Last week I found myself at a small town farmer’s market. One of the things that came home with me was a zucchini. Some of it went into zucchini and tomatoes and the rest found it’s way into the lovely loaf of gluten free zucchini bread pictured above. I used my mother’s zucchini bread recipe with my usual substitutions — agave nectar, flax seed meal and hot water, unsweetened applesauce, buckwheat flour and all purpose gluten free flour. I also added chopped walnuts and to be just a little naughty chocolate chips. You can convert your own recipes. It’s not that hard, but it can take a little time and experimentation to figure out your substitutions.
Every year around this time I go through the autumn tradition I call killing the fatted pumpkin. This is when I cook wonderful fresh pie pumpkins and freeze the puree for the rest of the year.
Cooking fresh pumpkin is easy:
1. Choose a nice orange pie pumpkin.
2. Cut pumpkin in half.
3. Scoop out seeds.
4. Place cut side up or down (either works) in a baking dish with about 1/2 – 1 inch of water.
5. Cover with foil and bake 1 hr. at 350 degrees.
6. Remove from oven. When cool enough to handle scoop out cooked pumpkin. Mash pumpkin or if very soft just give it a good stir.
7. Prepare 1 and 2 cup containers of pumpkin for freezer.
8. Freeze and enjoy homemade pumpkin goodies all year.
This recipe is part of the Sugar and Spice Link Party.