Pumpkin bread and brown rice flour.

This weekend ushered in the fall season. A hike through the hills with tree branches half-full of colorful leaves. Two overfull bags at the farmer's market. Forlorn, toothy faces carved on pumpkins bought from a local grower.

And pumpkin bread. Moist, slightly-sweet, spicy mouthfuls of pumpkin.

Unfortunately, I didn't think ahead and save some of the fresh pumpkin pulp from carving.

I used the recipe from The Allergen-Free Baker's Handbook by Cybele Pascal with some modifications: I used the darkest agave syrup and used two parts agave and one part unsweetened apple sauce (I ran out of the agave). I also did not have ginger and added extra cinnamon and nutmeg. I sprayed 100% pure sunflower oil in the pan and dusted it with brown rice flower.

The recipe was simple and easy to follow, which is always a relief for me. I typically feel like I am in chemistry class every time I bake vegan, gluten-free. This was the first time I have used brown rice flour for baking and it seemed to turn out fine. The bread was a bit fragile and I think it would have turned out better with a superfine brown rice flour, like the author suggests. But the perfect moistness helped keep the slice held together. The top browned nicely and the exterior had the perfect crunch.

It has been so long since I have had good pumpkin bread that I ate four generous slices before deciding that it was too much for my blood sugar. 

It was somewhat salty since I used less agave. I should have left out the 1/2 teaspoon of added salt. And it definitely would have been better if I had ground ginger. But it was still delicious warm from the pan, covered in butter or spread with vegan cream cheese. Yes, I had a slice all three ways.

Tonight I plan on sitting on the front port with the carved pumpkins nearby, watching the last hour of sunlight warm itself right into darkness, as I drink a large mug of chai and slowly eat the rest of my pumpkin bread.

Thankfully my husband liked it too and there isn't much left, or I would be eating another four slices tonight.

Getting back on track.

Sometimes with mild allergic reactions we are tempted to take a bite here and there. We rationalize that the effects are worth the moment of consumption. But it's not.

I have been tested positive for a long list of foods - including chocolate. Luckily, my results said I was mildly allergic - scoring the lowest on the allergy scale. The advice I received from my doctor was to not overdo it, to continue to eat my favorite food in small portions and not too often. She told me the more I eat of something that I am already allergic too increases the chance of increasing the reaction.

The last two weeks of daily chocolate indulgence proved that theory for me. Up until that point, I had not had any noticeable symptoms to an ounce or two of dark chocolate once or twice a week, or to the cup or two of homemade hot cocoa (made with stevia and soy milk). I buy the darkest chocolate I can find to minimize a hypoglycemic reaction to the sugar. I recently discovered 88% made with unrefined beet juice instead of sugar cane, made by Endangered Species brand. DELICIOUS. Lately, one super rich and slightly creamy ounce was thoroughly enjoyed - with increasing frequency.

First, the headaches started. I blamed the hours of computer work. Then, the stomach trouble. I started to pay attention, but still didn't blame the chocolate. Then the rash on my scalp and upper arms. Bye-bye chocolate.

I am hoping that by taking a break, I will be able to indulge again without these symptoms flaring up. I had the same experience with corn (which I also tested as a mild allergy) at the beginning of this year. I am now able to tolerate small amounts once or twice a week without symptoms.

So I have gotten back on track. I miss the little, low sugar dessert after dinner. But I don't miss the reaction.