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. 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!

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:

More Indian-inspired recipes you might enjoy: