The oat mixture is sticky, keeping your hands slightly wet will help.

You’ve been so patient with us as we perfect our recipe for Bob’s Savory Oat Fritters and we are finally ready to share it with you! Matt and I have been chopping and dicing and frying for months now and we can hardly believe the 2010 Golden Spurtle Competition is only 10 days away! This last year as World Porridge Champions went far too quickly, but we think we’re ready. Our last practice session left us with a whopping 60 seconds to spare! You can make our Savory Oat Fritters in 30 minutes, but you might enjoy yourself more if you take it a bit slower.

They take some time, but Bob's Savory Oat Fritters are worth the effort.

Bob’s Savory Oat Fritters

Ingredients:

• 1 cup Bob’s Red Mill^® World Champion Steel Cut Oats
• 2-1/2 cups Chicken Broth (1 cup separate)
• 1/3 cup Shallots, minced
• 2 Tbsp Olive Oil
• 1 package dried Porcini Mushrooms
• 1 cup grated Parmesan cheese
• 1 cup raw Pancetta, fat removed, cut into cut into ¼ inch about the size of a bean or a kernel of fresh corn (save two or three scraps of fat for cooking)
• 2 Tbsp fresh Thyme
• 12 to 16: 1/2-inch cubes Soft Northern Pecorino (di Pienza), Gruyère, or your favorite soft flavorful melting cheese
• 3 large Eggs
• 1/3 cup Milk
• 1-1/2 cups Unbleached White Flour
• 2 cups Bread Crumbs*
• 3-5 cups Safflower Oil for Frying (enough to cover an entire ball or fill your deep fryer according to the manufacturer’s instructions)

1. If using a deep fryer, begin heating oil to approximately 360°F.
2. Reconstitute mushrooms in 1 cup of heated chicken broth. Drain mushrooms, save broth for cooking. Chop mushrooms so that they are about 1/4 inch square.
3. In a medium-size pan, add fat scraps and raw pancetta. Cook until browned and crispy, about 3 to 5 minutes. Drain and set aside.
4. In a medium-size pot, heat the olive oil and cook shallots until translucent (about 1 minute). Add 2-1/2 cups chicken broth (include the one cup used for mushrooms), steel cut oats and mushrooms. Bring to a boil and reduce heat to medium. Cook, stirring often, until oats drink up most of the liquid (about 15-20 minutes). When mixture has thickened and oats are cooked, remove from heat and add thyme and pancetta.
5. Let mixture cool until no steam is released when stirred. To speed up cooling process, place the pot of oats in an ice bath stirring constantly. When oats are warm to touch, but not hot, add 1 egg, stirring to combine. Add parmesan, stirring to combine. If using a pot of oil, rather than a deep fryer, begin heating oil to approximately 360°F.
6. Taking three medium bowls, place unbleached white flour in the first bowl. Place two eggs and milk in second bowl and whip to combine. In the third bowl, place bread crumbs.
7. Using wet hands, scoop 1/4 cup of oatmeal mixture into your hand, forming a ball. The mixture will be sticky and it is handy to have a bowl of water nearby to wash-up as you go. Press one piece of Pecorino into the center of the ball, forming the mixture around the cheese. Dip first in flour, second in eggs, third in bread crumbs. Place on a dry plate until ready for frying. Continue to make balls until the mixture is gone.
8. Depending on the size of the fryer, place as many balls as you can into the oil at once so that they lay evenly in the bottom of the basket or pot. Fry for 1-2 minutes, until golden brown. Remove from oil and place on a paper towel to soak up excess oil. Continue frying until all balls are cooked.
9. Serve with our simple tomato sauce or your favorite tomato sauce.

*To make the best bread crumbs, take one baguette of French bread and slice length-wise. Let sit out two to three days until dry or toast in oven (about 350°F for 15 to 20 minutes, just keep an eye on it to be sure it doesn’t burn). Crunch the baguette with a rolling pin or pastry blender until you have a bowl of bread crumbs that are almost uniform in size and shape. A food processor will work well, too.

