Vegan and Paleo fig pumpkin bread pudding and muffins. Nut free option as well. These are great for breakfast on the go or part of brunch. they accommodate all food allergies! So delicious!
The Fall Season is a little over a week away. I can’t believe it! And you know what? I can’t help but get a little excited. Since we’ve been in Colorado, I’ve been feeling “fall-ish.” Which means I’ve had the urge to bake. You know, all those wonderful spices and of course pumpkin!
A change in season is good for our bodies as well. We crave more warm and carb rich food because our circadian rhythm is adapting to the change in environment and less sun light. That being said, we need to make sure we get enough Vitamin D and Serotonin. But how dow we do that by eating good carbs? Well, because carbs raise your level of insulin, which can help the brain convert tryptophan into that feel-good neurotransmitter, serotonin. But too many carbs combined with sugar can have the opposite effect.
Honestly, I don’t want to deny myself of those cravings so I try to combine good carbs with REAL sources of sugar and a little protein to help with blood sugar. And sometimes food allergies or sensitivities can still get in the way of our carb and comfort cravings, even if they are low sugar and with a touch of protein. Maybe our gut still needs a little TLC. Can you relate?
This last week I decided I better try out three allergy friendly ways to make my favorite Fall Comfort food. I figured everyone is in NEED of some sort of allergy friendly comfort that gives your body (and mind) that serotonin boost.
Baking with food allergies is all about trial and error, but in the end, it’s so worth it! You gotta give this a try.
Pumpkin and Fig Bread Pudding (three ways – Paleo, Vegan, and nut free option)Print
Paleo and Vegan option – Pumpkin and Fig Bread Pudding.
- 2 slices gluten free bread (I used grain free raisin bread for the paleo, udis gluten free for nut free, and for the vegan I used 1 cup Udis gluten free Vanilla granola or you can use GF oats)
- 1 cup milk (almond, coconut, or regular)
- 2 eggs (for egg free option use egg replacer and water for 2 eggs. It works!)
- 1 tbsp cinnamon
- dash of pumpkin spice (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp maple syrup or molasses
- 4 dried figs (or fresh)
- 1/2 cup pumpkin purée
- First, chop your figs and set aside. If you are using the egg free version, go ahead and make your egg replacer mix and set aside as well.
- Next, tear your bread (stale is best) into pieces and place in an oiled baking dish. I used 2 mini bread pans but you can use a 9×3, a square casserole dish (8×8), or even 10 small muffin cups.
- Once your bread is ready, set that aside and then prepare your mix in a separate bowl. Combine your eggs, figs, pumpkin, (granola if using that instead of eggs), seasoning, and milk. If you are using the egg replacer mix that with everything instead of your eggs. Then pour your batter on top of the bread or into your muffin cups. Pour a little extra molasses or maple syrup on top
- Bake at 350F for about 20 minutes. I would check around 18 minutes just to make sure. Could also take as long as 22 depending on what pan you use.
- The muffins are great because they rise fast. The bread pans are thicker and go well with yogurt, etc. for breakfast.
I also have to say that these make a great post workout snack or breakfast. Easy to freeze as well! Just sayin…
Let me know if you have any questions about the substitutes! And happy almost Fall!
Do you change your diet with the season? What’s your favorite allergy friendly baking dish?
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