Holiday Baking...apparently

It seems I've come to the baking/cooking portion of my pregnancy long nesting. My friends have joked that I've been nesting my whole pregnancy, and except for first trimester, they're pretty much right. I'm LOVING it!! Especially as this is the last baby that we plan to have.
Anyway, I'm enjoying my last nesting spree. It's definitely getting harder as my belly gets bigger and I get tired more easily, but I'm getting stuff done and the kids and DH have been so helpful. E1 vacuums, E2 dusts and folds dishcloths and towels, & E3 throws things away....even the things I don't necessarily want thrown away, lol. They're all so sweet and helpful, I'm very blessed!

So, on the menu tonight - Paleo Pumpkin Bread, German Chocolate Cake & my regular gluten free bread. I almost didn't make the pumpkin bread, but then I found a very easy pumpkin pie spice recipe.

German Chocolate Cake by Enjoying Healthy Foods. I overcooked it a bit, but it's not burnt and the kids LOVE it! It'd be excellent with frosting, but I don't have the stuff or energy to make frosting, so we'll enjoy it without.

Pumpkin Bread by Enjoying Healthy Foods (I really like this blog, you should take some time to peruse it)

Amazing Gluten Free Bread by Thriving Without

Pictures (hopefully) to come.

Amazing Gluten Free Bread!

I can't believe how amazing this bread is. It tastes like glutinous bread, and isn't expensive to make!
I was thrilled to come across this recipe from glutenfreegoddess. She has a lot of really great recipes, check out her blog!

Here's my version of this yummy bread: you can leave out the oil for an almost sourdoughy type taste!
3 cups sorghum flour
2 cups tapioca starch
1 1/2 cup millet flour
2 Tbsp guar gum
1 1/4 Tbsp fine sea salt









2 Tbsp coconut flour
3 Tbsp Date Sugar (dehydrated, granulated dates)
3 Tbsp Red Star Active Dry Yeast (not nutritional yeast, as my hubby found out)
2 Tbsp Chia seeds


In seperate bowl:
3 3/4 cup warm water (not boiling, as my hubby also found out)
9 tablespoons extra virgin olive oil (just under 1/2 cup)
1 1/2 teaspoon raw apple cider vinegar or lemon juice
4 whole local, free range eggs


Mix the dry ingredients together first, including yeast.
Add dry ingredients to wet ingredients.
Mix together.
Pour into three greased pans lined with parchment paper and place in a warmed oven (turned OFF after warming) for 30 minutes.
Bake at 350 for 40 minutes, until the bread sounds hollow when thumped. Remove from pan and place on cooling rack. Slice off end and eat hot.

It turned out quite well, and the kids and I eat the loaf in a day. The baby LOVES it :)

ETA: This made great toast for when I was sick. I'm so glad I had a safe option.

Perfect for dipping in Creamy Tomato Soup