Simple Tomato Sauce

Ingredients:

• 1 28-ounce can San Marzano whole plum Tomatoes (look for the cans that do not contain basil) with juices
• 1/4 cup Extra Virgin Olive Oil
• 2 Tbsp finely minced Garlic
• 1/4 tsp dried Oregano
• 1/4 tsp crushed Red Pepper Flakes or more to taste
• 1 tsp Sea Salt
• Black Pepper to taste
• 2 Tbsp finely minced fresh Parsley

In a large heated sauté pan, add the olive oil, then the garlic over medium heat. Add the tomatoes and their juices, using a spoon to break up the tomatoes. Add the salt, pepper, oregano and red pepper flakes, and stir to combine. Turn heat to low, partially cover and allow to simmer for about an hour. Stir occasionally, scraping the bottom to combine. When sauce is thick, remove from heat and add parsley. Stir to combine. Makes about 2 cups.

Lisa from Gluten Free Foodies wrote this lovely post for you. We just adore her blog because she combines all sorts of handy gluten-free information and throws in some great recipes and antidotes to keep things flavorful! Visit her site for info about events and great gluten-free recipes.

This morning I was thinking about the autumn leaves as I was practicing my yoga in Tree pose.  While I was standing tall and rooting down, I began to think about all the things that I do to nourish my mind, body and soul to get ready for winter.  I try to practice yoga on a daily basis to help me manage my health.  I have Celiac Disease and chronic pain.  In the winter time, it is especially hard for me to get moving in the morning.  The more that I can do to simplify my breakfast, making it tasty and healthy, the better I feel.

I created this Gluten Free Pear Fig Muffin recipe because I want something hearty like  a warm bowl of oatmeal but I just can’t eat oats – certified Gluten Free or not.  My body just can’t digest oats but I love oatmeal. So I thought about the autumn flavors that I like and how I could re-create them into a hearty, not too sweet muffin. This Gluten Free Pear Fig Muffin has high protein and fiber.  The flavors of the pears, figs, honey, cinnamon and vanilla satisfy your hunger and sweet tooth to get your day started naturally well.  I used Bob’s Red Mill Gluten Free Almond Meal/ Flour and Hazelnut Meal /Flour because I like the combination of the flavors and textures together.

I make the muffins first thing in the morning so that I can get moving and warm up.  While the muffins are baking, I practice my yoga.  It is best to practice yoga on an empty stomach. The aroma is amazing and will motivate you to get through your practice.

Gluten Free Pear Fig Muffins

Makes approximately 18 muffins

Dry Ingredients

• 2 ½ C  Bob’s Red Mill finely ground Almond meal/flour
• ½ C    Bob’s Red Mill finely ground Hazelnut meal/flour
• ½ tsp   Sea salt
• ½ tsp   Baking soda
• ½ tsp   Cinnamon

Wet Ingredients

• ¼ C     Grape seed oil
• ¼ C     Honey
• ½ C     Dried figs, chopped small chunks
• 1 ½ C  (2) Pears, peeled & pureed in food processor
• ½ tsp   Lemon juice
• 2 large Eggs, lightly beaten
• 1 Tbsp Pure vanilla extract

Preheat oven to 350 degrees.  Line muffin pans with 18 paper cups.

• Combine almond meal/flour, hazelnut meal/flour, sea salt, baking soda and cinnamon in a medium bowl.
• Whisk to sift ingredients and break up any lumps.
• Peel 2 medium size pears and cut them into pieces.
• Use a food processor to finely chop the pears. Add the lemon juice while chopping.
• In a separate medium bowl, combine grape seed oil, honey, eggs, vanilla, figs, and finely chopped pears with lemon juice.
• Pour wet ingredients into dry ingredients and mix well.
• Spoon the batter to just below the top of the paper cup.
• Bake for 30-40 minutes until tops are brown and cake tester inserted into center comes out clean.
• Remove from pan and cool on rack.

Tips:

• Measure the honey after the grape seed oil and it will completely flow out of the cup.
• Store nut meal/flours in refrigerator – measure amount needed and let come to room temperature.  Use the whisk in a metal bowl to help break up the chunks and make the nut flour loose.
• When processing the pears, add the lemon juice to the pears to keep their color.
• Cinnamon is a great warming herb and is low on the glycemic index to help stabilize blood sugar levels.

Some of my other loves besides Yoga and Gluten Free food are cooking, baking and blogging. I have been creating recipes since I was a young girl and tall enough to see over the counter.  The only difference is that now my recipes are all Gluten Free.  I prefer to use Bob’s Red Mill, certified Gluten Free products because it is one less thing for me to worry about.  I also love the fact that they are an “employee owned company”!  How great is that?  If you are ever in the Portland, Oregon area it is worth the trip to the Bob’s Red Mill factory to see … start the angelic choir… the Mecca for Gluten Free baking!

