Harvest Time! Pumpkin-Apple Bread Recipe

Pumpkin-Apple Bread Recipe (Gluten and Dairy Free)

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup buckwheat flour
• 1/3 cup ground flaxseed meal
  
• 1 and 1/2 cups sugar (organic cane sugar, sucanat, or sugar-replacement such as honey)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xanthum gum
• 1/2 cup olive (or canola) oil
• 1/2 cup chopped walnuts
  
• 1 medium-large apple (I used golden supreme)
  
• 2 large eggs
• 1 cup unsweetened pumpkin puree (see below to make your own puree)
  
• 1/3 cup water

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, buckwheat flour, ground flaxseed meal, sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
2. In a separate bowl, cream together remaining oil and eggs. Add unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Stir in the walnuts and apples. Put mixture in loaf pans (1 small and 1 large).
3. Bake for about 1 hour and 15 minutes (time for large pan) or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

Pumpkin Puree

1 small pie pumpkin
food processor, blender, etc.
sturdy serrated knife
cutting board
larger microwavable bowl with cover (or cover bowl with plate)

Cut pumpkin in half and remove stem, seeds, and insides. Cut into quarters, put in large bowl, and add a couple inches of water. Cover and microwave for 10 minutes. Check to see if soft. Continue to microwave until pumpkin is soft and is easily removed from skin. Remove pumpkin from skin, put in food processor, and puree.
*Note: you can also bake pumpkin in oven or steam until soft.

For the Love of Chai

I have been feverishly working over the past year or so to perfect a chai recipe. I think I will always be messing with it - that's what makes it so fun - but here is what I have so far. Enjoy!

Tina's Chai Latte

3 1/2 c. water
16 green cardomom pods
5 whole allspice
12 whole black peppercorns
4 - 6 slices of fresh ginger, diced (more or less to taste)
3 tsp. cinnamon flakes
4 whole cloves
Dash of grated nutmeg
Dash or two of cayenne pepper
4 tsp. molasses (more or less to taste)
6 tsp. loose black tea
Milk of choice
Drop of two of agave nectar (optional)

1. Put water and spices in saucepan and bring to boil.
2. Reduce heat to low and simmer for 15 - 20 minutes.
3. Add molasses and bring back to boil.
4. Turn off heat and add black tea. Allow to brew for 3 - 5 minutes.
5. Strain tea and pour into individual cups about 2/3 full.
6. Add milk (steamed or try iced).

Makes 4 - 6 servings