It is rainy in Olinda at 4000 ft. – clouds embracing the yurt. Perfect day for baking and other indoor creative projects, I have mostly been looking at recipes…
A warm slice of PUMPKIN LOAF was very welcomed around noon with a cup of tea, the recipe went close to this:
D R Y I N G R E D I E N T S :
- 1-1/2 cups Gluten-free Flour (Almond, Bob Mill’s Gluten-free baking mix and Brown Rice)
- 2 tablespoons Flax Seed, finely ground
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon ground Cloves
- 1/8 teaspoon each ground Cardamom and Nutmeg
- pinch each Sea Salt and Cayenne
- 1 tablespoon Rosemary, finely chopped
- 1 1/2 tablespoon Currants, roughly chopped
W E T I N G R E D I E N T S :
- 1 cup Cooked Pumpkin or other Winter Squash
- 1/2 Apple Banana or 1/3 (common variety)
- 1 Egg
- 1 cup Water
- 3 tablespoons Olive Oil or Coconut Oil
- 1 teaspoon Vanilla Extract
- Squeeze Lemon or lime (optional)
- Preheat oven to 350F. Oil a 8″ x 4″ loaf pan.
- In mixing bowl, combine dry ingredients.
- In a blender, blend until smooth the wet ingredients; fold into dry mixture, stir to combine (don’t overmix)
- Transfer mixture to loaf pan and place in middle rack of a preheated oven. Bake for 30-45 min.
Remove from oven, cool, and slice. Enjoy as is or spread with Coconut Oil.
