As a respite to finalizing the details of my big move out of the old homestead of over forty years, I am putting the zoom techniques shared last week into practice.
Being mindful of all that has been accomplished since January, and the decision to embrace the path of new horizons, my sweetheart and I zoomed out to see all of hurdles crossed so far. With one big push to the finish line to move my downsized possessions to storage, we will have only to wait for the new house to be finished.
Looking at the final dash to the finish line in the next weeks, however, has me zooming in to cope. After establishing a timeline of tasks in my action plan, I felt the need to concentrate on a quick, enjoyable, small activity.
What else, but bake some muffin bread to enjoy and to give away?
As the fruit and vegetable offerings change with the season, I just wanted to share this tweak to an old favorite.
We had picked up a small box of peaches at the farmer’s market, and I wanted to pair the peaches with the blueberries already in the muffin mix.
A distant memory kept niggling my mind as I starred into the spice cupboard – – – what was that spice/herb that goes with peaches? Hmmm.
Cinnamon? Nutmeg? Allspice?
Presto!
After crushing a couple pinches of rosemary into the mortar and pestle, the kitchen was fragrant.
Yes, I was clearly onto something.
Coupled with the scent of the two peaches I had just cut up and partially mashed, the resulting aromas were telling me good things were happening.
The extra fluid from the cup or more of crushed peaches was absorbed by the addition of:
3 Tbs. Honey
3 – 4 Tbs. of freshly ground flax seeds
1/2 cup of unsweetened coconut flakes
1/3 – 1/2 cup chopped walnuts to my favorite gluten free blueberry muffin mix.
The results are scrumptious. If anything, I might increase the rosemary.
If you are not using the ground flax seeds, use some of the crushed peaches for part of the fluid requirement – in this case, they ask for 3/4 cup of milk.
My mini loaf pans took 50 minutes to bake. Make sure to check for doneness by using a toothpick or bamboo skewer inserted into the center of the baked loaf. If the tester comes out with dough or crumbs that are too moist, bake a few minutes longer.
After removing pans from the oven, let cool for two minutes and then tip bread out of the pans and finish cooling on a wire rack.
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In health – Deidre
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