Perfect Plum Bread

I have been playing around in my kitchen a lot these days. I’ve been experimenting with all kinds of different dishes just for the fun of seeing what I come up with.  I have dared to stretch my imagination and use my creativity to adapt recipes that suit my dietary guidelines, or even more exciting: make up my own recipe!

I finally have time to use my kitchen as my playground all day long if I choose because I recently decided to quit my job.  There were a lot of factors that entered into this decision and many conversations with my sweetie before I chose to go bold and make my exit while I still had some sanity.  The new school year and the new kitchen brought new insights for me.  It became too difficult for me to knowingly compromising my morals on a daily basis. Additionally, I could no longer contain my repugnance at such a broken system.  I had too many concerns and no influence to create change.  The heaviness of it all made me tired and stressed every day.  For my own mental health and really, to say “this is not okay”, I chose to leave my job.  I left on good terms and I will continue to have connections to the people I worked with closely.  It was the best decision I could have made.  I was no longer happy in my work.  From the moment I gave my notice, I felt a lightness in my entire being. It continues into my third week of job freedom.  I have been healing my overworked body and enjoying a slower pace.  Physically, I feel so much better and have more energy. Mentally, I have more focus and definitely more calmness in my mind.

I am deeply grateful I have the option of quitting my job and explore other creative outlets for a while.  There are some new opportunities that have recently been presented to me and I am eager to network with like minds.  I feel excited for new discoveries.  And of course, I spend a lot of time in my kitchen.  So, let’s get back to that!

I purchased some plums at the local farmers market, ate a few then was going out of town so I just popped them in the freezer whole.  I had never tried this before, but I must say it was quite a successful freeze and thawed much like bananas.

I adapted this recipe from the “Eat Right For Your Type” Cookbook.  When I first began my gluten free life transition, I relied heavily on this book to guide me toward healthier choices for my body.  I made this recipe often and always received compliments on it so I wanted to give it a try again to take on our recent trip to Seattle.  However, this time I wanted to make it completely dairy and gluten free with no oats.  I did some substituting and came out with a really lovely bread that has a great texture and consistency, just the way I like a sweet bread to be.  The batter, which had a thick, gummy consistency going into the pan worried me at first.  My experience has been that means the end product will be dense and doughy.   However, it is moist without the gritty texture I often find in GF baked goods.  I was really happy with the outcome.

Here is the original recipe version from “Cook Right For Your Type”[author-Dr. Peter J. D’Adamo;copyright 1999] : 

Banana-Plum Bread

1 cup spelt flour

3/4 cup oat flour

2 1/2 tsp baking powder

1/2 tsp salt

5 Tbsp. softened butter

2/3 c turbinado sugar

1-2 tsp grated lemon rind

1 to 2 eggs, beaten

1 cup mashed banana

3 ripe plums, diced

1/2 to 1 cup walnuts, broken into pieces

I prepared it in the same way as the cook book describes except I used only 1- 8 1/2″ x 4 1/2″ loaf pan and I sprayed mine with oil versus coating the pan with butter.

Here’s my adaption:

Plum Bread

1 cup AP Gluten Free flour {I used a brand called Namaste that I purchased from Costco}

3/4 cup almond meal

3 tsp baking powder

1/4 tsp sea salt

5 Tbsp soy free Earth Balance spread

1/2 cup turbinado sugar

2 tsp grated lemon rind

1 egg, beaten

6 medium sized ripe plums (fresh, frozen then defrosted) or just fresh!, peeled and diced

Preheat oven to 350 degrees.  Spray 8 1/2″ x 4 1/2″ loaf pan.  Sift flour, almond meal, baking powder and salt into one bowl.  In another bowl, blend “butter”, sugar and lemon rind until creamy.  Beat in egg.  Add dry ingredients to butter mixture in three parts, mix until just combined after each addition.  Fold in plums.  Pour into prepared loaf pan.  Bake about 40 minutes, or until toothpick comes out clean.  Cool on rack.  Slices very well.



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