I have been writing the Gluten Free Foodies blog – http://www.glutenfreefoodies.blogspot.com for a little over a year and a half.  I started the blog because I found myself talking to so many people about living Gluten Free when I was out at the grocery store or at various random places. I like to research information to make me healthy and to share the information that I have learned.  The blog was a perfect place for me to provide the information such as recipes, experiences, reviews of products and restaurants.  I also started a support group at the same time because I wanted to have something a bit more social to look forward to each month.  Both the blog and the support group are great therapy for me.  I love meeting all the people and hearing everyone’s stories.  I love the feeling when we can get together and enjoy really great Gluten Free food together; after all we are Foodies even without Gluten!

I like to say, Gluten Free Foodies – Celebrate the foods that we can eat! ©

©2010 Lisa Garza Gluten Free Foodies

Unprocessed starts at the beginning- here Bob inspects a new shipment of grain.

At Bob’s Red Mill, “unprocessed” foods are our bread and butter. We pride ourselves on keeping true to the ingredients we use. You know the drill by now- one pound in, one pound out. No preservatives, no weird chemicals, just grains, beans or seeds. When Andrew from Eating Rules approached us to write a blog post for October: Unprocessed, we jumped at the opportunity to become a member of this group and take on his challenge in our own lives.

What is October: Unprocessed? Struck by the realization that much of the food we eat in the United States is full of chemicals for flavor, freshness, color, as well as excessive levels of sugar, fat and salt, Andrew challenged himself to take a month off from all of these excessively processed foods. That was in October of 2009. This year, he’s taking it to a new level and challenging everyone to try a month without processed foods.

What is a “processed” food? This is sort of a nebulous territory- ‘processed’ can mean many different things. If you want to be strict about it- even an egg from a chicken has been ‘processed’ if it came from the grocery store. Fortunately, Andrew isn’t asking us to go that far. His definition is as follows: Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.

That can mean different things to different people. I like to think of it in terms of Michael Pollan’s In Defense of Food, which basically says- if your great-grandmother wouldn’t recognize it as food, it isn’t. Even then, it’s a little fuzzy, but I’m taking up his challenge anyway. Yep- even while we’re trekking through Scotland in our quest to win the Golden Spurtle again, I’ll be passing on the convenient convenience foods. I hate to admit that I ever eat them anyway, but I admit it- I, too, occasionally indulge in candy bars, soda pop and other sinful snacks.

Unprocessed tastes so good! Find this recipe and others on our site at www.bobsredmill.com.

One particular challenge in my household (yes, I did talk the hubs into taking the challenge too) is that we’re dairy free and vegetarian. So where do I draw my “processed” line?  I think this will apply to a lot of people on the gluten free diet or with other food issues. When you try to eat foods that are out of the ‘norm’, you find yourself eating foods that are a little on the questionable side. You find yourself wondering what IS that weird ingredient in the vegetarian sausage? Soy sour cream? That can’t be ‘unprocessed.’ Regular sour cream passes the test with flying colors and the soy version has less bad fats and cholesterol, but it also has a slew of weird stuff. Where does soy butter come into play? You get my drift. We’re cutting out anything that’s obviously processed- kiss my soy and veggie meats goodbye- unless I make them myself- and out with the fake sour cream and fake cheeses. We shouldn’t be eating them anyway- at least not in any appreciable quantity. I’m keeping the soy margarine and my KIND bars, thank you very much.

I challenge you to join us and take on a month of consciously choosing your food. We have several people taking the challenge here at Bob’s and we’d love your company. Head on over to Eating Rules and sign up for the challenge. Andrew has given a few guidelines to make the challenge functional for all types and is hosting guest posts from bloggers of every type all month long. Good luck! I’ll keep you posted on my progress and keep me posted on yours if you choose to join us.

Gluten-Free Recipes for the Conscious Cook contains over 100 seasonal, vegetarian recipes.

To gear up for Celiac Disease Awareness Month in October, we’re giving away two copies of Gluten Free Recipes for the Conscious Cook- read on for more details.

Leslie Cerier is a master of recipes using seasonal and locally sourced ingredients. Known as The Organic Gourmet, Leslie has shown us time and again that eating consciously does not have to mean hours and hours of time at the market or in the kitchen.

