This week in food.....

We are back in Vermont, and how! We didn't skip a beat and got right to our gardening, harvesting, cooking and baking ways. :) The weather is definitely getting colder by the day, and there are hardly any leaves left on the trees. The garden is slowing way down and being prepared for a long winters sleep. This means more time to develop and test out new recipes, yay! .....but not till after all the leaves are raked, sigh. ;-)

Maple Sweetened Zucchini Gingerbread 
(Vegan/Gluten Free, optional)*adapted from realkidseatspinach.com*

Makes 12 muffins or 2 loaves

preheat oven to 350 degrees. grease tins well with coconut oil

In a large bowl mix:
3 tbs. ground flaxseeds and 1/2 cup of water till thick and creamy OR beat one large egg
2/3 cup coconut oil, melted
2 cup grated zucchini, unpeeled
1 cup shredded, unsweetened coconut
1 cup rolled oats or almond meal
3/4 cup dried cherries or raisins
1/2 chopped walnuts or flaxseeds
1/4 cup robust molasses
1/4 cup unsweetened apple sauce
1 tsp vanilla
1/3 cup REAL maple syrup
1/4 cup milk of choice (reg or almond/soy)

In a separate large bowl mix:
1 1/3 + flour of choice (regular or GF) *you may need to add up to a 1/4 cup more if batter seems too wet*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 heaping tbs cinnamon
2 tsp ground clove
2 tsp ground nutmeg
2 tsp ground ginger
1/4 teaspoon fine sea salt

Add wet ingredients to dry and mix well.

Fill muffin tins about 3/4 of the way, and bake for 25-30 mins or fill loaf pans 1/2 of the way and bake 45-50 mins. *test with a sharp knife or toothpick to make sure it comes out clean and not wet*

ENJOY!!!