Hearty Fig, Pepita and Maple Bread Stuffing with Sausage and Fresh Herbs

Wednesday, October 15, 2014 Alanna Figueira 1 Comments

Next to stuffed artichoke (I know, weird) thanksgiving stuffing is probably my favorite food ever.  This stuffing is so flavorful and made from hearty homemade maple "wheat" bread.  The bread is chewy and dense, like a rich hearty whole wheat artisinal loaf.  The texture is just perfect for stuffing and it absorbs all the wonderful flavors of the stuffing. It is perfectly moist but not soupy.  The sweetness from the fig and maple bread compliment the savory stuffing really well.  

If you want a more traditional stuffing, make the bread without the fig and pepitas.  Some of you may not want any sweetness in your stuffing, and that's fine just omit the cranberries too.  The maple is very subtle, in my opinion, and is really nice with the sausage and other flavors.  This stuffing can also be made from 5 cups of any bread- paleo, gluten free, glutinous.... Whatever floats your boat.  You can also omit something you may not like, such as mushrooms, or add some nuts or veggies... You can't really go wrong.  

Don't forget to tag me on instagram, I love seeing you make my recipes!  

Hearty Fig, Pepita and Maple Bread


1/3 cup almond flour
2/3 cup tapioca flour/starch
1/4 cup coconut flour
2 tbsp arrowroot flour/starch
2 tbsp ground flaxseed 
1 egg
1 1/2 tsp baking powder
3 tbsp olive oil
1/4 cup +1 tbsp water 
1 tsp salt
2 tbsp maple syrup or honey
1/2 cup dried figs, chopped
1/3 cup pepitas (shelled pumpkin seeds, can sub any nut)


(for the bread)

1.  Preheat oven to 425F and line an 8X8 baking pan with parchment paper. 

2.  Combine dry ingredients in a large mixing bowl- almond flour, tapioca flour, coconut flour, arrowroot flour, ground flaxseed, baking powder, and salt.  Mix to combine.

3.  Add figs and pepitas.  Mix to combine.  

4.  In a small bowl, mix and lightly beat together the egg, water, maple syrup and olive oil.

5.  Mix the wet ingredients into the dry ingredients to form a dough.  

6.  Spread your dough out on the parchment paper. 

7.  Spray or brush the top of the dough with olive oil. 

8.  Bake for 20-25 minutes, until it just begins to get golden on top.



5 cups bread (1 batch of the above bread), cooled, cubed and set out in the counter for 2 hours 
1/2 lb fresh ground pork breakfast sausage, like this one 
3/4 cup chicken broth (any broth)
1/2 cup butter (1 stick) or ghee 
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1/4 cup dried cranberries
1 1/2 tsp poultry seasoning 
1 tsp granulated garlic
1 tsp onion powder
1 tbsp each of fresh sage, thyme, and rosemary, chopped. You can sub 1 tsp dried of each if fresh is not available. 
1/2 tsp salt
1/2 tsp pepper

cubed bread


1.  Preheat oven to 375F.  Take out a baking dish or casserole.

2.  Place cubed bread in a large mixing bowl.

3.  On the stove top, cook your sausage in a medium sized frying pan on medium-low heat. Don't drain the fat.

4.  While thats cooking, chop your veggies and herbs.

5.  When sausage is just about cooked, add onions first- let them sweat, cook until translucent, then celery, mushrooms, cranberries, butter, and seasonings once butter is melted.

6.  Add fresh herbs in last, and cook for another 1-2 minutes.  

7.  Add everything from the stove top pan to the large mixing bowl of bread.  Mix to combine.  

8.  Add broth to the stuffing.  Mix to combine.

9.  Scoop stuffing into a baking dish.  Bake at 375F for 30 minutes.


Pumpkin Cream Cheese Muffins

Tuesday, October 14, 2014 Alanna Figueira 2 Comments

I've been MIA on the blog!  I know!  I was going to save this recipe for the ebook, but decided I owe you a recipe!  This recipe, as well as all the ebook recipes, has been tested by you awesome people!  With only positive feedback.  I hope you enjoy them and alllllll the things pumpkin this fall!  This is my favorite time of the year!  

Pumpkin Cream Cheese Muffins 
*makes about 11 muffins
*you can sub coconut oil for butter, but butter is always better


1/2 cup pumpkin purée 
3 large eggs
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup coconut sugar
1/4 cup butter, melted
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda

Cream  Cheese Filling
1/2 cup coconut butter (not oil)
2 tbsp coconut milk
2 tbsp honey
2 tbsp butter

2 tbsp butter
1/4 cup coconut sugar
1 tsp cinnamon 


1.  Preheat oven to 350F.  Line 11 muffin papers. 

2.  In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, salt, baking powder, baking soda and pumpkin pie spice.

3.  In a small bowl, lightly beat eggs and vanilla. 

4.  Melt the butter on low on the stovetop.

5.  Add the eggs and pumpkin to the dry ingredients.  Mix to combine.

6.  Add melted butter. Mix to combine.

7.  Make cream cheese filling by combining all ingredients in food processor.  Pulse until smooth. 

8.  Make topping by combining all ingredients with clean fingers to make a soft crumble.  

9.  Fill each paper with a scoop of batter, using half the batch.  Add a generous scoop of cream cheese filling to each muffin.  Top with a scoop of batter.  Press down with fingers.  It's okay if the cream cheese is oozing out . 

10.  Add the crumble on top, evenly distributing on each muffin.  

11. Bake for about 30 minutes, or until cooked through.