Her newest book, Gluten-Free Recipes for the Conscious Cook takes eating mindfully to a new level. This lovely book is filled with tips for which ingredients are the most earth-friendly (and gluten free) and where to find them. Leslie uses a wide variety of grains and legumes paired with seasonal produce for dishes like African-Spiced Teff and Lentil Stew with Collard Greens and Yams and Shiitake and Kale Lasagna with Marinated Dried Tomatoes and Chèvre.

We have two copies of this great book to giveaway to two lucky readers. In addition to the book, we’ll be throwing in a package of Quinoa and Teff to make eating consciously even easier.

How to Enter:
1. Visit Leslie’s website at http://www.lesliecerier.com/index.html and choose a recipe that you would like to try. Come back here and let me know which recipe sounds divine by posting it in the comments.

That’s it- we’re keeping it really simple this week. Winners will be chosen by random selection from all comments posted by Thursday, September 30th at Midnight.

This guest post comes from Evan at Food Makes Fun Fuel. We love his blog because he loves food just as much as we do and embraces a great attitude about being gluten free. Enjoy this insight into his favorite Bob’s Red Mill products and check out his blog at FoodMakesFunFuel.com.

Hi, Bob’s Red Mill fans. My name is Evan, a runner with a passion for cooking and a blog called FoodMakesFunFuel.com.There’s always been something fun about baking, whether it’s impressing people and making them happy, knowing that you made something special, or just licking the batter. I never thought that I’d need to follow a gluten-free diet. The day I found that out felt like a death sentence to my baking career. No more brownies from a box; no more funfetti cupcakes; not even light and fluffy pancakes on a Saturday morning.

Rather than letting this be a “death sentence”, I started looking at ways to continue on pursuing my hobby and having fun with it. Little did I know then that a company called Bob’s Red Mill made all the gluten-free delicacies I could have hoped for. By using their flours in place of traditional wheat flours, I’ve been able to recreate delicious and whole grain baked goods just as well as ever.

For anyone who might be new to gluten-free baking, here are a few of my favorite products and substitutions. With these in your pantry, making anything will be so simple you’ll swear it couldn’t be true.

In place of enriched, bleached flour use Bob’s Red Mill gluten-free all purpose flour blend.  This is the easiest switch you could make. Bob’s Red Mill’s all-purpose flour is a perfect mix of flours and starches to substitute in any recipe. I love using it in traditional brownie recipes for that same, fudgy feel.

For a quick cake fix, use Bob’s Red Mill’s gluten-free vanilla cake mix instead of any other brand. When my birthday rolled around, my family wanted to make me something but had no clue about gluten-free baking. I told them not to worry and to turn to this cake mix. Not only is this a great mix, but it also contains whole grain sorghum flour. Try making it into cupcakes for a bite-sized dessert.

One of the foods I miss most being gluten-free is a simple pizza. Of course, you can get take out pizza anywhere, but gluten-free? Not so much. Bob’s Red Mill gluten-free pizza crust is perfect for making your own. Besides being nice and chewy like a good crust should be, it’s made with whole grain rice flour; in that respect, it’s actually better than most pizza crusts!

These are just a taste of my favorite uses for Bob’s Red Mill’s gluten-free line. If you’re wondering what else there is, plenty. Just take a look and you’ll see that living gluten-free is NOT a baking death sentence. It’s just the starting point.

Jean from The Delightful Repast wrote this lovely post for delicious gluten free buttermilk scones! We just adore The Delightful Repast and think you will too- head over and check out her beautiful photographs and ‘delightful’ recipes.

I’m all about comfort food over at The Delightful Repast, and scones are one of my all-time favorite comfort foods. Most times I make them with Bob’s Red Mill organic unbleached flour. But then some of my friends went on gluten-free diets, so I developed a recipe for them using several Bob’s Red Mill products. I make them when I’m having a gluten-free guest for afternoon tea, and all the guests (not just the GF) rave about them.

Afternoon tea (often erroneously called “high tea”) is an important part of my life, but this month there’s just no time for it. That does not mean, however, that there’s no time for my everyday tea in the afternoon or for elevenses (British English for midmorning tea break), which I usually have around ten since I start my day so early. Those two events are a daily must for those of us who work at home and who have been drinking tea since birth.

