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Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

June 7, 2016 by Sarah Menanix

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Last updated on May 23rd, 2019

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

This bread is an ode to my dad and the cinnamon raisin bread bars he’d toast for his breakfast every morning when I was a kid (not for me – I turned my nose up at anything with mushy cooked raisins in it). Mornings are my dad’s jam. For me, they’re the absolute worst.

But having a loaf of this cinnamon raisin seed and nut bread on hand makes them significantly more bearable. Especially when your baby seems to have inherited some of her grandpa’s AM enthusiasm (the happy part, thankfully – not the early part…yet.).

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

My dad’s face should be pasted next to “morning person” in the encyclopedia. He’s more than just a bright-eyed breakfast-lover though, he’s also got an impressive internal alarm system. If he needs to wake up at 3:30am…or 5am…or 4:12am for something super important, he won’t set an alarm – he’ll just snap himself awake at whatever ungodly hour. (BUT HOW?? You’re my hero, Dad.)

Meanwhile when three separate alarms wouldn’t drag me out of bed in high school, he’d wake me by ripping my comforter off before sauntering downstairs to toast his cinnamon raisin bread bars. (I agree, Alanna, morning people are so annoying).

For the record: this is how you guarantee I wake up as a raging morning monster. My husband has learned the hard way, it’s best to wake me gently, while stroking my hair and whispering sweet nothings in my ear. Things like, “your breath smells amazing, honey” or “I love your new wind-blown hair look.”

Or “your cinnamon raisin seed and nut bread is in the toaster.”

That last one will for sure work every time.

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

I’ve coined this loaf “new mom survival bread.” I’ve been making variations ever since Alanna gave me half a loaf of her multi-grain seed & nut bread last year – both the one on her blog and a version from her upcoming book. I was hooked. This cinnamon raisin version – made just after Zoella was born – got me up from too-little sleep and kept me going.

It’s got serious sticking power – an extra-toasted slice slathered with butter and some sea salt flakes will give you enough fuel to last the morning. Unlike most breads, it’s got crunch and texture that requires you savor each mouthful with a few chomps. If ever there was a toast worth $4, this is it. (And it is – Josey Baker, the artisanal bread-maker behind SF’s $4 toast, makes his own variant that he calls Adventure Bread).

I feel like they should give a loaf of this bread when you leave the hospital with your newborn: “goodluck, optimistic new parent, this bread will sustain you.” That being said: this loaf makes an excellent gift. It most certainly lives up to the name Sarah Britton’s given her version: The Life Changing Loaf. For a keto version, see my friend Sherrie’s seed bread!

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

By absorbing up to 10x their own weight in water, psyllium seed husks are what give the bread its stick-togetherness, and as long as you’ve got that for a base, the loaf is flexible. Change up the nuts, seeds, & grains with others in the same amounts. Swap maple syrup for honey if that’s your thing. I recently traded the hazelnuts and raisins to make a salted peanut chocolate chip version. I may have even served up a slice topped with a scoop of vanilla ice cream. (Find even more substitution suggestions on My New Roots.)

I’m currently obsessed with this cinnamon raisin variation. Dressed up as a nostalgic slice with toasty nuts, sweet raisins, and a spiral of warm cinnamon, I’m hoping it’ll help to channel my dad’s morning energy as I stumble out of bed.

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

 
Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

Yield: 1 loaf

(Adapted from The Bojon Gourmet, My New Roots, Josey Baker's Adventure Bread via David Lebovitz)

Ingredients

  • 1/3 cup (2 ounces / 60 grams) millet seed
  • ¾ cup (115g) sunflower seeds
  • 1/2 cup (75g) pepitas (pumpkin seeds)
  • 3/4 cup (100g) hazelnuts, coarsely chopped
  • 1 cup Thompson raisins (140g)
  • 2¼ cups (203g) gluten-free rolled oats
  • ½ cup (85g) flax seeds
  • 1/3 cup (30g) psyllium seed husks
  • 3 tablespoons (35g) chia seeds
  • 1½ teaspoons cinnamon
  • 2 teaspoons sea salt
  • 2½ cups (600g) water
  • 1/4 cup (55g) coconut oil
  • 2 tablespoons (40g) maple syrup

