It’s chilly…..,

It’s damp….,

It’s gray

And cold

And rainy.



Ordinarily, a person might feel a little depressed on such a day as this.

But not me. Ohhhh no. I am feeling fantastic! (I am probably a little pumped up on caffeine as well!) I have just had a very successful morning in the kitchen! Not only I am pleased with the results of my labors, but my children provided ample comic moments. The little one taste tested a magic marker and pulled a video tape from its casing. The oldest one was so intent on helping me bake “pumpkin cookies” that he got dressed without his underwear! He laughed at himself and then raced back to his room to fix the problem. Oh yes, I enjoy mornings such as these.

Here’s what I have been baking:

Banana Carrot Muffins (for the 5 year olds lunch)

Pumpkin Millet Cookies

Pumpkin Buckwheat Cookies

Pumpkin Millet Muffins

The banana carrot muffin recipes is as follows:

2 cups of organic pumpernickel flour (rye)

1 cup of brown sugar

1 cup of shredded carrots

1 cup of very well mashed bananas

¾ cup canola oil

3 eggs

a dash or two of ginger

2 tsp baking soda

walnuts – ground into almost a butter

The original recipe came right off of this website. It was modified due to my five year olds tastes preferences and my lack of allspice! Since I like ginger and carrots cooked together, I assumed that it would taste good within this recipe. It’s exciting to realize that I am starting to “remember” taste combinations and can substitute as needed. I also think my son will love the crunchiness of this muffin due to the rye. (I believe he is an O secretor. If not, aye, yi , yiiiii.)

Here is the pumpkin millet recipe (A/0 friendly):

2 cups Millet flour

½ cup buckwheat

3 tsp baking Powder (Rumford)

2 tsp cinnamon

½ tsp sea salt

½ tsp ginger

1-2 cups raisins

1 cup chopped walnuts (optional)



½ cup canola oil

1 ¼ cup honey

2 eggs, beaten

1 tbsp molasses

1-2 tsp vanilla

1 can mashed pumpkin

The recipe comes from the back of the Bob’s Red Mill bag minus the nutmeg. After I made the first batch, it dawned on me that this would become more beneficial if I switched the 2 cups to that of buckwheat vs. millet. Let me say that the buckwheat and walnut version is delicious!!! Oh yea, Oh yea.

I have one last bread I would like to make for the week. But it’s a tricky one. If zucchini and pecan taste good together, then why couldn’t I bake a bread with Kale and ???? Pecan? Walnut? What kind of flour would I use? Normally, I love the spelt flour with the zucchini and pecan. I think I will puree the Kale in the food processor with some type of oil (probably canola), add some brown sugar and then ---- take a leap of faith!

I do remember one thing. I do not like zucchini and oat flour together. Yuck. Wish me luck, please!

If you are asking yourself, why is she making breads using these odd combinations, let me tell you. It’s called a five year olds whimsical nature. I hope to get him used to the flavor of these vegetables, and then I will work on more obvious vegetable presentations. Good Eats Everyone!