For an afternoon tea, I serve clotted cream, lemon curd and either strawberry or raspberry jam with the scones. For everyday tea, though, I’ll save the calories and have them plain. But can you really call that currant-filled, orange-scented, buttery goodness plain?

These scones look so beautiful and delicious, no one would ever guess they were gluten free.

Gluten-Free Buttermilk Scones
(Makes 16 scones)

• 1 1/3 packed cups organic brown rice flour
• 1/2 packed cup potato starch
• 3 tablespoons tapioca flour
• 1 1/8 teaspoon xanthan gum
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4  teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• Zest of one orange
• 1/2 cup dried black currants or other chopped dried fruit
• 3/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla

1. Preheat oven to 400 degrees. In medium bowl whisk together brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture until it resembles coarse meal. Stir in orange zest and dried fruit to coat and separate. In small bowl, whisk together buttermilk, egg and vanilla; pour into dry mixture and gently mix until just combined. The gluten-free flour mixture requires a bit more liquid than the same amount of regular flour would.

*If you prefer to glaze the tops of your scones (I do not), beat the egg lightly and reserve one tablespoon to mix with a teaspoon of water to brush on tops only just before baking.

2. Line a large baking sheet with parchment and sprinkle lightly with brown rice flour in two 6-inch circles. Scrape the dough onto the floured parchment and gently pat the dough, dusting with brown rice flour as needed, into two 6-inch rounds. Cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart. Bake for about 15 minutes or until golden brown.

Now put the kettle on, make a proper cup of tea and enjoy the delightful repast!

The Delightful Repast: where you’ll find recipes that warm the body and the soul, recipes of the sort to become a family tradition in your family as well as mine.

Today we are spotlighting a neat little gluten free cookbook that Quest Center for Integrative Health has created to raise money for their ongoing work here in Portland Oregon. This local non profit healthcare clinic has created “Gluten Free? Eat Good and Feel Great!” as a fundraiser to continue their work providing multidisciplinary and integrative health care in a community based setting to all people regardless of income. The sale of each of these cookbooks will help provide healthcare and nutrition advice to their patients, 75% of which are low-income, and under- or uninsured.

This cookbook features lots of healthy gluten free options, as well as a number of pages devoted to helpful hints and popular substitutions. We are definitely going to enjoy testing out their recipe for “Ultimate Oatmeal Cookies” on one of these rainy fall days

If you are interested in picking up this neat little cookbook, and supporting a great cause you can call 503-238-5203 or email them at info@quest-center.org .

Ultimate Oatmeal Cookies

3 Large Eggs
¾ cup canola oil
¾ cup warmed honey
4 ½ cups Gluten Free Quick Rolled Oats
1 ¼ Gluten Free Oat Flour
¾ cup Flaxseed Meal
¾ cup Unsweetened Coconut Flakes
2/3 cup nuts of your choice
2/3 cup raisins (or dried fruit of your choice)

Preheat the oven to 325 F
In a large mixing bowl, beat the eggs with an electric mixer.
Add the oil and honey and continue to beat for 1 minute.
In separate extra large bowl, combine all the dry ingredients thoroughly.
Pour the wet ingredients into the dry ingredients and knead well with clean hands until evenly mixed.
Let rest for 20 minutes.
Spoon the dough onto greased cookie sheets.
Press and shape to be ¼ inch thick and about 2” in diameter.
Bake for 15 minutes until golden browned.

A fundraiser for the Quest Center

Maureen with her first goodie basket of Bob's Red Mill products.

In July, 2010, Bob’s Red Mill welcomed Maureen Bruno-Roy, a charming vegan cyclocross rider, to our cyclocross sponsorship program. In the past three years, we have added riders and teams around the country to our program with product sponsorship and Bob’s Red Mill team kits. Maureen was the overall winner of the 2009 USA Cycling Cyclocross Calendar and the first professional athlete we have ever sponsored. We’re so excited to work with Maureen and have been watching her progress closely for several years.

Not only is she a great rider, but Maureen has been a long-time user and fan of Bob’s Red Mill. “I’m honored to have the support of Bob’s Red Mill during what I expect to be my most successful season yet,” said Maureen Bruno Roy. “Because of its energizing properties, I now start each day – whether it is going to involve training, competing in a race, or simply heading to work – with a warm bowl of Bob’s Steel Cut Oats, with a dash of maple syrup of course.”

