Spring Photo-a-Day Week | Day 1

Hello, friends.

I have decided to do another Photo-a-Day week, because I so loved my last one. It was really fun to be forced to capture some beauty everyday. So I'm beginning today, and will complete it on April Fool's Day. I'm on Spring Break, so I have a bit more time. :)

Day #1--These sunflowers make me feel that it is Springtime, despite the frigid temperatures today. And then my breakfast...almond flour raisin scones, an egg fried in a red bell pepper ring, and hibiscus tea. Lovely. And I know that's two photos, but I couldn't help it. :)




Note: I've been having blogger background issues, which accounts for the provisional background I had for a few days. Never fear, I have at last sorted it out and I am back to the background I wanted. Thanks for understanding!

Best,

Madeleine
Unshod Feet

Tea Bread

This a delicious tea bread that I'm very excited about. It's from the Redwall Cookbook,  which has surprisingly good recipes. It's a very dense quick bread that is sweetened with dried fruit and only 4 tsps. of sugar. I made it with sprouted grain flour, but the original recipe called for half whole wheat and half white. It's successful either way, I'm sure.

Tea Bread

from the Redwall Cookbook

3 c. mixed dried fruit (raisins, currants, golden raisins)

1 1/2 c. hot brewed tea

4 t. dark brown sugar (I used coconut sugar)

3 c. sprouted grain flour

2 T. pumpkin pie spice

2 t. baking powder

1 beaten egg

1. Preheat the oven to 375 degrees and grease a loaf pan.

2. Place the dried fruit in a large bowl. Pour the hot tea over the fruit, stir in the brown sugar and let mixture cool for 5 minutes. 

3. In a bowl, whisk together flours, pumpkin pie spice, baking powder and salt. Stir the dry ingredients into the fruit mixture, then stir in the egg until well combined. 

4. Scrape the batter into the pan, level the surface, and place in the top third of the oven. Bake until a toothpick inserted into the center of the loaf comes out clean, about an hour. 

5. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice thinly to serve.

Enjoy!

And here is a printable recipe. 

Love,

Madeleine
Umshod Feet