Pumpkin Molasses Loaf for Danya

Belle had given me a whole pumpkin the other day. So I roasted it, made some puree, and decided to whip up a loaf of wheat-free pumpkin-molasses bread for our favorite gluten-free ten-year-old. Happy birthday, Danya!

2 C sweet sorghum flour

1/2 C ground almonds

1 C organic granulated sugar

1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cardamom
1 t ground nutmeg

1/2 t ground cloves

1 C organic whole milk
2 eggs
3 T olive oil
2 T unsulphered molasses
2 C pumpkin puree

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared loaf pans. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog