Zucchini Bread or Muffins

Hello?  Are you still there?  I am so sorry for my prolonged absence in the blogging world.  I have noticed a trend, when we are going out of town I stop blogging.  I think the stresses of traveling take over my brain!

I am hoping to get you all caught up on the happenings of The Tutterrow's over this next week.

Going back to a a few weekends ago, I had the honor of celebrating the engagement of one of my best friend's, Ali and Jamil.  I have known Ali since 5th grade when she transferred to my elementary school, Immaculate Heart of Mary.  We became quick friends, but our friendship truly grew in high school at Lakeside.  Ali went on to college at Georgia Southern while I attended University of Georgia.  Our friendship has stayed strong and I am grateful to be living so much closer to my dear friend.

Ali and Jamil met in preschool, but did not start dating until high school.  With only a short period of time apart in college, they have been falling in love over the past 10+ years.  We were so thrilled when he FINALLY popped the question!  I look forward to February when I will be standing next to Ali on her wedding day on the beautiful beaches of Mexico!  Yes, I will be headed back to the same resort that we stayed in back in March.

Here are a few pictures of us on my wedding day, April 22, 2006.

Ali always knows how to make me laugh

Love her!

Here is a peak at the super fun engagement party!

Ali and Jamil

Molly with Ali's new niece, Ryan

Isn't she adorable!  Lauren had a cutie!

Ali and her sweet mom, Lynn

Ali and her sweet friend, Sara, from Georgia Southern

Kendra, a childhood friend, and Ali

Grandma with her sweet new grandchild

I was kinda obsessed with Ryan!

Me, Molly, and Sandi, high school best friends!

They had a mariachi band!

The Lakeside crew

Jamil and Ali with her parents

Ali with her family

Love, love, love these amazing girls!

Most of the bridesmaids

Come on Mexico!

With my garden growing like crazy, I decided to branch out and make something other then sauteed zucchini. I found this recipe in my Bread Beckers recipe book.  Super easy and yummy!

My picky husband told me he wouldn't eat them because they had zucchini in them.  After a little coaxing, he was chowing down on one of his new favs!

If you are a new follower, you can see my opinion on using freshly ground wheat with a gluten sensitivity.

Zucchini Bread or Muffins

Ingredients

• 1 1/2 cups grated zucchini 
• 1/2 cup olive oil
• 1/2 cup honey
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup raisins
• 1 1/2 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Directions:

Preheat oven to 350 degrees.  

Beat together with electric mixer, oil and honey.  Beat in eggs and vanilla.  Stir in grated zucchini.  Combine dry ingredients and add to liquid mixture.  Stir in raisins.  Pour into greased 1 1/2 lb. loaf pan or muffin tins.  Bake at 350 for 45-50 minutes for loaf pan or 12-15 for muffins.  

Banana Nut Muffins

As many of you know I have a gluten intolerance.  I have done a lot of research about it and came across some interesting information.  Apparently we are seeing this diagnosis popping up more and more because of the amount of processed food we are consuming as a society.

When wheat is processed from its whole form a layer is removed in order to increase its shelf life.  This layer also contains enzymes our bodies need to help break down and digest the gluten.  Over time our bodies begin to show the signs and symptoms of a gluten intolerance when it is no longer able to handle the task of digesting it alone.

Having been gluten free for almost a year now I have felt great.  I found the modifications I needed for most foods I wanted to enjoy.  I feel that is has helped me lean more towards fruits and veggies then I did before.  It made me cut out foods that really didn't provide me with any nutritional value.

A few of my patients at work have told me about a place called Bread Beckers.  You can go there and buy any type of grain in its whole form unprocessed.  You then can mill it yourself and use for cooking, baking, etc.  I received a free copy of their CD describing their beliefs and the benefits of milling your own grains.

I decided to experiment with milling my own wheat.  If I did it myself, then the layer of wheat my body needs to digest the gluten would still be there.

Nervous that it may not work for me, I only bought two smaller buckets.  One soft white wheat which is better for baking and hard white wheat good for making bread.

This is the soft white wheat in its whole form.

I made two batches of muffins this weekend, apple cinnamon and banana nut.  They both taste great and I have not had any GI issues!!!!  

I am still being cautious and not going crazy with my bread consumption.  Besides, I like my more balanced diet of fruits and veggies.

I have yet to experiment with the bread yet because I am intimidated by the process.  I hope to tackle that fear sooner than later.  I know my bread loving picky husband will be on cloud 9 when the first batch of rolls come out of the oven.

I was nervous that this whole process was going to be super time consuming and tedious.  It wasn't.  We didn't even have to purchase a food mill.  We just bought the dry bucket for our VitaMix blender. (They should really start paying me for all the free advertising I am currently giving them!)  The other ingredients are probably already in your pantry.  Super cheap and super healthy way to consume yummy food!

  All ready to go...

All blended and ready for use just like normal flour.

The wheat in its whole form will last for forever.  It doesn't go bad.  However, once it is milled it must be used within a few days.

Banana Nut Muffins

Source:  Bread Beckers Recipe book

Ingredients:

• 2 1/4 cups freshly milled flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. vanilla
• 1 cup buttermilk
• 1/2 cup olive oil
• 1/2 cup honey
• 1 egg
• 2-3 mashed up bananas
• 1/4-1/2 cup nuts (I used walnuts)

Directions:

Heat oven to 400 degrees.

Mix dry ingredients together.  Add all wet ingredients and stir until mixed.  Spread additional olive oil in muffin tins to prevent it from sticking.  Fill each tin 3/4 of the way.  Bake for 15-20 minutes.  (Our oven cooks super fast so 15 was plenty.)

Cornbread

I finally broke down and bought a gluten free flour.  I have avoided baking since I have been gluten free because most recipes call for so many different flours that I do not have.  I was making veggie chili and craving some cornbread.  I found a recipe that looked pretty simple so I tried it out.  Alex and I thought it tasted better than the regular kind so don't be afraid to make it even if you are not gluten free.

I believe it is a sin in the south not to make your cornbread in a cast iron skillet.  If you have one, dust it off and pull it out, if you do not then it is time to invest in a kitchen tool you can pass on for generations to come!

It is so pretty outside right now that I just have to show you!

Nothing says chili and cornbread better than a cold day.  Hope you enjoy!

Source:  www.glutenfreemommy.com

Ingredients:

• 1 cup white rice flour
• 3/4 cup stone-ground cornmeal
• 2 to 3 Tbsp. of sugar (if you are from the south just go ahead and put three, you know cornbread is supposed to be sweet)
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 Tbsp. butter
• 2 beaten eggs
• 1 cup milk
• 1/4 cup melted butter

Directions:

Preheat the oven to 400 degrees.  Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a medium bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast iron skillet or 8/9 inch round baking pan in the oven.  This takes about three minutes.  Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter.  Add this mixture all at once to the flour mixture and stir until just moistened.  Pour batter int o the hot skillet or baking pan.  Bake for 15-20 minutes or until a wooden toothpick comes out clean.  Serve warm.