Filling

  • 1 tablespoon cinnamon
  • 3½ tablespoons brown sugar

Instructions

  1. Preheat the oven to 325°F.
  2. Spread the millet, sunflower seeds, pepitas, and chopped hazelnuts out on a baking sheet and toast until lightly browned and fragrant, tossing occasionally, about 15-20 minutes.
  3. Soak the raisins enough boiling water to cover while you toast the nuts & seeds. Drain well and set aside.
  4. Toss together the toasted seeds, oats, flax seeds , psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl.
  5. Add the water, coconut oil, maple syrup, and raisins and toss to combine, using your hands to mix it together really well, until the "dough" is very moist.
  6. In a small bowl, mix the cinnamon and brown sugar together.
  7. Prepare a loaf pan (8x4 of 9x5) with a parchment paper sling and line the ends with parchment paper.
  8. Scoop 1/3 of the dough into the loaf pan and spread it out evenly, sprinkle 1/2 of the cinnamon and brown sugar mix over the top. Repeat with another 1/3 of the dough and the rest of the cinnamon and brown sugar. Top with the remaining 1/3 of the dough, using your hands to create a slight dome form over the top.
  9. Cover the pan with a cloth and let sit for at least 4 hours or overnight.
  10. When ready to bake, preheat the oven to 400°F.
  11. Bake the loaf, uncovered, for up to 1½ - 1¾ hours until deeply golden brown, checking every 15 minutes after 1 hour.
  12. Let cool completely for at least 2 hours before removing from the pan.
  13. Serve slices extra toasted with your favorite toppings (I'm partial to butter and flaky salt). Keep refrigerated for up to a week.
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61 Comments

  1. Veronica -

    June 8, 2016 at 12:40 am

    I am not a morning person, never have been so imagine my surprise when I discover that my husband is the type of person that wakes up with a smile on his face! He is cheerful and ready to have breakfast! Not me I want my coffee and some of this bread!

    Reply
    • Sarah Menanix -

      June 8, 2016 at 12:59 am

      Lucas and I said she gets that happy morning smile from both her grandpas!

      Reply
  2. Matt -

    June 8, 2016 at 12:58 am

    Love everything about this Sarah!

    Reply
    • Sarah Menanix -

      June 8, 2016 at 12:59 am

      Thank you Matt!

      Reply
  3. Jessica Kelley -

    June 8, 2016 at 3:10 am

    I love this variation! I loved the original recipe from Sarah and have been anxious to give Alanna’s version a tired since she has slight more grains. However, Your version is a serious win…love the millet and cinnamon raisin! Great recipe!

    Reply
    • Sarah Menanix -

      June 8, 2016 at 12:23 pm

      Thanks Jessica! I think you should make one of each version (and order Alanna’s book so that you’ll have her pumpkin version too!!). They’re all so good!

      Reply
  4. Lauren @ Climbing Grier Mountain -

    June 8, 2016 at 5:54 am

    I love the simplicity of this bread! Gorgeous photos too!

    Reply
    • Sarah Menanix -

      June 8, 2016 at 12:23 pm

      Thank you Lauren!

      Reply
  5. Karen @ The Food Charlatan -

    June 8, 2016 at 9:42 am

    Okay, toast with ice cream on top?? you are a freaking genius. also I read that $4 toast article and I think I’m going to be making a trip soon. Except instead I will just make THIS!!! It looks like an entire meal in one slice. Like Willy Wonka candy, except not weird.

    Reply
    • Sarah Menanix -

      June 8, 2016 at 12:24 pm

      I like how $4 is what’s gonna get you to visit and not…you know…a baby.

      Reply
  6. Natalie R -

    June 8, 2016 at 1:22 pm

    I LOVE the seed & nut bread from My New Roots – my mom has been making it for years now and every time she does, I make sure to stop by and grab some! This version looks even better (if that’s possible?!). I’m a cinnamon-raisin fanatic and am immediately putting this on my next-to-bake list :)

    Reply
    • Sarah Menanix -

      June 8, 2016 at 1:57 pm

      Oh wow! It’s a bread that says “I love you” like no other, in my opinion! Hope you love this version just as much!

      Reply
  7. jaime // the briny -

    June 8, 2016 at 3:12 pm

    What! I love the sweet + spicy take on this bread. I’ve made Alanna’s version so many times and I’m totally with you–the shit is magical.

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:05 pm

      (You mean literally right? Because this bread gives you magical shits…TMI?? Hehe)

      Reply
  8. christine desroches -

    June 8, 2016 at 4:05 pm

    I think this might be my favourite version of this bread yet. That sweet cinnamon sprinkled between the layers sounds just perfect! My dad was also a big cinnamon raisin fan, but I always loved it too – toasted with butter, always. I will definitely be making a loaf of this soon!

