This morning we all woke up and wanted pancakes and bacon. I love Sunday mornings..The ones that you can just sit in your pajamas and slowly mosey through the day. You might get thisaccomplished or that accomplished, but the day is slow and cozy. You cuddle on the couch, you sit longer then normal at the table drinking coffee, you take an extra long shower and dance around the house listening to music. The fall weather makes us bundle up in hats and sweaters and travel outside to sit among the fallen leaves and collect beans and other last harvest goodies.
Then we all pile around the table for lunch, and today we had a sweet treat to accompany it .
We dug into this as it was still warm!
It was awesome!
|Almond Blueberry Bread
1 1/2 cups unbleached & unbromated wheat flour
1/2 cup Small House Almond Flour
1 cup sugar
1 tbs baking powder
1/2 teaspoon salt
1 beaten egg
1 cup milk
1/8 cup Small House Pumpkin Oil
1/8 cup Olive Oil
2 handfuls of frozen blueberries (prob about a cup)
- Mix dry and wet ingredients separately and then mix just until moistened.
- Put in greased loaf pan and bake at 350 for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes and and remove from pan.
What was even cooler is that is used some of our Small House products, the Almond Meal and the Pumpkin Oil. The Pumpkin oil will probably be around for another month, so this seasonal treat was a great addition to our Sunday morning. 🙂