Pumpkin Bread

This one is for my friend Anne!

1/4 c melted ghee or clarified butter

1/2 c (or a little less) honey

3 eggs

1/2 c pumpkin

1 cup almond flour

1/4 c (minus 1-2 teaspoons) coconut flour

2 tbsp arrowroot powder

2 tsp baking soda

2 tsp cinnamon

1/8-1/4tsp nutmeg

Combine wet ingredients and mix until smooth. Add dry ingredients and stir until combined. Scoop into oiled pan and bake at 350 for 30-35 minutes.

Cake in a Jar!

I've been a little obsessed lately with baking cakes in jars. "Why?" you might ask... Well, with Rory gone I've had to find a way to ensure he still is the lucky recipient of home baked goods (paleo friendly, of course). For his birthday I baked coconut flour cakes and sent Maranatha Dark Chocolate Almond Spread as the frosting. Three weeks later, he received his birthday surprise and told me they tasted as if I had made them the day before.

Here is a link on instructions: Baking Cakes in Canning Jars.

In the oven right now are Nut Butter Blondies baked in jars! I prepare my jars a little differently than the link above. I do not grease my jars first. Rory eats them directly from the jar so it seems like a moot point to me. Also, baking times can vary quite a bit from original recipes, so keep an eye on them while baking.

The possibilities are endless! Have too many ripe bananas laying around? Make a batch of banana bread in jars and you'll have some 'fresh' banana bread to enjoy for weeks to come. Bored, but love to bake? Bake up a batch of your favorite cake. The single serving jars will help keep your will power in check! :) They also make great gifts and are suitable for fundraisers!

Enjoy!

Food for thought

Love, love, love babyfoodscoops! My friend Nicole has some really great ideas about all kinds of stuff! The other day they posted this interesting little piece about childhood obesity. It is thought provoking enough to share (albeit a controversial topic).