Oct 16, 16:00

Mark's Daily Apple Saturday, October 16, 2021 12:00 PM

October means pumpkin...everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It's possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don't worry about sugar—this recipe doesn't have any. It uses a popular low-carb standby—Swerve—to add sweetness without the sugar content.

Servings: 10

Time: 60 minutes


1 ½ cups blanched almond flour
½ teaspoon fine sea salt
¾ teaspoon aluminum-free baking soda
2 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 large eggs
¾ cup organic pumpkin puree (not pumpkin pie filling)
¼ cup Swerve
1 teaspoon vanilla extract
*½ cup of optional mix-ins: chopped pecans or walnuts


Preheat oven to 350ºF. Place rack in center of the oven.

Grease an 8x4-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. Grease the parchment paper lightly.

Sift almond flour to break up lumps.

In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until batter is just combined. Fold in any mix-ins.

Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 43–46 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.

Store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in freezer for 3 months.

Nutritional Information (per serving):

Calories: 137
Fat: 10.7 grams
Protein: 6.2 grams
Net Carbs: 2.2 grams (plus sugar alcohol from Swerve)

The post Gluten-free Low-Carb Pumpkin Bread appeared first on Mark's Daily Apple.

Oct 16, 08:00

NYT > Health Saturday, October 16, 2021 5:00 AM
     Coronavirus testing prices vary widely and can reach into the hundreds of dollars, making it hard for some travelers to budget for the added expense.

Shots - Health News : NPR Saturday, October 16, 2021 7:06 AM
     A lot of us have been sitting too much, and it's hard on us mentally as well as physically. Research shows breaking up that couch or desk time with short stints of movement can help lift your mood.

Oct 16, 01:05

NYT > Health Friday, October 15, 2021 9:06 PM
     But many panel members said J. & J. recipients might also benefit from the option of a Pfizer-BioNTech or Moderna booster, an action that an F.D.A. official said was possible.

Health – TIME Friday, October 15, 2021 5:45 PM
     The expert committee has now recommended booster doses for all three COVID-19 vaccines available in the US