Saturday, June 20, 2015

Baking day

Fresh produce always inspires me to bake, whether it is apples in a crisp, zucchini in a bread, or berries in a special galette.  The other day I had oodles of zucchini and blueberries begging to go into muffins, and while I was taking out baking ingredients and turning on the oven, I decided to thaw a jar of pumpkin puree from my Aunt's fall harvest and make some pumpkin bread, These are two family-favorite recipes that we use again, I'll share links below the pictures.

Pumpkin bread, about to come out of the oven. This recipe is the rice flour Pumpkin bread recipe from You Won't Believe It's Gluten-Free, which is a really nice compilation of many easy gluten-free meals and treats.
I substitute applesauce for the yogurt called for in the recipe.

Zucchini blueberry muffins. This recipe was one I pulled out of Parents' magazine years ago.  The recipe isn't gluten-free, but it easily converted by just substituting a good gluten-free flour blend (with xanthan gum).  I also substitute applesauce for half of the oil.  I've made it as bread or muffins; as muffins, bake for 35 minutes at 350.
The pumpkin bread lasted for two days' of breakfasts, and muffins accompanied lunch.  Yum!

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