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)
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Paleo and Vegan Pumpkin and Fig Bread Pudding
- Total Time: 35 minutes
- Yield: 6 1x
Description
Paleo and Vegan option – Pumpkin and Fig Bread Pudding.
Ingredients
- Ingredients
- 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)
- ½ cup pumpkin purée
Instructions
- 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.
- Prep Time: 10 min
- Cook Time: 25 min
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?
Cheers!
LC
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Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
These look so good… I’ve just started to want something pumpkin-y the past few days… I need to buy some GF bread (I just don’t have any type of bread at all in the house!).
I am still clinging to summer despite the cooling temperatures here. So long as I’m still getting bell peppers and tomatoes in my food share, I’m going to enjoy them. I will happily embrace the Fall though too when the time is right and I get my first pumpkin or batch of apples. Then I’ll have to eat a little crow. 😉
I love you work so hard to make these allergy friendly. You’ve got a big heart.
That’s really interesting about how the season changes affects our circadian rhythm and thus our dietary needs, etc. I never considered or knew that before. I’m glad I learned something new!
Yum!! I love pumpkin. That raisin bread looks pretty killer too. Will have to pick some up.
Let me know if you do!
I think the only real change of my eating with the seasons is just what produce is around the most – I try to eat what’s “in season” as much as possible!
Me too! Definitely feels good!!
this looks so great! I need to find some fresh figs!
You can use dried!
DUDE! I WISH I knew you were going to Colorado because shit, I would have come visit! I am actually planning a Denver trip for mid-October. ARGH, I would have moved it up!!!
Dude!! Ill stay! Come now!
Oh, wow. Pumpkin and Figs!! Love both!! And I am a fan of Carbs. 🙂
Oh I knew you’d love!! And enjoy Berlin!
I cannot WAIT to try this. I love pumpkin and figs. And fall. Why is it so friggin’ hot??? At least we’re not in Calgary….
It’s suppose to snow here tomorrow! Ack
That looks amazing!!!!!! I want you next door – you know I am a lazy cook & don’t have many of the ingredients so I could just come over! 🙂
I can’t do that! Easy
In other words, come over!
Yay for pumpkin season! It may still be hot here but I’m pretending it’s cold.
i had to escape to Colorado to actually feel Fallish.
This looks so so good! I love the combination of figs and pumpkin! You know there’s a cold front coming in (supposedly) tomorrow in Texas. Yipee! It doesn’t really matter since I’ll be in vermont anyway haha. But still. My dog will love it! Pinning and making this as soon as I get a chance 😉
so ready for all things Fall..
you and me both friend!
I just want to come over to your place and eat all your food. You won’t even know I’m there. I’ll be quiet.
you can! just bring me some whiskey and meat!
YUMMMM and yay for carbs! I don’t know where I’d be without them.
amen to that!
ANSWER TO MY PRAYERS!!! Haha, I am collected vegan/paleo recipes–and of course it’s always nice to have super awesome sounding recipes (fig bread pudding?! Who makes that) and also seasonal recipes.
Thanks for taking care of us!!
woohoo! let me know if you need any other recipes
That looks delicious! I definitely crave more comfort foods/carbs during fall and winter. I don’t deny myself of those cravings if my body is calling for it, especially if you add good, wholesome ingredients.
you know it!!! fuel for the soul
Bread pudding is my absolute favorite thing in the world! I can’t wait to try this.
the smell is amazing in the oven too… just sayin
So it snowed here the other day… Nothing serious and it didn’t end up sticking, but temps have definitely taken a nose dive and I’ve been craving carbs and sugars like crazy. I’d cozy up to a slice or two of this 😀
trade you for a muffin?
Can you please email me a loaf of that goodness???? Sounds fantastic!
can i email myself too? party!
Yumm I love pumpkin and figs. This is so perfect for fall! And I love how you’ve included so many variations for different allergies. 🙂
gladly! gotta share all the allergy friendly ways, yes!
Pumpkin AND figs?! I am in! This combo would be great in a fall healthy bite (:
You are genius!!
love that you share good, timely nutrition info:) this looks delicious!
you know we gotta listen to what the body needs .. carbs are yelling! haha
That is what I always love about your posts Lindsay, you always explain WHY we want this, why we are craving it, and outside of the usual “need vitamins” way most posts (mine included) do.
This sounds like a great combination, and who could not love it with pumpkin. I have never made a bread pudding, but maybe it is time to try. Loading up on carbs after all 🙂
Mmm this sounds so good! I find my preferences do change a bit because I get cold easily, so crave more cooked foods in the fall/winter. I aim to eat as seasonally as possible, so in the cooler months that means more pumpkin, root veggies that are roasted or baked, and hot soups. (Heavy emphasis on the pumpkin!!)
we will gladly turn orange for that! YUM!
A recipe that both paleolithics and vegans can enjoy! And were on opposite ends of the spectrum!
Yes, totally! And all for one for pumpkin! Haha
I love all the pumpkin things. This sounds delic, so I must try. With the colder weather, I am all about the carbs and warming foods!
let me know if you try it!
LOVE this and could not agree more with your thoughts on carbs and how this changes seasonally. My diet changes based on the seasonal produce and I already feel myself craving a hearty chilli dish!
yes! same here and i crave more carbs combined with meats. Like beef stew!
I’m one of the pumpkin freaks – love it so much and fall is my favorite time of year! Looks incredible!
mine too! pumpkin palooooza! haha
I’m kinda conflicted about carbs but this looks delicious! I’m adding it to today’s post!
so glad you did! thank you!
What a genius idea for bread pudding- I think cutting out carbs suck, period but making smart carb choices is key!
cutting carbs is the devil!