I took a few duvet days last week, and then got totally swamped and overwhelmed when I went back to work.
That’ll teach me!
I’ve been feeling a tad rundown lately, a sure sign that the dreaded seasonal allergy season upon us.
A quiet rainy weekend is in the forecast.
I just saw an ad about a place where people go to find their ‘creative soul’.
It sounds nice, I’m a little envious – I think my ‘creative soul’ may be a little lost.
Here’s to a creative weekend!
I have lots of pears and some leftover carob chips, maybe I’ll bake a pear and carob loaf…
Pear and Carob Loaf
(recipe adapted from verses from my kitchen)
- 1 Â½ cups graham flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- Â¾ cup turbinado sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg, grated
- 2 tablespoons ground flax + 6 tablespoons of water
- Â¾ cups olive oil
- 3 tablespoon maple syrup or honey
- 2 cups pears, cored, peeled and grated (about 3 pears)
- 1 cup carob chips
- Â¼ cup walnuts, chopped (for topping)
- Preheat oven to 350 degrees, grease a loaf pan and set aside
- In a mixing bowl, combine the flour, baking powder, salt, cinnamon, sugar and nutmeg
- In a second mixing bowl combine flax mixture, oil, maple syrup and grated pear
- Add in the flour mixture a bit at a time and fold until all ingredients are wet
- Add the carob chips and stir to spread them throughout the mixture
- Scrap the mixture into the loaf and spread the walnuts evenly on top
- Bake in an oven for 45 minutes or until the wooden skewer placed in the middle comes out clean
- Remove from oven and let rest for 5 minutes and then remove from pan and serve