Pumpkin & Pomegranate

I had quite a productive evening the night before last. I got off work a tad early since I did not take lunch. Well not really, I was SUPPOSED to get off work early since I did not take lunch, but I ended up staying until 4:30 anyway. I raced home and made a salad that could have been 2 meals worth. It was delightful! Lettuce, tomato, sautéed mushrooms with oregano, marinated peppers, olives, carrots, cucumbers, artichoke hearts, and topped with a container of Trader Joe’s Eggplant Hummus (oh how I adore thee). I watched an Episode of The Big Bang Theory, then walked down to get 2 dozen eggs from my neighbor’s little homestead. The ducklings have practically doubled in size, and I think the dogs are finally getting used to me. When I got back, I popped my sprouted buckwheat into the dehydrator, jarred my sprouted almonds, and took a shower. Then it was time to crack some young coconuts and bake this peach bread.

Peach is a very mild flavor, so this bread isn’t overly “peachy”. Mostly the peaches just give it moisture, but there is a very subtle and delicate peachy-ness that I quite enjoy.

This was also my first try with coconut sugar, and I have to say I am very impressed! I bought the bag at Whole Foods, and it is definitely pure coconut sugar from the coconut palm. Coconut sugar has a low glycemic index (35), plus it is low in fructose so there is no worry of it causing liver damage (like with agave nectar). It is however still sugar and so I don’t recommend making it a staple, but it seems to be a good substitute when you want to sweeten something up. I tend to primarily use date sugar, but for some recipes that just won’t work. It is nice to have something on hand for the rest.

Made the house smell delightful!

Peach Bread

Ingredients:

• 2 C. Almond Flour
• 1/2 C. Flax Meal
• 1 tsp. Baking Soda
• 1/4 tsp. Salt
• 1.5 tsp. Cinnamon
• 3 Pastured or Backyard Eggs, lightly beaten
• 1 C. Puréed Peaches (skinless)
• 1.5 tsp. Vanilla
• 1/4 C. Coconut Sugar

Method:

1. Preheat oven to 350° F.
2. Whisk together the almond flour, baking soda, salt, and cinnamon.
3. In another bowl, mix together the eggs, puréed peaches, vanilla, and coconut sugar.
4. Mix wet and dry ingredients until fully combined.
5. Prepare loaf pan by covering the bottom of the pan with a piece of waxed or parchment paper. Grease the paper and the sides of the loaf pan with virgin coconut oil.
6. Pour batter into prepared pan and bake for 45 minutes, or until a sharp knife stuck in the middle of the loaf comes out clean.