I really have no excuses. I tried to come up with one, however there is just no point. In the vein of transparency I will stick to the truth. Sometimes, despite how very well I am doing health wise, day-to-day life becomes all too consuming and I can’t pull out from under it. For me writing and recipe development is like an old friend. It is what nourishes my soul and satisfies my creativity; yet in the throws of a busy life filled with activities and obligations things can really become borderline >if not completely< overwhelming. So here I am, hat in hand, asking you to accept that I am doing the best I can to stay connected to you.
I was talking to my friend Rosa this week and she called me out on it, “I haven’t seen you post anything on your blog. What is happening?” She was spot on. While I had been working and doing research on my blog hosting options I sort of lost my way. I had stories to tell- lots of them, but no time to write them down. There are times, I’ll confess, that I just wonder if anyone notices if I’ve gone blank or missing from Bowl Licker. After all, I sometimes wonder how I could possibly inspire anyone? Are there really others out there that find my food-thoughts and recipes irresistible? Only you know that answer, but in my heart I believe there are others that enjoy coming to this space for inspiration. So I am not giving up despite the avalanche of distractions.
Like most of you, I draw my inspiration from things around me. Earlier this week I met a friend for breakfast and as I leaving the cafe I caught a glimpse of a pumpkin cornbread on the To-Go counter. I didn’t have the chance to taste it, but the concept of it stuck with me. As I contemplated how to put my spin on it I came up with this gluten free harvest bread that I fell in love with.
I know, some of you are already feeling pumpkined out. I can understand how overdone this pumpkin forward season can be… having just seen pumpkin tortilla chips in the store! But just because the onslaught of pre- Thanksgiving pumpkin recipes is in full swing doesn’t mean I’ve stopped cooking with it. Far from it, in fact, I am just getting warmed up! Pumpkin puree (canned or fresh) adds a delicate taste and moistness to lots of recipes and is a terrific source of nutrition.
This pumpkin chestnut cornbread is a satisfying dense seasonal gluten free, dairy free pan bread with complex flavors that screams – it’s fall! It is moist, not overly sweet and has a mild pumpkin flavor. And depending on your accompaniments it is good anytime of day. The bread was great with butter, honey or maple syrup. This recipe could easily adapt for skillet cooking if you are feeling the need to bake in the round (shape that is). 😉
Pumpkin Chestnut Cornbread
Ingredients
1 cup chestnut flour (or substitute almond flour)
1 cup cornmeal
1 cup unsweetened pumpkin puree
1/2 cup coconut sugar
1/4 cup olive oil
1 TBS baking powder
1 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp all spice*
1/4 tsp ground nutmeg*
1/2 tsp turmeric
2 eggs
Directions
Preheat oven to 400 degrees. In a bowl, whisk together the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin puree and oil. Combine the wet mixture with the dry mixture and stir by hand until well combined. Pour into a greased 8×8-inch square baking dish. Flatten until level as the bread does not rise much. Bake for 25 – 30 minutes, or until a toothpick inserted in the center, comes out clean. Allow to cool slightly. Makes approximately 9 servings.
Note: *Pumpkin spice can be substituted for the all spice and the nutmeg. The extra cinnamon boost is also tasty.