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:09 pm

      Aww yay! I’ve been eating it for breakfast alllll week and it’s still getting me up in the morning with heart emoji eyes. I would love to hear what you think if you make it!!

      Reply
  9. Sheri -

    June 8, 2016 at 6:57 pm

    I do hope you saved a slice for Nonny…I want this for my breakfast <3

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:11 pm

      I’ll do one better – a half loaf!

      Reply
  10. Traci | Vanilla And Bean -

    June 9, 2016 at 5:11 am

    With Father’s Day approaching, I thought this was the sweetest ode to your Dad, Sarah. It’s as if your Dad’s world revolved around cinnamon raisin toast.. hehe! And you recreated this masterpiece with him in mind. Such sweet memories too, growing up. As for a morning person or not? I am not, however, I *do get up extremely early to support my husband’s working schedule and to save my sanity.. as I am most productive and think best in the morning and now am in a routine, thankfully. But your way of waking up, slowly with sweet nothings being whispered? Me too. And I’d be in a better mood because of it. :D This bread? I can’t get past that cinn swirl in there. Dreamy. This will be made. Thank you, Sarah! xo

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:13 pm

      Thank you so much! Wow – I’m super impressed that you get up early VOLUNTARILY! I’ve just started giving in to the idea that I’m having to wake up at 8am with the baby. Like 8am is early for me, Traci. What is wrong with me?? I hope you love this bread as much as I do – and that it makes your early mornings just that much happier:)

      Reply
  11. gerry @ foodness gracious -

    June 9, 2016 at 9:09 am

    I love love love heavily seeded baked things so this is screaming my name :)

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:13 pm

      Yay! Thanks Gerry!

      Reply
  12. Allison @ Yummy Beet -

    June 10, 2016 at 5:41 am

    I’ve had a lifelong love for the aroma when you toast (and eat) a cinnamon raisin bagel. This is on my to-make list. Recently started playing around with psyllium in the kitchen and am enjoying its amazing thickening action! Beautiful photos and styling, as always. xo

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:14 pm

      Yes!! The smell of the sweet cinnamon swirl gets me every morning. I can’t wait to see what exciting things you start making with the psyllium!

      Reply
  13. Bethany @ Athletic Avocado -

    June 10, 2016 at 6:28 am

    I am certainly not a morning person either! It’s really hard for me to get up early unless I have a good reason to. This bread looks like a good reason to me! I love the plethora of nuts and seeds here! Perfect with jam on top I’m sure ;)

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:19 pm

      High fives for fellow morning haters;) Highly recommend bribing yourself with this bread!

      Reply
  14. Brenda @ a farmgirl's dabbles -

    June 10, 2016 at 2:14 pm

    I am in adoration of all the crunchy chewy goodness going on in this bread. It’s gorgeous!

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:19 pm

      Thanks Brenda!

      Reply
  15. Lisa -

    June 11, 2016 at 8:29 am

    My mom is a morning person, too!! Not that she’s cheery and bubbly in the morning, but come 6:00, she’s off to the races. How do they do that?!?!

    Seriously, this bread has EVERYTHING that I would want. I don’t think I’ve ever tried making a nut and seed loaf before, and you don’t need to convince me any more to make this one! I do, however, have a raisin-hater in the house, but I think I would be quite happy to devour this all by myself!

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:20 pm

      Dude – 6am?! I think I only get up that early for flights now and even then I am NOT HAPPY about it. Just think about how much more I’d get done though! Haha. Leave the raisins out – it’ll still be delicious! ORRRR replace them with chocolate chips – my other fav;)

      Reply
  16. amanda paa -

    June 11, 2016 at 3:42 pm

    i have a feeling there is a new obsession on my horizon. i have fond memories of my mom toasting cinnamon swirl raisin bread nearly every morning, of which i would bypass and hit up the honey nut cheerios. but now – this is my everything.

    i can’t believe your dad can wake himself up without an alarm, no matter what the hour. and i’m also glad that zoella has taken the happy part of that in step. :) xo

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:24 pm

      Yes!! Amanda, you will LOVE this bread. Especially because you are so so creative that I know you’ll just add your own flair to it making it even more amazing. I can’t wait to hear all about it!

      Reply
  17. Megan {Country Cleaver} -

    June 11, 2016 at 9:34 pm

    What a special recipe!!

    Reply
  18. Brandon @ Kitchen Konfidence -

    June 13, 2016 at 8:38 am

    This bread is so wonderfully seedy! I would love a warm slice with some good quality salted butter.

