Monday, August 23, 2010

Zucchini-Almond Bread (gluten-free + dairy-free)

Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.

So why not bake zucchini bread? Now that our kitchen isn't 100 degrees anymore, I feel I can bake again! This gluten-free zucchini bread recipe is easy to make, moist, and super flavorful. It does contain eggs. If you are looking for an egg-free (vegan), gluten-free zucchini bread recipe please check out the Quinoa Zucchini Bread recipe in our cookbook. It is a great recipe. You'll also notice that I use something called 'coconut sugar' in this recipe. Coconut sugar is a low-glycemic granulated sweetener that can replace white sugar in any recipe. For more information on one of my favorite sweeteners please refer to my Coconut Sugar Apple Crisp post!


Gluten-Free Zucchini-Almond Bread

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available at this time of year! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking. They are available through Pampered Chef.

Dry Ingredients:
1 1/2 cups sorghum flour
1 cup almond meal (Bob's Red Mill almond meal/flour)
1/2 cup tapioca flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:
1/2 cup melted coconut oil or grapeseed oil
3/4 cup coconut sugar
2 large organic eggs
2 cups grated zucchini
1 cup almond milk (or another unsweetened dairy or non-dairy milk)

1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees. Oil four mini-loaf pans.

In a large bowl, whisk all of the dry ingredients together well. In a separate bowl, whisk together the oil, sugar, and eggs. Add the zucchini and milk and stir together. Pour the wet ingredients into the dry and mix together well using a whisk or wooden spoon until the batter thickens. Immediately fold in the chocolate chips if using.

Evenly distribute batter amongst the four loaf pans. Smooth the tops with your finger if desired (I always do this). Bake for 40 to 45 minutes. Remove loaves from pans after about 5 to 10 minutes and place onto a wire rack to cool. Source: www.NourishingMeals.com


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Saturday, August 7, 2010

Spicy Peach Chutney Recipe


One of my favorite things to cook is Indian food. We recently had a large family reunion with over 60 people. Each night a family hosted a dinner with a different theme. Our night was Indian night. Along with the contributions of a few of my cousins, we made Indian Chicken Curry, Lentil Spinach Dal, Saag Paneer, Rice with Potatoes and Saffron, Raw Cilantro Lime Chutney, and this very spicy and easy Peach Chutney; all to feed 60 people. Other family members brought some incredible side dishes and appetizers such as Chicken Satay and Chicken simmered with Onions, Spinach, and Tomatoes.

This chutney recipe was a last minute addition of mine and we all thought it was so delicious that it deserved to be photographed and added to this blog!

The trick to removing the peach skin easily is to drop the peaches into boiling water for about 30 seconds. Remove the peaches with a slotted spoon and place them into an ice water bath. The skin will easily slip off with little effort. If your peaches are on the firmer side you may be able to simply remove the skin with a paring knife and skip the boiling water altogether.


Spicy Peach Chutney

Serve this flavorful, fresh chutney recipe over dal and rice or your favorite curry recipe. If you would like a milder chutney, simply omit the habanero peppers. If you don't have coconut sugar (a low-glycemic granulated sugar) on hand then feel free to use another granulated sugar such as raw cane sugar or Sucanat.

8 medium-sized ripe peaches, peeled and diced
the juice of 2 limes
3 habanero peppers, seeded and finely diced
2 to 3 jalapeno peppers, seeded and finely diced
1 1/2 tablespoons grated fresh ginger
4 to 6 cloves garlic, crushed
1/2 cup coconut sugar
few dashes sea salt or Herbamare

Place all of the ingredients into a medium-sized saucepan and set heat to medium. Note: I used an 11-inch skillet in this photo because it was the last pan in the house! Simmer covered for about 20 minutes over medium to medium-low heat then remove the cover and simmer for about 10 minutes more to let some of the liquid evaporate. Serve warm or chill and serve the next day. The flavors definitely improve with age. Source: www.NourishingMeals.com


More Indian-inspired recipes you might enjoy: