One of the blessings I mentioned in my last blog about smiles from above is my mother-in-law. Over
the years Mary has become a role model, a guide, a baking coach and a best
friend. I respect her opinion and know
that she selflessly shares of herself when others are in need. She and I share the same taste in many
things, and complement each other where we differ. Though we sometimes disagree spiritedly,
we always make it to the other side of any issue and are stronger for it. I have seen her cry when hurt by a friend, a
loss, feeling insignificant and worst of all from the words of
someone she loves. She has been there
when I have shared similar tears over the years. She is there to tell me to get over it and
she is there to tell me it is okay to feel sad.
She embraces my mistakes and celebrates my successes. I could never have imagined that God would
bless me with such a wonderful woman in my life as my mother-in-law and though she may
make me clench my teeth in frustration from time to time, and I her, I am
thankful for each and every memory and moment that was and will be shared with
her.
"There are many
virtuous and capable women in the world, but you surpass them all!"
(Proverbs 31:29)
The recipe below is modified for our new gluten free journey
from one of the first that Mary shared with me.
Anyone who has ever tried Mary’s Pumpkin bread raves of its hearty scrumptiousness. I hope that you find this modified version
just as yummy as the kids, myself and even Bob did.
Gluten Free
Pumpkin Bread
Modified from Mary
Foreman’s Highly Acclaimed Pumpkin Bread Recipe
Makes 1 Large Loaf
Combine and Blend
Well:
1 ½ Cups of Sugar
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Salt
2 Eggs
To Above Add and
Blend Well:
½ Cup Coconut Oil
2/3 Cup Pumpkin
1/3 Cup Water
½ Cup Sweet Sorghum Flour
½ Cup Buckwheat Flour
½ Cup White Rice Flour
1/3 Cup Oat Flour
1 tsp Baking Soda
Pour into a greased and floured bread pan and bake at 350
for approximately 45min-60min or when a toothpick inserted in the middle comes
out clean.
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