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Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

Filtering by Tag: grain-free

Paleo Pumpkin Bread

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Friends, I have tried desperately to like pumpkin pie.  I have heaped mounds of whipped cream a top it; but, maybe it's due to the many bad ones I've been given growing up.  For starters, the crusts were always overcooked.  No, they were burnt.  And then there's the whole pumpkin itself.  

Could it be growing up in Arizona led me astray for the glory of Fall?  It could with no pumpkin patch visits, or homemade pumpkin puree.  I threw it all out.  Everything pumpkin must go, including pumpkin bread.  

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Then, this wayfaring stranger returned to the state of her birth, and discovered the pockets of gladness abounding in the Autumn months.  The crisp, cold air.  The warm drinks and hot soups awakening the damp bones.  Don't even get me started on the sweaters, scarves and hats this displaced Arizonian girl longed for every day it hit below 80.  

I rediscovered pumpkin.  I discovered sweet meat squash actually and how sweet it is after roasting it in the oven, and satisfying to puree it in your own kitchen.  I made a vow to never buy canned pumpkin again.  I'm sure it made a difference, and this pumpkin bread lays claim to it.   However, I've broken in my rainboots trudging through the mucky patch to get me some sweet meat squash for all things pumpkin.  That is except the pumpkin pie.  

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Paleo Pumpkin Bread (printable recipe)

One element I feel which makes this bread come alive is using freshly ground nutmeg & cloves.  I have an old coffee grinder, which I use for grinding flax & chia seeds into meal, or whole spices into ground ones.  Simply wipe the grinder out between uses.  

Dry Ingredients:

3 cups almond flour

1/3 cup coconut sugar

1/4 cup flax meal

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp baking soda

1/2 tsp salt

Wet Ingredients:

3 eggs, room temperature

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 cup pumpkin puree

1 tsp vanilla

 

Directions:

Preheat oven to 350.  Line a 9x5 loaf pan with half sheet of parchment paper and press into the sides with some of it laying over the sides.  

In a medium bowl, combine the dry ingredients of almond flour, coconut sugar, flax meal, baking soda, salt, ginger, cinnamon, nutmeg and cloves.  

In the bowl of a standing mixer, add all the wet ingredients, eggs, coconut oil, maple syrup, pumpkin puree and vanilla, and mix together for 30 seconds.  Add the dry ingredients to the wet ingredients and mix on low speed for 30 seconds.  Increase to medium speed and mix for an additional 45 seconds.  Pour batter into prepared parchment lined pan.  Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.  

Allow to sit in pan on cooling rack for 10 minutes.  Remove bread in the parchment from the pan to the cooling rack and cool for another 5 minutes (or slice it right away).  Serve.

Grain-Free & Peanut Butter-Free Monster Cookies

Transient

I read this honest, vulnerable piece on overeating today and it struck a chord with me.  I was hit by how often I hear from someone, be it a close friend or acquaintance or reader, "Well Kamille, you eat really healthy!," or, "Oh, Kamille has a blog where she talks about food and hospitality, and cooks really healthy."  My response, "eh, well, kind of!?"   

The truth is I am not a model of perfect eating.  I do believe in feeding my family and myself veggies and ethically raised meat.  I do believe in cutting back refined sugars as they don't provide any nutritional value.  When eating out, I look for gluten-free options for myself and my girls.   

But, I often feel like I need to live up to these ideals others think of me.  Or, what I think others think of me.  This leads to a two-sided Kamille, and the perception one has of me.   

You may have a perception of my home, of me, and my eating habits.  What you don't know, and what I don't often show is how I have a sugar addiction.  I, like Tina Francis, can wolf down a whole box of Trader Joe's chocolate peanut butter cups in a day.  It's sick you guys.   

I really want you to think I have it altogether.  I want to hide away those parts of me.  I want to show the "good" Paleo side.  I want to show my "authority" on the subject.  When I read certain Paleo sights, I feel like I'm the only closet non-Paleo eater.  When a friend says, "Oh, well you eat Paleo don't you?"  What I want to say is, "Well, I make Paleo dinners, and Paleo breakfasts, and then there's the remainder 10-11 hours of the day, which remain a little more loose."

But, if I were being even more honest this is what I would say, "I want you to like me.  I want you to be able to come to Redeeming the Table and find a recipe that will fall under your grain-free, dairy-free, soy-free, paleo driven, allergen friendly lifestyle.  I want these recipes here, because I want to be a resource and make it all about me." 

With that in mind, I'm going to make a pledge.  I'm not going to make excuses for making desserts.  I'm not going to say sorry when 98% of the time bake without grains and that 2% I do.  I'm not going to win on search engines looking for an all grain-free, dairy-free, Paleo driven sight.  I'm not going to pretend that I don't enjoy Ben & Jerry's Coffee Heath Ice Cream and these milk chocolate M&M's Monster Cookies.

I make concessions in life.  I think self-control & discipline are undervalued in our society, and instant rewards to make us feel happy don't make for a lasting soul.  

But, I'm not going to apologize for these cookies.  They are damn good.  And bonus, they use almond butter not peanut butter and you can't really tell the difference.  If you are avoiding grains, these are free of them.  They require one bowl and please, if you can have refined sugars without major ill effects, be a rebel and use M&M's.  

Grain-Free Peanut Butter-Free Monster Cookies (printable recipe

This recipe has been adapted from Nourishing Meals cookbook.  The original calls for peanut butter, raisins & chocolate chips.  I had roasted almond butter on hand. I didn't add either, because I upped the M&M's and I think raisins are a sad excuse to eat grapes.   

Ingredients: 

1 cup roasted almond butter

1 cup coconut sugar

2 eggs, room temperature

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened shredded coconut

1 cup M&M's  

Directions: 

Preheat oven to 350.  Line a sheet pan with parchment paper.   

In a medium mixing bowl, combine almond butter, coconut sugar, eggs, vanilla, baking soda and salt.  Mix until thoroughly combined.  Add the coconut and mix.  Then, add the M&M's (if you want to do 1/2 cup M&M's and 1/2 cup chocolate chips, go ahead). 

Drop by tablespoon onto the lined sheet pan pressing down slightly on the top.  Bake for 10-12 minutes.  They should be golden brown like in the picture.  

Cool slightly (1-2 minutes) on the pan and transfer to a plate.  Eat warm or store in container for 3-4 days.  But, I guarantee they won't last that long.   

 

 

I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

 

 

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