Tuesday was our "Monday" this week. We both took Monday "off" and spent the day enjoying it. Tuesday was the day for thunderstorms to roll in late afternoon, so laundry went out on the line early. I am working my way through my garden freezer goodies, and made us some flourless pumpkin bread with frozen garden pumpkin puree. It is a very dense, thicker bread, and with less sweetness and flavor, but by adding some extra cinnamon and nutmeg it's pretty good. The bread is also about half the height of other baked pumpkin breads. I test the bread about 30 minutes into the cooking time, and let it cool almost completely in the pan. I finish the cooling on a wire rack before slicing. Flourless Pumpkin Bread In a blender mix all of the ingredients: 2 cups organic old-fashioned oats 15 oz. of frozen, thawed garden pumpkin puree (I measure it, as it will weigh differently depending on the thickness of your pumpkin puree). You can use 1 can of pure pumpk...
Inklings from the Farmhouse, embracing balance and new beginnings.