I seem to be spending the first half of my day in the kitchen. I threw together a zucchini breakfast bake and topped it with freshly grated parmesan cheese. There is spinach in it too. I didn't use a recipe. I just tossed some things together. I had some thawed pumpkin to use up, and got out my old trusty cookbook. Wow! I haven't made pumpkin bread in years, and it called for 3 cups of sugar. That is a lot of sugar for one loaf. I went online of course and found one that was a low-sugar recipe. I didn't have white whole wheat flour, but adjusted to what I had on hand. I totally forgot to take a photo of it, but it was delicious. I swapped out the coconut oil for canola. I just didn't see it staying in a liquid form after adding cold milk and cold pumpkin puree. It turned out good and my pumpkin puree didn't go to waste. Recipe is called Healthy Pumpkin Bread from Cookie and Kate. Daughter E is now volunteering for t...
Inklings from the Farmhouse, embracing balance and new beginnings.