkin muffin? These are them. 

ALMOND MEAL PUMPKIN MUFFINS // Makes 12 (gf, df, veg)
My kids love these. The chocolate is optional for them I suppose, but for us big kids, it is not. You could replace nuts in equal measure if you prefer. Most any muffin recipe that yields 12 can be made into a standard 9x5 loaf with more time in the oven. I actually haven't tried it yet, but I think if you went for 40 minutes, you'd be in good shape. Also note that different brands of canned pumpkin puree vs. homemade have different water content and will affect the outcome slightly. I find homemade to vary, and Libbys (what is at most conventional grocers) to be thicker than the Trader Joes stuff. So if you're using the TJ's brand, scale back to 3/4 cup.
Side note, I LOVE this muffin tin. Muffins and mini frittatas release no problem which is more than I can say for any other brand I've tried.
* Adding a note here. If coconut flour is not something you stock (and no, I don't find it tastes like coconut, and is not a very easy to use flour), a gluten free all purpose or unbleached all purpose can be swapped in at 1/3 cup in its place. 


1 cup pumpkin puree
3 eggs
1/2 cup maple syrup
1/3 cup olive oil or coconut oil, warmed
2 tsp. pumpkin pie spice
1/2 tsp. sea salt
1/4 cup coconut flour
1 1/2 cups almond meal (blanched preferably)
1/2 tsp. baking soda
1/2 cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped

raw pepitas/pumpkin seeds, for garnish, optional


Preheat the oven to 360' and grease a muffin tin with coconut oil or use liners.

In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate chips, one last stir. 

Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan and enjoy. 

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Breakfast, Bread


I'm reading Present Over Perfect by Shauna Niequist very slowly. Slowly because I honestly don't read for pleasure that often, and I like to savor the self-help/spiritual sort of books instead of plow through them. I know it's not new, but a friend lent it to me and I can't really think of a better time to read it than the beginning of summer. I'm just shy of halfway through and while I am not exactly Shauna as she describes herself (busy, extroverted, over booked), a lot of what she writes feel familiar to what goes on in my own head. I get overwhelmed easily, so I'm learning how to respect my own pace. I'm trying to ask my mom for help and book baby sitters a week in advance so I can work, I need at least a 30 minute walk around the neighborhood for my sanity but more time to exercise is ideal. I know that one play date in a day is usually enough for my introverted self, that I don't like taking both kids to a grocery store, and NO ONE accompanies me to a mall. I am quieter in groups and feel most connected relationally in a more vulnerable, one on one conversation. I have learned most of these things by not having them and missing them. It sounds high maintenance written out, but I'd like to think of it as figuring out who I am and what I need and just owning it. She describes it as learning when to say "no." She has these few paragraphs that made all those feelings feel permissible: 

"What's changing everything for me is a new understanding that we get to decide how we want to live. We get to shape our days and our weeks, and if we don't, they'll get shaped by the wide catch-all of "normal" and "typical," and who wants that?
"You can live on a farm or out of a backpack. You can work from your kitchen or in a high-rise. You can worship in your living room or a cathedral. Isn't that beautiful? And exciting? And so full of freedom? ...You get to make your life. In fact, you have to. And not only can you make it, you can remake it."

And then a few chapters later she says, "and I know that should is one of my warning signs - that frequently I pay more attention to how I should feel about something than how I actually do feel about it." That all seems related and familiar to me. Anyway. Perhaps I'll have more nuggets for you when I get to finishing it, but I like sharing things I need reminding of myself in the meantime.  

I book marked these waffles from Nicole's new book that focuses on poetry inspired by food and cooking and eating and all things involved with that. She shares poems, her notes and a collection of recipes that are tied to the writing for her. This house is an easy sell on waffles of all kinds. The kids prefer sweet and I insist that an egg in the morning helps me stay full so I made a savory version for myself and Hugh. You don't have to complicate anything, they are perfectly fine with butter and maple or plain yogurt. To wake up to them halfway done, I'll make the strawberry sauce the night before and then mix all the dry ingredients in a bowl so all I have to do in the morning is mix in the wet ingredients. Spoken from someone who gets the request for waffles often.

Waffle recipe adapted from Eat this Poem by Nicole Gulotta

You could keep these gluten free by using a gluten free all purpose flour. To make them dairy free, you could replace the buttermilk with a dairy free version - generally 1 cup plant based milk with 1 Tbsp. vinegar or lemon juice. The waffles' texture is sort of dry, as cornmeal sucks up moisture, making them perfect for a generous amount of toppings. To get ahead, make the waffles and keep them warm in a 250' oven while you cook the rest. The strawberry sauce can be made in advance and rewarmed in a small pot. 

3/4 cup cornmeal, medium or fine ground
3/4 cup unbleached all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup buttermilk
1/3 cup maple syrup
2 eggs
3 Tbsp. melted butter or neutral oil, plus more for the waffle iron

*If you are making the strawberry sauce, start there, as that is hands off once you get them in the oven.

Whisk the cornmeal, flour, baking powder, baking soda and salt together in a large bowl. In a glass measuring cup or another bowl, whisk the buttermilk, maple, eggs and butter or oil together. Add the wet to the dry ingredients and gently stir until just combined. Let the mixture hydrate for 5 minutes or so while your waffle iron heats up. 
Once hot, grease your waffle iron with butter or coconut oil. Pour about 1/3 cup batter into the center and cook according to the waffle irons instructions. 
Top your waffle with strawberry sauce, or dress it up savory with arugula, vinaigrette, a fried egg and a generous sprinkle of feta cheese. 

/roasted strawberry sauce/

2 cups halved strawberries
1 tsp. olive oil or other oil
2 tbsp. maple syrup
pinch of salt

Preheat the oven to 350'. On a parchment lined baking sheet, toss the strawberries with the oil, maple and salt and spread in an even layer. Roast for 20 minutes until the strawberries breakdown. Remove to cool slightly. Transfer the strawberries and all their juices to a bowl for serving. 

/ savory waffle /

jalapeno vinaigrette
fried egg
feta cheese

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