    Reply
  19. lynn @ the actor's diet -

    June 13, 2016 at 11:24 am

    Gorgeous – I love a super seedy bread like this!

    Reply
  20. Carla -

    June 14, 2016 at 8:42 am

    Wait, but HOW? How did you transition from a person who wouldn’t glance at a raisin to EATING THEM? Inquiring minds want to know!

    (Also- you have given ME a version of this bread, extra-toasted, with butter and I wanted to give you the contents of my wallet. So.)

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:24 pm

      Hahaha nono – COOKED raisins. Carla: It’s a texture thing. BUT I grew up and stopped thinking slugs were invading my bread. Also, I’ll take the contents of your wallet any day;)

      Reply
  21. Ami@NaiveCookCooks -

    June 14, 2016 at 2:47 pm

    Sarah I can relate to you! I am not a morning person at all and I still remember to wake me up my dad would open the curtains, turn on the radio! Oh I used to be so mad and like you even now my husband knows not to bother me without me having my morning coffee! hehe
    We both love nutty seedy breads and this loaf looks divine!! I remember seeing Sarah’s life changing loaf and wanting to make it all this time but I am way too lazy lol!!
    Now I MUST try this!!

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:26 pm

      Hahaha that sounds like the worst wake-up ever! If they could just bring my morning tea and bread to my bedside instead, that’d be great;). It’s seriously SO EASY to make. Very little hands on time. In fact, the last loaf I made, I didn’t bake it for a full 24 hours after resting the dough because I was too busy and it *still* turned out amazing. Please let me know if you try it!

      Reply
  22. Lisa / Good on Paper -

    June 14, 2016 at 9:52 pm

    i just had to look this up tonight after having that slice today. yum yum yum! I need to get my hands on some Whole Husk Psyllium!! Thanks Sarah!

    Reply
    • Sarah Menanix -

      June 17, 2016 at 11:27 pm

      I just get it in the bulk section at Whole Foods! You can get as little or as much as you want of literally every nut/seed in this recipe in their bulk section, which makes it super reasonable to make – you don’t end up with tons of extra ingredients!

      Reply
  23. Aysegul -

    June 18, 2016 at 5:42 am

    Oh how much I love reading your words Sarah..
    I have made variations of this bread several times when it first appeared on My New Roots. But then we ran out of psyllium seed husks and I totally forgot about it. Now that you made this I remember how much I loved it. This bread is truly life changing! <3

    Reply
  24. Katie -

    June 20, 2016 at 11:35 am

    There are so many recipes that I look at and think “oh, that would be delicious! I should make that!” And then, I don’t. Finally got my act together and made this bread this weekend and am so glad that I did! Thanks for introducing me to seed and nut breads – I can’t believe what I have been missing. Thanks for a great site!

    Reply
  25. Laura @ Laura's Culinary Adventures -

    June 21, 2016 at 5:00 am

    What a hearty, yummy bread! This would make me excited to get out of bed in the morning too!

    Reply
  26. Marissa -

    June 26, 2016 at 10:47 am

    This looks just awesome! Have you ever had Rainforest Crisps? I could imagine slicing this bread very thinly, baking the slices until crisp and then serving it with some wonderful, gooey, barnyardy cheese!

    Reply
  27. Krysia -

    February 22, 2017 at 4:50 pm

    Are the psyllium seed husks whole or ground?

    Reply
    • Sarah Menanix -

      February 22, 2017 at 11:17 pm

      Great question! Either one will work just fine in this bread!

      Reply
  28. Sadie Morgan -

    June 5, 2017 at 10:08 am

    Hi there – I am sensitive (Unfortunately) to Oats along with all grains…. do you have a good sub for the rolled oats perchance?!!

    TYIA!

    Reply
    • Sarah Menanix -

      June 6, 2017 at 9:36 pm

      While I’ve never made it, Green Kitchen Stories has an oat free version in small roll form – It sounds similar and I think would work for you!

      Reply
  29. Tammy Heggerud -

    August 14, 2017 at 9:06 pm

    Love love love this bread!! I only bake when the weather is cool enough to turn the oven on and I have been without this bread for breakfast for a week! 😭 So tonight I’m baking 2 loaves. Do you think it would freeze well?

    Reply
    • Sarah Menanix -

      August 14, 2017 at 11:40 pm

      Yes! I’ve made two loaves and frozen one before – no problem. Just pull it out and transfer it to the fridge the day before you want to eat it.

