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: pumpkin

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.

Day 3: Pumpkin Puree & Better than Starbucks Pumpkin Spice Latte

Transient

Every year we go to eastern Washington over Labor Day to visit the grandparents and attend the county fair.  And every morning is the same cozy routine.  The girls head upstairs, while granny makes them breakfast and we sleep in.  Upon waking, we casually sit on the couch drinking coffee as the girls play.  

A hot cup of coffee, simple as that, stirs up the aroma of nostalgia when I picture a Saturday morning at G&G's.  No need for anything flashy, just freshly ground coffee beans and a splash of heavy whipping cream.  This emanates comfort & young children relaxation.  

Although this cup after cup is just enough, I cannot help but find just one double tall Pumpkin Spice Latte from Starbucks to speak of summer to fall transition during the weekend.  This year won't be any different, especially with our oldest entering into Kindergarten and the first leaves begin falling.  However, I wager to say that my homemade PSL ties or even beats Starbucks.  Did I mention I use real pumpkin puree and none of this "only syrup" nonsense?  

I bid you a chilly Autumn morning outside while you stay warm with this cup of pumpkin goodness in your hands.  In case you aren't a big PSL fan, you can try the Caramel Latte.

Make your own Pumpkin Puree

Make your own Pumpkin Spice Latte

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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