Spring is finally in the air! I have spent several afternoons outside raking. We have lots of dead grass patches along the road and in the front yard. I am guessing this is from heavier snow piled up along the road and driveway from plowing and snowblowing and from some of that snow having salt in it. I want to get it done as the beginnings of green growth are beginning to show up. Can you believe it?!!! We thought it would never come but here it is, just like every year. While I was outside I noticed several wonderful happenings going on:
The chives are coming up in the herb garden behind the house! They are always the first to show up in the Spring. I will have to start snipping and using them. Around the front of the house these guys are coming up:
The tulips are making their presence known! They may even be ready by Easter if the warm weather keeps up!
Mike has been out by the pond, cutting the grasses back to prepare them for their new growth.
The Mute Swans have dropped by a few times to grace us with their presence. They are so beautiful. And then I woke up this morning to this…..
I have to give this a BIG BAH-HUMBUG! Of course by the time I post this, the snow will have all gone away. Once we were rid of it all I was ready not to see it again for a long, long time.
I have started to get the baking itch again. I have tried several Gluten-Free items with mixed success. The pancakes turned out great. The Banana Bread recipe NOT. Then I tried tortillas and they are good but are not soft enough to roll so I pile stuff on top and eat them like a tostada. Last night, I used one as a mini pizza crust–very good. I made a loaf of what was suppose to be the best gluten-free sandwich bread ever, even better than homemade wheat bread and it is NOT. It is good but not better, not even close. Then I decided to see what I could do with the Sweet Brown Baby recipe……SUCCESS! If you would like to see the earlier recipe you can find it HERE in a previous post. It is a delicious molasses brown bread that has regular wheat flour and whole wheat graham flour. I replaced the regular flour with a gluten free flour blend, buckwheat flour, and sorghum flour.
A lot of gluten free baked items are dry and crumbly but like the original this one is moist and stays moist for days. I used a gluten free flour blend that I mixed up myself that I got here from The Art of Gluten Free Baking. If you have a mix of your own feel free to use that and let me know how it turned out.
Gluten Free Brown Bread
- 1 cup Gluten free flour blend
- 1/2 cup Buckwheat Flour
- 1/2 Cup Sorghum Flour
- 1/4 teaspoon Xanthan Gum
- 1 teaspoon soda
- 1/3 cup sugar
- 1 tablespoon softened butter or coconut oil
- 1/3 cup molasses
- 1 beaten egg
- 1 cup Buttermilk or sour milk
|Mix all ingredients together and bake at 350 degrees for 40-50 minutes in a greased loaf pan. Set the timer for 40 minutes and start checking it. Do not let it get overdone. |
I have another granola recipe to share with you and for all of you Morton Street Coffee fans the legendary Cheezy will be making its recipe debut in the very near future. It was the most popular sandwich and most requested recipe other than the salad dressing from my days at the coffee shop.
Have a wonderful time preparing for the Easter weekend. I think we are having Scalloped Potatoes and Ham here in “the Berkshires”.