if your home is like mine then you feel a little buried in stuff.
honestly, i kind of can’t take it. you’d think that as often as we move our home would be stream-lined with only the essentials to pack. but no… instead i just have to face all of our stuff every couple of years.
now with all of the littles in the family, our stuff has multiplied. couple that with a beloved husband who refuses to part with boxes of his life’s things (like law school notes, his own preschool drawings and countless children’s toys). i’m done with the accumulating.
and i know i’m not alone. i’m not sure if it is the age i have reached or if it’s a common problem that spans the generations these days, but many of my friends are also anxious to purge, clean out and organize. i realize this is wholly a first world problem. but it does feel like a problem.
and alas, the holidays are upon us. already with those friends i have lamented the thought of more christmas presents, toys and things that will newly enter our homes. ugh, not more. no.
not only the receiving, but the buying. i love to give gifts, i do! but i especially love to give useful and meaningful gifts. today it is so incredibly challenging to succeed in finding those. everyone seems to have what they need… and more.
though it’s not altogether reasonable to have the kids’ stockings full of homemade jerky and fruit cakes, i do plan to take every advantage of giving consumables to friends and family this year. in my opinion, those are some of the best gifts anyway, crafted with love and effort and time.
this month’s recipe redux fell perfectly in line… quick breads.
the ideal gift. especially for a newbie gluten-free friend or loved one.
- 280 grams (about 2 cups) kumquat's gluten-free all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup organic canola oil
- ½ cup fresh orange juice
- 1 large egg
- zest of 1 satsuma orange
- 1 cup diced satsuma orange
- 1 cup fresh cranberries
- powdered sugar
- Preheat oven to 350°.
- Combine flour, sugar, baking soda, and salt in a medium bowl. Combine oil, orange juice, and egg in another medium bowl.
- Add liquid mixture to flour mixture and stir to combine. Stir in satsuma orange zest, oranges, and cranberries.
- Pour batter into 2 (6-inch) round pans or 1 (8-inch) loaf pan lightly coated with cooking spray. Bake at 350° for 40 minutes or until pick inserted in the center of bread comes out clean.
- Sift powdered sugar over breads.