      Reply
      • Tammy Heggerud -

        January 30, 2018 at 10:05 pm

        Hi again! I’m still faithfully baking this bread. I always double the recipe and bake 2 at once and the I freeze 1. Works out perfectly. I was browsing through previous comments and I saw a mention of another version that Alanna makes and a pumpkin version. Would you have a link to these recipes or if it’s a cookbook? I’m not familiar with who Alanna is. Thank you in advance!

        Reply
        • Sarah Menanix -

          January 30, 2018 at 10:53 pm

          Hi Tammy! Of course – Alanna from The Bojon Gourmet makes a variation without the cinnamon raisin – here’s the link! and her cookbook, called Alternative Baker, is linked in the top her sidebar where you can find the pumpkin version. Also Sherrie from With Food and Love has adapted the pumpkin version on her blog as well.

          Reply
  30. Gayle Carr -

    October 24, 2017 at 10:05 am

    Can you use ground flax instead of the psyllum? Otherwise, I will have to buy metamucil to use as an ingredient, which seems just wrong.

    Reply
    • Sarah Menanix -

      October 24, 2017 at 10:59 am

      I don’t think ground flax will work as a replacement. The thing psyllium husk powder does it swell multiple times it’s size to bind everything together. I usually purchase it in the bulk section at natural grocery stores (Whole Foods has it in bulk) or buy the Bob’s Redmill Brand. Hope you’re able to find some without having to buy metamucil (I agree, that sounds gross;)

      Reply
  31. Alex Barba -

    October 30, 2017 at 2:02 pm

    Hi! this is a great recipe I can´t wait to bake it. Is not it necessary to use baking powder?

    Reply
    • Sarah Menanix -

      October 30, 2017 at 11:35 pm

      Nope! It’s a very dense seed/nut loaf so it doesn’t need to “rise” in the baking. I hope you love it as much as I do!

      Reply
  32. lea -

    April 22, 2018 at 4:05 pm

    I grew up loving cinnamon raisin toast. I also have made the my new roots version of this bread many times. I have lately been craving cinnamon. This recipe of yours is going to be the catalyst to make the bread again…..

    thanks so much

    Reply
  33. Rozina -

    August 10, 2018 at 1:00 am

    First of all. A big thank you for this amazing bread recipe. After trying so many breads and turning them into croutons due to failures, it gives me great happiness to tell you that this was an instant hit. I just loved the way it baked in one hour. I used quinoa flakes as I cannot eat oats. Thanks again

    Reply
    • Sarah Menanix -

      August 10, 2018 at 10:44 pm

      Hi Rozina, I’m so glad you loved this loaf! This reminds me that I need to make another batch of it soon! I should try a version with quinoa flakes too – yum!

      Reply
      • Rozina -

        August 11, 2018 at 3:04 am

        Thanks. Do maje it with quinoa.
        The best part is my husband liked it and ate for breakfast. Toasted is even better.

        Reply

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Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell my life stories.