Bruno Roy, who together with her husband races as MM Racing, also keeps a blog highlighting her vegan recipes at thevegandelicious.wordpress.com. For 10 years, she has worked as professional massage therapist specializing in deep tissue, sports, pre-natal and Thai yoga massage. She runs a full time massage practice in her hometown of Arlington, Mass., where she has worked with many of the top ranked domestic and international cycling teams. For more information about Bruno Roy, visit www.mmracing.org.

Maureen dons her Bob's Red Mill kit for the first time.

Needless to say, we were overjoyed to hear that Maureen Bruno-Roy took third this weekend at the Verge New England Championship Cyclo-Cross Series presented by Cycle-Smart on Saturday in Williston, VT. Bruno-Roy fought hard for a podium spot against Sally Annis and Crystal Anthony, finally securing a podium spot with third place. The weather was picture perfect for the first cyclocross weekend of the season. Riders were out in force across the country to kick off the wet and muddy season in style. The Portland series kicks off on October 3rd, but series may be under way in your area. For more information, check here.

Matt displays our specialty dish, Bob's Savory Oat Fritters

For the 2010 Golden Spurtle World Porridge Championship in Carrbridge, Scotland, we wanted to share some behind-the-scenes of our prep work before we head over for the competition on 10.10.10. Our team made this wonderful video to show you what we’ve been up to and get everyone pumped up for the competition.

I can hardly believe that we’ll be crossing spurtles in3-1/2 weeks! Our time as reigning champs went too quickly and we’re working hard to see if we can’t keep it this year. Just in case we can’t nail down the title as World Porridge Champions, we’ve been busy crafting a specialty dish that we think will garner favorable attention from the judges and is just plain scrumptious! I’ll have the official recipe to share with you soon, but for now, you’ll have to be satisfied with this visual treat.

This delicious quick bread is healthy, but tastes sinful.

A few weeks ago, we asked some of our favorite blog writers and friends from Facebook and Twitter to write some guest posts for us to help us through our busy season as we gear up for the 2010 Golden Spurtle Competition and our 2010 Cyclocross Season. This post is our first installment of guest posts and was written by Stacy Goldberg, MPH, RN, BSN who operates A Weigh of Life Nutrition and What’s In Your Cart?, a two-part system for nutritional analysis and health assessment, how to shop for the best products for you and apply the principles of healthy eating to your life.  For more information, please visit her website at  aweighoflifenutrition.com. We hope you enjoy her recipe!

This delicious fall favorite packs a nutritional powerhouse and is a great Halloween or Thanksgiving treat! Packed with dietary fiber, protein, omega fatty acids, beta carotene and not to mention flavor…it is a delightful alternative for breakfast or a quick snack for the whole family to enjoy.  Bob’s Red Mill Gluten Free All Purpose Baking Flour can be a substitution for the Whole Wheat Pastry Flour.

Ingredients:

• Non stick Grapeseed oil cooking spray
• 1/2 cup Dried Plum Puree
• 1/2 cup unsweetened applesauce
• 1/2 cup Bob’s Red Mill Brown Sugar
• 2 large organic, cage free brown eggs
• 1/2 cup organic canned pumpkin
• 1 1/3 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour (100% stoneground, high fiber)
• 1/4 cup Bob’s Red Mill Ground Flaxseed Meal (rich source of Omega 3 fatty acids)
• 1 teaspoon Bob’s Red Mill Baking Powder (no aluminum)
• 1/2 teaspoon Bob’s Red Mill Baking Soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Bob’s Red Mill Sea Salt (no additives)
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon nutmeg

Serves: 16

Cooking Time: Over one hour

Instructions:

Heat oven to 350 degrees F. Lightly coat 8 1/2 X 4 1/2 inch loaf pan with cooking spray; set aside. In large bowl, blend Dried Plum Puree with sugars. DRIED PLUM PUREE: 2/3 cup pitted dried plums blended with 3 tablespoons HOT water. Beat in eggs and pumpkin just to blend. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg. Add to dried plum mixture, mixing just until moistened. Spread batter in pans; dividing equally. Bake in center of oven about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. Bread can be wrapped tightly in foil and frozen up to 1 month, so make a double batch!

Recipe by Stacy Goldberg, MPH, RN, BSN of A Weigh of Life Nutrition and What’s In Your Cart?