3.0 (beta)

Fall doesn’t really come to Phoenix, unless daytime highs under 100 degrees count. We have to make it.

Gingerbread is one way to get there. There’s something about cinnamon, ginger and nutmeg dancing on my tongue that makes me see a mirage of falling leaves and wool mittens.

This particular fall I was looking for a gluten-free, dairy-free, and sugar-free recipe. This one fit the bill because it is all those things as well as seriously delicious.

1/2 c. honey

1/4 c. canola oil

2 eggs

1/2 tsp grated orange rind

1 tsp vanilla extract

1 1/2 c. gf flour (I used 3/4 c. sorghum, 1/4 c. white rice flour, 1/2 quinoa flour)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp grated nutmeg

1/8 tsp ground cloves

1 c. unsweetened applesauce

1/2 cup pecans or walnuts, chopped finely

In a large mixing bowl, combine honey and oil. Beat on high until thoroughly blended. Add the eggs, one at a time. Add the orange rind and vanilla and continue to blend together. Set aside.

Meanwhile, preheat the oven to 350 degrees F, spray a 9-inch square pan with a non-stick spray and sift together the dry ingredients. Then, add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.

Pour the batter into the pan and sprinkle nuts on top. Bake for 20 to 25 minutes, or until the gingerbread is done. Check doneness by inserting a toothpick or touching lightly in the center. If the bread springs back, it’s done. Remove and cool on a wire rack.

(Source: Gluten-Free, Sugar-Free Cooking)

He found his thumb about a month ago. (Thank you Lord!) He goes to sleep a lot easier now, and will sooth himself when he wakes up during the middle of a nap, or during the night.

Speaking of sleep, he’s getting the hang of night-time sleep. He’s only slept through the night twice, but has been making it eight hours at a time for the last week.

He’s such a study in contrast to E. She slept through the night starting at seven weeks. Yeah. My mom warned me back then that (a) not all babies sleep like that and (b) not to get cocky and think it was my great parenting skills.

Two other ways the kids differ. First, by three-and-a-half months, E was in the 90th percentile in weight and height; her head circumferance was off the chart. K is between the 25th and 50th percentile in weight and height, and his head is average.  Second, E was all about observing each facet of her environment; K2 is interested in people. If you give him face time, he’s all smiles and little coos. And he ADORES being held…so much more than E ever did. So, while K2 doesn’t give me as much sleep and has forced me to give up all dairy products, he makes up for it with lovey-ness.

I’ll keep him.

Confession. I don’t really like the taste of blueberry muffins. However, because they are one of those quintessential breakfast treats, I thought I’d give Fenster’s recipe a try. They tasted exactly like blueberry muffins, which means I won’t make them often. And when I do make them, I’ll be sure to add some fresh almond flour to beef up the nutritional take-away.

Blueberry-Lemon Muffins

2 eggs, at room temperature

3/4 c. milk (I used rice milk)

1/2 c. canola oil

1 TB grated lemon zest

1 tsp vanilla extract

2 1/4 c. Carol’s Sorghum Blend (combine 1 1/2 c. sorghum, 1 1/2 c. potato starch, 1 c. tapioca starch)

3/4 c. sugar

1 TB baking powder

1 1/2 tsp xantham gum

1 tsp salt

1 c. fresh blueberries, washed and patted dry

Place rack in the middle of the oven. Preheat oven to 375. Grease the cups of a standard 12-cup nonstick muffin pan or line with paper liners and coat them with cooking spray.

In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla and beat just until blended.

In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Gently fold in the blueberries. Divide the batter evenly in the muffin pan.

Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 20 minutes. Transfer the muffins to a wire rack.