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INGREDIENTS:
• 1/3 cup extra virgin olive oil
• ¼ cup whole milk
• 2 large eggs, room temp
• 1½ tsp vanilla extract
• 1¼ cups + 2 Tbs (166g) superfine blanched almond flour
• ½ cup + 3 Tbs (83g) gluten-free oat flour
• ¾ cup (168g) sugar, plus more for sprinkling
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 2 bartlett pears peeled, cored, and sliced thin
For topping:
• 3 Tbs salted caramel sauce
• 1 tsp tahini
INSTRUCTIONS:
1. Preheat oven to 350°F & rub a 9-inch springform pan with olive oil. 
2. In a measuring cup, whisk together olive oil, milk, eggs, & vanilla. Set aside.
3. In a large mixing bowl, sift together almond flour, oat flour, sugar, baking powder, baking soda, & salt. 
4. Add liquid to dry ingredients & whisk until smooth. The batter will be thick. Spread evenly into prepared pan. 
5. Arrange pear slices on top in chunks of 3-5 slices. Sprinkle with a teaspoon of sugar. Bake for 50-55 lightly browned & a toothpick comes out clean. 
6. Cool 15 min before releasing from the pan. 
7. Whisk salted caramel sauce & tahini until smooth, heating if needed. Drizzle over cake & serve as is or with ice cream!
  • {New} Classic gluten-free peanut butter cookies. Last week, while solo parenting, I survived on these peanut butter cookies for lunch three days in a row. ’Tis the season! • Now, tell me: Are you team CRUNCHY or team CREAMY peanut butter? I pick creamy PB for all purposes except peanut butter cookies. For those, I want soft and chewy cookies with crisp edges and crunchy peanut bits throughout. You can make these cookies either way, though - you do you. Get the recipe link in my profile and check out some of the other cookies my friends have made for our #justacookieparty!
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https://www.snixykitchen.com/gluten-free-peanut-butter-cookies/
  • {Recipe} I’m a firm believer in DIY edible holiday gifts. Dark chocolate honey fig walnut truffles are my secret holiday weapon - made with plump flavorful Orchard Choice and Sun-Maid California Dried Figs (ad). They’re impressive and decadent, while secretly easy and healthy. Win-win. Better yet, pack the truffles in a gift basket with some homemade preschool art and it’s a win-win-win. • Get the recipe link in my profile! @ValleyFig #VFigFeed @sunmaid •
https://www.snixykitchen.com/dark-chocolate-honey-fig-walnut-truffles/
  • {Recipe} Gluten-free butternut squash gnocchi with sage brown butter – recipe below! This week, @OXO challenged a bunch of their blogger partners to make a warm winter meal using a butternut squash and their large y-peeler. I’ve been ignoring butternut this fall because I hate peeling it (you too??), but the new y-peeler makes it so much easier to peel. Also I’m moderately certain the peeler has magical powers. This butternut squash gnocchi marks the first (yes, THE FIRST) time my 16 month old toddler has voluntarily and emphatically eaten any of the vegetables I’ve served him. He ate his whole plate then went and stole his sister’s leftovers and ate that too. Then ate cauliflower the next night and hasn’t stopped on the vegetable kick! Head over to see what @hummingbirdhigh made with her butternut squash! #oxobetter #sponsored
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Gluten-Free Butternut Squash Gnocchi
Serves 2-4
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1¼ cups soft roasted butternut cubes, packed
1 cup + 2 Tbsp almond flour
½ cup + 1 Tbsp tapioca flour
¼ cup sweet rice flour
¼ cup fresh grated parmesan, plus more for garnish
½ tsp kosher salt
1 large egg, whisked
¼ cup unsalted butter
1 Tbsp olive oil
10 sage leaves
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Whisk together almond flour, tapioca flour, sweet rice flour, parmesan, and salt. Use a ricer or potato masher to mash the butternut squash cubes until smooth. Add flour mixture to squash along with egg and mix to combine. Use your hands to form into a dough. Add up to 1 Tbsp more almond flour and tapioca flour as needed if dough is too soft. Dust well with tapioca flour.
Dust surface with tapioca flour. Divide into four pieces. Roll each piece unto a long rope, about 1-inch in diameter. Cut into 1-inch pieces and gently roll each piece along the tines of a fork and place on a baking sheet dusted with tapioca flour.
Melt butter in a skillet until hot. Add sage leaves and fry for 1-3 min, until crisp.
Bring pot of water to boil and working in batches, boil the gnocchi until it just floats to the top. Use a slotted spoon to transfer to skillet with butter and fry until browned on each side. Transfer to plate and serve topped with browned butter, grated parmesan cheese, and fried sage leaves.
  • {New} Gluten-free dairy-free pumpkin pie with cinnamon hazelnut crust. Hope whatever you’re doing for Thanksgiving, you’re with people you love doing something you love. For me that means staying up until midnight baking this pie - in a tart pan to maximize the crumbly shortbread crust to filling ratio! Get the recipe on the blog - link in profile! #pumpkinpie #dairyfree #thanksgivingdinner
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https://www.snixykitchen.com/gluten-free-dairy-free-pumpkin-pie/
  • {New} Arugula apple salad with roasted shallot and garlic vinaigrette (aka magic salad sauce). I walked a plate of this salad down the hall to our contractor last week and a few days later her told me he looked for the recipe to make it and was disappointed it wasn’t up yet. THAT’S HOW GOOD IT IS. Made in partnership with @safeway (ad) with inspiration from our @cobramestateusa tour last month, this is a showstopper salad bound to be the talk of the table! Get the recipe link in my profile and all the ingredients at Safeway! #swybloggertour.
  • As I grabbed a pear to slice up for my breakfast, I asked Zoella if she wanted one too. Nope. But as soon as I was done slicing the pear, she asked for a pear, of course. So I gave her mine and got another. Then she asked for pear pie. And, well, here we are. This vanilla bean pear persimmon pie is my favorite fall pie for any reason. Get the recipe link in my profile!
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https://www.snixykitchen.com/vanilla-bean-pear-persimmon-pie/

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