Celebrating the harvest and being thankful for what we have is what Thanksgiving is all about. Finding the little things to be thankful for during the day really adds up. It's so easy to get caught up in the act of wanting, in the "more-ness" of our society. I'm honestly so happy to have a fridge full of food, an apartment that is warm, and a loving husband and two friendly kittens to share my life with. I am working in a field I am passionate about -- teaching home schooled students -- and feel so fortunate to not only have a job but to be passionate about what I do. These are pretty big things that are so easy to take for granted. As someone who has struggled financially and who has also had less-than-great jobs, my life right now is like a dream. Somehow, everything is working out, even with Andrew in school full-time. Not everyone is this lucky, and I realize that every day when I wake up to what my reality is. Whenever I'm feeling like I want something, I keep this all in mind. I don't need anything else.
I'm even thankful for discovering that I am not able to tolerate gluten. I was sick for so long and it feels fabulous to have a normally functioning stomach again. Eating a gluten-free diet also lead me to discover ayurveda and to change my diet for the better. I've learned how to listen to my body and to take care of myself, making sure that I'm getting the nourishment that I need. I'm not sure if this blog would even be happening if I wasn't gluten free!
So, this bread is in celebration. In celebration of health, of vegetables, of the cornucopia of the harvest. It's gluten free and I bet folks at your Thanskgiving table won't be able to tell if you don't let them in on it.
- 1/4 cup buckwheat flour
- 1/4 cup millet flour
- 1/4 cup rice flour
- 1/4 cup tapioca starch
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon ground ginger
- 2 tablespoons ground cinnamon
- 2 medium carrots, grated
- 1 medium zucchini, grated
- 1 large apple, chopped into small pieces
- 1 full can of pumpkin
- 1/4 cup raisins (I used a mix of regular and golden raisins, but you could even use dried cranberries if you like)
- 2 medium eggs, beaten
- 1/4 cup maple syrup
Preheat your oven to 425, and grease your loaf pan with oil or butter. In a medium sized mixing bowl, combine your flours, baking soda, salt, and spices. In a separate bowl, add in the grated veggies, chopped apple, can of pumpkin, and raisins. Stir well, and taste the goodness. Add your beaten eggs and maple syrup into this vegetable mixture, and mix everything until it's well incorporated. Add the flour mixture, and stir well again. Pour into the loaf pan, and place in the oven. Let bake for 1 hour to 1 hour and 15 minutes, or until a knife comes out of the center of the loaf clean. This bread is super moist. I know a lot of people don't like the word moist, but it is -- so keep that in mind when baking it.
Oh, and I have finalized my Thanksgiving day meal list. I'm hoping to post one more Thanksgiving dish before the big day, and of course a photo round of of the actual meal itself. I hope you're having fun conjuring up dishes to have at your dinner this Thursday!