WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, March 15, 2013

Everything but the Kitchen Sink Quick Bread


(gluten free, corn free, dairy free, soy free, nut and seed free)

It was a clean out the fridge day. A little of this and a little of that... and presto an odd but delicious bread! Admittedly, I have been thinking about a quick bread for Abby the last few weeks. She cannot have zucchini, banana,nuts, squash. This time of year as the farmers markets start to open I start seeing terrific quick breads popping up all over the blogs. Sara said after tasting this loaf that it shouldn't but it oddly reminded her of banana nut bread. Subtle flavors with a bit of crunch and some sweet bites of figs. Just as easy as banana bread just as spicy as a zucchini- and the chickpeas were the perfect replacement for nuts. The tamarind was not noticed on it's own in the bread(not sour or tart) but did lend to add some depth.

Just a reminder, always make sure your ingredients are safe for your allergies- I post what works for Abby, which may or may not work for others with similar allergies.

preheat to 350 degrees

2 1/2 cup all purpose gf flour(posted our blend a few days ago)
1-2/3 C Sugar (domino's)
1-1/2 t (corn-free) Baking Powder(Hains)
1-1/4 t Baking Soda
1 t Salt
1 teaspoon ground ginger(we have been using mostly Simply Organic brand spices safely)
1 teaspoon allspice
1/2 cup grapeseed oil
1/2 C mashed cooked sweet potato puree(or pureed carrot? or squash? Banana? )
1 cup coconut milk(homemade or safe canned)
1 Tablespoon Braggs apple cider
2 Eggs
2-3 Tablespoons tamarind puree(I start with about 1/4 block tamarind fruit no seeds. I add a couple tablespoons hot water and stir well and then push through a fine screen until I have 2 tablespoons)
1/2 roasted chickpeas( or nuts or seeds of your choice if you can.)
1/2 cup diced dried figs(or raisins or longans or dates of your choice if you can)I soak my figs in hot water to soften.

Mix all your liquids including your sweet potato together well. Add dry ingredients and mix till just mixed - don't over beat it. Pour into 2 greased loaf pans(or 1 loaf pan and make muffins with the other half.) Bake for 60 minutes or until toothpick/knife comes out clean.



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