Peach Bread
Ingredients
- 1 pound freshly peeled and sliced peaches
- 1/2 cup organic unsweetened apple juice*
- 1 3/4 cups sprouted flour (your choice)
- 1 cup organic sugar (or sweeetner of choice)
- 1 teaspoon each aluminum-free baking powder AND baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 large egg, lightly beaten, preferably pastured
- 4 tablespoon melted butter, preferably raw or organic
- 1 teaspoon vanilla extract
- 3/4 cup toasted almonds, chopped (optional)
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Cook peaches and apple juice in a saucepan over medium–high heat, stirring often for 15 minutes or until peaches are tender.
- Process the peach mixture in a blender until smooth.
- Combine flour and next 7 ingredients in a large bowl.
- Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds.
- Pour into a greased and floured ceramic or glass loaf pan.
- Bake at 350 degrees for 30 minutes.
- Cover with a parchment tent after 30 minutes if excessive browning occurs. Bake additional 15 minutes until a tooth pick inserted in middle comes out clean.
- Cool on a wire rack 10-15 minutes.
- Remove from pan and cool completely on wire rack.
- Very special served with homemade vanilla ice cream topped with a dash of freshly ground nutmeg.
Recipe Notes
* You may replace apple juice with dry white wine or dark rum, depending on your tastes and preferences.
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Brandied Apricot Teacakes
Ingredients
- 6 ounces dried apricots, finely chopped (I use unsulfured)
- 1/2 cup organic currants
- 1/2 cup boiling filtered water
- 1/2 cup organic butter, softened
- 1 1/2 cups coconut sap sugar
- 3 eggs, organic or pastured
- 2 cups sprouted white wheat or brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup apricot brandy
- Powdered rapadura sugar (optional)
Servings:
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Instructions
- Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
- Pre-heat oven to 325°.
- Beat butter; gradually add sugar, beating well with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and next 5 ingredients in a separate bowl.
- Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
- Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
- Remove muffins from pans and let cool on wire racks.
- Sprinkle with powdered rapadura for an added touch.
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Wilmington Squash Soup
Ingredients
Herbal base
- 2 tbsp butter
- 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
- 1 garlic clove minced
- 1 red pepper chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh basil chopped
Squash soup
- 2-3 lbs organic butternut squash peeled and chopped
- 1/2 lb naturally cured ham
- 1 15 oz. can organic diced tomatoes
- 4 cups chicken stock
- 1/2 tsp ground allspice
- 1/2 tsp mace
- 1 pinch nutmeg
- 2 tbsp curry powder
- salt and pepper to taste
Servings:
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Instructions
Herbal base
- Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
- Add these ingredients to your pot and bring to a boil.
- Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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