Zucchini Deliciousness

It’s like I just got home from a year of crazy. And now, suddenly, it’s fall, the end of 2018, I’m living back in my house, just returned from my trip East, and for the first time in a long time, maybe since last year, I feel settled. Like I can exhale. Like I didn’t know I’d been holding my breath until I no longer was. And, while I think about all of this and it soaks in, I decide that instead of making a fire, because suddenly it’s cold and flannel sheets with tea and slippers seem like a good idea, I decide that instead of that fire, I’ll bake.

Gluten Free Coconut Zucchini Bread

1 C sugar

2 eggs

2/3 C vegetable oil

1 t vanilla extract

11/4 C gluten free flour mix

1 t baking powder

1 t cinnamon

1/2 t xanthan gum

1/2 t baking soda

1/2 t salt

2 C shredded zucchini

1/2 cup chopped nuts (optional)

1/2 C shredded coconut (optional)

Preheat oven to 350

Mix eggs and sugar in large bowl. Add oil and vanilla, mixing well.

In a medium bowl, mix all dry ingredients.

Add dry ingredients to wet ones, mixing well.

Then add zucchini, nuts, and coconut, mixing well.

Transfer to a lightly greased 9×5″ bread pan.

Bake for 1 hour or until knife inserted in center comes out clean.

Let cool. Enjoy!

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Bread. 

 Sometimes (like on a Monday in January when the costuming job you thought you were about to start falls through, and you just watched Downton Abbey’s characters smear butter onto thick cut teatime slices of bread, and it’s really cold outside) all you can do is put an apron on over your overalls and bake some bread!

I’d never actually made bread until today, though I remember the smell from childhood. My friend Alethea’s Artisan Boulè recipe has been sitting in my inbox for over a year and turned out to be simple, delicious, and is guaranteed to make your house smell good while baking, in all of its gluteny goodness.

 Alethea’s Artisan Boulé

(For free form round dinner loaves and pizza crust)
1.5 TBS dry active yeast

1.5 TBS sea salt

1 TBS honey

3 c. Lukewarm water

Stir

Add 6.5 c unbleached white flour

Stir w/ wooden spoon

Cover not airtight for 2 hours

Once the dough has risen, you can refrigerate in an airtight container for about 2 weeks. If you refrigerate, let the dough you are using sit out for 1/2 hr, then bake. You can also freeze loaves for months.

This batch makes about 2 dinner loaves and 1 pizza or  2 big loaves.

When I make the boulé loaves,  wet hands, take the chunk you want to use and toss back and forth and dust with flour till round.

For pizza cover pizza stone with cornmeal.

At about 30 min I cover the top of the bread in butter

Bake 375 for 50 minutes.

Smear with butter, jam, avocado or whatever sounds good. Enjoy!